ROASTED PEPPERS WITH GARLIC AND HERBS
This side pairs well with London broil, lamb burgers, or grilled chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.
Nutrition Facts : Calories 97 g, Fat 7 g, Fiber 2 g, Protein 1 g
BRUSCHETTA WITH PEPPERS AND GORGONZOLA
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 18 bruschetta servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.
- Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
- Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.
BROWN RICE STUFFED PEPPERS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
- Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.
STUFFED GREEN BELL PEPPERS
When our garden is brimming with fresh green peppers this is a favorite way to fix them. These are very good.
Provided by MizzNezz
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut tops off peppers, remove seeds.
- Drop in boiling water for 3 minutes.
- Drain, rinse in cold water.
- In a bowl, combine the next 8 ingredients.
- Spoon into peppers.
- Put in a greased 13x9-inch pan.
- Mix soup and basil.
- Spoon over peppers.
- Cover and bake at 350°F for 1 hour.
Nutrition Facts : Calories 355.5, Fat 17.6, SaturatedFat 6.9, Cholesterol 77.1, Sodium 828.2, Carbohydrate 25.3, Fiber 3.7, Sugar 9, Protein 24.2
PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES
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
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
STUFFED PEPPERS WITH GROUND BEEF & RICE
Inspired from Southern Food, these are quick prep and smell phenomenal while baking. It's a great way to use up the bounty of peppers from the summer garden. I increased the herbs, onion and garlic from the original recipe since it seemed to be lacking some flavor. This is a family favorite, which freezes well. I'm sure you'll enjoy it as much as we do!
Provided by Larawithoutau
Categories One Dish Meal
Time 1h10m
Yield 1 13x9 pan, 9 serving(s)
Number Of Ingredients 20
Steps:
- Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Bring a large pot of salted water to a boil, add peppers, cover ; reduce heat, and simmer for 5 minutes. Drain peppers and set aside.
- Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, crushed garlic, thyme, oregano, basil, crushed pepper, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes, the longer the better.
- In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper onion powder, and Worcestershire sauce. Gently stir to blend; add ground beef, rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
- Recipe for stuffed peppers serves 9.
ROASTED RED PEPPERS WITH GARLIC
Categories Garlic Pepper Appetizer Side Roast Winter Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes.
- Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- Transfer pepper mixture to platter. Sprinkle with parsley and serve.
PROVENCAL ROASTED BELL PEPPERS WITH GARLIC HEADS
This is a simple recipe we like, specially because of the roasted garlic heads. It's eaten with bread, and the soft garlic is your bread spread! We eat this with a glass of white wine.
Provided by AnnieSophie
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Take each head of garlic (with all the cloves) and only remove some of the loose, papery skin on the outside. Then with a sharp knife cut off the pointy tops of the heads so the top of the cloves are exposed.
- Cut the peppers into thick strips, removing the seeds and ribs as you cut.
- Put the coloured pepper strips in an oven dish, and arrange the heads of garlic in between.
- Drizzle with the olive oil and sprinkle with salt. (Ile de Sel is a lovely salt).
- Make sure each head of garlic has enough olive oil on it.
- Roast in a preheated oven (180 degC) for about 40 - 45 minutes, OR until the peppers and garlic are soft. The tops of the garlic heads will have burned just a little because of the papery skins.
Nutrition Facts : Calories 246.1, Fat 14.2, SaturatedFat 2.1, Sodium 597.5, Carbohydrate 28.4, Fiber 4.5, Sugar 4.9, Protein 5.4
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