Red & Yellow Pepper Salad
|Yellow bell peppers||2 1⁄2 Pound (1.15 Kilogram, 5 Large Peppers)|
|Red bell pepper||8 Ounce, seeded and chopped diced (Large Ones)|
|Minced jicama||76 Gram, minced (2/3 Cup)|
|Minced cilantro||2 Tablespoon|
|White distilled vinegar||25 Milliliter (1 1/2 Tablespoon)|
|Ground red cayenne pepper||1⁄8 Teaspoon (Or To Taste)|
1. Set 4 of the yellow bell peppers upright, then cut off the top quarter of each. Remove and discard seeds from pepper shells; set shells aside. Cut out and discard stems from top pieces of peppers; then dice these pieces and transfer to a large non-metal bowl.
2. Seed and dice remaining yellow bell pepper and add to bowl. Then add red bell pepper, jicama, cilantro, vinegar, honey, and ground red pepper; mix gently.
3. Spoon pepper mixture equally into pepper shells. (At this point, you may cover and refrigerate salad for up to 4 hours.)