roasted red pepper

A relish of sweet red peppers, tomatoes, onions and habanero chile, serves as both a marinade and a dressing in this recipe. Its distinct taste is reminiscent of an essential Nigerian stew known in Yoruba as obè̩ ata and used as a base sauce for braising meats or leafy greens, simmering seafood and ladling over cooked starches. This recipe combines the piquant, fiery relish with a tender white fish and leafy greens for an easy sheet-pan meal. A high-temperature broil in the oven will leave you with a delicious char across the pan, and a cilantro-lime finish adds a layer of brightness to the generous variety of flavors. Make the relish up to a week ahead and marinate the fillets overnight if you can. Serve it with steamed rice, millet or <a href="https://www.nytimes.com/2018/02/15/magazine/chef-dream-restore-ancient-west-african-grain-fonio.html">fonio</a>.

Sheet-Pan Fish With Chard And Spicy Red-Pepper Relish

red pepper (about 2 whole, drained from a jar)

red onion, chopped

garlic cloves, chopped

ginger,

habanero pepper, stemmed and seeds left

grapeseed oil, plus more for drizzling

turmeric

tomatoes

Kosher salt

rainbow Swiss chard

grapeseed oil

lime zest (from about 2 limes)

lime juice (from about 2 limes)

cilantro leaves

Sheet-Pan Fish With Chard and Spicy Red-Pepper Relish

Make the red-pepper relish: Combine red peppers, onion, garlic, ginger and habanero pepper in a food processor. Pulse into a coarsely chopped purée. (You can also finely mince the ingredients with a sharp knife.)

In a shallow medium sauté pan, heat 1/4 cup oil over medium heat. Add the turmeric, and toast until fragrant, about 30 seconds. Add the relish and crushed tomato, and bring up to a simmer. Allow the relish to simmer, stirring occasionally, until sauce is thickened to a paste and turns a shade darker in color, about 15 to 18 minutes. Remove from heat and season with salt to taste.

Prepare the fish: Set the oven to broil. Using a sharp knife, score the skin side of the fillets by making 2 parallel cuts across the width. Be careful not to cut all the way through the flesh. Place the fillets on a large rimmed baking sheet, and season both sides with salt. Using a spoon or gloved hands, spread 1 cup of the relish generously over both sides of each fillet, working the marinade into the cuts.

Scatter the chard around the edges of the fillets on the pan, tucking a few pieces under the fish. (You want a nice char on the fish, so don’t cover the fillets with chard pieces.) Drizzle the fillets and chard with oil, and season with more salt. Broil until fish is charred in spots, cooked through and the chard is starting to wilt and brown, about 6 to 8 minutes.

As the fish cooks, make a quick dressing: Combine the remaining relish, lime zest, juice and 1/4 cup oil. Remove the baking sheet from the oven, and scatter the torn cilantro over the fish and chard. Spoon the dressing over everything. Serve fish with any leftover dressing on the side.

For a fantastic comfort food meal, enjoy these chickpea meatballs smothered in a creamy roasted red pepper sauce. It's easy, vegan, and can be made gluten free!

Vegan Chickpea Meatballs in Roasted Red Pepper Sauce

cooked brown rice or other grain, cold or room temperature

pecans

garlic,

can chickpeas, drained and rinsed (3 cups cooked)

nutritional yeast

tomato paste

olive oil

basil

tsp salt

black pepper

bread crumbs (can substitute gluten free), if needed

roasted red peppers (~1 1/2 cups)

coconut milk

salt

oregano

thyme

red pepper

In a food processor add the cooked brown...

In a food processor add the cooked brown rice, pecans, and garlic and pulse until finely ground. Add most of the chickpeas (reserve ~1/2 cup), nutritional yeast, tomato paste, olive oil, basil, salt, and black pepper. Process until ground into a thick mixture that holds can be pressed into a meatball and hold its shape. Add the breadcrumbs if the mixture is soft and needs help holding together. Add the rest of the chickpeas and pulse until they are coarsely chopped.

Preheat the oven to 375 ºF, and shape...

Preheat the oven to 375 ºF, and shape the mixture into balls using about 2 to 2 1/2 tbsp per ball. A cookie scoop makes quick work of this. Press the mixture together as you roll them to help them hold together.

Grease a baking tray and place the meatballs...

Grease a baking tray and place the meatballs on the tray. Spray or drizzle with oil. Bake for 25-30 minutes, flipping halfway through for more even baking. Let cool slightly before using, or make in advance and refrigerate.

In a blender combine all of the ingredients...

In a blender combine all of the ingredients for the roasted red pepper sauce. Blend until smooth.

Heat the sauce over medium heat and bring...

Heat the sauce over medium heat and bring to a simmer. Add the chickpea meatballs and cook until heated through, about 5 minutes (~10 minutes if cold from the refrigerator). Garnish with fresh herbs, black pepper, and some vegan parmesan (optional) and serve warm.

This vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors combine in a ragout that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sundried tomatoes is delicious, especially when augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don’t like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. You can also use <a href="https://cooking.nytimes.com/recipes/1021904-slow-cooker-chickpea-red-pepper-and-tomato-stew">this recipe</a> to prepare the dish in a slow cooker.)

Pressure Cooker Chickpea, Red Pepper and Tomato Stew

olive oil,

garlic cloves,

smoked paprika

(15-ounce) cans chickpeas, with liquid (or about 4 1/2 cups cooked chickpeas and 1 cup cooking liquid)

(12-ounce) jars roasted red peppers, drained and finely chopped (2 cups)

sherry vinegar or red wine vinegar,

Kosher salt and black pepper

Red-pepper flakes,

Chopped smoked almonds,

Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Add 1 tablespoon olive oil, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the sun-dried tomatoes and their oil, garlic and smoked paprika, and cook, stirring, until fragrant, about 3 minutes. Stir in the chickpeas and their liquid, roasted red peppers and canned tomatoes. Cook, stirring and scraping the bottom of the pot to make sure nothing is sticking, until fragrant and combined, about 1 minute. Stir in the vinegar, 1 teaspoon salt and several grinds of pepper.

Turn off the sauté setting. Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 5 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.

Taste the stew, and add additional salt, pepper or vinegar, if you like. Serve the stew in bowls, topped with a drizzle of olive oil, red-pepper flakes and smoked almonds.

An easy copycat dressing, with moky roasted-pepper flavor and just the right amount of honey sweetness and it’s homemade, with love. It&#039;s easy to make in the blender. Makes about 2 cups.

Roasted Red Pepper Vinaigrette (copycat recipe)

apple cider vinegar

water

extra virgin olive oil

garlic, (coarsely chopped)

honey, agave syrup, or organic cane sugar

fine sea salt

Put the peppers, vinegar, water, olive oil, garlic, honey, salt and pepper a blender container and whir until the peppers and garlic are smooth. Taste and season with more salt and pepper, if you think it’s needed. Pour into a jar, and stir in parsley and/or basil, and/or chives.

Today, pesto describes many sauces that don’t necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.

Spicy Red Pesto Pasta

extra-virgin olive oil

walnuts

double-concentrated tomato paste (or 1/3 cup tomato paste)

garlic cloves, roughly chopped

red-pepper flakes

drained chopped, jarred roasted red peppers (about 4 ounces)

rigatoni, orecchiette or other shaped pasta

basil leaves,

lemon zest,

Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.

Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)

Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.

Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.

Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.

Simple Roasted Red Pepper Pasta....With all the fresh burrata... This dinner needs to be a weekly staple, it's THAT good.

Simple Roasted Red Pepper Pasta.

(16 ounce) jar roasted red peppers (or 2 roasted red peppers)

oil tomatoes

garlic

toasted almonds or pine nuts

grated parmesan (omit if vegan)

basil (roughly chopped)

arugula

buffalo mozzarella or burrata cheese (torn)

pepper + crushed red pepper (to taste)

figs pine nuts (for serving (optional))

Combine the roasted red peppers, sun-dried tomatoes, garlic, salt, nuts and parmesan in a blender or food processor. Add 1/4 cup of the oil from the sun-dried tomato jar and then pulse to combine until the sauce is mostly smooth.

Bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then drain. Add the pasta right back to the hot pot along with the roasted red pepper sauce and about 1/4 cup of the reserved pasta cooking water. Toss to combine. Add the basil and toss. Thin the sauce as desired with more pasta cooking water.

Divide the pasta among plates or bowls and top with fresh arugula, mozzarella, figs and nuts. EAT!

Looking for a meaty, yet vegetarian, sandwich? Make these spicy roasted portobello mushroom sandwiches with cheese and bell peppers.

Roasted Portobello Sandwiches with Bell Peppers and Camembert

soy sauce

chili garlic sauce

sesame oil

barbecue sauce

Dijon mustard

portobello mushrooms

red bell pepper

Camembert cheese

baby kale leaves

ciabatta bread, or 4 small ciabatta buns

Combine all of the sauce ingredients in a medium bowl and mix together with a small whisk or fork.

Rinse the portobello mushrooms, then use a spoon to gently remove the gills. Cut into 1/2-inch slices and place in a bowl. Add about 2/3 of the sauce to the mushrooms and use a spoon to gently toss so that they are evenly covered. Let sit for about 30 minutes while you roast the bell peppers.

Turn your oven to broil and place the bell pepper about 1-inch away from the broiler. Cook, turning every couple minutes, until blackened in spots all over. Broiler strength can vary, so the time this takes will vary, as well. Mine took about 10 minutes total, but keep a close eye on yours.

When the bell pepper is done cooking, transfer it to a cutting board and let cool. Once you are able to handle it, cut off the top and drain the liquid and remove the seeds. Peel off the skin as best you can, then slice into 1/4-inch strips.

While the pepper is cooling, turn the oven to 350ºF. Grease a baking sheet, then spread the marinated mushrooms out evenly on the sheet. Roast for about 25-30 minutes, tossing halfway through, until soft. Remove from the oven but leave the oven on.

To Cook the Vegetables:

While the mushrooms cook, slice the ciabatta bread into 4 sections, then cut each section in half through the middle to make the sandwich bread.

Spread half of the bread slices (one per sandwich) with some of the camembert cheese. Place in the 350ºF oven on a baking sheet for about 5 minutes, until the cheese is melted and the bread is a bit toasty.

Brush the plain bread slices with the leftover spicy sauce. Layer the kale, mushrooms, and bell pepper on top of the cheesy bread. Top with the sauced slices of bread. Enjoy!

To Assemble:

This easy vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors come together in a stew that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sun-dried tomatoes is often delicious, augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don’t like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. If using a pressure cooker, you can use <a href="https://cooking.nytimes.com/recipes/1021907">this pressure-cooker version of the recipe</a>.)

Slow Cooker Chickpea, Red Pepper and Tomato Stew

red onion, finely chopped

In a 6- to 8-quart slow cooker, combine the chickpeas and their liquid, roasted red peppers, canned tomatoes, chopped sun-dried tomatoes and their oil, onion, garlic, vinegar, olive oil, smoked paprika, 1 teaspoon kosher salt and several generous grinds of pepper. Cook on low until the flavors are blended, 6 to 8 hours.

Taste before serving and add more salt, pepper or vinegar if necessary. Divide among bowls and top with a drizzle of olive oil, red-pepper flakes and smoked almonds.

This Roasted Red Pepper Soup recipe is intensely flavorful, extra creamy, and even comes with an option to add protein.

Roasted Red Pepper Soup Recipe (dairy free)

red bell peppers

⅔ cup diced onion or shallot

light coconut milk

½ chicken

Tablespoons tapioca starch

red pepper flakes,

cayenne pepper,

cumin

smoked paprika (optional)

salt salt

tomatoes,

parsley

Preheat the oven to 475 F and line a baking sheet with foil.

Place bell pepper(s) on a baking sheet and place in the oven to roast for 15-20 minutes, rotating halfway. Note – Use tongs to rotate the peppers so each side is browned. If needed, broil for 2-3 minutes for extra charring.

Remove peppers from the oven and let cool. Once cooled, remove skin from peppers and slice off the stem and remove core. Dice roasted bell peppers into small pieces for blending. Set aside.

Roasted Peppers

Add olive oil to a large pot. Turn to medium heat and add the onion and garlic sauteing 3 minutes or until fragrant.

In the same pot, combine the coconut milk, broth, tapioca starch, red pepper flakes, cayenne, cumin, paprika, salt, and black pepper. Bring the ingredients to a light boil and simmer for 5 minutes.

Stir in the roasted red bell peppers and crushed tomatoes. Using an immersion blender, carefully blend until smooth. (See notes for blender option.)

Bring soup, uncovered, to a light boil then reduce to a simmer for 10 to 20 minutes or until soup has reduced and thickened. Stirring occasionally. (See notes if adding shrimp).

Serve and garnish with fresh herbs and extra seasoning, if desired.

Store leftovers in an airtight container in the fridge for up to 3 days.

Soup

I LOVE this recipe. I live in Kenya and this soup is perfect, especially on these cold wintery nights! Thanks for sharing this recipe.

This is basically a sweet and sour soup.  Not a fan.  Happy I read the comments and dialed (way) down the spices.

I've made the soup again and it really grew on me! Now I love it, ahah!! I still put less spices.  And I had loooots of shrimps.  Yum!!

This is my favorite recipe whenever I'm on my Whole30 kick. Thank you so much for creating this! When I make it, I usually add a sweet potato &amp; double the peppers for a chunkier feel :)

I looked over and back over this recipe, as I made and afterwards, and still can’t find why I did wrong. 
Not only was the soup not a red/orange color, it was so spicy I couldn’t handle it and it was very watery. 
The only subs I made were to the level of spicy as well as utilizing tapioca instead of cornstarch. 

Any feedback.??! ?

Wow amazing! I'm always looking for new Paleo dishes. I have people in my family that don't like bell pepper or spice but with all these great comments I gave it a try anyways. Everyone loved it! I did about 1/2 the spice level and it was just perfect for my "non spicy lovers" in the family. Thanks so much! This will be a come back meal for me!

I make this recipe all the time and just want to say thanks!

Awesome recipe and easy for a nerd who does not enjoy cooking. I did some variations like: organic safflower lethicin and kosher pectin powder for the emulsifier and added some turmeric bone broth to supplement the chicken broth. It was tasty and definately full of nutrients!

This was delicious 

Used chicken instead of shrimp. Did not use the mustard. Was fine. 
Needs the cilantro though, in my opinion, so if you don’t like cilantro ......

OMG This soup is sooooooo yummy! It might be the best thing I've ever cooked, no exaggeration. Following on you on instagram now...

ps...I skipped the starch and just cooked it down a bit to thicken.

Very tasty, but suggest you include a heat warning. I like spicy food and I did not use the red pepper flakes. A tsp of cayenne was a 3 of 5 for heat. I'm glad I eliminated the RPF. Also, how can I print without the buttons in the left margin appearing? It blocks part of the text.

The coconut flavor was good for me, hubby thought it was A bit overwhelming, added a little salt.  I served it over rice.  Very good next time I will add the full 1/2 teaspoon of cayenne pepper.  Thank you for sharing

This recipe turned out very well. One suggestion I would have is to quarter the spice. I noticed the tsp of cayenne and thought to myself “wow, that’s a lot! But the amount of coconut milk may cut the spicy”….no, I was wrong. It cleared my sinuses for sure! I will definitely make it again, but will definitely cut the cayenne A LOT.  Side note-it’s delicious with gluten free corn bread.

This was delicious! made it with scallops instead of shrimp and it was delicious!  Thank you!

https://content.jwplatform.com/videos/meXEdK5T.mp4

This Roasted Red Pepper Soup recipe is intensely flavorful, extra creamy, and even comes with an option to add protein. Completely gluten and dairy free, it’s nutritious, delicious, and perfect for serving on its own or as a satisfying appetizer with all your favorite main courses! 

Roasted Red Pepper Soup (Dairy-Free)

Fergese is a combination of roasted red peppers, tomatoes, onion, feta cheese, and yogurt. Once cooked and combined, it creates a creamy vegetable side dish to accompany bread or meat! It is quick and fairly simple to prepare.

Fergese (Albanian Peppers and Tomatoes)

bell peppers, roasted (diced)

onion (diced)

tomatoes (chopped)

tbsp butter

feta cheese

tbsp flour

tbsp greek yogurt

tbsp basil

pepper

If roasting your own red peppers, preheat oven to 400 degrees F. Lay peppers on a greased cookie sheet. Bake for 20 mins on one side, then flip and bake for 20 mins on the opposite side. Keep baking until the peppers appear withered and the skin is a bit blackened.&nbsp;

Reduce oven temperature to 350

Sautee the onion in a small amount of olive oil for about 5 minutes. Set aside.&nbsp;

In a large pan, add chopped tomatoes and bell peppers and simmer for about 10 minutes. Most of the liquid should cook out of the mixture.

Mix onions into tomato and pepper mixture, and then set aside to cool.

In a separate saucepan, melt the butter. Mix in the flour to form a roux.

Stirring continuously, add feta. Continue to cook until the feta has melted and the mixture is very thick. Add the yogurt.&nbsp;

Once the roux is complete, stir it into the vegetable mixture. Season with salt and pepper.&nbsp;

Transfer the mixture into a 9x9 casserole dish and cook for 30 minutes.&nbsp;

This weeknight-friendly stew is loosely inspired by North African tomato and bean dishes, like <a href="https://cooking.nytimes.com/recipes/1024014-loubia-white-bean-and-tomato-stew">loubia</a>. The stew has minimal prep, aside from soaking the beans, so it’s easy to throw into the slow cooker in the morning. Just before serving, it’s enriched with pearl couscous and a generous dose of zippy parsley. Harissa pastes differ in flavor and saltiness; taste yours before using it to make sure you like it, and adjust the amount of salt added at the end if necessary. You can always stir in more harissa before serving for extra spice. Orzo or ditalini can be used instead of couscous.

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