Roasted Bell Pepper Dressing Recipes

ROASTED RED PEPPER DRESSING

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

ROASTED BELL PEPPER DRESSING

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Put the peppers cut-side down on the lined baking sheet and roast about 20 minutes, until the skins are browned. Let cool. When cool enough to handle, remove and discard the skins.
• Put the peppers, broth, cilantro, shallot, coriander, and cumin in a blender and process on high speed until smooth. Stored in a sealed container in the refrigerator, Roasted Bell Pepper Dressing will keep for 3 days.

ROASTED BELL PEPPER DRESSING

Steps:

• Pre-heat oven to 450 degrees.
• Spray baking sheet with oil and place washed bell peppers on the sheet.
• Bake peppers for 30 minutes, turning with tongs every 10 minutes.
• Pull baking sheet out of oven and check on the peppers to make sure the skin on all sides is charred. If the skin is not charred, cook in the oven for an additional 5 minutes.
• Once peppers are charred, pull out baking sheet and cover peppers with a bowl for about 20 minutes. This will "sweat" the peppers so that the skin is easily removable.
• Peel off the skin of the bell peppers, remove the stem and the seeds.
• Place bell peppers and all ingredients in a food processor and blend. If the dressing is too thick, add a few tablespoons of water.
• Store in the fridge for at least 2 hours before serving.

ROASTED BELL PEPPER SALAD WITH PINE NUTS

Steps:

• Preheat oven to 400°F. Place all bell peppers in large bowl. Pour 6 tablespoons oil over peppers; toss to coat. Place peppers, cut side down, on 2 large rimmed baking sheets. Sprinkle with salt. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes. Cool slightly; peel, if desired. Cut peppers into 1/4-inch-wide strips. Transfer to large bowl; add accumulated juices from baking sheets. Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices. Transfer peppers to platter. Season with salt, pepper and more vinegar, if desired. Toss gently; sprinkle with pine nuts.

EASY ROASTED PEPPERS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.