The Recipe
Lemon Red Pepper Confit
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
If yellow and orange bell peppers are available, mix them to make a more colorful relish. Use this to top Cornmeal Crusted Soft-Shell Crabs.
INGREDIENTS
- 4 red bell peppers, (about 1 3/4 pounds), seeds and ribs removed
- 1 1/2 tablespoons olive oil
- 5 (about 5 ounces) shallots, peeled,and sliced into 1/4-inch rounds
- 1 cup dry white wine
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 lemon
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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