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By TheCollegeChef2
Grosse Pointe F...
on December 23, 2011
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Very flavorful, a great holiday side-dish to any meal! Very pretty as well!
I used 6 cups red bell peppers and the sauce was super rich and thick. I actually only simmered the mixture for 15 minutes with top on, and 15 with top off, which is less time than the recipe calls for. All the liquid evaporated in that time and left the peppers tender.