Red Pepper Baskets With Crudites and Rosy Creamy Salsa

1. 1

   Slice stem ends from bell peppers, and pull out the seeds and ribs.

2. 2

   Divide broccoli into florets with stems about 4 inches long.

3. 3

   Cut tips from green beans.

4. 4

   Trim asparagus spears to 6 inches long and pare skin from stalks.

5. 5

   Pull strings from snow peas.

6. 6

   Parboil each vegetable, except for the red bell peppers, separately in boiling salted water just until tender-crisp.

7. 7

   Broccoli, green beans, and asparagus each take about 3 minutes; snow peas take about 30 seconds.

8. 8

   When each vegetable is done, transfer it to an ice-filled dish to stop the cooking process; cool.

9. 9

   While vegetables are cooling, combine sour cream, mayonnaise, and salsa in a medium bowl.

10. 10

    Spoon 1/4 of the mixture into each pepper cup.

11. 11

    Stand broccoli, green beans, asparagus, and snow peas in pepper cups and serve with Rosy Creamy Salsa.

* Per serving · 4 servings · Values may vary.