Savory Tomato Bell Pepper Bread Recipes

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ROASTED RED PEPPER BREAD



Roasted Red Pepper Bread image

These savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 11

1-1/2 cups roasted sweet red peppers, drained
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1-1/4 cups grated Parmesan cheese, divided
1/3 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
1-1/4 teaspoons salt
3-1/4 to 3-3/4 cups all-purpose flour
1 large egg
1 tablespoon water
1-1/2 teaspoons coarsely ground pepper

Steps:

  • Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 99 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 254mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

SAVORY SAUSAGE AND CHEDDAR BREAD PUDDING



Savory Sausage and Cheddar Bread Pudding image

A holiday favorite, this make-ahead breakfast casserole brimming with sausage and sharp cheddar is perfect for feeding a crowd.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h30m

Yield 6 to 8

Number Of Ingredients 10

2 tablespoons unsalted butter, divided
1 pound sweet or spicy pork sausage (casings removed)
1 medium yellow onion, chopped
1 loaf (18 slices) white sandwich bread, such as Pepperidge Farm, crusts removed and cut into 1-inch cubes
2½ cups (a little over ½ pound) grated sharp cheddar cheese
½ cup chopped fresh parsley
6 large eggs
2 cups half-and-half
Scant teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

  • Grease a 9 x 13-inch baking dish with butter.
  • In a large sauté pan (preferably nonstick) over medium-high heat, melt 1 tablespoon butter. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan.
  • Turn the heat down to medium, then add the onions to the pan along with 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley. Toss well, then spread the mixture evenly into the prepared baking pan.
  • In a medium bowl, whisk together the eggs, half-and-half, salt and pepper.
  • Pour the egg mixture evenly over the bread mixture. Cover tightly with saran wrap and refrigerate for at least a few hours or overnight.
  • Preheat the oven to 350°F. Bake for about one hour, uncovered, until puffed and golden brown. Serve immediately.
  • Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check for doneness after 45 minutes.

Nutrition Facts : Calories 669, Fat 44 g, Carbohydrate 37 g, Protein 32 g, SaturatedFat 20 g, Sugar 8 g, Fiber 3 g, Sodium 1098 mg, Cholesterol 251 mg

SAVORY TOMATO & BELL PEPPER BREAD



Savory Tomato & Bell Pepper Bread image

Make and share this Savory Tomato & Bell Pepper Bread recipe from Food.com.

Provided by Shelby Jo

Categories     Yeast Breads

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 14

1 small red bell pepper
1 small green bell pepper
1 small yellow bell pepper
2 ounces dry packed sun-dried tomatoes
1/4 cup boiling water
2 teaspoons dried yeast
1 teaspoon superfine sugar
2/3 cup tepid water
4 cups strong white bread flour
2 teaspoons dried rosemary
2 tablespoons tomato paste
2/3 cup low-fat unsweetened yogurt
1 tablespoon coarse salt
1 tablespoon olive oil

Steps:

  • Preheat the broiler to hot. Halve and seed the bell peppers, arrange on the broiler rack, and cook until skin is charred. Cool for 10 minutes, peel off the skin and chop the flesh.
  • Slice the tomatoes into strips, place in a heatproof bowl, and add the boiling water. Let soak.
  • Place the yeast and sugar in a small pitcher or bowl and add the water, leave for 10-15 minutes, until frothy. Sift the flour into a bowl and add 1 teaspoon dried rosemary. make a well in the center and pour in the yeast mixture. Add the tomato paste, the tomatoes and soaking liquid, the bell peppers, yogurt, and the half the salt. Mix together to form a soft dough.
  • Knead the dough on a floured counter for 3-4 minutes, until smooth and elastic. Place in a floured bowl, cover and leave in a warm room for 40 minutes, until doubled in size. Knead the dough again and place in an ungreased 9-inch round spring form cake pan. Using a wooden spoon, form "dimples" in the surface. Cover and leave for 30 minutes.
  • Brush with oil and sprinkle with remaining 1 teaspoon of rosemary and salt. Bake for 35-40 minutes in an oven preheated to 425. Once bread has cooled release from pan.

Nutrition Facts : Calories 279.3, Fat 2.7, SaturatedFat 0.4, Sodium 1056.7, Carbohydrate 55.7, Fiber 3.6, Sugar 4.5, Protein 8.4

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES



Peppers Roasted with Garlic, Basil and Tomatoes image

This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.

Provided by amanda1432

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 10

olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
½ cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
  • Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
  • Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.8 g, Sodium 393.7 mg, Sugar 0.2 g

TOMATO PEPPER SAUCE



Tomato Pepper Sauce image

Passed down from my grandparents, this recipe is a great way to use the extra tomato and peppers from the garden! Quick, easy and also very healthy! A nice warm lunch for the veggie lover! Makes its own sauce and can be canned for the winter months. Serve over sliced fresh buttered bread and a few shakes of salt and pepper.

Provided by rubybegonia

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 6

Number Of Ingredients 5

4 large tomatoes
2 large red bell peppers, seeded and diced
1 onion, coarsely chopped
1 teaspoon minced garlic
salt and pepper to taste

Steps:

  • Bring a pot of water to a boil. Carefully add the tomatoes to the water, and boil until the skin begins to split. Remove from the water, cool under cold running water, and peel off the skin.
  • Place tomatoes into a large skillet, and mash with a potato masher. Mix in the bell peppers, onion and garlic. Simmer over low heat for about 20 minutes, or until onions and peppers are tender. Season with salt and pepper to taste.

Nutrition Facts : Calories 46.8 calories, Carbohydrate 9.9 g, Fat 0.4 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 9.1 mg, Sugar 6.2 g

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