Roasted Pepper And Artichoke Puffs Recipes

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ARTICHOKE AND ROASTED RED PEPPER PASTA



Artichoke and Roasted Red Pepper Pasta image

Quick, healthy, and tasty meal. Use whatever pasta you like.

Provided by almraz

Categories     Main Dish Recipes     Pasta

Time 1h5m

Yield 4

Number Of Ingredients 11

1 ½ cups penne pasta
1 (14 ounce) can artichoke hearts in water, drained and diced
½ cup canned roasted red bell pepper, drained and diced
⅓ cup diced onion
⅓ cup diced mushrooms
5 cloves garlic, mashed
2 tablespoons chopped fresh basil
salt and ground black pepper to taste
½ cup chicken stock
½ cup reduced-fat Alfredo sauce
½ cup reduced-fat cottage cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook penne pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  • Place artichoke hearts, roasted red pepper, onion, mushrooms, garlic, and basil into a food processor and pulse several times to chop finely.
  • Heat a large skillet over medium heat. Cook and stir vegetables from food processor in the hot skillet until tender, 15 to 20 minutes. Season the mixture with salt and black pepper.
  • Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir Alfredo sauce into the artichoke mixture.
  • Spread cottage cheese into bottom of a casserole dish; pour Alfredo sauce mixture over the cottage cheese. Add penne pasta and stir. Cover casserole dish with aluminum foil.
  • Bake in preheated oven until bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 78 g, Cholesterol 20.2 mg, Fat 8.1 g, Fiber 5.6 g, Protein 20.9 g, SaturatedFat 4.4 g, Sodium 904.2 mg, Sugar 6 g

ARTICHOKE, ROASTED RED PEPPER AND GOAT CHEESE TART



Artichoke, Roasted Red Pepper and Goat Cheese Tart image

Instead of spinach artichoke dip, try a goat cheese and artichoke tart. This beautiful app gives traditional holiday flavors a modern twist.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 12

Number Of Ingredients 15

All-purpose flour, for sprinkling
1 sheet frozen puff pastry (from 17.3-oz package), thawed
6 oz goat cheese, softened
3 tablespoons heavy whipping cream
1 tablespoon chopped fresh thyme leaves
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup diced roasted red bell peppers, patted dry
4 Progresso™ artichoke hearts (from 14-oz can), drained and coarsely chopped, patted dry
1/2 cup coarsely chopped baby arugula
1/4 cup shredded Parmesan cheese
1 tablespoon olive oil
1/8 teaspoon salt
1 tablespoon chopped toasted pine nuts

Steps:

  • Heat oven to 400°F. Lightly spread flour on rolling pin. Place puff pastry sheet on piece of cooking parchment paper; roll into 11x10-inch rectangle. Keep pastry on parchment; transfer to large cookie sheet. Score dough 1/2 inch from edge all the way around. Poke all over with fork. Bake 14 to 18 minutes or until golden brown.
  • Meanwhile, in medium bowl, beat Goat Cheese Spread ingredients with whisk. In small bowl, mix bell pepper, artichoke hearts, arugula, Parmesan cheese, olive oil and 1/8 teaspoon salt.
  • Drop goat cheese mixture by dollops evenly over center of tart, on top of hot dough; let stand 1 minute. Spread cheese mixture to within 1/2 inch of edges. Top with pepper and artichoke mixture, followed by pine nuts. Cut into 4 rows by 3 rows.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 2 g

MEDITERRANEAN ARTICHOKE AND RED PEPPER ROLL-UPS



Mediterranean Artichoke and Red Pepper Roll-Ups image

I just love these rollups. They are so easy to make and are quite tasty too. Sometimes I just enjoy them as is, without the sauce. -Donna Lindecamp, Morganton, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 11

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped
4 ounces cream cheese, softened
1/3 cup grated Parmesan cheese
1/4 cup crumbled feta cheese
2 green onions, thinly sliced
3 tablespoons prepared pesto
8 flour tortillas (8 inches), warmed
1 jar (7-1/2 ounces) roasted sweet red peppers, drained and cut into strips
SAUCE:
1 cup sour cream
1 tablespoon minced chives

Steps:

  • In a small bowl, combine the artichokes, cream cheese, Parmesan cheese, feta cheese, green onions and pesto until blended. Spread 1/4 cup mixture over each tortilla; top with red peppers and roll up tightly., Place 1 in. apart on a greased baking sheet. Bake at 350° until heated through, 12-15 minutes. Cut into thirds. Meanwhile, in a small bowl, combine sour cream and chives. Serve with rolls.

Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 217mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

ROASTED PEPPER AND ARTICHOKE BRUSCHETTA



Roasted Pepper and Artichoke Bruschetta image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

1 baguette, sliced into 1/2-inch-thick slices
1/3 cup olive oil
One 6.5-ounce jar marinated artichokes, chopped, marinade reserved
1 roasted red pepper from a jar, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
  • In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
  • Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.

ARTICHOKE DIP WITH ROASTED RED PEPPERS



Artichoke Dip With Roasted Red Peppers image

This easy artichoke dip is made with the addition of roasted red peppers (or pimentos if you prefer), which gives the dip a festive holiday look.

Provided by Diana Rattray

Categories     Appetizer

Time 40m

Yield 8

Number Of Ingredients 6

1 cup mayonnaise
1 cup grated Parmesan cheese
1 can or jar (12 to 14 ounces) artichoke hearts (drained, not marinated)
1/8 teaspoon garlic powder
Optional: 1/8 teaspoon onion powder
1/4 cup minced roasted red pepper

Steps:

  • Gather the ingredients.
  • Pre heat oven to 350 F. Chop the artichokes coarsely. Set aside.
  • In a bowl, mix the mayonnaise with the Parmesan cheese. Stir in the chopped artichokes, garlic powder, onion powder, and roasted red pepper.
  • Spread the artichoke mixture in a pie plate or shallow 1-quart baking dish.
  • Bake in the preheated oven 30 minutes. Serve the dip immediately or chill in the refrigerator for a cold dip. To reheat, place in a 350 F oven for about 10 minutes. Don't reheat in the microwave or the dip could separate.

Nutrition Facts : Calories 558 kcal, Carbohydrate 73 g, Cholesterol 22 mg, Fiber 34 g, Protein 21 g, SaturatedFat 6 g, Sodium 757 mg, Sugar 6 g, Fat 26 g, ServingSize 2 Cups (8 servings), UnsaturatedFat 0 g

MEDITERRANEAN PASTA W/ ROASTED RED PEPPERS AND ARTICHOKES



Mediterranean Pasta w/ Roasted Red Peppers and Artichokes image

A 20 minute pasta dish with lots of flavor and no guilt.

Provided by Jenn Sebestyen

Categories     Main Dish     Pasta

Time 25m

Number Of Ingredients 10

16 ounces penne pasta (or pasta of choice (gluten free, if desired))
1 jar (12 ounces) roasted red peppers (drained and chopped)
1 jar (12 ounces) artichoke hearts (drained and chopped)
1 pint cherry tomatoes (halved)
2 tablespoons extra virgin olive oil
2 garlic cloves (minced)
juice and zest of 1 medium lemon
1 tablespoon dried oregano
salt and pepper (to taste)
1/4 cup sliced pitted Greek olives (optional)

Steps:

  • Cook penne according to package directions.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
  • Add the peppers, artichokes and tomatoes and cook, stirring frequently, until veggies start to give off some liquid. About 15 minutes.
  • Add the lemon juice, lemon zest, olives (if using), oregano, salt and pepper and stir. Cook for 1-2 minutes to combine the flavors.
  • When penne is done, drain and add to the vegetables. Toss well to combine. Taste and adjust seasoning, if necessary. Add another squeeze of lemon, extra dash of salt, or perhaps a drizzle of olive oil, if desired.
  • Serve with some crusty bread of course!

Nutrition Facts : Calories 240 kcal, Carbohydrate 36 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Sodium 244 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving

ROASTED RED PEPPER ARTICHOKE DIP



Roasted Red Pepper Artichoke Dip image

Make and share this Roasted Red Pepper Artichoke Dip recipe from Food.com.

Provided by tarastaton20

Categories     < 60 Mins

Time 40m

Yield 5 cups of dip, 15 serving(s)

Number Of Ingredients 8

2 (8 1/2 ounce) cans artichoke hearts, drained and chopped
1 (12 ounce) jar roasted red peppers, drained and coarsely chopped
2 cups Hellmann's mayonnaise
2 cups shredded parmesan cheese
8 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Steps:

  • Mix all ingredients well.
  • Bake at 350 until lightly browned, about 25 minutes.
  • Serve with crackers or pita chips.

ARTICHOKE AND ROASTED RED PEPPER DIP



Artichoke and Roasted Red Pepper Dip image

A hot tasty dip that is sure to please everyone. Artichoke hearts and roasted red peppers add a pleasant zing to this mild crowd pleaser that's perfect for crackers or bread.

Provided by Eileen

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 50m

Yield 24

Number Of Ingredients 6

2 tablespoons butter
1 leek, diced
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
¾ cup freshly grated Parmesan cheese
3 tablespoons mayonnaise

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over medium heat. Saute diced leek until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8x8 inch baking dish.
  • Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 2 g, Cholesterol 5.9 mg, Fat 5.6 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 229.1 mg, Sugar 0.2 g

ROASTED PEPPER AND ARTICHOKE PUFFS



ROASTED PEPPER AND ARTICHOKE PUFFS image

Categories     Pepper     Appetizer     Broil

Yield 4 dozen

Number Of Ingredients 15

2 Tb unsalted butter
1 bunch scallions, trimmed and minced
2 cloves garlic, minced
1 can (13 3/4 oz artichoke bottoms, drained and cut into 1/4 inch dice
3 oz thinly sliced prosciutto, minced
3 TB finely shredded fresh basil leaves
2 oz. parmesan cheese, grated (about 1/2 cup
2 oz Jarlsber or Gruyere cheese, grated
1 Tb. fresh lemon juice
1/2 cup Hellmann's mayonnaise
3 red bell peppers
3 yellow bell peppers
1/4 cup olive oil
2 Tb. balsamic vinegar
Salt to taste

Steps:

  • 1. Melt butter in a small skillet over medium heat. add scallions and garlic ad cook, stirring frequently just until softened, 2-3 minutes. Transfer to a medium size mixing bowl. 2. Ad artichoke bottoms, prosciutto, basil, Parmesan, and Jarlsbergo to the scallions and toss to combine. Sprinkle with lemon juice and pepper. Bind the mixture with the mayonnaise and refrigerate at least one hour. 3. Menawhile prepare the peppers. Preheat oven to 400F. Stem and seed each pepper then cut into chunks about 2 x 1 1/2 inches. Place the peppers in a single layer in a large, shallow baking. dish. Drizzle with the olive oil and vinegar and sprinkle with salt and pepper. Roast the peppers 15 minutes, stirring once halfway through the cooking time. Remove from oven and let cool. 4 When ready to serve the hors d'oeuvres, preheat the broiler. Mound about 2 Tsp of the artichoke mixture onto each pepper. Arrange in rows on baking sheets and broil 3-4 inches from the heat until puffed an bubbly, about 2 minutes. Let cool a few minutes, then transfer to a serving tray and pass with plenty of cocktail napkins.

SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS



Sauteed Chicken Breast with Artichokes and Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 teaspoons extra-virgin olive oil
4 boneless skinless chicken breasts (about 6 ounces each)
Kosher salt and freshly ground black pepper
1 onion, halved and sliced
4 cloves garlic, smashed
2 sprigs fresh thyme, leaves stripped
1 1/2 cups jarred marinated artichokes, drained and patted dry
1/2 cup jarred roasted red peppers, sliced into strips
2 tablespoons dry vermouth
1 cup chicken broth, homemade or low-sodium canned
1 to 2 tablespoons unsalted butter
1/4 cup flat leaf parsley leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
  • Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.

Nutrition Facts : Calories 515 calorie, Fat 28 grams, SaturatedFat 5 grams, Carbohydrate 17 grams, Fiber 5 grams, Protein 44 grams

PENNE WITH ROASTED RED PEPPER, ARTICHOKE, & GARLIC PUREE



Penne With Roasted Red Pepper, Artichoke, & Garlic Puree image

This is a very easy homemade recipe that has all the traditional tastes of Italy. It's a Penne Rigate dish with Roasted Red Pepper, Artichoke, Onion & Garlic Puree. I happen to love this and so does DH. You have to like roasted red pepper to enjoy this recipe to the fullest extent. It's so simple to prepare as most of the prep is done with a food processor or blender for the puree then you just serve it over your favorite pasta - we like it best over Penne Rigate, but any pasta will do. ** You could also stir in some cooked shrimp or cooked sliced sausage if you want a more hearty dish **

Provided by BlondieItaliana

Categories     Penne

Time 17m

Yield 8 serving(s)

Number Of Ingredients 11

1 (12 ounce) jar roasted red peppers, drained well
2 (6 ounce) jars marinated artichoke hearts, drained well
3 garlic cloves
1/2 small onion
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 dash salt
1 dash black pepper
1 (1 lb) box penne rigate
1 (6 ounce) jar marinated artichoke hearts, drained well
2 ounces black olives, sliced, pitted, & drained well

Steps:

  • Boil water for penne with a dash of salt added.
  • Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
  • Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
  • Stir in olive oil, garlic powder and salt & pepper to taste.
  • Cook then drain pasta. Stir in the puree.
  • Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
  • Serve immediately.

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