Philadelphia Roasted Red Pepper Souffle Recipes

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20 BEST ROASTED RED PEPPER RECIPE COLLECTION



20 Best Roasted Red Pepper Recipe Collection image

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

Roasted Red Peppers
Easy Roasted Red Pepper Hummus
Red Pepper Sangrita Margarita
Roasted Red Pepper Lasagna
Feta and Roasted Red Pepper Dip
Tuna with Red Pepper Sauce
Manchego and Roasted Pepper Stuffed Mushrooms
Baked Chicken Casserole with Basil and Roasted Peppers
Roasted Red Pepper Artichoke Dip
Roasted Sweet Peppers with Olive Tapenade and Mascarpone
Roasted Red Pepper Sandwiches with Mozzarella and Pesto
Roasted Red Pepper Pasta
Marinated Roasted Red Bell Peppers
Air Fryer Roasted Red Peppers
Roasted Red Pepper Soup
Red Pepper Fettuccine with Shrimp
Spanish Roasted Red Pepper Salad
Chunky Gazpacho with Roasted Red Peppers
Roasted Pepper Salad with Feta, Pine Nuts, and Basil
Mediterranean Chicken with Roasted Red Pepper Sauce

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

SPINACH AND ROASTED RED PEPPER GRATIN



Spinach and Roasted Red Pepper Gratin image

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

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

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.

SPINACH SOUFFLé WITH ROASTED RED PEPPER SAUCE



Spinach Soufflé with Roasted Red Pepper Sauce image

Categories     Food Processor     Cheese     Egg     Bake     Vegetarian     Spinach     Bell Pepper     Winter     Swiss Cheese     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 9

1 10-ounce package frozen creamed spinach, thawed
3/4 cup coarsely grated Swiss cheese (about 3 ounces)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 large egg yolks
3 large egg whites
1 7.25-ounce jar roasted red peppers, drained well, 1 tablespoon of juices reserved
1 teaspoon balsamic vinegar
1 large shallot, coarsely chopped

Steps:

  • Preheat oven to 400°F. Butter 9-inch-diameter glass pie dish. Blend creamed spinach, grated Swiss cheese, salt and pepper in medium bowl; whisk in egg yolks. Using electric mixer, beat egg whites in large bowl until stiff but not dry; fold into spinach mixture. Gently transfer to prepared dish.
  • Bake soufflé until beginning to color at edges and center is puffed and softly set, about 18 minutes.
  • Meanwhile, purée half of roasted red peppers, 1 tablespoon reserved red pepper juices and balsamic vinegar in processor until almost smooth. Add remaining roasted red peppers and shallot and chop, using on/off turns, until chunky purée forms. Transfer sauce to small saucepan. Stir over medium heat until warmed through; season to taste with salt and pepper.
  • Spoon soufflé onto plates. Serve, passing sauce separately.

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