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Your favorite recipes using Roasted Red Peppers????

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I've had a jar sitting around, and recently added it to a homemade french onion dip but then yesterday added it to a simple sandwich with turkey/cheese = fantastic. Got me thinking about how else to use them - I love roasting them myself and just eating with other roasted veggies.

What else? I've seen a strip wrapped around scallops then seared that I want to try.

Like maybe in a stuffing for flank steak or ??

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  1. Roasted Red Pepper fettuccine is fantastic.
    http://www.bigoven.com/170103-Roasted...

    Also to puree the peppers as a sauce for scallops is good too. I'll have to try the strip wrapped around the scallop though. Thanks for the idea!

    3 Replies
    1. re: boyzoma

      yum - and just got a pasta maker for xmas - with home made pasta, bet that's fantastic! Can't wait, thank you.

      1. re: lexpatti

        Can I come to your house for dinner? Fresh pasta - yum!

        1. re: boyzoma

          it's new for me, my son makes it fresh all the time, gave us lessons too (much easier than I ever thought):
          www.hkmenus.com

          never really loved pasta all that much, NOW i do!!!!

    2. I love roasted red pepper pesto- good in sandwiches, pasta, spread, calzone filling, etc.

      1. This red mojo: http://www.weareneverfull.com/work-yo...

        I've never used jarred peppers, but give it a shot. It's such a great sauce.

        1. Roasted red peppers, fresh mozzarella (I mean still warm!), olive oil and salt & pepper on crusty, fresh Italian bread. Simple and absolutely delicious.

          1. I roast my own, peel, add chopped garlic, balsamic vinegar, EVOO, salt, pepper, & fresh basil. Sometimes I will add Kalamata olives. We eat this with steaks, a side to pasta dishes, on brushetta, many wonderful sandwhiches.

            1. italian-mom comfort food: peppers and scrambled eggs on toasted italian bread.

              julienned with blanched snap peas vinaigrette. diced in olive salad. always on an antipasto plate. pureed in hummus.

              2 Replies
              1. re: appycamper

                "italian-mom comfort food: peppers and scrambled eggs on toasted italian bread."

                Yes!!!!!

                1. re: ttoommyy

                  I make that all the time for a light dinner. Great with some spinach salad on the side.

              2. oh yum yum yum, thanks all!! great new ideas.

                1. My favorite recipe for stuffed baked artichokes relies on red peppers, diced; capers, day-old, soaked bread; and olive oil. Stuff, drizzle with oil and bake until done.

                  I can't get enough of scrambled eggs with roasted peppers -- red or green -- either by themselves or as a sandwich on good Italian bread.

                  5 Replies
                  1. re: shaogo

                    You must try muhammara!
                    Middle Eastern dip/spread with roasted red peppers, walnuts, pomgranate molasses, and other forms of goodness. There are some variations on the recipe but here's one:
                    http://www.epicurious.com/recipes/foo...
                    This stuff is soo addictive, and versatile.

                    1. re: Rasam

                      OMG, yum on the mahammara dip! Thanks.

                      1. re: lexpatti

                        Mahammara is really just a variation on Romesco, as bear suggests. It's ridiculously good for so little effort, and the fats, fiber and vitamins offer so much health-wise too.

                        It's something I try to work into dishes I serve to guests whenever possible, because at least in my circle of friends, it hasn't become a cliche yet.

                        1. re: dmd_kc

                          nice, in fact I remember reading about a chicken romesco recipe a while back that I wanted to try. Thanks.

                    2. re: shaogo

                      I love the idea of stuffed baked artichokes but honestly , I've never done artichokes out of a jar or can and I love them. I always think that it's a lot of work for not enough, I'm prob wrong. I love eating crawfish and they can be a lot of work too. Might have to give it a try. Thanks

                    3. I use them on panini sandwiches.

                      1. This Romesco sauce is really easy and tasty. It adds a lot of flavor to sandwiches without adding too many calories. It's also tasty with eggs or as a sauce for veggies.

                        http://www.epicurious.com/recipes/foo...

                        1 Reply
                        1. re: bear

                          +1 on the Romesco idea with eggs or on grilled Ciabatta lightly brushed with olive oil. Heck, why not on both LOL.

                        2. Roasted red pepper w/feta dip - greek classic. Great with pita.

                          http://www.epicurious.com/recipes/foo...

                          1 Reply
                          1. re: beggsy

                            I've made something like this but I remember kalamata olives... Mine was salty and screamed to be eaten with a glass of wine, so I did.

                            I roast my own, or more often just pick some up whenever I have half a jar left- I use them on everything. Chopped up and added to couscous, artfully arranged on a platter with assorted cold cuts and cheeses, or even just draped over a hunk of bread and dragged through some olive oil & balsamic. I've used them in tuna salad, to jazz up leftover pizza, I think I may be addicted! But my favorite way is Aunt Jo Ann's - just minced garlic, olive oil, and roasted red peppers, let it marinate- eat at room temp.

                          2. Make your own version of pimiento cheese. Jarred roasted red peppers are great for this.

                            1. not sure if this would work as well with jarred roasted peppers, since they are usually kind of floppy, but the flavors would still be there: red pepper quarters drizzled with olive oil, splashed with white vinegar, sprinkled with minced garlic, and with a nice thin strip of anchovy down the middle. on a baking sheet in the oven at about 375 until peppers are soft but haven't lost their shape. the anchovy melts and it's to die for.

                              1. I've made this relish once, and am looking forward to trying it with home roasted peppers. The flavor improves after sitting overnight in the fridge, and is even better with a little balsamic vinegar mixed in upon application. I used it on bison burgers with coleslaw on top. Great flavor combo.

                                One thing to mention is that I didn't rinse the jarred roasted red peppers as directed in the recipe. That seems like it defeats the purpose of developing flavor with simmering. As long as your peppers taste good out of the jar, I don't get that step. If it was a canned product, that'd make more sense. http://www.epicurious.com/recipes/foo...

                                Thips crab dip adapted from Jose Garces stuffed peppers would also probably be pretty darned good with jarred peppers: http://www.foodandwine.com/recipes/wa...

                                1 Reply
                                1. re: cathyeats

                                  I agree! I've mostly made Ana Sortun's recipe from Spice or Paula Wolfert's recipe, which I don't think I remember which book it's from? I've never made it from jarred pepper, though, as I like the looser texture the juices from home roasted peppers give the spread. I'd be reluctant to use the liquid from jarred peppers, but I suppose one could use other liquids to get the right consistency. I'll give your friend's recipe a go next time.

                                2. I've been wanting to do a stuffed flank steak for a while now, this weekend is it (hopefully looks like this):

                                   
                                  1. Cook's Illustrated had a great goulash recipe using roasted red peppers as a base for "paprika cream." I made it and it was awesome.

                                    http://www.cooksillustrated.com/recip...

                                    1. On a pannini is a given, with fontina...my goodness. They go together well.
                                      I also roast red peppers (when I find a good price) and then puree them with roasted garlic and onions and tomatoes. This combination makes a dynamite marinara sauce for all pastas. Just gives it another taste, but deeper and more rich. You could also use it as a base for a beef stew. The roasted red peppers add so much flavor.
                                      Another favorite is to roast and puree with onion and garlic, and then mix it with a little chicken stock and cream. Over ravioli or gnocchi, its incredible.

                                      1. I made this last night and enjoyed it: http://www.foodnetwork.com/recipes/bo...

                                        I roasted the peppers in the oven, peeled them, then finished in a grill pan. The dressing was a touch too garlicky for my taste, and I'd prefer the capers chopped, but otherwise, good.

                                        1. I roast peppers for one of our favourite starters/mezze/tapas/whatever.

                                          Simply marinate the pepper strips in your best olive oil (I use the Palestinian Zaytoun brand) and thinly sliced garlic for maybe an hour, then sprinkle with chopped parsley. Eat with decent bread for mopping up the oil. Best eaten pretty much in one sitting as even in the fridge, they have a tendency to start fermenting within a couple of days.

                                          1. Lately I love ajvar, a simple condiment/dip made with roasted red peppers and roasted eggplant. Takes minutes to whip up once the vegetables are roasted. Just google, there are plenty of recipes, all basically the same.

                                            1. SInce you mention jarred peppers, I wonder if people here share my sense that most, but not all, jarred peppers come in a fluid that is acidic or vinegary, which affects what sort of recipes the peppers would work in? What brands of peppers are least acidic (which I prefer, for being closer to home-roasted taste)?

                                              Anyway, I like to make a side dish of mixed red and yellow peppers. I roast even amounts of red and yellow peppers, skin them, cut them into long strips about a half inch wide, and then toss them together with garlic, high quality olive oil, minced basil or parsley, and perhaps some capers. The original recipe was from the book "From Biba's Italian Kitchen."

                                              1. You all have inspired me.

                                                Tonight I blended some roasted peppers, with some sour cream, added a can of tomatoes (might have been tomato sauce and some sirrachi for heat. kept this on low, then added yesterdays roasted eggplant that I drizzles with ponzu sauce. So I'm thinking this was a cross between asian flavors and italian??? this went over egg noodles with fresh grated parm.

                                                very good!

                                                1. I boned a couple of chicken breast halves the other night because I wanted crispy skin on the finished dish. I butterflied them and stuffed them with some jarred roasted peppers, a few slices of sundried tomatoes, garlic, feta cheese and a little mozzarella that I wanted to use up. I rolled them up, tied them with kitchen twine, browned on both sides and finished in the oven. I stuck them under the broiler for a minute right before serving for extra crispy skin. Served them with spinach-ricotta gnocchi in browned-butter sage sauce. Yummy.

                                                  I had a little of the pepper-cheese filling left over, so I added a little heavy cream and made another sauce for the gnocchi with it. Pretty tasty all around.

                                                  3 Replies
                                                  1. re: bear

                                                    yum , I recently did a stuffed flank steak with a similar stuffing and loved the stuffing, thinking it would do really well with chix. next time. I loved how when sliced, the stuffing was really pretty around the meat.

                                                    1. re: lexpatti

                                                      YIKES! Am I ever glad I saw this thread. I had totally forgotten that I had a large number of red, yellow and green peppers in the fridge that I was meaning to roast. Now I can do that before they rot!

                                                      Thanks again.

                                                      1. re: oakjoan

                                                        Smother cooked asparagus in a generous topping of olive oil, diced red pepper, cooked egg whites, capers and a smaller amount of dill pickle. Heavy on the roasted red pepper. The egg whites are there for looks and texture. Looks beautiful. The dill pickles give it a mystery zing.

                                                  2. I have an amazing recipe that I have made over and over again and I'm never tired of it. You will need:
                                                    *shrimp (thawed, shell removed and deveined)
                                                    *cooked pasta - fresh pasta is amazing, but penne or corkscrew pasta is fantastic too
                                                    For sauce:
                                                    1 jar of roasted red peppers - use enough to make 2 peppers
                                                    crushed garlic (2 cloves)
                                                    2 tbsp of cream cheese
                                                    1/4 cup of chicken stock
                                                    1/4 or more of parmesan cheese
                                                    olive oil (about 1/4 cup)
                                                    red pepper flakes - to taste
                                                    In a food pro or blender, combine all ingredients above until mixed thoroughly.

                                                    in a separate pan, add a bit of butter, and some crushed garlic and about 8-10 shrimp (shell removed and deveined). Cook shrimp until opaque, add sauce and heat through.
                                                    Mix with cooked pasta. Sprinkle with some fresh basil and some more parmesan!
                                                    You will LOVE this...

                                                    NOTE: you can omit the butter and add about 2 pieces of chopped up bacon, crisp up a bit before adding shrimp and garlic. Another delicious variation..add scallops instead of shrimp!

                                                    Bon appetite!

                                                    2 Replies
                                                    1. re: magstermalone

                                                      yum yum yum!!!! Thanks,

                                                      1. re: magstermalone

                                                        Wow, always looking for things that would be good with ww pasta, and that would pretty low cal as well. Thanks.

                                                      2. There's a wrap I make with hot peanut butter (you could add hot sauce to pb) chicken, roasted peppers ans sprouts all rolled up in a ww tortilla. The sweet red peppers make a nice balance with the heat of the peanut butter.

                                                        1. I make a spread with sundried tomatoes, walnuts and red peppers all the time and I love it.

                                                          http://www.epicurious.com/recipes/foo...

                                                          1. There is a nice terrine-type recipe made with potatoes, cooked ham, and roasted red peppers in "Carryout Cuisine" (a somewhat worthwhile, if dated, cookbook from the eighties blossoming of yuppie gourmet catering and delicatessen-rie.. think wild rice salad with smoked turkey and mandarin orange slices.. that era!!). This is one of my 5-10 keeper recipes, though.

                                                            It's called "Potato Torte"
                                                            Ingredients are as follows:

                                                            1 egg
                                                            2 egg yolks
                                                            4 cups heavy cream
                                                            salt & pepper to taste
                                                            4 large baking potatoes sliced thin
                                                            1 medium onion, minced
                                                            1 10-oz pkg. frozen chopped spinach, drained
                                                            1 tbsp. Dijon mustard (told ya!)
                                                            1/2 lb. Gruyere cheese, grated
                                                            1 lb. baked ham, sliced v. thin
                                                            1 lg. jar sweet roasted peppers, drained, or 3 sweet red peppers roasted and peeled.

                                                            Combine the cream/eggs/s&p in a bowl. Rinse the potato slices, dry them and add to the bowl, making sure each slice is coated, then drain off cream/egg liquid and reserve.

                                                            Combine spinach, onion, and mustard.

                                                            Butter a 9x13 casserole [I have always used an over-long enameled loaf pan--Dansk, in keeping with the era of the recipe!]

                                                            Place 1/4 of the potatoes, 1/4 of the grated cheese and a grinding of black pepper in the bottom. Drizzle 1/4 of the cream mixture then top with the ham. Place another layer of potatoes, cheese, pepper, drizzle cream, then top with spinach. Repeat the potato, etc. layer, topping with red peppers. Finish with the last 1/4 of potatoes and cheese, then black pepper and the last of the cream mixture.

                                                            Bake at 325F for about 2 hours. It should be firm when pressed and the top should be browned. Can be served hot or chilled (in the second case, sliced thinly is nicer). Reheats and freezes well, says the recipe (I have not tried freezing it).

                                                            2 Replies
                                                            1. re: lidia

                                                              Chef and journalist Cindy Gregory created a wonderful Ruby Chicken recipe back in the 90s (not the same recipe that's all over the Web using cranberries). Can't find my copy right now- but it involved stuffing fresh rosemary sprigs under the skin of a smallish chicken, rubbing with kosher salt, roasting 'til crispy, and then glazing for the last fifteen minutes or so, the glaze made from roasted red peppers, frozen orange juice concentrate, lemon zest and fresh thyme spun in a blender.

                                                              It was very simple and out of this world.

                                                              1. re: eclecticsynergy

                                                                I think I can fake it, sounds great.