20 BEST ROASTED RED PEPPER RECIPE COLLECTION
Crunchy, colorful, and sometimes even spicy, these amazing roasted red pepper recipes are here to make your dinner a little more fun.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
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
THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
BONNIE'S ROASTED PIGGY PEPPERS
A terrific appetizer made from the end of the season banana peppers and stuffed with a delicious cream cheese filling and hot Italian sausage and then roasted in the oven. Serve plain or topped with tomato salsa. Be sure to make extra because they won't last long! Enjoy!
Provided by BonniE ! @ReikiHealsTheSoul
Categories Other Appetizers
Number Of Ingredients 11
Steps:
- EQUIPMENT I used a Copper Chef skillet to roast the peppers. Use a small pan with one inch of water to put in the bottom of the oven to create moisture while the peppers roast.
- OVEN Grease the skillet or baking pan. Set the oven to 350 degrees. Roast the peppers for 30 to 35 minutes until peppers are done. Don't forget the pan with about one inch of water that goes in the bottom of the oven.
- COOK LINKS Slit the links with a sharp knife and remove the casing. Crumble the pork into a medium size skillet and cook until light brown. Drain well. Set aside.
- PREPARE PEPPERS Take a damp paper towel and wipe the peppers. Don't remove the stems. Don't wet the peppers. Keep them dry. Slit the pepper from stem to just before you reach the end of the tip. I use an ice tea spoon to scrape out the seeds and membrane of the peppers.
- MAKE CHEESE FILLING In a small bowl, add the 1 cup of cream cheese, 1/2 cup Parmesan cheese, 1/4 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1 tablespoon parsley, and 1/2 teaspoon each of salt and pepper. Mix well with a fork.
- STUFF WITH CHEESE Using an ice tea spoon, put 1 heaping spoonful of cheese filling in the bottom of each pepper and smooth it with the back of the spoon.
- STUFF WITH SAUSAGE Fill the pepper with the cooked sausage as much as it will hold. Sprinkle about a teaspoon of Mozzarella cheese on top before roasting.
- ROAST IT! Put the peppers in the prepared baking pan and roast the peppers in a preheated oven for 30 to 35 minutes until lightly brown..
- SERVE Serve hot with a small spatula. The peppers can be eaten plain or topped with a heaping teaspoon of Tostitos mild salsa. Both are equally good.
- Or you can serve half plain and half with salsa. Enjoy!
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