QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
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 PEPPERS
Make your own roasted red peppers with this foolproof recipe! Homemade roasted red peppers taste better than store-bought. Recipe yields about 1 1/2 cups roasted red peppers.
Provided by Cookie and Kate
Categories Basic
Time 40m
Number Of Ingredients 1
Steps:
- Preheat the oven to 450 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent sticking.
- To prepare the bell peppers, position one pepper upright with the base against a cutting board. Using a sharp chef's knife, slice downward, one side at a time, to create four slabs. Use a knife or spoon to remove and discard any membranes still attached to the slabs.
- Place the pepper slabs, skin side facing up, on the prepared sheet in a single layer. Roast the peppers for 25 to 30 minutes, rotating the pan halfway through baking, until the tops are blistering and darkening, and the flesh is easily pierced through with a fork.
- Scoop the peppers into a medium bowl, then cover the bowl with a plate to trap the steam. Set the bowl aside and let the peppers cool until they are comfortable to handle, about 10 to 20 minutes.
- Peel the blistered skin off of each pepper and discard the skins. Use the roasted peppers as desired. Leftover roasted peppers will keep in a jar in the refrigerator, covered, for 7 to 10 days.
Nutrition Facts : ServingSize 1/4 cup, Calories 25 calories, Sugar 3.3 g, Sodium 3.2 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 4.8 g, Fiber 1.7 g, Protein 0.8 g, Cholesterol 0 mg
ROASTED RED PEPPERS
Sweet peppers that are sweet as candy. Serve with any type of fresh bread. Double recipe--you'll want to.
Provided by Jim Mathers I
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Quarter and clean pith from red peppers.
- Spray skin side with olive oil mist.
- Roast peppers under broiler 15-20 minutes, turning occasionally until skins are black.
- Put peppers in a paper bag until cool.
- Peel skins, (do not wash peppers) and put in a bowl.
- Add smashed garlic clove, oil and vinegar.
- Salt& pepper to taste.
- Cover and let marinate at room temperature for 2 hours.
- These can be made and stored in the fridge for a week. If the the oil creates a covering, simply microwave for 30 seconds. Best served at room temperature.
Nutrition Facts : Calories 244.7, Fat 21, SaturatedFat 2.9, Sodium 5.8, Carbohydrate 14.9, Fiber 4.8, Sugar 10, Protein 2.5
ROASTED RED BELL PEPPERS
Make and share this Roasted Red Bell Peppers recipe from Food.com.
Provided by riffraff
Categories Peppers
Time 20m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Heat oven to 450F degrees.
- Wash peppers and cut in half.
- Remove seeds and stems.
- Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
- Bake for 10-15 minutes or so, until skin of pepper is seriously black.
- Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
- Let cool so you can touch them.
- Skin will peel off easily.
- Cut halves into strips, or however you need them to be cut.
- Now you know how to roast a red pepper!
- Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
- You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.
ROASTED RED PEPPER TOPPERS
Roasted red peppers-some chopped, some thinly sliced-add flavor and glorious color to this easy appetizer recipe.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 16 servings
Number Of Ingredients 5
Steps:
- Combine cream cheese and chopped peppers.
- Spread 2 tsp. of the cream cheese mixture on each cracker.
- Top evenly with the asparagus pieces and red pepper strips.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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
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