I've taken a few liberties with the recipe. Peppers were $1 each at my grocery store which was a very good price--they're usually way more than that. I bought two without having any specific use in mind. I used a yellow pepper and an orange one. There are only two of us so I scaled down the recipe for us, but I'll give you the original quantities as they are in the cookbook.
1.5 lbs. red peppers (I don't see any reason why you can't use other colors--just not green peppers which aren't sweet enough.)
2 TBL minced shallots (I used minced onion--didn't have any shallots)
6-8 basil leaves sliced thinly
3/4 cup heavy cream
salt and pepper to taste
Preheat oven to 500 degrees
I used two peppers for the two of us
Cut peppers in half and remove seeds and stem
Place peppers cut side down on a baking sheet and place in oven.
Roast until skins blister and blacken.
Cover with foil and let sit for 10 to 15 minutes then remove skin
I used two small dishes. If you are making the full recipe you will want to use a larger baking dish. Place half the minced shallots (or onions in my case) and basil on the bottom of your buttered dish.
Place peppers in prepared baking dish and sprinkle remainder of shallots and basil on top and drizzle with cream. Bake at 375 degrees until the cream thickens and the peppers soften--30 to 35 minutes.
Enjoy! The peppers are delicious with roast chicken or a grilled steak.
~ Bon Appetit! ~
There are some yummy recipes in my first Cranberry Cove book--Berried Secrets! Available on Amazon and Barnes and Noble.
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