Party with pork that offers hot south-of-the-border flavor!
SAVE ON THIS RECIPE!
Make the bell pepper mixture and the marinade up to 2 days ahead of time. Cover and refrigerate.
To roast the bell peppers, broil them with tops 5 inches from heat, turning occasionally, until the skin is blistered and evenly browned but not burned. Place in plastic or paper bag, and close tightly. Let stand 10 minutes, then peel, seed and cut into strips.
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