Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living February 1998

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Yield:
5 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bell peppers on an aluminum foil-lined baking sheet.

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  • Broil 5 inches from heat (with electric oven door partially open) 5 minutes on each side or until peppers look blistered, turning once.

  • Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut into thin strips. Reserve 1/2 cup for garnish, if desired.

  • Cut sweet onions into 1/4-inch-thick slices, and separate into rings.

  • Melt butter in a large heavy skillet over medium-high heat; add onion, and sauté 20 to 25 minutes or until onion is a light caramel color. Reserve 1 cup for garnish, if desired.

  • Stir together garlic and next 3 ingredients. Spoon evenly onto Cornbread Crêpes; top with remaining bell pepper and onion. Roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.

  • Bake at 350° for 15 to 20 minutes or until thoroughly heated. Serve with Fresh Corn Sauce, and garnish, if desired.

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