Try this Roasted Red Pepper Ties recipe, or contribute your own.Suggest a better description
Roast one large bell pepper by sticking fork into the bottom of it and charring it over a hot range burner. When blackened, place in a plastic bag for 10 minutes. Run under cold water while peeling the skin off pepper. Slice meat into long strips. Refrigerate overnight. Wrap strips around cooked asparagus just before serving. Posted to recipelu-digest by LSHW
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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