TURKISH RED PEPPER PASTE
For use in Turkish cooking - or any recipe that requires a little 'heat'. This recipe makes about 175ml
Provided by Jan-Luvs2Cook
Categories European
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Cut the capsicums into large chunks, discarding the seed core.
- Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems.
- Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.
- Transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour) stirring frequently.
- Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
- Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
- This mixture can be kept in a refrigerator or up to 1 week in a sealable container. Or, it can be frozen in a small sealable plastic container.
ROASTED RED PEPPER SAUCE
This simple sauce is very versatile - perfect poured over roasted veg as well as chicken
Provided by Good Food team
Categories Condiment, Dinner
Time 1h10m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.
- Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.
- Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.
Nutrition Facts : Calories 62 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
STUFFED RED PEPPERS
Stuffed peppers with beef and mushrooms.
Provided by Jane
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
- Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
- Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
- Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.
Nutrition Facts : Calories 504.4 calories, Carbohydrate 74.3 g, Cholesterol 50.2 mg, Fat 12.6 g, Fiber 8.9 g, Protein 24 g, SaturatedFat 4.6 g, Sodium 1095 mg, Sugar 17.1 g
RED BELL PEPPER PASTE
In Turkey, we serve it with toasted bread pieces. Hope you'll enjoy! I use everything listed below but some prefer it without optional ingredients.
Provided by fidem
Categories Peppers
Time 20m
Yield 2 red bell pepper, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients except olive oil and walnuts in a blender. Blend until smooth.
- Slowly add olive oil and walnuts, continue blending.
- Make sure not to over-mix, the walnuts should still be left in small pieces.
Nutrition Facts : Calories 287.8, Fat 22.2, SaturatedFat 2.5, Sodium 107.7, Carbohydrate 21.3, Fiber 5.1, Sugar 4.9, Protein 6.5
RED PEPPER SAUCE
Provided by Food Network
Yield 2 cups
Number Of Ingredients 3
Steps:
- Heat the olive oil in a saucepan, add the peppers, cover and simmer over very low heat, for about 20 minutes or until tender. Puree the cooked peppers through a food mill to remove the skins. Season to taste with salt and pepper. The sauce is ready to be used like this over steak, grilled polenta, poultry, lamb or grilled seafood or can be enhanced with a few tablespoonfuls of the possible additions.
ROASTED RED PEPPER HARISSA
An extra chile for this harissa recipe will play up the heat, and if you're feeling confident, you can customize the mix of spices as well.
Provided by Andrew Tarlow
Categories Bon Appétit Sauce Bell Pepper Caraway Coriander Cumin Chile Pepper Condiment
Yield Makes about 2 cups
Number Of Ingredients 13
Steps:
- Cook garlic and oil in a small saucepan over medium until garlic is tender, 10-15 minutes. Let cool.
- Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.
- Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.
- Do Ahead
- Harissa can be made 1 day ahead. Cover and chill.
RED BELL PEPPER SAUCE
Categories Sauce Pepper Broil Sauté Low Carb Low/No Sugar Bell Pepper Winter Jalapeño Shallot Bon Appétit
Yield Makes about 2 1/3 cups
Number Of Ingredients 6
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
- Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
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- Brush a large sheet pan with a thin layer of oil then lay the red bell peppers on their side on the pan. Broil for 5-7 minutes per side, or until nicely blackened all around. Remove from oven and place in a large bowl and cover tightly with plastic wrap. Allow to cool completely, around 1 hour.
- Peel the skin and remove the seeds from each pepper, keeping them inside the bowl they cooled in. Place peeled flesh in a second, large bowl until all peppers have been peeled. Place a sieve or chinois over the second bowl and slowly add the peeled skins, seeds, and any water from the bottom of the first bowl and strain the liquids into the bowl with the flesh until none remains. Discard remaining solids from the sieve.
- Place bell pepper flesh and liquids into a high-powered blender and puree until smooth, then add to a large, dry pot and cook over low heat, stirring every 20-30 minutes, until reduced by half, about 2 hours.
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