In a large bowl, toss cooked potatoes with cooked flank steak, 1/4 pound of roasted corn kernels, 3 ounces of roasted artichoke hearts, 2 ounces
of roasted red bell peppers, 3/4 ounce of sliced kalamata olive, 1/4 cup of cilantro, 1/4 cup of parsley, 3 ounces of roasted tomatoes, and 2 1/2 ounces of spinach.
It shouldn't take you long and if you are really in a hurry buy some premade hummus and tzatziki sauce at the store (typically you can find this in the deli area) and a jar
of roasted red bell peppers and this will be on your plate and in your belly in no time.
This recipe
of roasted red bell peppers with garlic cream cheese is a classic example of how garlic can elevate the flavors on a dish.
This roasted red pepper hummus is extra creamy and packed with the tangy and slightly sweet flavor
of roasted red bell peppers.
This salad is made with a base
of roasted red bell peppers, tomatoes, pickles, and romaine lettuce, and it's topped with hot and spicy Cajun shrimp.
My favorite blend is spicy chicken with rice, lettuce, a hint
of roasted red bell peppers, corn, black beans and avocado dressing.
The paprika crust on these seared scallops combines nicely with the flavors
of the roasted red bell pepper coulis.
This recipe
of a roasted red bell pepper soup is a winner in more ways than one.
They are simple, as street tacos should be, with roasted baby potatoes coated in Mexican spices and topped with slices
of roasted red bell pepper, avocado, and the best roasted jalapeño salsa ever.
We evenly distributed the potatoes between 4 corn tortillas, topped them each with a few strips
of the roasted red bell pepper, sliced avocado, a few spoonfuls of the roasted jalapeño salsa, some fresh cilantro, and a squeeze of lime.
Not exact matches
The back label provided the answer by Master Distiller Lance Winters: «We're blending infusions and distillations
of beautifully
roasted chipotle
peppers, green jalapeños,
red bells, and Scoville - scorching habaneros.
To layer a bit more
of a mediterranean taste I added some thinly sliced
roasted red bell pepper left over in the fridge and added a salty smack to the lot with capers, my favorite salad addition.
The Mediterranean is even more flavorful with its loaded mix
of tomato sauce,
roasted chicken, artichoke hearts, green olives, onions,
red bell peppers, and feta.
Roasted red bell peppers mellow the saltiness
of a simple olive tapenade.
If you'd like, you could certainly
roast a fresh
red bell pepper to go along with the
roasted tomatoes and caramelized onion, but I always keep a stash
of my favorite jarred
roasted red bell peppers on hand.
The main change I made, was to
roast the
red bell peppers using my new favorite technique
of roasting over the open flame
of one
of my stove's gas burners.
Tidbits: You can
roast your own
red bell pepper by setting it directly over the flame
of a gas stove set to medium heat.
The Tai - Pan Salmon Salad from Zen Japanese Food in Austin is a delicious, quick and healthy lunch featuring grilled salmon atop a bed
of salad greens,
roasted corn & avocado pico, carrot, peanuts,
red bell pepper, cranberries, shaved parmesan cheese, sesame seeds and sriracha with peanut dressing.
The basil and
roasted red bell peppers add to the overall
of this classic vegan tomato stew.
I did change it a little: I used much more chilli powder and fried a bit
of onion with the chicken, salted the avocado, made my own
roasted pepper (just put a whole
red bell pepper on an oiled baking tray at 200C for 30 min) and added some creme fraiche on top!
1 cup quinoa (I prefer
red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup
of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1
red bell pepper,
roasted, peeled and diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black
pepper to taste 2 tablespoons fat - free feta cheese
Chock full
of black beans,
roasted corn, avocado,
red bell peppers, tomatoes, cucumbers and
red onion, this salad has lots
of textures and will keep you coming back for more.
Arla Mediterranean Garden cream cheese has a blend
of grilled
bell peppers, olives, basil and garlic that pairs perfectly with the
roasted red pepper sauce and made it the star of my Roasted Red Pepper Pasta with C
roasted red pepper sauce and made it the star of my Roasted Red Pepper Pasta with Chick
red pepper sauce and made it the star
of my
Roasted Red Pepper Pasta with C
Roasted Red Pepper Pasta with Chick
Red Pepper Pasta with Chicken.
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful
bell peppers,
red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup chopped fresh basil leaves 1 12 - ounce can drained Chicken
of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light
roasted garlic and white wine dressing Parmesan cheese
These are all the ingredients you'll need to create a yummy Mexican wedge salad: Iceburg lettuce, grape tomatoes, black beans, corn, purple onion, a combination
of colorful
bell peppers (
red, yellow, orange), purple onion, pepitas (
roasted pumpkin seeds), Haas avocado, Mexican cheese (Queso Fresco or Cotija), colorful tortilla strips, and either store bought or homemade creamy cilantro lime dressing.
1 3/4 cups chick peas (garbanzo beans), cooked from dried beans or from a can (look for no - salt added) 3 - 6 Tablespoons tahini (to taste) 1
red bell pepper, seeded (raw or
roasted) juice
of one lime or lemon water (if necessary for a smoother consistency) salt to taste (optional)
Roasting intensifies and makes sweeter the taste
of most vegetables — this is so true for tomatoes and
red bell peppers.
These Spanish Deviled Eggs with Tuna take deviled eggs to the next level, the addition
of tuna and
roasted red bell peppers really elevates the flavors.
Roasted Veggies 4 to 5 cups
of raw veggies I used: 1
red bell pepper 1 yellow
bell pepper 1 zuchinni 1/2 yellow onion about 12 cherry tomatoes light drizzle
of olive oil salt &
pepper
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1
red bell pepper, cored, seeded, and thinly sliced * 1 yellow
bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch
of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount
of frozen
roasted tomatoes from my garden last summer instead) * Sea salt and freshly ground black
pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
Add the toasted bread, the dry
roasted almonds and hazelnuts, 1 raw garlic, 1
roasted red bell pepper, 2 Tbsp
of extra virgin olive oil, and the 1/2 Tsp
red wine vinegar
bottle
of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano
peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green
bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black
pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire -
roasted green chiles, preferably Hatch 1 chipotle
pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4
of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped
red onions, for garnish
The Appetizer is a choice between shared Crispy Brussel Sprouts topped with soft cooked egg, cranberries, goat cheese, and almond or a Santa Barbara Salad with greens and Falkner Riesling lavender vinaigrette served with walnuts, gorgonzola cheese, and fresh apple; entrée options for each diner will be either a Charbroiled Center Cut Sirloin Steak served with
roasted red potatoes, grilled zucchini, and a Gorgonzola demi - glace, or Jumbo Shrimp Pasta with spinach,
roasted red bell peppers, asparagus and a Boursin cheese cream sauce; the shared dessert choice is a wonderful house - made Cinnamon Apple Tart served with a scoop
of vanilla ice cream.
• Three Herb Vinaigrette — an herbaceous
red wine vinegar and organic olive oil blend •
Roasted Reds — a creamy texture with sweet roasted red bell peppers, ripe tomatoes, and a kick of jalapeno that make for a spicy burst of flavor • Lemon Basil Vinaigrette — a balanced blend of zesty summer lemons an
Roasted Reds — a creamy texture with sweet
roasted red bell peppers, ripe tomatoes, and a kick of jalapeno that make for a spicy burst of flavor • Lemon Basil Vinaigrette — a balanced blend of zesty summer lemons an
roasted red bell peppers, ripe tomatoes, and a kick
of jalapeno that make for a spicy burst
of flavor • Lemon Basil Vinaigrette — a balanced blend
of zesty summer lemons and herbs
In a large
roasting pan, combine the onion, garlic,
bell peppers, tomatoes,
red wine vinegar, herbes de Provençe, and 4 tablespoons
of olive oil.
1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch
of salt 1/2 Cup
Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.
Filed Under: Seafood Tagged With: carrots, chili garlic sauce, cilantro, cornstarch, dry
roasted peanuts, garlic, green onions, hearts
of romaine, hoisin sauce, matchstick carrots, olive oil, peanuts,
red bell pepper, rice vinegar, romaine lettuce, salad shrimp, sesame oil, soy sauce
I used a green
bell pepper (not a fan
of red peppers) and
roasted it on a gas burner.
Ricotta Stuffed Spinach and Broccoli Pizza 1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch
of salt 1/2 Cup
Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.
About 3 minutes after adding the
roasted red bell pepper add 1/4 cup
of tomato puree to the pan, season with sea salt and mix
To make the the mojo picon sauce add a 1/2 inch thick slice
of baguette bread and 2 cloves
of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and
roasted garlics to a tall plastic cylinder or food processor, also add 1 clove
of raw garlic, 2 jarred
roasted red bell peppers, 1/2 teaspoon
of smoked paprika, 1/2 teaspoon
of dried cumin, 1 teaspoon
of white wine vinegar, 2 tablespoons
of water, 1/4 cup
of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black
pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
While that's happening, I cut up a big eggplant into chunks, 1/2
of a sweet onion and a
red bell pepper and
roast them on super high heat in the oven until they are soft and slightly charred, about 40 minutes.
One onion, one garlic clove, one green
bell pepper, one
red bell pepper, two
roasted piquillo
peppers (from a jar), all chopped, for each one cup
of dried rice.
For Kalyn's recipe I made my own
roasted red peppers because I couldn't find any organic ones in a jar and sweet
bell peppers are one
of the dirty dozen.
You can buy jarred
red peppers already
roasted in place
of the
bell peppers.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large
red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced
red or green mild chili
pepper Sea salt to taste Freshly ground black
pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups
of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked,
roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately)
red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped
roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green
bell pepper, seeded and cored, diced small 1 large
red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano
pepper,
roasted and diced small 1 jalapeno
pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle
peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne
pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice
of two limes (more or less to taste) kosher salt and freshly ground black
pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
I diced some
roasted red bell peppers and substituted
red kidney beans instead
of chickpeas.
Only I can't find jars
of organic marinated
roasted red bell peppers (I presume these are what you mean) but hey ho, I'll prepare them myself instead.
Hummus is a great recipe and besides the widely used hummus recipe there are lots
of options like this
red roasted bell pepper version.