Yield: 10 1-cup servings. 4 cups yellow bell peppers (5 peppers) 2 Tbsp. olive oil 10 oz. yellow onions, 1/2" dice 4 yellow bell peppers, 1/2" dice 2 tsp. fresh garlic, minced 1 Tbsp. sherry 1 3/4 cup chicken stock 2 Tbsp. coriander, toasted and ground 1 tsp. kosher salt 1/2 tsp. black pepper, freshly ground 1/2 cup peanuts, toasted 10 baby spinach leaves 3/4 cup creme fraiche Grill 4 cups yellow bell peppers until skin blackens. Stem, deseed and scrape the charred skins from the ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.