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Prep Time: 45 mins
Cook Time: 1 hrs
The perfect match of Spanish smoked paprika and agave nectar brings sweet smoky heat to this vibrantly flavored and colored dish.
(amount per serving)
Total Fat: 20g
Test Kitchen Tips:
•To roast the bell peppers and the poblano chile on a gas stove-top, cook the peppers directly over a medium-high gas flame until blackened on all sides, turning with tongs. Transfer peppers and chile to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin. Remove tops, ribs and seeds.
•To roast the bell peppers and the poblano chile under the broiler, preheat broiler. Halve and core the peppers. Remove the tops, ribs and seeds. Place the pepper halves on a baking sheet, cut-side down. Broil 5 to 7 minutes or until the skin has blistered and blackened over the entire surface. Transfer to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin.
•Substitute the red bell peppers for 1 jar (12 to 13 ounces) roasted red peppers, drained.
•Substitute the poblano chile with 1 tablespoon chopped drained pickled jalapeño pepper.
Recipe by Gourmet
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