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Recipe
Minted Chutney-roasted Peppers Recipe
Print Recipe
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Ingredients
1 tbsp sliced fresh mint
2 tbsps capers
1 tbsp extra-virgin olive oil
2 tbsps balsamic vinegar
3 red bell peppers (about 1 1/2 lbs)
1 tbsp mango chutney (such as Major Grey's)
1 (5.25-oz) package foccacia or other flatbread
Directions
Step #1 Cut pepper in half lengthwise; discard seeds & membranes.
Step #2 Place pepper halves, skin sides up, on a foil wrap-lined baking sheet, & flatten with hand.
Step #3 Broil 10 mins or until blackened.
Step #4 Place pepper halves in a zip-top plastic bag, & seal.
Step #5 Let cool.
Step #6 Peel pepper, & cut into strips.
Step #7 Combine vinegar, oil, & chutney in a microwave-safe bowl.
Step #8 Microwave on HIGH 1 min or until chutney dissolves.
Step #9 Stir in caper & mint, & toss with pepper strips.
Step #10 Serve chutney alongside foccacia or other flatbread.
Step #11 Note: Nutritional analysis includes Sugars 7g.
Enjoy the Minted Chutney-Roasted Peppers recipe
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Viewing Minted Chutney-Roasted Peppers Receipe
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