Even thick green peppers become tender when gently simmered in broth.
Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 2 red bell peppers
- 2 green bell peppers
- 2 orange bell peppers
- 4 cups vegetable broth
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- 1 tsp. fresh thyme leaves
- Wash the peppers and drain thoroughly. Remove the seeds and stems, and cut into bite-sized cubes.
- Heat the broth in the fondue pot over a stove element. Bring to the table and set up the burner. Add the peppers and simmer until tender. Remove the peppers with a slotted spoon. If desired, ladle the broth into individual serving bowls. Sprinkle with salt, pepper, and thyme.