Best Ciao Bella Roasted Red Peppers Recipes

20 Best Roasted Red Pepper Recipe Collection image

Provided by insanelygood

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:

Nutrition Facts :

Roasted Red Peppers with Basil Oil image

Provided by Ina Garten

Categories appetizer

Time 1h3m

Yield 4 servings

Number Of Ingredients 6

4 large red bell peppers, seeded and cut in 1/2 lengthwise
2 tablespoons olive oil, plus 1 1/2 cups
Kosher salt
Freshly ground black pepper
3 cups basil leaves, plus 8 basil leaves for garnish
1 clove garlic, chopped

Steps:

Preheat the oven to 500 degrees F.
Pour 2 tablespoons of olive oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 minutes. Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes.
For the basil oil, put the basil, 1 1/2 cups olive oil, and the garlic in the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times until the basil is finely chopped.
When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them on a plate. Pour the basil oil over the peppers, and garnish with the basil leaves

Roasted Red Peppers image

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

Preheat the oven to 500 degrees.
Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

Ciao Bella Roasted Red Peppers image

Provided by Anna Sciancalepore Antoniello @CiaoBella

Number Of Ingredients 6

5 large red bell peppers
1/4 cup(s) olive oil
1 tablespoon(s) nonpareil capers
- kosher salt to taste
- cracked black pepper to taste
dash(es) garlic powder

Steps:

Preheat oven to 450 degrees. Place red peppers on a baking sheet. Bake turning occasionally until charred on all sides, about 45 minutes to 1 hour.
Once charred place in a bowl and cover with plasitc wrap for 15-20 minutes. The steam will allow skin to be removed easier.
Remove skin and seeds. Cut peppers into strips. Add olive oil, capers, salt, pepper and garlic powder. Refrigerate until ready to serve. Taste best at room temperature. Serve with Italian bread, focaccia or crackers.