roasted red peppers

Try these oven-roasted peppers in tacos, sandwiches, and just as a simple side.

How to Roast Red Peppers in the Oven

medium bell peppers (about 4 cups sliced)

canola oil

cumin

salt

chili powder

Line a rimmed baking sheet with foil and preheat the oven to 350 degrees F.

Slice peppers into 1/2-inch thick strips, discarding the seeds, stem, and any white areas on the inside of the pepper.

Place peppers onto the prepared baking sheet and toss with oil, cumin, salt, and chili powder.

Bake for 24-26 minutes or until very soft with poked with a knife.

Serve as deconstructed tacos, tossed into a favorite pasta dish, or as a simple side.

These carrots made with homemade harissa make the perfect side for meat, chicken, fish, or egg dishes.

Harissa Spiked Carrots

caraway seeds

cumin seeds

coriander seeds

garlic

red peppers

chiles,

red fresno chiles

extra virgin olive oil,

lemon juice lemon

black pepper

carrots

Kosher salt

this grown up macaroni and cheese is totally delicious

Roasted Red Pepper Macaroni and Cheese

lb pasta (16 ounces, small shell)

red bell peppers

butter

garlic (minced)

Cup Flour

Cup Milk

Cup Heavy Cream

Cup Cheddar Cheese (Medium, shredded fine)

Cup Cheddar Cheese (Mild, or sharp

nutmeg

/4 Teaspoon Kosher Salt

Teaspoon Pepper

In a large pot add water halfway up and add 1-2 Teaspoons Kosher salt (the water should taste slightly salty)

Heat over high heat until boiling and add the pasta, cooking per package instructions.

Set aside.

In a blender puree the roasted red peppers until smooth, set aside.

In a separate pot, over medium heat add the butter and cook until melted.

Add the garlic and saute for 20-30 seconds and then whisk in the flour.

Continue to whisk for 30 seconds or until a nutty aroma fills the air.

Whisk in the roasted red pepper until it's all mixed together and then continue to whisk as you slowly pour in the milk and cream.

Once the mixture is smooth add the salt, pepper, nutmeg and cheeses.

Whisk until all of the cheese is incorporated and spoon the pasta into the mixture, adding a tablespoon or two of pasta water if needed.

Serve immediately.

This 3-ingredient version of classic romesco sauce makes grilled and roasted dishes sing. 

Quick Romesco Sauce 

(12 ounce) jar roasted red peppers in olive oil

almond butter

smoked paprika

Place 1 jar roasted red peppers (include the oil), 1/4 cup almond butter, 1 teaspoon smoked paprika, and 1/4 teaspoon kosher salt in a blender and blend until smooth, about 1 minute. 

<em>Make your own smoky, sweet, and delicious Roasted Red Peppers at home! This easy method requires only 1 ingredient and basic kitchen tools.</em>

How to Make Roasted Red Peppers

Cut peppers in half lengthwise by sliding your knife around each bell pepper (as you would an avocado). Twist one half away from the core to separate it, then use your hands to remove the core from the other half, along with any seeds and white parts of the peppers. Repeat with the remaining peppers

Broil

place the peppers on a baking tray, cut side down. Broil the peppers in the oven, with the door slightly ajar, for 15 to 25 minutes, or until their skin is mostly blackened and areas have started to puff up/peel away. The cooking time will depend on your oven; it&#8217;s best to start checking the peppers at the 15 minute mark, then continue to check every 2 minutes or so.

Steam

carefully transfer the hot peppers to a resealable bag using kitchen tongs or two forks. Seal the bag well, then let the peppers sit for 7 to 10 minutes, to steam and soften further.

Peel &amp; Slice

remove the peppers from the sealable bag, then use a spoon to scrape off the outer layer of the skin. The skin should come off pretty easily, so you can also just use your hands. Discard (or compost) the skins, then slice the peeled peppers into 1/4-1/2&#8243; strips with a sharp knife.

Store

roasted red peppers can be tightly packed in a glass jar with a sealable lid and stored in the fridge for up to 10 days.

This hearty and flavourful pesto orzo salad is such a crowd pleaser! A nut-free arugula and basil pesto dresses cooked orzo, perfectly roasted vegetables, and chickpeas. So tasty, 10 core ingredients, and just beautiful to look at too!

Pesto Orzo Salad with Roasted Vegetables & Chickpeas

garlic,

sunflower seeds,

capers

arugula, lightly packed (plus extra for garnish)

basil leaves, lightly packed (plus extra for garnish)

lemon juice

light miso ((I used chickpea))

sea salt and ground black pepper,

olive oil

eggplant,

zucchini,

bell pepper,

red onion,

cherry tomatoes

orzo pasta

chickpeas

Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set aside.

Make the pesto. In a food processor fitted with the “S” blade, add the garlic, sunflower seeds, and capers. Pulse a few times to finely chop. Then, to the food processor bowl, add the arugula, basil, lemon juice, miso, salt, and pepper. Pulse the mixture a few times until the greens are finely chopped. Then, with the lid on and the motor running on low, slowly drizzle in the olive oil through the feed tube until you have a smooth paste that’s evenly combined. Check the pesto for seasoning and adjust if necessary. Set aside.

Roast the vegetables. Combine the chopped eggplant, zucchini, bell pepper, red onion, and whole cherry tomatoes on the baking sheet. Drizzle the vegetables with the olive oil and season very generously with salt and pepper. Toss to thoroughly coat all of the vegetables in oil and seasoning. Spread the vegetables out into a single layer and roast in the oven until tender and slightly browned on the edges, about 30 minutes. Check on the vegetables at the halfway point and give them a stir with a spatula. Set aside to cool slightly.

Cook the orzo according to package directions and drain. Add the cooked orzo to a large serving bowl and immediately dress with the pesto. Once all of the pesto is coated, spread it out in the serving bowl. Top the dressed orzo with the roasted vegetables and chickpeas and give it another light toss.

Top the pesto orzo salad with some extra basil, arugula, and toasted sunflower seeds. Serve immediately.

Roasted Red Pepper Skillet Chicken is our latest family favorite and a fab mid-week meal to serve with rice or pasta. Just 9 ingredients and a lot of kick!

Roasted Red Pepper Skillet Chicken

chicken breast, (4 pieces)

onion, (diced)

garlic, (minced)

roasted red peppers, (finely diced (1 jar peppers

chicken broth

lowfat cream cheese

red pepper

basil leaves, (chopped)

Place a large skillet over medium heat. Add the butter and once melted, add the chicken breasts. Sear the chicken for 5 minutes per side. Then remove the chicken from the skillet and set aside.

In the same skillet, sauté the onions and garlic for 2-3 minutes. Pour in the diced red peppers and sauté another 1-2 minutes. Then add the chicken broth, cream cheese, and crushed red pepper.  Simmer and stir to melt the cream cheese into the broth.

Once the sauce is smooth, add the chicken breasts back to the skillet to warm. Stir in the chopped basil and simmer another 2 minutes before serving. Salt and pepper to taste. Slice and serve the chicken covered in the creamy pan sauce.

https://content.jwplatform.com/videos/HG8Bz2oK.mp4

This healthy Creamy Roasted Red Pepper Chicken Skillet recipe is low in fat and high in protein. It’s wonderful served over rice or pasta, or with green steamed veggies.

Creamy Roasted Red Pepper Chicken Skillet

This easy recipe for oven roasted bell peppers is a healthy and simple side dish that takes only 20 minutes to get on the table! Learn how to easily roast peppers with this step by step tutorial and video!

Easy Oven Roasted Peppers

red, yellow, and green bell peppers

red onion

extra virgin olive oil

lemon

salt and pepper

Slice peppers and onion into thin (about 1/4 inch) strips and place in a medium bowl.

Add olive oil and salt and pepper and use your hands to mix, being sure each piece of the veggies are thoroughly coated.

Arrange veggies on a baking pan ensuring not to overcrowd them. 

Bake for 20 minutes or until edges start to turn black. Serve warm or cool.

Delicious and easy to make, will make it again and again

I followed the directions exactly, twice. The peppers burned both times. I roast broccoli at 400 for 7 minutes. 25 minutes at 450?? Impossible

I made these peppers this evening and they were perfect. I cannot understand how Christine's were burnt. I can only assume that her cooker may be faulty or she is using the grill instead of the oven.

https://content.jwplatform.com/videos/sU2WcHmK.mp4

Oven Roasted Peppers Recipe

These easy roasted red peppers are a great addition to sauces, pastas, pizzas, and more!

Roasted Red Peppers

Red bell peppers

Sea salt

Char the peppers over a gas burner or under a broiler until the skin is blackened all over.

Remove them from the heat, place in a bowl and cover with a towel or plastic wrap for 10 minutes.

Uncover and use your hands to peel and remove the loose skin.

Slice off the stem, and remove the seeds; use the pepper whole or slice it into strips. Season to taste with sea salt.

To store the peppers, transfer them to a jar, cover them with olive oil, and store in the refrigerator for 2-3 weeks.

<p>This spicy romesco sauce is a simple twist on the classic spanish sauce that&#8217;s good on almost anything! Easy to make and easy to use!</p>


Spicy Romesco Sauce

almonds

tomato puree

parsley

red wine vinegar

paprika

cayenne pepper

Salt and pepper

Take one bite -just one, sit back and savor the simple goodness of this recipe for Marinated Roasted Bell Peppers.

Marinated Roasted Bell Peppers

whole bell peppers

parsley (minced)

Preheat oven to 400°F (200°C).

Wash and dry your peppers and place them on their side on a rimmed baking sheet.

Roast in upper third of oven until skin is completely charred and the flesh is soft (alternately, you can use the barbecue.) Make sure you turn the peppers allowing all sides to get black and blistered. This can take between 45-60 minutes.

While the peppers are roasting, combine the ingredients for the marinade.

Once the peppers are done, transfer to a heatproof bowl and cover with plastic wrap. Allow to cool for about 30 minutes.

When cool enough to handle, remove stems and charred skins. Cut peppers in half to remove the seeds and then cut in long strips. Do not rinse your peppers under running water.

Combine with the marinade and toss gently together.

Allow to sit for a few hours for the flavors to mingle together. Can be served at room temperature.

Can also be refrigerated for up to a week

Say goodbye to boring, flavorless pork chops!

Lighter Stuffed Pork Chops

pork chops (4 pieces)

onion

Marscapone cheese

mozzarella

basil

breadcrumbs

egg whites (or egg)

Preheat the oven to 400F.

Dry the peppers off with a paper towel and finely dice.

Dice the onion.

Sauté the pepper and onion in a frying pan with olive oil spray, salt and pepper until tender, about 5-10 minutes.

Mince the garlic and add it to the pepper and onion mixture, cook for 1 minute or until fragrant.

Stir in the Marscapone and mozzarella to combine. Add the basil and stir. Set aside to cool.

With a paring knife, create a pocket inside of each pork chop- don’t cut all the way through.

When the stuffing is fully cooled, stuff each pork chop with an equal amount of stuffing. I placed the stuffed pork chops on a covered plate in the fridge for a few hours before cooking.

When ready to cook, dip each pork chop in the egg and then toss in the breadcrumbs. Lay them on a baking sheet fired with a wire rack. Spray the baking rack thoroughly with olive oil spray, and spray the tops of the pork chops. Bake at 400 for 25 minutes or until cooked through. Garnish with more basil.

This Roasted Red Pepper Chipotle Pasta Salad is one of my favorite pasta recipes from my new cookbook, 15-Minute Vegan Meals. It&#39;s bursting with flavor and has a nice spicy kick, thanks to the deliciously creamy roasted red pepper and chipotle sauce.

Roasted Red Pepper Chipotle Pasta Salad

rotini pasta

avocado oil

corn

kosher salt and black pepper

red peppers,

cucumber

avocado

tbsp cilantro

tbsp thinly sliced red onion (optional)

tbsp sliced scallions,

vegan mayo

¼ cup plain, unsweetened almond-based yogurt

tsp sauce

lime juice

tsp kosher salt

½ tsp black pepper

¼ tsp garlic powder

½ tsp ground cumin

To prepare the pasta, fill a large pot with 2 inches (5 cm) of water, enough to fully submerge the pasta, cover, and bring to a boil. Add the rotini, stir and cover to bring back to a boil. Remove the lid and cook to al dente, according to the package directions. Drain and rinse the pasta in cool water.

Place a large pan over medium-high heat. Add the avocado oil and frozen corn to the pan and season the corn with a pinch of salt and pepper. Let these cook for 4 to 5 minutes, stirring occasionally, until lightly browned. Transfer the corn to a large mixing bowl to cool.

Meanwhile, halve the tomatoes, chop the roasted red peppers, dice the cucumber and avocado, and finely chop the cilantro. Add these into the mixing bowl, along with the red onion, if using.

For the dressing, to a food processor or blender, add the mayo, yogurt, red peppers, adobo sauce, lime juice, salt, pepper, garlic powder, cumin and parsley, and blend until smooth. Add the dressing and cooked pasta into the mixing bowl, and gently stir to incorporate the dressing. Top the salad with the sliced scallions, if using.

An easy, delicious, vegan and gluten free Roasted Red Peppers Italian appetizer

Easy Italian Roasted Red Peppers

red bell peppers (washed)

oregano

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Top 16 roasted red peppers recipes from across the web

The most viewed roasted red peppers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Harissa Spiked Carrots

Roasted Red Pepper Macaroni and Che...

Quick Romesco Sauce

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Spicy Romesco Sauce

Marinated Roasted Bell Peppers

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The most viewed roasted red peppers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine