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June 2019

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Bell Pepper Bisque Recipe

Bell Pepper Bisque recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Bell Pepper Bisque recipe  PDF



1/4 c Long grain white rice
4 lg Red bell peppers coarsely
Chopped 1 sm Onion chopped
2 c Chicken stock
2 c Milk
1/2 c Heavy cream
1/4 ts Cayenne
1/4 ts Hungarian sweet paprika
1/8 ts White pepper
Salt to taste
Place the rice in a small saucepan with 2 cups of water. Bring to a boil, reduce the heat to low and simmer uncovered until the rice is overcooked and mushy and the water has almost boiled away, about 40 minutes. In a medium saucepan, combine the red peppers, onion and 2 cups of water. Boil over moderate heat until the peppers are tender but still bright red, about 10 minutes. Drain at once. Put the rice, red peppers, onion and 1 cup of the chicken stock into a blender or food processor. Puree until smooth. Strain the puree into a medium saucepan, add the milk and the remaining 1 cup of chicken stock. Simmer over low heat for 5 minutes to thicken slightly. Stir in the cream, cayenne, paprika and white pepper. Season with salt to taste. Cover the bisque and set aside for 1 hour to blend the favors. Rewarm over low heat before serving. NOTE: May be made day ahead of time. Recipe By :

Bell Pepper Bisque recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
701 people have voted
Last Reviewed on 2019-06-18



Tuesday, Jun 18 2019 Download & Print Bell Pepper Bisque recipe  PDF   Rice recipes RSS   New

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