ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
ROASTED RED PEPPERS SOUP
If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).
Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 753mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
ROASTED RED PEPPER TOPPERS
Roasted red peppers-some chopped, some thinly sliced-add flavor and glorious color to this easy appetizer recipe.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 16 servings
Number Of Ingredients 5
Steps:
- Combine cream cheese and chopped peppers.
- Spread 2 tsp. of the cream cheese mixture on each cracker.
- Top evenly with the asparagus pieces and red pepper strips.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
ROASTED RED BELL PEPPERS
Make and share this Roasted Red Bell Peppers recipe from Food.com.
Provided by riffraff
Categories Peppers
Time 20m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Heat oven to 450F degrees.
- Wash peppers and cut in half.
- Remove seeds and stems.
- Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
- Bake for 10-15 minutes or so, until skin of pepper is seriously black.
- Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
- Let cool so you can touch them.
- Skin will peel off easily.
- Cut halves into strips, or however you need them to be cut.
- Now you know how to roast a red pepper!
- Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
- You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.
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ROASTED RED PEPPERS {OVEN OR GRILL} – WELLPLATED.COM
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5/5 (3)Total Time 30 minsCategory Side DishCalories 37 per serving
- TO ROAST IN THE OVEN: Preheat the oven to 450 degrees F. Position racks in the upper and lower thirds of your oven. Line a large rimmed baking sheet with parchment paper.
- Cut the bell peppers in half from stem down through the end. Remove the stem, membrane and seeds.
- Arrange the peppers, cut-sides down on the baking sheet, making sure to leave a little space around each one so that the peppers are not crowded. If they are, divide them between two baking sheets.
- Roast the peppers on the upper rack (or upper and lower racks if you have two sheets) until the tops are black and the peppers are very tender, about 25 minutes. Halfway through, rotate the pans 180 degrees (if using two pans, switch their positions on the upper and lower racks halfway through as well).
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- Roasted Red Peppers. Though you can buy these in cans and jars, there’s something special about making your own. And though roasting veggies might seem intimidating, it’s really quite simple.
- Easy Roasted Red Pepper Hummus. Hummus is a delicious way to get some extra protein. Plus it’s creamy, tangy, and full of earthy flavor. For something with a little more pizzazz, try this lovely red hummus instead.
- Red Pepper Sangrita Margarita. If you love blood Mary’s, then you’ll be blown away by this red pepper sangrita margarita! It’s spicy and salty like the brunch favorite you know and love, but it has an added depth of flavor from roasted red peppers.
- Roasted Red Pepper Lasagna. There’s nothing more luscious and comforting than a cheesy, saucy, heaping plate of lasagna. Just ask Garfield. Featuring a flavorful cream sauce and six whole cups of mozzarella cheese, this roasted red pepper lasagna will fulfill all of your carb-filled dreams.
- Feta and Roasted Red Pepper Dip. Fast, easy, and utterly delectable, this feta and roasted red pepper dip will be a hit at your next party. Featuring tangy feta, sweet roasted pepper, and savory garlic, it has all of the best parts of Mediterranean cuisine.
- Tuna with Red Pepper Sauce. Transport yourself to Spain with this incredible tuna in red pepper sauce. Herbaceous, garlicky, and sweet, this light and healthy dish will tantalize your taste buds and nourish your body.
- Manchego and Roasted Pepper Stuffed Mushrooms. If you love stuffed mushrooms, then you have to try this manchego and roasted pepper version. Manchego is a traditional Spanish cheese with delicious nutty, sweet, and tangy notes that work very well with the rich, smoky sweetness of the red peppers.
- Baked Chicken Casserole with Basil and Roasted Peppers. This dish is an excellent mix of the flavors of Italy and the comfort of the Midwest United States.
- Roasted Red Pepper Artichoke Dip. This fresh take on the traditional artichoke dip will be your new favorite! Not only does this roasted red pepper and artichoke dip taste amazing, but it’s crazy-easy to prepare.
- Roasted Sweet Peppers with Olive Tapenade and Mascarpone. Sometimes the best dishes are the simple ones. The kind that focus on highlighting the natural flavors of the ingredient, with no fancy sauces or seasonings.
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