A side dish no Thanksgiving dinner is complete without. Bring this autumn-inspired dish to your dinner this year and we'd be surprised if you go home with any leftovers.
To roast the peppers: Cut the peppers in half and remove the seeds. Flatten the peppers. Place on a baking sheet and place under the broiler. Broil until the skins blacken. Remove from the oven and let cool. Peel the skin off the peppers and discard the skins. This can be done ahead of time. The peppers can be stored in an airtight container in the refrigerator for several days or stored longer in the freezer
Note: If roasting a chicken or turkey, the stuffing can be stuffed into the bird and baked with it.
You may also be interested in...
Cucumber Lime Sorbet
Sorbets are traditionally served between courses during a meal to cleanse the palette. The clean, refreshing taste of this sorbet is perfect in this role. It also make a great treat after a meal or as a snack.
View RecipeBaked Pepper Acorn Squash
Well-balanced, flavorful side dish that can also be a great lunch.
View RecipeGrilled Veggie Kebab with Vidalia Onion
A bright and colourful way to cook your veggies.
View Recipe