Red Pepper Baskets With Crudités And Rosy Creamy Salsa

Total Time: 12 mins Preparation Time: 12 mins

Ingredients

• Servings: 4
• 4 red bell peppers
• 1 bunch fresh broccoli
• 1/3 lb fresh green beans
• 12 small fresh asparagus spears
• 1/4 lb fresh snow pea
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup hot salsa

Recipe

• 1 slice stem ends from bell peppers, and pull out the seeds and ribs.
• 2 divide broccoli into florets with stems about 4 inches long.
• 3 cut tips from green beans.
• 4 trim asparagus spears to 6 inches long and pare skin from stalks.
• 5 pull strings from snow peas.
• 6 parboil each vegetable, except for the red bell peppers, separately in boiling salted water just until tender-crisp.
• 7 broccoli, green beans, and asparagus each take about 3 minutes; snow peas take about 30 seconds.
• 8 when each vegetable is done, transfer it to an ice-filled dish to stop the cooking process; cool.
• 9 while vegetables are cooling, combine sour cream, mayonnaise, and salsa in a medium bowl.
• 10 spoon 1/4 of the mixture into each pepper cup.
• 11 stand broccoli, green beans, asparagus, and snow peas in pepper cups and serve with rosy creamy salsa.