Stuffed Peppers with Cheesy Rice, Fennel Salad with Citrus, and a Red Bell Cocktail, as seen on Symon's Dinners Cooking In, Season 1.
Recipe courtesy of Michael Symon

The Red Bell

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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 2 servings



  1. Roughly chop the pepper. Muddle the peppers in a cocktail shaker until they begin to liquefy. Add in the basil and continue to muddle until you see juice from the peppers in the bottom of the shaker.
  2. Add the simple syrup, gin and lime juice. Fill the shaker halfway with ice and shake vigorously to chill. Strain into 2 chilled martini glasses. Garnish each drink with mint leaves and serve.