Roasted Red Peppers With Yellow Pepper Puree Recipes

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ROASTED RED PEPPERS WITH YELLOW PEPPER PUREE



Roasted Red Peppers with Yellow Pepper Puree image

A delicious side dish from Rozanne Gold, one of my favorite cookbook authors. Roasted yellow bell pepper puree floats a whole roasted red bell pepper-gorgeous! You can make this at least 24 hours in advance if desired. If you like, serve it with your favorite vinegar on the side.

Provided by sugarpea

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

2 large red sweet bell peppers
1 large yellow sweet bell pepper
2 tablespoons extra virgin olive oil or 2 tablespoons garlic oil
kosher salt
fresh ground black pepper
sea salt

Steps:

  • Keep the peppers whole and roast over an open flame or under a broiler; steam inside a paper bag and peel; see any of the roasted red bell pepper recipes posted on this site for more detailed instructions if needed.
  • Core all the peppers, but keep the red ones whole, removing the seeds from the center; set aside.
  • Roughly chop the yellow peppers after removing the seeds; puree in a blender with the oil until smooth and emulsified; season with kosher salt and pepper.
  • The peppers and puree can be chilled at least 24 hours or serve immediately; spoon the puree onto a serving plate and place a red pepper in the center; sprinkle with sea salt.

Nutrition Facts : Calories 162, Fat 14, SaturatedFat 2, Sodium 3.5, Carbohydrate 9.9, Fiber 3.3, Sugar 6.9, Protein 1.6

ROASTED RED PEPPERS



Roasted Red Peppers image

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

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

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 PEPPER PUREE



Roasted Red Pepper Puree image

Provided by Craig Claiborne

Categories     dinner, condiments

Time 20m

Yield About 3/4 cup

Number Of Ingredients 5

2 red peppers, approximately 1/2 pound each, or slightly less
1 tablespoon dry white wine
1/4 teaspoon vinegar, preferably balsamic vinegar or red-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Roast and peel the peppers over a gas flame or under a broiler. Cook, turning the peppers as they start to char. They should be charred on all sides, top and bottom. Remove the peppers and drop them into a paper bag. Let stand until cool enough to handle or peel them under cold running water. Discard the peel. Cut away and discard the core and veins. Scrape away and discard the seeds.
  • Cut the flesh of each pepper into cubes and put the cubes into the container of a food processor or, preferably, an electric blender.
  • Add the wine, vinegar, salt and pepper. Blend as thoroughly as possible. Pour and scrape the mixture into a saucepan. Bring to the simmer, stirring, before using.

Nutrition Facts : @context http, Calories 66, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 548 milligrams, Sugar 8 grams

RED PEPPER PUREE



Red Pepper Puree image

Provided by Mark Bittman

Categories     condiments, dips and spreads

Time 1h

Yield 2 cups (about 16 servings)

Number Of Ingredients 3

4 large red bell peppers, about 2 pounds
Salt to taste
1/2 cup extra virgin olive oil

Steps:

  • Preheat the oven to 475 degrees. Line a roasting pan with enough foil to fold over the top later. Place the peppers in the pan, and roast, turning the peppers about every 10 minutes. Roast until the peppers collapse, about 40 minutes.
  • Remove from the oven, fold the foil over the peppers and allow them to cool.
  • Working over a bowl to catch the peppers' liquid, remove and discard the core, skin and seeds.
  • Place the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid. Add 1/4 teaspoon salt, and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, taste and add additional salt or olive oil, if necessary. Store, well covered, in the refrigerator for several days, or in the freezer for up to a month.

Nutrition Facts : @context http, Calories 74, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 7 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 1 gram, Sodium 148 milligrams, Sugar 2 grams

RED PEPPER PUREE



Red Pepper Puree image

Roasted red pepper puree is incredibly useful, easy to make, and delicious-you can eat it with a spoon. It contains two basic ingredients, red bell peppers and olive oil, and both are always readily available. And since making a batch is about as difficult as scrambling an egg, and the puree keeps fairly well, there's little reason not to have some on hand. If you are so inclined, you can flavor it with any number of herbs (thyme, basil, and parsley are fine) or spices, like cumin or chile powder (or minced chiles). I usually leave the sauce unadulterated. Of course you can use bottled or canned preroasted peppers ("pimientos") here, though the results will not be as fresh tasting.

Yield makes at least 4 servings

Number Of Ingredients 3

4 large red bell peppers (about 2 pounds)
Salt
1/2 cup extra virgin olive oil

Steps:

  • Preheat the oven to 500°F. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes.
  • Fold the foil over the peppers and allow them to cool. Working over a bowl, remove the core, skin, and seeds from each of the peppers, reserving some of the liquid.
  • Put the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well covered, in the refrigerator (for several days) or the freezer (up to a month).
  • Add a couple tablespoons of puree to the cooking liquid of any simmering grain-rice, couscous, or quinoa, for example.
  • Use in place of or with tomatoes in pasta sauce. For example, sauté several vegetables and bind them with the puree during the last minute of cooking.
  • Fold into omelets or scrambled eggs, with or without cooked vegetables.
  • Combine with chopped fresh basil, grated Parmigiano-Reggiano, and minced garlic for a pestolike pasta sauce.
  • Emulsify with fresh lemon juice, salt, and pepper to make a beautiful salad dressing.
  • Spread on crostini or pizza before baking.
  • Use as a finishing sauce for roasted eggplant, zucchini, or other vegetables.
  • Serve as a condiment with grilled or roasted fish, meat, or chicken.
  • Stir into soups or stews just before serving.
  • Mash a couple tablespoons of puree, with a little olive oil, minced garlic, and cracked black pepper, into fresh, salty cheese-like feta or goat-to make a dip for bread or vegetables.

ROASTED YELLOW PEPPER SAUCE



Roasted Yellow Pepper Sauce image

Provided by Craig Claiborne

Categories     dinner, condiments

Time 40m

Yield About 1 2/3 cups

Number Of Ingredients 11

2 yellow peppers, approximately 1/2 pound each or slightly less
1 1/2 tablespoons butter
2 tablespoons finely chopped shallots
1 tablespoon finely minced garlic
1 1/2-inch sprig fresh rosemary or 1/2 teaspoon dried
1/2 cup dry white wine
1 1/2 cups heavy cream
1 tablespoon flour
1/2 teaspoon vinegar, preferably balsamic or malt vinegar
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree. Cut the peppers into cubes and set aside.
  • Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine. Bring to a boil and cook down by half.
  • Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
  • Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
  • Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender. Blend as thoroughly as possible. Scrape the puree into the sauce and cook about 5 minutes, stirring often. Add the vine-gar, salt and pepper. It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 45 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 28 grams, Sodium 692 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED RED PEPPER PURéE



Roasted Red Pepper Purée image

Categories     Condiment/Spread     Sauce     Food Processor     Garlic     No-Cook     Thanksgiving     Low Fat     Quick & Easy     Bell Pepper     Fall     Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 4

1 cup coarsely chopped drained roasted red peppers from jar
1 tablespoon extra-virgin olive oil
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper

Steps:

  • Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

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