Best Roasted Bell Peppers With Honey And Almonds Recipes

EASY ROASTED PEPPERS

Easy Roasted Peppers image

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

Yield 4

Number Of Ingredients 1

Ingredients

6 red bell peppers

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

WILD RICE WITH ROASTED PEPPERS AND TOASTED ALMONDS

Wild Rice with Roasted Peppers and Toasted Almonds image

Categories Garlic Side Broil Christmas Thanksgiving Almond Bell Pepper Fall Healthy Christmas Eve Shallot Wild Rice Simmer Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

1/4 pound shallots (about 4 medium), thinly sliced crosswise into rounds
4 garlic cloves, thinly sliced crosswise
2 tablespoons olive oil
2 cups wild rice (11 ounces), rinsed and drained
3 1/2 cups reduced-sodium chicken broth (28 fluid ounces)
3 1/2 cups water
2 red bell peppers
1 tablespoon unsalted butter
1 cup sliced almonds with skins (3 1/2 ounces)
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Sherry vinegar

Steps:

Cook shallots and garlic in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until golden brown, about 10 minutes. Add rice and cook, stirring, until it releases a nutty aroma, about 3 minutes. Add broth and water and bring to a boil, stirring occasionally, then reduce heat and simmer, covered, until rice is tender (grains will split open), about 1 1/4 hours.
Meanwhile, preheat broiler.
Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes. Transfer to a bowl. Cover and let steam 15 minutes. Peel, then cut into 1/2-inch pieces.
Melt butter in a 12-inch heavy skillet over moderate heat, then add almonds and cook, stirring, until golden, 5 to 8 minutes.
Remove rice from heat and drain well, then return to pot. Stir in salt, pepper, red peppers, almonds, and vinegar. Transfer to a serving dish.

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