1Place pine nuts on plate; microwave, uncovered, with 650 watts, until lightly toasted, 3 minutes. Set aside to cool.
2Place peppers in dish large enough to hold all three without touching. Cover; microwave with 650 watts, until skins loosen, 15 minutes. Remove and let stand at least 5 minutes. Longer is OK. Peel off skins, then remove stems and seeds.
3Puree peppers with nuts, garlic, cheese, oil and salt in food processor fitted with metal blade. Use right away, refrigerate for up to 5 days, or freeze.
If you want to spend more time caroling, and sipping wine instead of hanging in the kitchen, watch Chef Jansen Chan (International Culinary Center). make colored sugar, the easiest way to make basic sugar cookies shine on your holiday table.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
Resist the temptation to use jarred roasted bell peppers in this summery soup—roasting your own makes a huge impact on the flavor. If you’d like extra smoky goodness, add a little of the blistered pepper skin when pureeing. This will affect the color
Inspired by a bowl of intensely savory and satisfying French onion soup, these stuffed peppers feature a rich gravy that coats the beef and rice filling, as well as gooey gruyere cheese, and toasty sourdough bread.