Grilled Pesto Red Bell Peppers Food

PESTO-CORN GRILLED PEPPERS

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.

GRILLED PESTO RED BELL PEPPERS

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).

ROASTED BELL PEPPERS GRILLED

Steps:

• Grill peppers over high heat turning as it browns about 20 minutes, or until the skins darken and blister. Remove the peppers from the grill, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool. The steaming helps to loosen the skin.
• Place the garlic, oil, salt, pepper, rosemary and vinegar in a jar and shake the mixture. Pour into a small bowl.
• Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier. Reserve any juice from inside the peppers to mix in the dressing. Toss the peppers into the dressing and serve.

GRILLED BELL PEPPERS

Steps:

• Take several bell peppers, cleaned of the stems and seeds. Cut into strips lengthwise. These can be four to six depending on the size of the peppers and your preference.
• Season LIGHTLY with salt and freshly ground black pepper.
• Brush both sides of the strips with good olive oil.
• Place skin side down on hot grill, until skin blisters and peppers soften (3-8 minutes depending on grill). You can let the skin brown a bit if desired.
• Turn peppers and grill until inner side is done (about half the time of the skin side -- 2-4 minutes).
• Try this with different color peppers. Maybe add a few green onions.
• Try this with Anaheim peppers -- Very good!
• Try adding sliced zucchini, too.

ROASTED RED BELL PEPPERS

Steps:

• Char peppers in broiler or on grill until black and blistered.
• Seal peppers in a baggie or container to steam for about 15 minutes.
• Wash peppers, removing char, remove seeds and slice in strips.
• Add all other ingredients.
• Refrigerate for 1 hour.

PESTO PASTA WITH MUSHROOMS, ONIONS, AND RED BELL PEPPERS

Steps:

• Cook the spaghetti according to package instructions.
• Heat the oil in a skillet and saute the onion until it starts to soften. Add the mushrooms and peppers and saute until tender.
• Add cooked spaghetti and pesto and combine well.
• Serve with garlic bread and salad.

ROASTED GARLIC AND RED PEPPER PESTO

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.