Float a bell pepper triangle or two on the top of your favorite creamy soup. Create an attractive accompaniment for steaks or chops by making bell pepper triangles using green, red and yellow peppers. Arrange a triangle of each color on each dinner plate along with the meat. Serve an appetizer dip with pepper triangles instead of chips. To dress up main-dish salads, arrange four or five pepper triangles on individual salad plates; top with a scoop of tuna or chicken salad.
Ingredients
Green, red and/or yellow bell pepper
Bowl of ice water (optional)
1. Stand bell pepper, stem side up, on cutting board. Cut slice, about 1/4 inch thick, off each side of pepper. Remove membrane and seeds; discard.
2. Cut each pepper slice into rectangle 1-1/4 inches long and 3/4 inch wide. Starting one-third of the way from one long side of each rectangle, cut down remaining length of rectangle, ending 1/4 inch from other end. Turn rectangle around; repeat on other side.
3. To make each triangle, hold the two outer corners of a rectangle and bring both corners to center. Overlap ends to secure. If desired, place triangles in ice water to crispen. Remove; drain well.
Click here for printable version