Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: roast the red peppers in a foil-lined pan at 450°f cook until brown and puffy on all sides, turning once or twice. allow the peppers to cool for about 10 minutes. peel and remove the stems and seeds. heat the butter in a pan over medium-high heat. add the onion and garlic and sauté until softened, about 5 minutes. add the red peppers, broth, and onion mixture to a blender and puree until smooth. pour the red pepper mixture into a saucepan over low heat and add half and half or milk and black pepper. heat until warm.

Target recipe: roast or grill peppers until skin blisters and turns brown. when they have cooled a little, strip off blistered skin, open and remove seeds. blend cleaned peppers together with a little vegetable stock until smoothly puréed. combine with remaining vegetable stock and rice. heat thoroughly. add cream, salt and a generous sprinkling of coriander and pepper. when serving, place small spoonfuls of extra whipped cream, basil leaves and another sprinkling of coriander and black pepper on top.