ROASTED RED PEPPERS
Make your own roasted red peppers with this foolproof recipe! Homemade roasted red peppers taste better than store-bought. Recipe yields about 1 1/2 cups roasted red peppers.
Provided by Cookie and Kate
Categories Basic
Time 40m
Number Of Ingredients 1
Steps:
- Preheat the oven to 450 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent sticking.
- To prepare the bell peppers, position one pepper upright with the base against a cutting board. Using a sharp chef's knife, slice downward, one side at a time, to create four slabs. Use a knife or spoon to remove and discard any membranes still attached to the slabs.
- Place the pepper slabs, skin side facing up, on the prepared sheet in a single layer. Roast the peppers for 25 to 30 minutes, rotating the pan halfway through baking, until the tops are blistering and darkening, and the flesh is easily pierced through with a fork.
- Scoop the peppers into a medium bowl, then cover the bowl with a plate to trap the steam. Set the bowl aside and let the peppers cool until they are comfortable to handle, about 10 to 20 minutes.
- Peel the blistered skin off of each pepper and discard the skins. Use the roasted peppers as desired. Leftover roasted peppers will keep in a jar in the refrigerator, covered, for 7 to 10 days.
Nutrition Facts : ServingSize 1/4 cup, Calories 25 calories, Sugar 3.3 g, Sodium 3.2 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 4.8 g, Fiber 1.7 g, Protein 0.8 g, Cholesterol 0 mg
MEDITERRANEAN ARTICHOKE AND RED PEPPER ROLL-UPS
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
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.
20 BEST ROASTED RED PEPPER RECIPE COLLECTION
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
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
ZESTY ROASTED RED PEPPER ROLLUPS
You can roast your own peppers(2) and peel and use if you like . I have tried both ways but prefer the ones already done for lazy 'ole me. These are surprisingly tasty and disappear quickly whenever I put them out. They freeze well for up to 3 weeks so you always will have a little something on hand for unexpected company.
Provided by AnnieCan
Categories Kid Friendly
Time 1h
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Mix butter and paprika together, set aside.
- Cut crusts off of bread. Roll with rolling pin to 1/8 inch thickness. Set aside.
- Drain and finely chop peppers.
- Combine peppers, cheeses, parsley, mayonaisse, thyme, basil and salt and pepper. Stir to combine. Set aside.
- Lay two sheets of plastic wrap on the counter, long enough to place all the bread slices on. Using a pastry brush, lightly brush with the butter/paprika mixture. Flip all the slices over and lightly brush again with the remaining mixture.
- Spread cheese and pepper mixture evenly on all slices. Leave a a 1/2 inch border at the side farthest away from you and no need to go to the very edges on the sides either.
- Start rolling slices away from you towards the empty border, use your fingers to push in any stray bits. Continue until all are rolled.
- Cut each roll in 1/2 and place seam side down on parchment lined baking sheet, cover with plastic wrap, in fridge for 2 hours to set up.
- Remove plastic wrap and bake in preheated oven at 350-375 for 20 min approximately or until they look crisp and golden. Oven temperatures vary and if you are cooking from frozen, be sure to add an extra 5 minute.
- Keep an eye on them, very easy to prepare and quick to disappear!
Nutrition Facts : Calories 78.1, Fat 4.5, SaturatedFat 2.4, Cholesterol 10.4, Sodium 327.3, Carbohydrate 7, Fiber 0.5, Sugar 0.7, Protein 2.4
REALLY EASY ROASTED RED PEPPER SAUCE
This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals - use as a base for baked gnocchi or pasta
Provided by Amanda Grant
Time 1h10m
Yield 8 (or 2 meals for 4)
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
EASY ROASTED PEPPERS
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
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 1
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
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