EASY ROASTED PEPPERS
This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
Provided by FISHLOVE
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 1
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.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g
ROASTED RED CAPSICUM
Make and share this Roasted Red Capsicum recipe from Food.com.
Provided by Tisme
Categories Vegetable
Time 25m
Yield 1 large jar
Number Of Ingredients 2
Steps:
- Preheat the oven to 200C and place the capsicums on a baking tray and cook for 15 minutes, or until the skin has blistered and turned slightly black.
- Place the capsicums in a plastic bag until cool.
- Peel the skin off the capsicums, trim any pith and remove all the seeds.
- Place the capsicum flesh into hot sterilised jars.
- Pour in the olive oil to cover.
- Seal immediately and store in the fridge for up to 3 weeks.
Nutrition Facts : Calories 1104.9, Fat 90.3, SaturatedFat 12.7, Sodium 28, Carbohydrate 79.1, Fiber 26.2, Sugar 55.1, Protein 13
ROASTED RED PEPPERS (ROASTED CAPSICUMS)
Steps:
- Preheat your oven on highest setting and select grill.
- Line a baking tray with foil.Place capsicums on tray.
- Grill for 8-10 minutes per side, until the skin is partially blackened and starting to separate from the flesh.
- Remove from the oven, and place in a bowl. Cover for five minutes.Uncover, and allow the peppers to cool slightly - until you're able to touch the peppers and remove the skin. (Covering the pepperswill help the skins come off easier.)
- Peel the skin from the peppers, and discard.
- Remove the stem, and discard.
- Slice the peppers in half, removing any remaining seeds.
- Slice the peppers into any size you wish.
- Heat oil in a frying pan and add the garlic. Remove from the heat as soon as the garlic has started to change colour slightly. Add your roasted red peppers, and season with salt and chilli flakes if you like a little heat.
- Preheat your oven to 220 Degrees C (430 F).
- Line a baking tray with foil.Place capsicums on the tray.
- Roast for approximately 50-60 minutes, turning the peppers every 20 minutes using tongs. (Be careful not to pierce the flesh.)
- Follow the rest of the instructions listed above.
Nutrition Facts : Calories 33 kcal, Carbohydrate 1 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 1 mg, Sugar 1 g, ServingSize 1 serving
ROASTED RED CAPSICUM SAUCE
A really lovely recipe that goes well with chicken. Using fresh ingredients for this recipe makes it taste so much better--you won't be disappointed.
Provided by jade louise
Categories Sauces
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut capsicums into quarters, remove the seeds, Grill capsicum skin side up until blackened.
- Cool in a plastic bag for 5-10 minutes.
- Peel away the skin and cut roughly.
- Heat oil in pan; cook onion and garlic for 2 minutes or until soft. Add the tomatoes, parsley and basil, tomato paste, sugar and 375 ml of water.
- Add the chopped capsicum and cook on low heat for 45 minutes to an hour stirring often.
- You can purée this sauce or just have it as it is.
- Serve with chicken.
Nutrition Facts : Calories 64, Fat 3.7, SaturatedFat 0.5, Sodium 22.9, Carbohydrate 7.8, Fiber 1.9, Sugar 5.1, Protein 1.2
ROASTED RED PEPPER TAPENADE
When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. -Donna Magliaro, Denville, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend., Sprinkle with basil. Serve with baguette slices.
Nutrition Facts : Calories 58 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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