RAINBOW ROASTED PEPPER SOUP
One afternoon I threw this soup together. It is simple, pretty, light and flavorful. Try making homemade vegetable broth, it tastes the best in this recipe. If you do not have time it also tastes good with store bought.
Provided by Leslie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
- Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
- Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
- When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
- Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
- Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
- In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 33.8 g, Fat 1.8 g, Fiber 7.7 g, Protein 5.9 g, SaturatedFat 0.1 g, Sodium 928.9 mg, Sugar 13.7 g
TRI-COLOR STUFFED PEPPERS
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- HEAT oven to 400 degrees F. Mix crumbles, corn and salsa in large nonstick skillet. Cook on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese.
- SPOON into pepper halves; place in 13x9-inch baking dish. Pour water into bottom of dish; cover with foil.
- BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.
- TACO BELL(R) and HOME ORIGINALS(R) are trademarks owned and licensed by Taco Bell Corp
TRICOLOR ROASTED PEPPERS
Steps:
- Char all peppers and chilies over gas flame or in broiler until blackened all over. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers and chilies. Cut peppers and chilies into large triangles.
- Mix all remaining ingredients in large bowl. Add roasted peppers and chilies and toss. Season to taste with salt and pepper. Cover; chill at least 3 hours or overnight. Bring to room temperature.
MUSHROOM FLATBREADS WITH TRICOLOR ROASTED PEPPERS
This pretty slaw with a celery seed and cider vinegar dressing is perfect for a Fourth of July picnic.
Yield Makes 8
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and onion and sauté until mushrooms are tender and juices evaporate, about 9 minutes. Mix in sage. Season to taste with salt and pepper. Cool.
- Combine flour, milk powder, baking powder and 1 teaspoon salt in processor. Add 3/4 cup water and 2 1/2 tablespoons butter; blend until soft sticky dough forms, about 2 minutes. Transfer dough to large bowl. Add mushroom mixture. Using hands, mix dough until well combined. Let dough stand uncovered 20 minutes.
- Turn dough out onto generously floured work surface. Divide dough into 8 pieces. Roll out each piece on work surface to 6-inch round.
- Preheat oven to 250°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 1 flatbread and cod cook until brown and cooked through, about 2 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat with remaining flatbreads, adding more oil to skillet as necessary. Cut breads into quarters. Serve with Tricolor Roasted Peppers.
MEDITERRANEAN ROASTED TRI-COLOR BELL PEPPER SALAD
(Sorry, I meant broiled.) Another recipe that demands quality ingredients. Please *do not* use green bell peppers in this recipe-they are too bitter tasting for this salad. This can also be served as an appetizer. Being typically Spanish, this is on the oily side. --fyi-- From Classic Spanish.
Provided by COOKGIRl
Categories Vegetable
Time P1DT1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
- Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
- In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
- Fry for approximately 5-6 minutes until softened and translucent.
- Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
- Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
- Discard the skins and slice the peppers into thin strips.
- Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
- Add the crushed garlic and pour on the remaining olive oil.
- Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
- Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
- Finally, garnish the pepper salad with fresh chopped Italian parsley.
- Serve at room temperature and with crusty bread.
- Servings are estimated as a salad.
ROASTED TRI COLOR PEPPERS AND ONIONS
Nice side dish and couldn't be healthier or easier.... great on the grill as kabobs. I love simple veggie dishes that just let the natural flavors come through!
Provided by little_wing
Categories Onions
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375.
- Line jelly roll pan with foil and spary with cooking spray.
- Cut peppers into 1" pieces.
- Cut onions into quarters.
- Arrange in single layer on baking sheet and spray veggies with cooking spray.
- Bake 20 minutes and stir.
- Sprinkle with herb blend, basil and cumin.
- Increase oven to 425.
- Bake 20 minutes more or until edges are black and veggies are crisp tender.
Nutrition Facts : Calories 56.4, Fat 0.4, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 12.6, Fiber 2.9, Sugar 4.6, Protein 1.9
TRICOLOR PICKLED PEPPERS
I like to serve these colorful peppers, drizzled with extra-virgin olive oil, as part of an antipasto platter. Active time: 2 hr Start to finish: 3 hr (plus 1 week for flavors to develop)
Yield Makes 6 (1-pint) jars
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Broil peppers in batches, skin sides up, on a broiler pan about 4 inches from heat until skins are blistered and lightly charred, 4 to 6 minutes. Transfer peppers to a large bowl and cover. Let peppers steam until cool, then peel and separate by color.
- Sterilize jars and lids.
- Bring vinegar, water, sugar, salt, garlic, and peppercorns to a boil in a 3-quart saucepan. Reduce heat and simmer, uncovered, 10 minutes.
- Drain jars upside down on a clean kitchen towel 1 minute, then invert. Fill jars with pepper quarters, alternating colors. Tuck 2 garlic cloves (from pickling liquid) and 1 rosemary sprig into side of each jar. Fill jars with pickling liquid, leaving 1/4inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
- Seal, process, and store filled jars , boiling peppers in jars 20 minutes.
- Let peppers stand in jars at least 1 week for flavors to develop.
TRICOLOR PEPPER PASTA
I am a big fan of pasta, and this dish is one of my favorites. It's very colorful and flavorful.-Roxanne Lynnes, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.
Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 348mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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- Heat the oven to 450ºF convection. (If you don’t have convection, don’t worry — your peppers may just take a little bit longer.) Place peppers in a 9×13-inch pan or something similar, see notes above (a sheet pan is not recommended). Season with salt, olive oil, and balsamic and toss to coat.
- Transfer pan to the oven and cook for 15 to 25 minutes. Start checking at the 15 minute mark — every oven is different, and depending on the pan you are using the peppers may need more or less time. Remove the peppers when they look blistered to your liking — they shouldn’t be charred the way peppers look when you want to roast and peel them, but they should have some nice dark spots, and they should look wrinkly and slightly collapsed — they’ll collapse more once you remove them from the oven.
- Remove peppers from the oven and transfer them and all of their juices to a serving platter. Taste one. Sprinkle with more flaky seas salt (or other) if desired. Serve immediately or at room temperature.
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