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Place the red peppers on the side.
Using a knife, remove the top part of peppers (above the peduncle), keeping the blade horizontally so as to form bowls, then gently remove seeds.
Set aside the 4 bowls in the refrigerator.
Place the 4 remaining pepper tops and all other ingredients in a good blender, then reduce in almost smooth preparation.
Refrigerate 2 hours, then pour into pepper bowls to serve.
Tip:
For a festive effect, frost the edges of the peppers with your favorite Cajun spice mix.
Decorate with a mini-skewer of cold-smoked salmon crowned with whipped cream and dill.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.