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12 servings, 1 skewer each
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Arrange whole bell peppers or large chile peppers on foil-covered baking sheet. Place under broiler 2 to 4 inches from heat source.
Broil until peppers are blackened on all sides, turning occasionally with tongs. Place in paper bag; close bag. Let stand 20 min. or until peppers are completely cooled. Remove peppers from bag; peel away blackened skin with small sharp knife. Discard skin. Cut peppers lengthwise in half; remove and discard seeds.
Substitute 1/3 cup finely chopped jarred roasted red peppers for the roasted fresh red pepper.
Substitute any firm-fleshed fish, such as halibut or tuna, for the chicken.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.