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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)
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 McCormick
Recipe by Gourmet
Recipe by Zatarain's
The Gourmet Menu Collections help you find the perfectly paired four course menu for your next dinner party. You can even get a timeline that tells you exactly when to cook everything on the menu. Or you can choose to build your own menu by choosing each recipe one at a time.
This recipe features Original Chicken Stock. Here are a few more delicious ways to use it.
Product by Gourmet