Italian Spinach Roasted Red Pepper Spread Recipes

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SPINACH AND RED PEPPER FRITTATA

Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it's packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, easy, weekday, main course

Time 1h

Yield Six servings

Number Of Ingredients 9



Spinach and Red Pepper Frittata image

Steps:

  • Steam the spinach above an inch boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.
  • Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about half a minute, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.
  • Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  • Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 319 milligrams, Sugar 2 grams, TransFat 0 grams

1 6-ounce bag baby spinach, or 1 bunch spinach, washed and stemmed
2 tablespoons extra virgin olive oil
2 red bell peppers, seeded and cut in small dice
1 to 2 garlic cloves (to taste), minced
10 fresh marjoram leaves, chopped
Salt
8 eggs
Freshly ground pepper
2 tablespoons low-fat milk

SPINACH AND ROASTED RED PEPPER GRATIN

Categories     Cheese     Pepper     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Casserole/Gratin     Parmesan     Ricotta     Spinach     Bell Pepper     Spring     Swiss Cheese     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 14



Spinach and Roasted Red Pepper Gratin image

Steps:

  • Heat large deep nonstick skillet over medium-high heat. Working in batches (about 10 cups at a time), sauté fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch. Transfer spinach to strainer. Squeeze spinach dry; roll in kitchen towel to remove excess water.
  • Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers into 1/4-inch-wide strips.
  • Melt butter with oil in heavy large skillet over medium heat. Add leeks, shallot, and garlic; cook until soft, about 5 minutes. Remove from heat. Whisk cream and eggs in large bowl to blend. Whisk in all cheeses, salt, and pepper. Stir in spinach, leek mixture, and 2/3 of roasted red peppers (reserve 1/3 of peppers for topping). (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Transfer spinach mixture to prepared dish. Bake gratin until knife inserted into center comes out clean, about 50 minutes. Arrange remaining red pepper strips decoratively atop gratin and serve.

4 10-ounce bags fresh spinach leaves
3 red bell peppers
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 medium leeks (white and pale green parts only), thinly sliced (about 3 cups)
1 large shallot, chopped (about 1/4 cup)
3 garlic cloves, minced
1 cup whipping cream
4 large eggs
1 cup part-skim ricotta cheese
1/2 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

ROASTED RED PEPPER SPREAD

This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 3/4 cup.

Number Of Ingredients 7



Roasted Red Pepper Spread image

Steps:

  • Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.

Nutrition Facts : Calories 23 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

1 cup roasted sweet red pepper strips, drained
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper

ITALIAN SPINACH & ROASTED RED PEPPER SPREAD

This spinach dip is delicious, and very versatile. It's nice served in a hallowed out bread bowl, with the chunks of bread used for dipping. Also, the 1/2 cup of cheese in the recipe can be changed to suit your own taste. A nice sharp cheddar works very well, or a blend of Italian cheeses is great too: I used a blend of garlic jack, mozzarella and asiago which gave the dip a great flavor. And don't limit yourself to serving this cold. My brother, who does not care much for "cold" dips, zapped the left overs in the microwave and enjoyed it hot with whole wheat crackers.

Provided by Kozmic Blues

Categories     Spreads

Time 2h5m

Yield 24 serving(s)

Number Of Ingredients 5



Italian Spinach & Roasted Red Pepper Spread image

Steps:

  • Mix sour cream and Italian dressing mix in a bowl until well combined Add spinach, cheese and red pepper and mix well.
  • Cover and refrigerate for a couple hours until well chilled.

Nutrition Facts : Calories 48.7, Fat 3.6, SaturatedFat 2.2, Cholesterol 10.3, Sodium 112.3, Carbohydrate 1.3, Fiber 0.4, Sugar 0.2, Protein 3.1

1 cup sour cream, can use low-fat
1 (1 ounce) envelope Italian salad dressing mix, dry
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup shredded part-skim mozzarella cheese
1/2 cup chopped roasted red pepper

ROASTED RED PEPPER SPREAD

Silky smooth, thick red pepper spread with the full taste -courtesy of tomatoes, garlic, onion, red wine vinegar and some kick with hot peppers- is at home dolloped on fried eggs, spread on toast, as a pizza sauce, or as a dip (either alone or stirred into mayonnaise or softened cream cheese). This makes about 5 cups, so you can half the recipe, make all of it and freeze some, or even double it and can it and give it as gifts or stash it all. Great to use up all those wonderful red bell peppers(and cayenne peppers) from the garden. Adapted from The Ball Complete Book of Home Preserving and posted on foodie with family.

Provided by Sharon123

Categories     Spreads

Time 55m

Yield 5 8 ounce cups

Number Of Ingredients 9



Roasted Red Pepper Spread image

Steps:

  • Preheat the broiler in your oven. Spread the peppers, tomatoes, onion, and garlic cloves in a single layer on a rimmed baking sheet. Roast under the broiler, turning frequently, until the peppers are softened and blackened all the way around, and the tomatoes, onion and garlic have some black spots on them. The more thoroughly blackened the peppers are, the easier they are to peel. Transfer the peppers and tomatoes to a paper bag, fold the top down three or four times to seal it, then let cool about 15 minutes, or until the produce is cool enough to handle. Set the onion and garlic on a cutting board to cool as well.
  • When the peppers and tomatoes have cooled, use your hands to rub the skins off as well as you can. Don't panic if a bit of the skin remains. Cut the peppers open in order to remove their stems and seeds. Rip the peppers into strips and put into a blender or food processor (in batches if necessary) and process until smooth. Pour into a stainless steel stockpot and repeat the process with the tomatoes.
  • Peel the onions and garlic then finely chop both. Add this and the remaining ingredients to the purees in the stockpot and stir to combine. Bring to a boil over medium high heat, stirring frequently to prevent scorching. Lower the heat to medium low and continue a gentle boil, stirring often, for about 20 minutes, or until the spread can be mounded on a spoon.
  • You may either refrigerate the red pepper spread at this point, or freeze it in single serving sizes, or can it to make it shelf stable.
  • To can the spread for long-term storage:
  • Ladle the hot spread into prepared 8-ounce jars leaving ½-inch of headspace. (For information on how to do this, click here ) Use a stainless steel chopstick or butterknife to remove any air bubbles. If the level of the spread lowers after air bubbles are removed, you can add more hot spread.
  • Wipe the rims of the jars with a damp cloth, put the lid in place, and screw on the rings until fingertip tight. Place on a rack in a canner, cover with hot water, and bring to a boil with the lid on the canner. Once the water reaches a full rolling boil, begin a 10-minute timer (15 minutes for pints). When the timer is done, remove the lid from the canner, turn off the heat and let it stand for 5 minutes before carefully transferring the jars to a towel or rack on the counter to cool, undisturbed.
  • When the jars are completely cool, remove the rings for storage, wipe the jars clean and label. Store in a cool, dry place for up to a year.

Nutrition Facts : Calories 207.2, Fat 1.9, SaturatedFat 0.2, Sodium 495.4, Carbohydrate 40.8, Fiber 12.7, Sugar 27.8, Protein 6.7

5 3/4 lbs sweet red peppers
1/4 lb fresh cayenne pepper (or other red-hued hot peppers, If you don't like heat, use an additional 1/2 pound of sweet red bell)
1 lb plum tomato
1 small onion, unpeeled and uncut
3 large garlic cloves, unpeeled and uncut
1/2 cup red wine vinegar
2 tablespoons packed thinly sliced fresh basil (chiffonade)
2 teaspoons sugar (raw turbinado sugar is best)
1 teaspoon salt

QUICHE WITH RED PEPPERS AND SPINACH

The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 1h30m

Yield 6 generous servings

Number Of Ingredients 15



Quiche With Red Peppers and Spinach image

Steps:

  • Preheat oven to 350 degrees.
  • Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
  • Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
  • Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
  • Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
  • Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 555 milligrams, Sugar 5 grams, TransFat 0 grams

2 tablespoons extra-virgin olive oil
1 medium-size onion (yellow or spring onion), chopped
2 large garlic cloves, or 1 small bulb green garlic, peeled and minced
Salt to taste
2 large red bell peppers (about 3/4 pound), seeded and cut in thin 1-inch strips
1 teaspoon chopped fresh thyme leaves
1 generous bunch spinach, stemmed, washed in 2 changes of water, and coarsely chopped
Freshly ground pepper to taste
2 egg yolks
2 whole eggs
1 (9-inch) whole wheat pâte brisée pie crust, fully baked and cooled
Freshly ground pepper
2/3 cup milk
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

ROASTED RED PEPPER SPREAD

Provided by Barbara Kafka

Categories     quick, condiments

Time 10m

Yield A little over 21 ounces

Number Of Ingredients 7



Roasted Red Pepper Spread image

Steps:

  • Arrange drained peppers on a double layer of paper towels; let dry.
  • Process the remaining ingredients in the bowl of a food processor or blender, until the capers and parsley are very finely chopped.
  • Add peppers and process with on-off switch until the peppers are coarsely chopped. Do not overprocess. Stop several times to scrape down the sides of the bowl to make sure mixture is evenly chopped.
  • Check the seasonings and adjust as necessary.
  • Serve with crudites.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 282 milligrams, Sugar 7 grams

3 7-ounce jars roasted red peppers, drained
3 tablespoons olive oil
3 tablespoons minced fresh Italian parsley leaves
1 1/2 tablespoons fresh lemon juice
3 teaspoons capers, drained
2 medium cloves garlic, smashed, peeled and mashed to a paste
1/2 teaspoon kosher salt

ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD

I found a simple spinach and artichoke spread in a cookbook and added my own touches-roasted red peppers, pesto, lemon zest and wine. You'll be surprised at how much your guests enjoy it. -Be Jones, Brunswick, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 20 servings (5 cups).

Number Of Ingredients 15



Roasted Red Pepper, Spinach and Artichoke Spread image

Steps:

  • In a large skillet, combine the wine, shallots and garlic. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Stir in the soup, sour cream, pesto, flour, soy sauce, lemon zest and pepper sauce. Fold in the spinach, artichokes, red peppers and half the cheese., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake at 400° until set, 30-35 minutes. Serve with crackers and/or breads.

Nutrition Facts : Calories 104 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

1/2 cup white wine or chicken broth
2 shallots, minced
1 garlic clove, minced
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup reduced-fat sour cream
1/2 cup prepared pesto
2 tablespoons all-purpose flour
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated lemon zest
1/2 teaspoon hot pepper sauce
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3/4 cup roasted sweet red peppers, drained and chopped
2 cups shredded part-skim mozzarella cheese, divided
Assorted crackers and/or breads

RED PEPPER, SPINACH AND GOAT CHEESE DIP

Discover your new favorite dip with this Red Pepper, Spinach and Goat Cheese Dip recipe. Made with KRAFT Italian Roasted Red Pepper Dressing, onion, tomato basil pasta sauce, cream cheese, goat cheese and more, this spinach and goat cheese dip will please every palate.

Provided by My Food and Family

Categories     Dips & Spreads

Time 45m

Yield 32 servings (2 Tbsp. each)

Number Of Ingredients 8



Red Pepper, Spinach and Goat Cheese Dip image

Steps:

  • Heat oven to 400ºF.
  • Heat dressing in large skillet over medium heat. Add onions and peppers; cook, stirring constantly, 5 min. or until crisp-tender.
  • Add spinach; cook, stirring frequently, 2 to 3 min. or just until wilted. Stir in pasta sauce; simmer over medium-low heat 5 min., stirring occasionally. Remove skillet from heat.
  • Beat cream cheese and goat cheese in bowl with mixer until blended; spread onto bottom of 9-inch pie plate sprayed with cooking spray.
  • Spoon pasta sauce mixture around edge of cream cheese mixture.
  • Bake 18 to 20 min. or until dip is heated through.
  • Top with basil.

Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

1/4 cup KRAFT Italian Roasted Red Pepper Dressing
1 onion, chopped
1 red pepper, chopped
1 pkg. (5 oz.) baby spinach leaves
1 cup CLASSICO Tomato and Basil Pasta Sauce
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (4 oz. each) goat cheese
1/4 cup tightly packed fresh basil leaves, chopped

SAUTEED SPINACH WITH ROASTED RED PEPPER

Roasted red peppers give spinach some much-needed sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 7



Sauteed Spinach with Roasted Red Pepper image

Steps:

  • Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside.
  • Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.

1 medium red bell pepper
2 tablespoons extra-virgin olive oil
2 medium shallots, thinly sliced lengthwise
1 pound baby or regular spinach, tough stems discarded
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice

SPINACH WITH ROASTED RED PEPPER

Provided by Marian Burros

Categories     easy, quick, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 5



Spinach With Roasted Red Pepper image

Steps:

  • Wash spinach and remove tough stems.
  • Steam the spinach in the water clinging to its leaves.
  • Rinse the pepper, and cut into julienne strips.
  • In a serving bowl, whisk together the mustard, vinegar and oil.
  • Drain spinach thoroughly, and mix with red pepper and dressing.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 3 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 194 milligrams, Sugar 3 grams, TransFat 0 grams

1 pound loose spinach or 10 ounces packaged spinach
1 whole roasted red pepper
1/2 teaspoon grainy mustard
1 teaspoon rice vinegar
1 teaspoon olive oil

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