Easy Roasted Red Pepper Spread Food
REALLY EASY ROASTED RED PEPPER SAUCE
This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals - use as a base for baked gnocchi or pasta
Provided by Amanda Grant
Time 1h10m
Yield 8 (or 2 meals for 4)
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
ROASTED RED PEPPER AND WALNUT SPREAD
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Food Processor Appetizer Picnic Quick & Easy Walnut Bell Pepper Healthy Breadcrumbs Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
- With motor running, add oil in a slow stream, blending until incorporated.
EASY ROASTED RED PEPPER SPREAD
A delightful roasted red pepper spread that can be used as a veggie dip, a base for pizza, a sauce for pasta, a topping for burgers or sandwiches, and much, much more.
Provided by Leysies
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Blend roasted red peppers, mayonnaise, garlic, and cayenne pepper in a food processor until smooth. Season with salt and black pepper.
Nutrition Facts : Calories 58.4 calories, Carbohydrate 2.9 g, Cholesterol 5.3 mg, Fat 5.1 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 236.9 mg, Sugar 1.4 g
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
ROASTED RED PEPPER CREAM CHEESE SPREAD
This easy roasted red pepper cream cheese spread is perfect for bagels and appetizers!
Provided by Sandi Gaertner
Categories Gluten Free Breakfast Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Add all of the ingredients to a food processor and blend until creamy and smooth.
- Serve with bagels, crackers, or crostini.
Nutrition Facts : ServingSize 1 g, Calories 79 kcal, Carbohydrate 1 g, Protein 1 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 121 mg, Sugar 1 g, Fiber 1 g
5-MINUTE ROASTED RED PEPPER SPREAD
All it takes is 5 ingredients and 5 minutes to make this very versatile Roasted Red Pepper Spread! Use it on sandwiches, crackers, as a dip and more!
Provided by Lauren Harris
Categories Appetizers Side Dishes
Time 5m
Number Of Ingredients 6
Steps:
- Add all the ingredients to a food processor or blender.
- Process until you reach your desired level of smoothness.
Nutrition Facts : ServingSize 1 serving, Calories 40 kcal, Fat 3 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 132 mg
ROASTED RED PEPPER SPREAD
This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.
Nutrition Facts : Calories 23 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
ROASTED RED PEPPER SPREAD
Provided by Barbara Kafka
Categories quick, condiments
Time 10m
Yield A little over 21 ounces
Number Of Ingredients 7
Steps:
- Arrange drained peppers on a double layer of paper towels; let dry.
- Process the remaining ingredients in the bowl of a food processor or blender, until the capers and parsley are very finely chopped.
- Add peppers and process with on-off switch until the peppers are coarsely chopped. Do not overprocess. Stop several times to scrape down the sides of the bowl to make sure mixture is evenly chopped.
- Check the seasonings and adjust as necessary.
- Serve with crudites.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 282 milligrams, Sugar 7 grams
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- Brush the bell peppers with 1 tbsp of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the 425 degrees F heated oven for 30 minutes or so, turning them over once or twice.
- Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into small strips.
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- First, roast the bell peppers. Place the whole peppers over the flame of a gas stove. Turn the burner on and rotate the peppers every few minutes until the skin on the peppers has charred. Place the peppers in a bowl and cover, the steam will help to remove the skin from the peppers.
- After 10 minutes, slice the peppers into large pieces, remove the seeds and membranes, and then remove the charred skin. Once all the peppers are clean, place them in a food processor.
- Add the garlic the food processor and pulse to finely chop the peppers and garlic. Then add the cream cheese, pine nuts, salt, and sriracha to the food processor. Mix on high until smooth. Taste and add more salt and hot sauce to taste.
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- Transfer to a serving bowl and serve with an assortment of fresh vegetables and/or fresh bread or bruschetta.Store any unused portion in an airtight container in the refrigerator, where it will keep for 3 or 4 days.
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- Rinse and wipe off extra moisture from a large red bell pepper or capsicum. Apply some olive oil liberally all over the pepper.
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- TO ROAST IN THE OVEN: Preheat the oven to 450 degrees F. Position racks in the upper and lower thirds of your oven. Line a large rimmed baking sheet with parchment paper.
- Cut the bell peppers in half from stem down through the end. Remove the stem, membrane and seeds.
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- Roast the peppers on the upper rack (or upper and lower racks if you have two sheets) until the tops are black and the peppers are very tender, about 25 minutes. Halfway through, rotate the pans 180 degrees (if using two pans, switch their positions on the upper and lower racks halfway through as well).
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- Preheat the broiler in your oven. Spread the peppers, tomatoes, onion, and garlic cloves in a single layer on a rimmed baking sheet. Roast under the broiler, turning frequently, until the peppers are softened and blackened all the way around, and the tomatoes, onion and garlic have some black spots on them. The more thoroughly blackened the peppers are, the easier they are to peel. Transfer the peppers and tomatoes to a paper bag, fold the top down three or four times to seal it, then let cool about 15 minutes, or until the produce is cool enough to handle. Set the onion and garlic on a cutting board to cool as well.
- When the peppers and tomatoes have cooled, use your hands to rub the skins off as well as you can. Don’t panic if a bit of the skin remains. Cut the peppers open in order to remove their stems and seeds. Rip the peppers into strips and put into a blender or food processor (in batches if necessary) and process until smooth. Pour into a stainless steel stockpot and repeat the process with the tomatoes.
- Peel the onions and garlic then finely chop both. Add this and the remaining ingredients to the purees in the stockpot and stir to combine. Bring to a boil over medium high heat, stirring frequently to prevent scorching. Lower the heat to medium low and continue a gentle boil, stirring often, for about 20 minutes, or until the spread can be mounded on a spoon.
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From tassos.com
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