GRILLED PESTO RED BELL PEPPERS
Make and share this Grilled Pesto Red Bell Peppers recipe from Food.com.
Provided by LynnL
Categories Peppers
Time 18m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut peppers in half lengthways Scrape out and discard the cores and seeds. Drizzle olive oil, season with salt and pepper and add a few slivers of garlic into the cavity of each pepper.
- Preheat the grill to 375°F/200°C or medium high heat.
- Place the peppers on the grill, cavity side up, until charred (approximately 3 minutes).
- Add a spoonful of pesto into each of the peppers and slices of Boccocini cheese.
- Continue to cook peppers until cheese is melted (approximately 3 minutes).
Nutrition Facts : Calories 207.3, Fat 16.4, SaturatedFat 6.5, Cholesterol 33.6, Sodium 269.8, Carbohydrate 4.8, Fiber 1.3, Sugar 3, Protein 10.1
GRILLED CHICKEN BREAST WITH ROASTED RED PEPPERS
Jazz up grilled chicken breasts with sweet, flavorful red peppers and a splash of KRAFT Sun Dried Tomato Vinaigrette Dressing.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Heat greased grill to medium heat.
- Grill chicken and peppers 6 to 8 min. on each side or until chicken is done (165°F) and peppers are tender and slightly blackened, brushing chicken with 1 Tbsp. dressing for the last 2 min.
- Remove chicken and peppers from grill; set chicken aside. Cut peppers into strips; place in medium bowl. Add remaining dressing; mix lightly.
- Serve chicken topped with peppers.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
GRILLED FLANK STEAK WITH RED PEPPER PESTO
Time to drag out the BBQ and fire it up, along with the wine coolers! This is delish! What a great way to celebrate a summer get-together, pool party, or just to have the family together!
Provided by FLUFFSTER
Categories Peppers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix the oil, vinegar, garlic, salt and pepper together, and brush the mixture on the flank steak. Cover and refrigerate for 1 hour or overnight.
- Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the raw red pepper, shallot, and garlic and season with salt and pepper. Cook until the peppers soften, about 5 minutes.
- Add the roasted red peppers and vinegar and cook for 5 minutes more.
- Remove from heat, cool and stir in the basil and the pine nuts.(this can be stored in the refrigerator for up to 1 week. It should be served at room temperature.).
- Preheat the grill to high heat.
- Grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. Let the steak rest on a carving plate for 1 or 2 minutes before slicing.
- Slice the steak on the bias and serve it with the red pepper pesto.
- For an Asian twist: Substitute 1 tablespoons soy sauce for the balsamic vinegar. Also, add 1 tsp.minced ginger and Dijon mustard to the marinade.
Nutrition Facts : Calories 421.9, Fat 28.7, SaturatedFat 7.1, Cholesterol 62, Sodium 636, Carbohydrate 6.8, Fiber 2.1, Sugar 2.1, Protein 34.5
PESTO-CORN GRILLED PEPPERS
We grill almost daily and enjoy using fresh produce from our garden. These pepper halves filled with a basil-seasoned corn mixture is my husband's favorite recipe. -Rachael Marrier, Star Prairie, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- For pesto, combine 1/2 cup oil, grated cheese, basil, sunflower kernels and garlic in a blender; cover and process until blended., In a large skillet, heat remaining oil over medium-high heat. Add chopped red pepper; cook and stir until tender. Add corn and pesto; heat through., Halve peppers lengthwise; remove seeds. Grill peppers, covered, over medium heat, cut side down, 8 minutes. Turn; fill with corn mixture. Grill 4-6 minutes longer or until tender. If desired, sprinkle with shredded cheese.
Nutrition Facts : Calories 287 calories, Fat 19g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 168mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.
ROASTED GARLIC AND RED PEPPER PESTO
Make and share this Roasted Garlic and Red Pepper Pesto recipe from Food.com.
Provided by nonnie4sj
Categories Sauces
Time 1h45m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Peel away dry outer skin from garlic head.
- Leave skins of garlic cloves intact.
- Cut off pointed top portion with a knife, leaving the head intact but exposing the individual cloves.
- Place garlic head, cut side up, in small baking dish.
- Drizzle with oil; cover and set aside.
- Halve the sweet peppers; remove stem, membranes and seeds.
- Place peppers, cut sides down, on foil lined baking sheet.
- Bake peppers and covered garlic in a 425 oven 20-25 minutes or until pepper skins are bubbly and blackened.
- Remove peppers.
- Place peppers in a clean brown paper bag and seal.
- Let stand 20-30 minutes or until peppers are cool enough to handle.
- Continue baking garlic 20-35 minutes more until garlic cloves feel soft when pressed.
- Set garlic aside to cool.
- Using a sharp knife, carefully peel peppers.
- Cut peppers into pieces.
- Remove garlic head from oil, reserve oil.
- Press to remove garlic paste from the individual cloves.
- In food processor bowl or blender container combine roasted pepper pieces, garlic paste, reserved oil, Asiago or Parmesan cheese, black pepper and salt.
- Cover and process with several on-off turns until smooth.
- When necessary, stop food processor or blender and use a rubber scraper to scrape the side of bowl or container.
- Stir in thyme.
- To store, place in airtight container and store in refrigerator up to 1 week or in the freezer up to 3 months.
- To serve, bring pesto to room temperature.
Nutrition Facts : Calories 297, Fat 14.8, SaturatedFat 2.1, Sodium 308.1, Carbohydrate 40.4, Fiber 8.2, Sugar 14.4, Protein 7.2
THREE PEPPER PESTO
This recipe uses red bell peppers, black pepper, dried chile pepper and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavor is sweet red pepper. It's excellent toasted with bread under the broiler or tossed with pasta. The pesto keeps up to 3 days in the refrigerator.
Provided by mushythedestroyer
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.
Nutrition Facts : Calories 68.6 calories, Carbohydrate 0.7 g, Cholesterol 4.9 mg, Fat 6.3 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 85.3 mg, Sugar 0.3 g
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