Redbellpeppertapas Recipes

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RED BELL PEPPERS WITH CAPERS-TAPAS

Sweet and salty just right for that tapas party. This can be made ahead and chilled to be served hot or cold.

Provided by Rita1652

Categories     Peppers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6



Red Bell Peppers With Capers-Tapas image

Steps:

  • Heat oil in a hot large pan.
  • Add pepper and cook till softened and slightly charred about 10 minutes.Add garlic and capers cook for 3 more minutes.
  • Stir in vinegar and season to taste with salt and pepper.
  • Serve hot or chilled.

1 tablespoon capers, rinsed well
1/4 cup olive oil
2 lbs red bell peppers, deseeded and sliced
6 garlic cloves, sliced
2 tablespoons sherry wine vinegar
salt and pepper

RED BELL PEPPER TAPAS

I love Spanish Tapas. I could live happily on appetizers all the day long.I hope you are willing to try and rate this recipe. As long as the Peppers you choose are sweet and ripe, you will not be disappointed.

Provided by Amanda in Aberdeen

Categories     Peppers

Time 2h

Yield 6 serving(s)

Number Of Ingredients 4



Red Bell Pepper Tapas image

Steps:

  • Adjust broiler rack to within a 4 inches of heat source.
  • Cover broiler pan with foil and preheat broiler.
  • Place peppers on hot foil.
  • Broil for 15-20 minutes, turning each pepper every 5 minutes until skin is blackened.
  • Remove peppers from broiler and place in a brown paper bag.
  • Roll top of bag down and set aside for 15 minutes, this steams the skins which makes removing the skin easier.
  • Peel peppers by cutting around the stem and twisting it, halve peppers and peel the skin back with a knife.
  • Rinse peppers with cold water and remove seeds.
  • Slice pepper halves lengthwise into 1/4 inch strips.
  • Place pepper strips into a jar.
  • Add oregano, garlic and oil.
  • Close the lid and shake to blend.
  • Allow to marinate an hour.
  • We like this served with garlic bread.
  • This will keep one week in the refrigerater in jar.
  • I haven't tried letting it marinate that long but I bet it would be great.
  • Cooking time includes steaming and marinating time.

Nutrition Facts : Calories 51.8, Fat 4.7, SaturatedFat 0.7, Sodium 1, Carbohydrate 2.8, Fiber 0.9, Sugar 1.7, Protein 0.5

1 garlic clove, minced
1 teaspoon fresh oregano, chopped or 1/2 teaspoon dried oregano
2 tablespoons olive oil
2 red bell peppers

ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15



Roasted Red Bell Peppers with Eggplant (Funghetto) image

Steps:

  • For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
  • For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
  • For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
  • For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
  • Preheat the broiler.
  • Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.

Vegetable oil cooking spray
2 medium red bell peppers, halved lengthwise, cored and seeded
1 tablespoon extra-virgin olive oil
1/4 cup vegetable oil
Two 8-ounce Japanese eggplants, trimmed and cut into 1/2-inch pieces
1/4 teaspoon kosher salt
One 26-ounce jar tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
20 pitted medium black olives, chopped
20 pitted medium green olives, chopped
2 tablespoons capers, rinsed and drained
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons plain breadcrumbs
2 tablespoons grated Parmesan
2 tablespoons extra-virgin olive oil

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