ROASTED BELL PEPPERS
I made these a few years ago and they were a hit. Great on crackers with cheese or on sandwiches...anyway you want to eat them. You will need a wide-mouth jar to store them such as an old Mason jar. The jar size is determined by how many peppers you actually use. I don't measure anything when making these so I just gave measurements for the purpose of this recipe. You can adjust to your own liking.
Provided by CulinaryQueen
Categories Spreads
Time 1h30m
Yield 2 Cups
Number Of Ingredients 8
Steps:
- Turn on the broiler in the oven. (For those of you in the UK, set the grill to highest setting) Put one shelf at the lowest level and the other shelf at the highest level.
- Cut off the top of the garlic bulb and discard. Put the bulb in a small ramekin, drizzle the 2 teaspoons olive oil over the top, and cover with foil. Place on the bottom shelf of the oven. Set the timer for 45 minutes.
- In the meantime, slice off the tops of the peppers, slice in half lengthwise and in half, lengthwise again, so that you have four long pieces of pepper. Lay flesh side down on a baking sheet.
- Place under the broiler/grill until the skins have turned bubbly and black, about 20-30 minutes. The blacker the skin is, the easier it will be to peel them.
- Remove the peppers to a brown paper bag(lunchbag type) or to a bowl covered with cling film, to steam for about 10 minutes.
- Check on the garlic. It should be soft enough for you to sqeeze the pulp out. If not, return to oven for another 5-10 minutes. Squeeze the pulp out into a medium bowl and set aside.
- Remove the peppers from the brown bag or bowl to a cutting board. Carefully peel the blackened skin from the peppers and discard.
- Put the peppers, basil, oregano and salt (and pine nuts, if using) into the bowl with the garlic. Using your fingers, gently mix together until well combined, adding more seasonings to suit your taste. Transfer mixture to jar.
- Pour olive oil over peppers until covered. Place lid on jar and leave to sit about 1-2 hours. Stir peppers and store in fridge for up to 3 weeks. If oil solidifies, remove from fridge 30 minutes prior to consuming.
- Enjoy!
Nutrition Facts : Calories 688.3, Fat 60, SaturatedFat 8.2, Sodium 604.4, Carbohydrate 33.9, Fiber 10.5, Sugar 20.1, Protein 5.8
ROASTED BELL PEPPERS
A taste of heaven for garlic lovers. Serve at room temperature. Great on your antipasto platter with whole wheat pita bread and my recipe #299764.
Provided by Karens Krazy Kitchen
Categories Peppers
Time 1h30m
Yield 6 cups, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Rinse out a large roasting pan and leave the moisture in the pan.
- Wash the peppers, leave the moisture on them and place in the roasting pan.
- Lower the oven to 325.
- Bake the peppers until soft, about 40-60 minutes. Green peppers take longer than red so just keep an eye on them.
- Turn them over once during the cooking process.
- All ovens run different - You want the skins to look puffy and a bit charred before you take them out.
- Place them in a large deep bowl and cover with plastic wrap.
- When cool, remove the peppers from the bowl.
- Strain the juice left over in the bowl and return it to the bowl.
- Remove the skins and seeds from the roasted peppers (do not rinse).
- Slice thinly and place back in the bowl with the juice.
- Add the remaining ingredients and mix well.
- Marinate in the fridge for at least 3 hours, overnight is best.
- Enjoy!
Nutrition Facts : Calories 56.6, Fat 4.6, SaturatedFat 0.7, Sodium 51.5, Carbohydrate 3.8, Fiber 1.1, Sugar 1.5, Protein 0.8
ROASTED BELL PEPPERS AND CHEESE
Make and share this Roasted Bell Peppers and Cheese recipe from Food.com.
Provided by strawberrybird
Categories Peppers
Time 20m
Yield 8 pieces, 4 serving(s)
Number Of Ingredients 3
Steps:
- Put the oven on broil.
- Clean and slice the bell pepper into four quarters. Remove the seeds and white part.
- Brush with olive oil.
- Top each slice with 1/2 ounce of mozzarella cheese.
- Cook for 10-15 minutes or until cheese is browned and bubbly.
GRILLED ROASTED RED PEPPERS STUFFED WITH CHEESE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Slice the peppers open and reserve. Add the cheese to a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, a little lemon zest, lemon juice and a liberal drizzle of extra-virgin olive oil. Toss to coat the cheese chunks in the marinade. Wrap each chunk in a roasted pepper and tie with twine to make a bundle.
- Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to10 minutes. Transfer to a serving platter and serve.
PEPPERS AND PARMESAN CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a skillet over medium high heat. Add extra-virgin olive oil, crushed garlic and peppers. Season with salt and pepper. Saute until just tender, 6 or 7 minutes. Sprinkle in cheese and remove from heat. Transfer peppers to a platter. Garnish with chopped parsley. Cover with foil to keep warm until ready to serve.
ROASTED PEPPERS AND PECORINO CHEESE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Roast the peppers whole under a broiler, stovetop, or grill, turning occasionally until the skins blister and chars all over, about 7 to 8 minutes on each side. When pepper skin is black, place peppers in a paper grocery bag, and let steam to loosen the skins for about 15 minutes. Rip back the edges of the grocery bag and peel the blackened skin off the peppers right into the bag for easy clean up. Remove the seeds and tear each pepper into 6 sections. Put the peppers on a platter and drizzle with olive oil. Season with salt and pepper, to taste. Serve with slices of Pecorino and fresh parsley.
ROASTED PEPPER AND GOAT CHEESE SANDWICHES
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500 degrees F.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
- To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.
ROASTED PEPPERS, SPINACH AND THREE CHEESE CASSEROLE
You may certainly roast your own peppers, but buying them in a jar already roasted is so much faster! prepare the complete casserole, cover and refrigerate up to 24 hours in advance to bake later.
Provided by Kittencalrecipezazz
Categories Spinach
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Butter a 11 x 7-inch baking dish (or you can use a 13 x 9-inch, but the casserole will be flatter).
- Heat butter and oil in a large skillet over medium heat, then add in the spinach; saute the spinach for about 4 minutes; remove to a bowl and set aside.
- To the same skillet (adding in more butter and/or oil if needed) add in the leeks and garlic; cook for about 6 minutes, or until soft; remove the skillet from the heat.
- In a bowl whisk together whipping cream and eggs, then add in ricotta cheese, Swiss cheese and Parmesan cheese, salt and cayenne pepper or black pepper, then add in the sauteed spinach, leek/garlic mixture and the sliced roasted peppers; mix well to combine.
- Transfer the mixture to prepared baking dish.
- Sprinkle with grated Parmesan cheese.
- Bake for about 50 minutes, or until a knife inserted in the middle comes out clean.
- Sprinkle with more roasted peppers on top if desired and serve.
- Delicious!
Nutrition Facts : Calories 551.6, Fat 44.6, SaturatedFat 24.6, Cholesterol 266.9, Sodium 1143.1, Carbohydrate 14.4, Fiber 2.5, Sugar 3.2, Protein 25.5
GOAT CHEESE WITH MARINATED ROASTED PEPPERS
This went fast! Used banana peppers instead of Anaheims. Store did not stock those. Great appetizer! Serve with French bread slices. The pepper mixture can also be served on the side with goat cheese if desired.
Provided by poppy
Categories Appetizers and Snacks Cheese
Time 8h30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C).
- Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers.
- Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight.
- Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 6 g, Cholesterol 39.2 mg, Fat 21.8 g, Fiber 0.9 g, Protein 11.6 g, SaturatedFat 11.2 g, Sodium 259.3 mg, Sugar 3.8 g
ROASTED RED BELL PEPPER AND GARLIC DIP
This is a wonderful dip for crackers, the sweetness of the peppers is mellowed with the spicyness of the garlic. I use one fresh lime for the juice, it works fine. Very elegant looking on a cracker tray and it is also good on veggies.
Provided by Dawnab
Categories Spreads
Time 5m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in food processor.
- Process until smooth.
- If desired, garnish with a sprig of fresh parsley or basil.
ROASTED RED BELL PEPPERS
Great for antipasta or on sandwich. Can be added to salads. Great with Italian ham and fresh Mozzerella or cream cheese on a platter.
Provided by P3350
Categories Peppers
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Char peppers in broiler or on grill until black and blistered.
- Seal peppers in a baggie or container to steam for about 15 minutes.
- Wash peppers, removing char, remove seeds and slice in strips.
- Add all other ingredients.
- Refrigerate for 1 hour.
Nutrition Facts : Calories 21.4, Fat 1, SaturatedFat 0.1, Sodium 10.3, Carbohydrate 2.6, Fiber 0.8, Sugar 1.7, Protein 0.4
ROASTED RED PEPPER AND GOAT CHEESE DIP
I made this as an appetizer for Christmas and seemed to disappear into thin air! I like it with pita chips, and it's awesome with veggies and as a spread for sandwiches too!
Provided by Sarah 11879
Categories Cheese
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- To roast peppers:.
- Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
- Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
- To make dip:.
- Place the red peppers, garlic and cheese in a food processor.
- Pulse until smooth.
- Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
- Place in a serving bowl; stir to make sure that the dip is homogenized.
- Cover and refrigerate for 2 hours.
Nutrition Facts : Calories 393.5, Fat 32.9, SaturatedFat 11.2, Cholesterol 26.1, Sodium 214.7, Carbohydrate 14.5, Fiber 4, Sugar 5.8, Protein 13
ROASTED BELL PEPPERS WITH BASIL AND BALSAMIC VINEGAR
Categories Citrus Herb Pepper Wheat/Gluten-Free Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 6
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand at least 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut into 3/4-inch-wide strips. Place in bowl. Mix in oil, vinegar and orange peel. Season with salt and pepper. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving) Chop basil; mix into peppers and serve.
PIZZA WITH ROASTED GARLIC, BELL PEPPERS AND TWO CHEESES
Provided by Ginny Hamisch
Categories Garlic Pepper Bake Vegetarian Kid-Friendly Feta Mozzarella Bon Appétit California Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool.
- Using fingers, squeeze out roasted garlic cloves into food processor; add sun-dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun-dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 450°F. Place crust on baking sheet or pizza pan. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.
- Bake pizza until crust is golden brown and cheese bubbles, about 8 minutes. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.
BAREFOOT CONTESSA'S ROASTED PEPPER AND GOAT CHEESE SANDWICHES
I had seen Ina Garten prepare this sandwich on one of her Barefoot Contessa episodes. It looked to die for, and when I finally had time to try it, my suspicions were confirmed. It is so flavorful and just down right yummy. She also prepared a Fresh Pea soup to pair with it, I can't wait to try that, too.
Provided by Ms B.
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 500 degrees F.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
- To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.
THREE-CHEESE BAKED EGGS WITH ROASTED PEPPERS
Steps:
- Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
- When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
- Preheat oven to 350°F.
- Sift together flour, salt, and baking powder into a small bowl.
- Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
- Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.
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