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.
ROASTED RED PEPPER GRILLED CHEESE
Put an Italian-style twist on your next grilled cheese sandwich with roasted red peppers and dried oregano leaves.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Fill bread slices with peppers, oregano and Singles to make a sandwich.
- Spread outside of sandwich with dressing.
- Cook in large nonstick skillet on medium-high heat 3 min. on each side or until Singles are melted and sandwich is golden brown on both sides.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
BEER-BOILED, GRILLED BRATWURST WITH ROASTED RED PEPPER PUREE AND PARMESAN CHEESE BOWLS WITH MIXED GREENS AND PAN-ROASTED HERBED LAYERED POTATOES
Steps:
- In a large stockpot, add beer and enough water or stock to cover the bratwurst, and bring to a boil. Add bratwurst, and boil for 5 to10 minutes, or until fully cooked. Remove the brats from the beer, pat dry, and brown on each side in a grill pan. Be careful not to pierce or cut the bratwurst, or you will lose all of its natural juices.
- Over an open flame, roast the pepper, until the skin is completely blackened. Using tongs, remove the pepper from the flame and put it in a covered bowl for 10 minutes to steam. Once the pepper has steamed, rub the charred skin from the pepper. Remove the seeds and the inner membrane, and then chop the pepper coarsely.
- In a blender, pulse the pepper with olive oil until the mixture is pureed and reaches your desired consistency. Season the puree with salt and pepper.
- Heat a non-stick skillet over medium-high heat. Sprinkle 1/4 cup of cheese into the pan. Allow the cheese to harden and slightly melt together. Remove from heat. As the Parmesan begins to cool slightly, loosen the edges with a spatula and drape the cheese over a cup so that it will harden into a bowl shape. Allow the Parmesan bowl to cool. Once the cheese has hardened, do not place anything hot in the bowls or they will melt.
- In a large bowl, mix together the vinegar, sugar and olive oil, then add the mixed greens and toss the salad mixture together. Serve the salad inside the individual Parmesan cups.
- Melt butter in a large skillet over medium-high heat. Wash and peel the potatoes, and then slice the potatoes into disks. Layer the potato slices in the pan. Combine herbs. Drizzle 1 tablespoon of butter over the potatoes, sprinkle salt and pepper and add 2 teaspoons of the fresh herbs on top of the first layer. Repeat the layering process, ending with drizzled butter on the top. Cover the potatoes and cook over medium heat for 45 minutes.
- Invert a plate over the skillet and turn the pan over to remove the potatoes from the pan. Garnish with the remaining herbs.
SMOKED GOUDA AND ROASTED RED PEPPER GRILLED CHEESE
Smoked gouda, while having a wonderful and inimitable flavor, has trouble achieving that gooey, iconic cheesy stretch that makes grilled cheese sandwiches so pleasing. By adding a partner cheese with a less assertive flavor and higher melting property, like deli muenster, you can achieve both melting and flavor perfection.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Lay out 4 slices of the bread on a work surface. Layer each with some of the smoked gouda, 1 slice of the muenster, a thin layer of sliced red pepper (about 2 tablespoons), 1/2 cup of the baby arugula and another layer of smoked gouda. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
- Place 2 sandwiches into a medium nonstick skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.
SMOKED RED PEPPER DIP WITH GRILLED CRUDITE
Provided by Kardea Brown
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high heat or heat a grill pan over medium-high heat. Grill the peppers, turning occasionally, until the skin is charred and blistered all over, about 20 minutes. Transfer to a medium metal or glass bowl, cover with plastic wrap and let the peppers steam for 10 minutes.
- Meanwhile, place the asparagus, mushrooms and 3 tablespoons of the oil in a large mixing bowl. Season with salt and pepper and toss to combine. Grill the vegetables, flipping once, until they have lightly charred grill marks, about 1 to 2 minutes per side. Arrange on a serving platter with the broccoli and carrots.
- When the peppers are cool enough to handle, peel off the skin, remove the seeds and coarsely chop the flesh. Transfer to a food processor, add the feta, yogurt, lemon juice, paprika and garlic and pulse until a thick paste starts to form. With the motor running, stream in the remaining 2 tablespoons oil until you have a smooth, thick dip. Adjust the seasoning, as needed. Transfer the dip to a serving bowl and serve with the crudite.
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 CHEESE AND VEGETABLE BAGUETTE
Give your grilled cheese some veggie flavor with a Grilled Cheese and Vegetable Baguette. Mushrooms, roasted red peppers and fresh spinach make all the difference in this Grilled Cheese and Vegetable Baguette.
Provided by My Food and Family
Categories Lunch
Time 13m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat broiler.
- Toss onions with 1/4 cup dressing in medium microwaveable bowl; cover with waxed paper. Microwave on HIGH 1-1/2 min. or until onions are crisp-tender. Add mushrooms, peppers and mozzarella; mix lightly.
- Brush remaining dressing evenly onto cut sides of baguette; cover bottom half with provolone, spinach and onion mixture.
- Broil both halves, 6 inches from heat, 3 min. or until cheese is melted. Cover bottom half of baguette with top of baguette. Cut into pieces to serve.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g
HEALTHY GRILLED CHICKEN, RED PEPPER, AND GOAT CHEESE SANDWICH
Make and share this Healthy Grilled Chicken, Red Pepper, and Goat Cheese Sandwich recipe from Food.com.
Provided by slaterbugs
Categories One Dish Meal
Time 25m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 13
Steps:
- Spray chicken breast with non-stick cooking spray on each side (I use PAM extra virgin olive oil, but any kind will do).
- Squeeze about 1/4 of a lemon over each side of the chicken breast.
- Wash and chop fresh rosemary and sprinkle about HALF of the amount you have over the entire chicken breast.
- Salt, pepper, and paprika both sides of the chicken (just a pinch of salt, a good amount of pepper, and enough paprika to give your chicken breast some beautiful red color).
- Keep the red onion in its circular shape if you can (it's easiest for grilling in that shape) and slice the red pepper into pieces no bigger than the palm of your hand.
- Spray red onion and red pepper with olive oil spray
- Put chicken breast, red onion, and red pepper on grill and cook until chicken breast is no longer pink on the inside (I like to butterfly my chicken breast, which means that after the chicken has cooked on both sides for about 4-5 minutes, you give it a slice down the side, open it up, and put the inside back on the grill. You don't have to slice the entire chicken, I usually just try to open up the thickest part of the chicken, which is sometimes still pink, and make sure that part gets put directly on the grill).
- When the chicken starts looking like it only needs a few more minutes, add the splash the other 1/4 of the lemon and sprinkle the remaining rosemary on both sides (rosemary needs to be cooked for at least a minute or so, so make sure that wherever you put the rosemary gets grilled up a little bit).
- The chicken should take around 10 minutes, depending on how thick it is.
- Flip the red pepper and red onion when they start to get some darker grill marks (you want to make sure that they are nicely cooked, but not charred black). They shouldn't take longer than your chicken breast to cook.
- Toast your wheat bun (either throw it on the grill for a minute or warm it up in the toaster oven until it starts to brown.
- Spread the goat cheese on the warm bun.
- Spread the dijon on the other side of the bun
- Slice your grilled red pepper and onion into strips.
- Top the bun with red pepper, onion, chicken breast, and shredded lettuce.
- Enjoy!
- *I ate this last night with a side of Harvest Cheddar Sun Chips (which was a great combination), but for guests, I would recommend either a homemade light pasta salad or oven baked sweet potato steak fries to go with this dish!*.
Nutrition Facts : Calories 390.6, Fat 12.1, SaturatedFat 6.8, Cholesterol 88.2, Sodium 484.4, Carbohydrate 32.3, Fiber 3, Sugar 8.4, Protein 37.7
GRILLED CHEESE & PEPPER SANDWICHES
This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.
GRILLED EGGPLANT, RED PEPPER, GOAT CHEESE PUMPERNICKEL SANDWICH
I love these - these are so easy and such great flavor. I get a nice loaf of fresh pumpernickel and cut thick slices. Add some very thin sliced red onion, grilled eggplant, crumbled goat cheese, fresh basil, garlic aioli and roasted red peppers. Just perfect! I like to press it down lightly as it grills simply brushed with a little oil on the grill and it is a perfect sandwich. Served with a salad, soup or fresh grilled fries.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 40m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 14
Steps:
- Aioli -- Mix the mayonnaise, garlic, parsley and lemon in a small bowl. Cover and refrigerate until later.
- Eggplant -- Drizzle the eggplant with olive oil, salt and pepper. Roast at 425 degrees on a cookie sheet lined with parchment paper or foil 10-12 minutes on the middle shelf until tender. Remove and let cool.
- Sandwich -- Spread the aioli on the bottom slice of the bread and top with the red onion, then the eggplant, tomato, basil, goat cheese, and red peppers. Top with another slice of bread also slathered with the aioli.
- Grill -- Season your grill pan with a little olive oil and just grill the sandwich on each side until golden brown. It only takes a few minutes.
- ENJOY! a nice light, bit healthier sandwich.
Nutrition Facts : Calories 523.4, Fat 29.2, SaturatedFat 13.5, Cholesterol 49.9, Sodium 1105.3, Carbohydrate 48.3, Fiber 9.3, Sugar 7.8, Protein 20
GRILLED ASIAGO/RED PEPPER/ROASTED GARLIC STUFFED CHICKEN BREASTS
Claudia Dawn's Grilled Stuffed Chicken #88887 was the inspiration for this creation. I used jarred roasted peppers and roasted garlic for time purposes, but you could definately use fresh igredients and it would be even better. Prep time includes 30 minutes of marinade time.
Provided by Chippie1
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- See photos posted to view most of the steps.
- Butterfly or cut a deep pocket into each chicken breast.
- Place 2 pieces of Asiago Cheese on each breast pocket.
- Chop roasted Red Pepper and place in small bowl.
- Add the roasted Garlic& Oregano to the peppers and mix well.
- Place this mixture on top of Asiago cheese.
- Secure with toothpicks.
- Prepare the marinade and drizzle over chicken and let sit for 30 minutes.
- Preheat BBQ grill.
- Grill breasts for approximately 10- 15 minutes or until no longer pink.
Nutrition Facts : Calories 437.1, Fat 33.8, SaturatedFat 6.7, Cholesterol 92.8, Sodium 210.8, Carbohydrate 1.9, Fiber 0.6, Sugar 0.1, Protein 30.6
GRILLED EGGPLANT/LOCAL GOAT CHEESE & ROASTED RED PEPPERS
Melanzane Ripiene is it's translation. This recipe just called to me, I got it from the dietician's magazine, "Diet & Nutrition." So am keeping it here for safe-keeping. Have not allowed for cooling times.
Provided by Manami
Categories Spinach
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- ROASTED RED PEPPERS:.
- To fire roast red peppers, put both red peppers on top of gas burner and cook on each side until the skin is black and crispy, about 3 minutes per side depending on your burners.
- Put charred peppers in a paper bag and allow to cool.
- Brush the charred skin off and then deseed, derib and slice into strips. (Have those ready before you prepare the rest of the dish.).
- GOAT CHEESE FILLING:.
- Blend feta and goat cheese with mint and garlic; put aside.
- EGGPLANT:.
- Brush both sides of the eggplant slices with garlic oil and bake in a 400ºF oven for 15-20 minutes or until lightly brown.
- When cooled, flip each eggplant slice over on a work surface.
- Lay one spinach leaf on each slice, followed by a red pepper slice. Roll about 2 tablespoons of the goat cheese mixture into a cigar-shaped log the width of each eggplant slice and lay on top.
- Roll the eggplant slice widthwise.
- VIETNAMESE SPICY HOT SAUCE:.
- Combine garlic, lime peel, and red pepper flakes then add lime juice, fish.
- sauce, water, and sugar.
- Increase red pepper flkes, as needed.
- Whisk until all ingredients are blended.
- and sugar is dissolved.
- Will keep short periods if refrigerated.
- ASSEMBLY:.
- Cut on a bias and serve garnished with a small amount of Vietnamese Spicy Hot Sauce.
Nutrition Facts : Calories 159, Fat 11.1, SaturatedFat 7.6, Cholesterol 32.4, Sodium 631.4, Carbohydrate 7, Fiber 2.5, Sugar 3.8, Protein 9.1
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