Roasted Red Capsicum Recipes
ROASTED RED CAPSICUM
Make and share this Roasted Red Capsicum recipe from Food.com.
Provided by Tisme
Categories Vegetable
Time 25m
Yield 1 large jar
Number Of Ingredients 2
Steps:
- Preheat the oven to 200C and place the capsicums on a baking tray and cook for 15 minutes, or until the skin has blistered and turned slightly black.
- Place the capsicums in a plastic bag until cool.
- Peel the skin off the capsicums, trim any pith and remove all the seeds.
- Place the capsicum flesh into hot sterilised jars.
- Pour in the olive oil to cover.
- Seal immediately and store in the fridge for up to 3 weeks.
Nutrition Facts : Calories 1104.9, Fat 90.3, SaturatedFat 12.7, Sodium 28, Carbohydrate 79.1, Fiber 26.2, Sugar 55.1, Protein 13
ROASTED RED CAPSICUM SAUCE
A really lovely recipe that goes well with chicken. Using fresh ingredients for this recipe makes it taste so much better--you won't be disappointed.
Provided by jade louise
Categories Sauces
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut capsicums into quarters, remove the seeds, Grill capsicum skin side up until blackened.
- Cool in a plastic bag for 5-10 minutes.
- Peel away the skin and cut roughly.
- Heat oil in pan; cook onion and garlic for 2 minutes or until soft. Add the tomatoes, parsley and basil, tomato paste, sugar and 375 ml of water.
- Add the chopped capsicum and cook on low heat for 45 minutes to an hour stirring often.
- You can purée this sauce or just have it as it is.
- Serve with chicken.
Nutrition Facts : Calories 64, Fat 3.7, SaturatedFat 0.5, Sodium 22.9, Carbohydrate 7.8, Fiber 1.9, Sugar 5.1, Protein 1.2
ROASTED RED PEPPER TAPENADE
When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. -Donna Magliaro, Denville, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend., Sprinkle with basil. Serve with baguette slices.
Nutrition Facts : Calories 58 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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