DOUBLE BEAN & ROASTED PEPPER CHILLI
This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 1h45m
Number Of Ingredients 16
Steps:
- Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.
- Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.
- Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
- At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.
Nutrition Facts : Calories 327 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 18 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
ROASTED PEPPERS WITH GARLIC AND HERBS
This side pairs well with London broil, lamb burgers, or grilled chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.
Nutrition Facts : Calories 97 g, Fat 7 g, Fiber 2 g, Protein 1 g
ROASTED PEPPERS RECIPE (TWO WAYS!)
How to roast peppers two easy ways (in the oven or on the stovetop), plus how to marinate them for later use! Italian marinated peppers will last in the fridge for 1 to 2 weeks, and they are great as an appetizer, on sandwiches, pasta, soups and more!
Provided by Suzy Karadsheh
Categories Appetizer Condiment
Number Of Ingredients 3
Steps:
- Turn your gas burner to medium. Put a bell pepper directly over the flame. Grill, turning around regularly with a pair of tongs, until the pepper is charred and very soft (about 15 minutes or so). You can use more than one gas burner if you like to cook several peppers at once. (Be sure to maintain a safe distance from the heat source).
- Heat the oven on to 450 degrees F. Arrange the peppers in one single layer on the pan. Roast on the center rack of your heated oven for anywhere from 25 to 40 minutes, turning the peppers around occasionally to make sure they soften and char well on all sides. (You can also choose to broil the peppers, but you'll want to watch them carefully as they broil).
- When the peppers are fully roasted, immediately transfer them to a heat-safe bowl and cover tightly with plastic wrap to trap the steam. Set aside for 10 to 15 minutes or so until they are cool enough to handle. This will help you peel them easily.
- When the peppers are cool enough to handle by hand, uncover the bowl. Handling one pepper at a time, hold from the top (by the stem), poke a small hole to release any liquid from within the peppers. Peel and discard the charred skin(this will be a bit messy). Slice the pepper open and scrape the seeds. Discard the seeds.
- As an easy appetizer, arrange the sliced peppers on a platter and add some burrata or mozzarella and seasonings of your choice (I used garlic and crushed red pepper flakes). Add some sliced rustic bread to serve along.
- You can use your roasted peppers immediately. To marinate them for later, slice the roasted and peeled peppers up into strips and put them in a glass jar. Pour some good extra virgin olive oil on top to cover the peppers (I like to add sliced garlic, a pinch of kosher salt, and some crushed pepper flakes for flavor). Seal the jar shut and store in the fridge. They will keep for 1 to 2 weeks.
Nutrition Facts : Calories 38.7 kcal, Carbohydrate 7.6 g, Protein 1.3 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 5 mg, Fiber 2.5 g, Sugar 5 g, UnsaturatedFat 0.2 g, ServingSize 1 serving
ROASTED PEPPER VEGETARIAN CHILI
The roasted peppers sets this chili apart. Mildly spicy, but with a full flavor - you won't miss the meat! Great for vegetarians, or during Lent. This recipe is made for a slow-cooker, as it allows the full flavor to develop.
Provided by Pa. Hiker
Categories Peppers
Time 9h
Yield 16 oz servings, 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut peppers in half and remove the seeds.
- Place on a baking sheet and press to lay flat, skin side up.
- Broil until blackened (about 15 minutes).
- Seal in a plastic bag for 15 minutes.
- Remove from the bag and remove the skin.
- Make slices about 1/2" x 2".
- Place all ingredients into a 3 quart slow-cooker.
- Cook on low for 8 hours, or high for 4 (if you're in a hurry).
Nutrition Facts : Calories 511.4, Fat 3.8, SaturatedFat 0.6, Sodium 827.9, Carbohydrate 100.5, Fiber 28.9, Sugar 16.4, Protein 26.5
ROASTED RED PEPPER AIOLI
A tasty dressing for fish, poultry and burgers that is zesty and creamy. Light mayonnaise is used to keep the bad fats and calories at bay.
Provided by REBECCADK
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 20
Number Of Ingredients 8
Steps:
- Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.
Nutrition Facts : Calories 64.4 calories, Carbohydrate 2.8 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 270.4 mg, Sugar 1.5 g
CALIFORNIA PEPPER CHILI
In my opinion, this is the world's best chili! It features three meats in a peppery eye-opening broth. I've been a Taste of Home reader for 5 years...and I make something from my magazines almost every day. -Robyn Thompson Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. , In the drippings, cook the beef, pork and onions until meat is no longer pink; drain. Add the garlic, peppers and seasonings; cook and stir for 1-2 minutes., Stir in the tomato puree, broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Garnish with reserved bacon and cheese if desired.
Nutrition Facts :
ROASTED PEPPER SAUCE
The flavor in this sauce is deepened by peppers, which are first grilled or roasted, then cooked in olive oil with onion, garlic and chili flakes.
Provided by Martha Rose Shulman
Categories weekday, condiments, sauces and gravies
Time 30m
Yield About two cups
Number Of Ingredients 7
Steps:
- Peel and seed the roasted or grilled peppers, then dice. Strain any juice left over in the bowl after peeling and seeding, and set aside.
- Heat the oil over medium heat in a large skillet or wide saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic and a pinch of salt. Cook, stirring, until mixture is fragrant, 30 seconds to a minute. Stir in the peppers, salt, basil sprig and chili flakes. Pour in the juice that you set aside, and bring to a simmer. Cover and simmer the mixture over medium-low heat for about 15 minutes until the peppers are very tender and the mixture is thick and soft. If there is a lot of liquid in the pan, uncover and turn up the heat. Cook until most of the liquid boils off. Remove the basil sprig, adjust seasonings and remove from the heat. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 8 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 647 milligrams, Sugar 11 grams
HOW TO ROAST PEPPERS OR FRESH CHILES, ANY TYPE OR VARIETY
Money saving and oh so easy! Here is how to roast any type of pepper or any variety of chile whether sweet or hot! Roasting your own peppers and chiles allows you to control the quality of the vegetables used and whether or not things like salt and oils are added! You can easily increase the amount of peppers or chiles you are roasting. (Food.com required an amount but you can use more or less) Great way to cash in when peppers and chiles on are sale in your area or when you grow them in your own garden! Even more control over the quality! Enjoy!
Provided by Mamas Kitchen Hope
Categories Peppers
Time 15m
Yield 16 serving(s)
Number Of Ingredients 2
Steps:
- Rinse peppers or chiles and dry very well. Place a piece of aluminum foil on a heavy cookie sheet or broiler pan for easy clean up. Place them in a single layer on pan and place under the preheated broiler or on a grill. (If using an outdoor grill there is no need for a pan, just place them directly on grill rack).
- Watch them closely and turn only when they have turned black on one side. If you think you have burned them you are probably doing it right! Blacken the remaining side and remove from heat source.
- Using a pair of tongs transfer the blackened peppers or chiles to a paper or plastic bag (you could even use a pot with a tight fitting lid) and close bag well so condensation can build. You could also just lay a clean kitchen towel over the peppers or chiles and let the condensation work.
- Once they are cool to the touch, simply peel off the blackened skin and remove the stem and seeds and membrane inside. You can use a paper towel to get them cleaner but the small charred pieces add to the flavor in your dishes. Do NOT rinse with water for any reason!
- Now you can use them immediately, keep in the refrigerator for a few days or freeze them! I like to place them back on the pan in a single layer and freeze them that way,. Then transfer them to a zipper type bag and remove as much air as you can. Now you have individually frozen peppers or chiles and can remove just one or two as needed!
- If using hot peppers or chiles remember freezing them can increase their spiciness a little! That can be a good thing!
- NOTE: You can use this method for any type of pepper or chile just be careful to keep them separate for storing and using. I would also keep them from touching during the process to avoid transfer of spiciness to otherwise sweet peppers. Maybe roast together in a pan but let them "steam" in separate bags. Enjoy!
- OH AND BY THE WAY: If roasting hot peppers or chiles you may want to wear gloves to avoid getting the oils on your fingers and then in your face! OUCH!
Nutrition Facts : Calories 6, Fat 0.1, Sodium 0.9, Carbohydrate 1.4, Fiber 0.5, Sugar 0.7, Protein 0.3
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- To roast the peppers in the oven, preheat oven to 400 degrees or set it to broil. Set the peppers onto a baking sheet (aluminum foil will make for easy cleanup), and bake for 20-30 minutes, until the skins are blackened and blistered, turning occasionally to evenly roast the peppers.
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