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 ...
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