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Substitute roasted red bell peppers for the poblano peppers
Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
Broil until peppers are completely blackened, using kitchen tongs to occasionally rotate peppers. Place peppers in a paper bag; close bag.
Keep peppers in bag until completely cooled, about 20 minutes.
Remove peppers from bag. Peel away blackened skin using a small knife; discard skin. Cut peppers in half lengthwise; discard seeds, using knife edge. Use roasted peppers as directed in recipe.
Omit the broth and use 1/2 cup of the reserved spaghetti cooking water to make the cream cheese sauce instead.
* 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.