EASY ROASTED PEPPERS
This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
Provided by FISHLOVE
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g
ROASTED RED PEPPER SAUCE WITH CHEESE TORTELLINI
Make and share this Roasted Red Pepper Sauce With Cheese Tortellini recipe from Food.com.
Provided by IngridNL
Categories Peppers
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice the red peppers into quarters.
- Roast the red peppers in the oven under the grill, skin side up.
- After the peppers have blackened, remove them from the oven and place them in a paper bag to cool.
- The steam will cause the skin to lift off more easily.
- After the peppers have cooled, remove the skin.
- Put the peppers and the clove of garlic in a food processor and"cream" them until the sauce is quite fluid.
- Put the pepper mixture and the cup of wine in a pan on high heat.
- Once this mixture starts to boil, reduce the heat to low and allow to simmer for about 30-50 minutes, until it has reduced to about half.
- Boil water for the tortellini and cook til al dente, drain.
- Add the olive oil, lemon juice, salt, sugar, and black pepper to the mixture.
- (Add more lemon juice if you want the sauce to be tangier).
- Bring the pepper mixture to a boil and add olives.
- Cook for 30 seconds or so.
- Stir in the basil.
- Add the sauce to the drained tortellini.
- To serve, place tortellini on a plate, and sprinkle the goat's cheese strips over it.
- Sprinkle parmesan over it.
- Serve with crusty bread to mop up the juice, and savor!
Nutrition Facts : Calories 661.3, Fat 24.3, SaturatedFat 9.7, Cholesterol 69.7, Sodium 2640.6, Carbohydrate 75.8, Fiber 8, Sugar 15.2, Protein 27.9
MIKEY'S CHEESE TORTELLINI WITH ROASTED RED PEPPER SAUCE
I came up with this easy time-saver when I was trying to expand my picky son's palatte, and he still loves it. I've also served it to my non meat eating niece, who kept picking out the red peppers and she loved it as well.
Provided by Cookin-jo
Categories Low Cholesterol
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Fill a large pot with hot water and set to boil on stove/cooktop.
- Heat the olive oil on medium heat in a large deep pan, and dice the onion while the oil heats.
- Add the onions to the pan and stir occasionally -- at the same time dice the red peppers.
- When your hot water is at a boil, add the tortellini and set a timer.
- Add the red peppers, crushed peppers and dried basil to the onions, stir, and let saute gently for 1 minute.
- Add the tomatoes and basil to the sauce and bring to a boil. Reduce the heat and let it reduce. If you use fresh basil, add it a minute before serving.
- Drain tortellini well, and put back in the pot and cover. Check the sauce for desired consistency.
- Add sauce to the tortellini, plate and serve with fresh grated parmesan cheese.
GRILLED CHICKEN AND TORTELLINI WITH ROASTED RED PEPPER CREAM
Dinner ready in 30 minutes! Enjoy this grilled chicken and tortellini with roasted red pepper cream - a delicious meal made using frozen broccoli.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Cook tortellini and broccoli as directed on tortellini package. Drain; return tortellini and broccoli to saucepan.
- Meanwhile, puree 1/3 cup roasted peppers in blender. Add Alfredo sauce; blend until mixed.
- Add Alfredo sauce mixture, chicken and 2 tablespoons roasted peppers to tortellini and broccoli in saucepan; mix well. Cook and stir over medium heat for 2 to 3 minutes or until thoroughly heated, stirring occasionally. Spoon into ungreased shallow 1 to 1 1/2-quart casserole. In small bowl, combine butter and bread crumbs; mix well. Sprinkle over top.
- Broil 4 to 6 inches from heat for 1 to 2 minutes or until topping is golden brown.
Nutrition Facts : Calories 490, Carbohydrate 46 g, Cholesterol 115 mg, Fat 4, Fiber 3 g, Protein 25 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 5 g
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