Sweet Red Bell Pepper Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY RED BELL PEPPER SOUP



Spicy Red Bell Pepper Soup image

I love this recipe because it uses fresh, sweet red bell peppers, as opposed to roasted red peppers. It's full of other fresh vegetables and thyme, too, and it freezes exceptionally well. Rice is used as the thickening agent, rather than cream. If you don't like a lot of spice, reduce the amount of cayenne and red pepper flakes.

Provided by QUIRKYIQ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h45m

Yield 10

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
6 red bell peppers, seeded and chopped
2 carrots, chopped
2 yellow onions, chopped
2 celery ribs, chopped
4 cloves garlic, chopped
2 quarts chicken broth
½ cup long grain rice
2 tablespoons chopped fresh thyme
¼ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
  • Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 19.1 g, Cholesterol 4 mg, Fat 2.2 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 1027.9 mg, Sugar 6.5 g

ROASTED RED PEPPER SOUP



Roasted Red Pepper Soup image

A rich and intensely flavoured roasted red pepper soup made with juicy and charred red peppers, garlic, sun dried tomatoes for an extra flavour kick and topped with homemade basil pesto and creme fraiche swirl.

Provided by Emily Kemp

Categories     Main Course

Time 1h

Number Of Ingredients 10

6 red bell or pointed peppers ((1.6 lbs/750g (around 6 peppers))
1 yellow onion
5 sun dried tomatoes (jarred)
4 garlic cloves (peeled and whole)
1 squeeze lemon juice (around 1/2 tbsp)
2.5 cups vegetable stock ((600ml))
salt and pepper (to season)
1 tbsp olive oil
1-2 tbsp homemade pesto
creme fraiche (for topping)

Steps:

  • Pre-heat the oven to 200°C (400°F).
  • Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 40 minutes).
  • Finely chop a white (yellow) onion and saute in a large pot with a little olive oil until translucent and soft. Once soft, add the roasted peppers and garlic, sun dried tomatoes and vegetable stock.
  • Simmer for 10 minutes then turn off the heat and blend until completely smooth using an immersion blender. Taste for seasoning, I only add pepper because there's enough saltiness from the stock and sun dried tomatoes and pre seasoned peppers.
  • Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of creme fraiche and homemade pesto. Grab a hunk of crusty bread and dive in.

Nutrition Facts : Calories 107 kcal, Carbohydrate 15 g, Protein 2 g, Fat 4 g, Sodium 614 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

CREAM OF ROASTED RED BELL PEPPER SOUP WITH ROASTED SWEET CORN AND CILANTRO- LIME SOUR CREAM



Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

8 large red bell peppers
2 tablespoons unsalted butter
1 cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups chicken stock
2 cups heavy cream
2 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 tablespoons cornstarch
1 cup sweet corn kernels, lightly roasted
Cilantro Lime Sour Cream, recipe follows
1 cup sour cream
1/2 lime, juiced
1 teaspoon finely minced fresh cilantro leaves

Steps:

  • Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
  • Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
  • In a mixing bowl, whisk all ingredients vigorously until light and creamy.

TRI-COLOUR SWEET PEPPER SOUP



Tri-Colour Sweet Pepper Soup image

I have been making this sweet pepper soup for over 20 years. There are two different versions that we enjoy: the recipe, as posted, with NO sour cream or tomatoes. The other version has added Dijon mustard, sour cream and a 14.5 ounce can of diced tomatoes. It is a delightfully different soup that I used as the base for my Tri-Colour Stuffed Pepper Soup. But, this soup is so good, it can stand alone, just as it is. For quantities to change out the soup, see the NOTE at the top of the directions.

Provided by The_Swedish_Chef

Categories     Peppers

Time 1h

Yield 8-10 cups

Number Of Ingredients 7

2 tablespoons unsalted butter
1 Spanish onion (chopped fine, mine was about 3-inch diameter)
2 red peppers (cut into 1/2 inch wide by 1.5 inch long strips. My peppers were about 4 inch across)
2 green peppers (see above)
2 yellow peppers (or orange peppers, see above)
6 cups chicken stock (I use Swanson brand)
1 teaspoon paprika

Steps:

  • NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
  • Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
  • Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
  • Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
  • Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
  • Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
  • If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
  • Serve immediately.

Nutrition Facts : Calories 123, Fat 5.3, SaturatedFat 2.5, Cholesterol 13, Sodium 260.7, Carbohydrate 14, Fiber 1.8, Sugar 5.4, Protein 5.8

RAINBOW ROASTED PEPPER SOUP



Rainbow Roasted Pepper Soup image

One afternoon I threw this soup together. It is simple, pretty, light and flavorful. Try making homemade vegetable broth, it tastes the best in this recipe. If you do not have time it also tastes good with store bought.

Provided by Leslie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 2

Number Of Ingredients 11

1 green bell pepper
1 large red bell pepper
1 large orange bell pepper
1 yellow bell pepper
8 cloves garlic
½ lemon
3 cups vegetable broth
¼ teaspoon garlic salt
ground black pepper to taste
1 teaspoon fennel seed
¼ teaspoon dried thyme

Steps:

  • Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
  • Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
  • Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
  • When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
  • Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
  • Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
  • In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 33.8 g, Fat 1.8 g, Fiber 7.7 g, Protein 5.9 g, SaturatedFat 0.1 g, Sodium 928.9 mg, Sugar 13.7 g

CREAM OF RED BELL PEPPER SOUP



Cream of Red Bell Pepper Soup image

Provided by Mark Weatherbee

Categories     Soup/Stew     Dairy     Pepper     Vegetarian     Quick & Easy     Dinner     Spring     Summer     Simmer     Bon Appétit     France     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

2 1/2 pounds red bell peppers
1 tablespoon olive oil
1 cup chopped shallots
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
3 cups (or more) canned vegetable broth
1/2 cup half and half
2 teaspoons red wine vinegar
1/8 teaspoon cayenne pepper
Sliced fresh basil

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers. Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes. Add 3 cups broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.
  • Working in batches, purée soup in blender until smooth. Return to same pot. Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved pepper strips and basil.

RED PEPPER SOUP



Red Pepper Soup image

This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart. It's a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired.

Provided by Judi

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 5

Number Of Ingredients 7

2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
½ cup heavy cream
⅛ teaspoon ground black pepper

Steps:

  • Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
  • Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
  • Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 9.8 g, Cholesterol 44.8 mg, Fat 14.6 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 504.8 mg, Sugar 5.2 g

RED PEPPER SOUP



Red Pepper Soup image

While I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. -Barb Nelson, Victoria, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 13

6 medium sweet red peppers, chopped
2 medium carrots, chopped
2 medium onions, chopped
1 celery rib, chopped
4 garlic cloves, minced
1 tablespoon olive oil
2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth
1/2 cup uncooked long grain rice
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1/8 to 1/4 teaspoon crushed red pepper flakes

Steps:

  • In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender. , Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender. , Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.

Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 962mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

SWEET BELL PEPPER SOUP



Sweet Bell Pepper Soup image

When a friend of mine served this, I thought it was tomato soup.. so creamy in appearance.."boy was I surprised. Taste is fantastic..had to have the recipe.. thought I'd share it with zaar friends. Easy to prepare.

Provided by nita 284904 souther

Categories     Lunch/Snacks

Time 1h

Yield 6 CUPS, 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
2 large onions
2 medium size carrots
6 cups chicken stock
2 1/2 lbs sweet red peppers
1 cup skim milk
salt and pepper
1/4 teaspoon thyme
sour cream

Steps:

  • Melt butter in a large saucepan and saute chopped onions over low heat until soft.
  • Add sliced carrots, 6 cups chicken stock and bring to a boil. reduce heat and simmer 20 minute.
  • Add rough chopped red bell peppers and cook 20 min or till soft.
  • Remove from heat, add skim milk, salt and pepper to taste and thyme. remove from heat.
  • When soup is cooled, place in blender and puree in batches.
  • To serve, reheat. BE SURE NOT TO BOIL.
  • Place a dollop of sour cream on each bowl of soup. Enjoy.

Nutrition Facts : Calories 323.5, Fat 11.2, SaturatedFat 5.1, Cholesterol 27.3, Sodium 580.8, Carbohydrate 43.8, Fiber 7.6, Sugar 22.2, Protein 15.3

SWEET RED PEPPER SOUP



Sweet Red Pepper Soup image

Make and share this Sweet Red Pepper Soup recipe from Food.com.

Provided by MMers

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons unsalted butter
1 large red onion, chopped
2 cloves garlic, chopped
8 large red peppers, halved,peeled,seeded and cut into chunks
2 1/2 cups chicken stock
1/4 teaspoon fresh ground pepper
salt
3/4 cup half-and-half cream (10% cream)

Steps:

  • Melt butter in a large saucepan over medium heat.
  • Add the onion and garlic.
  • Cook for 5-8 minutes or until onions are tender.
  • Add the red peppers.
  • Continue cooking for 5 minutes.
  • Add the stock, freshly ground pepper and salt.
  • Bring to a boil.
  • Reduce heat, cover and simmer for 25 minutes.
  • Put soup through a food mill to remove the pepper skins.
  • Return to saucepan.
  • Add cream and heat through without boiling.

ROASTED RED PEPPERS SOUP



Roasted Red Peppers Soup image

If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

1 large sweet onion, chopped
2 teaspoons butter
2 garlic cloves, minced
2 jars (15-1/2 ounces each) roasted sweet red peppers, drained
2 cups vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon salt
1 cup half-and-half cream

Steps:

  • In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).

Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 753mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

SWEET RED PEPPER-BEET SOUP



Sweet Red Pepper-Beet Soup image

This tangy chilled puree gets its striking color from earthy beets and red bell peppers. They're cooked with shallots and then blended into a silken soup. Goat cheese, a traditional partner to beets, lends creaminess. A squeeze of lemon juice and a sprinkling of sea salt heighten the flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 shallots, chopped (1/2 cup)
3 red bell peppers (1 1/2 pounds), stems, ribs, and seeds removed, cut into 1/2-inch pieces
2 red beets (1 pound), trimmed, peeled, and cut into 1/2-inch pieces
1 cup water
3 1/2 cups homemade or store-bought low-sodium chicken stock
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper
4 ounces soft goat cheese, crumbled (about 1 cup)
Lemon wedges, for serving

Steps:

  • Heat oil in a medium saucepan over medium heat. Add shallots, and cook, stirring occasionally, until shallots are translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add water and chicken stock, and bring to a boil. Cover partially, and reduce heat. Simmer until beets are tender when pierced with a knife, about 1 hour.
  • Remove saucepan from heat, and let cool slightly. Stir in lemon juice, and season with salt and pepper. Working in batches, puree mixture in a blender until smooth. Transfer to a large bowl, and refrigerate until chilled, up to overnight.
  • Divide soup evenly among 6 to 8 bowls. Sprinkle each with goat cheese. Season with pepper, and serve with lemon wedges.

ROASTED RED BELL PEPPER SOUP



Roasted Red Bell Pepper Soup image

A delicious, creamy textured soup without the cream. The secret is in the beans! This soup is an all time favorite in my family. Serve hot or cold with a dollop of sour cream, or goat cheese. Sprinkle with some chopped watercress.

Provided by skaught

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 7

3 red bell peppers
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (14.5 ounce) cans chicken broth
salt and pepper to taste

Steps:

  • Preheat oven to broil.
  • Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
  • In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
  • Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 36 g, Cholesterol 3 mg, Fat 3.2 g, Fiber 8.3 g, Protein 11.6 g, SaturatedFat 0.4 g, Sodium 590.4 mg, Sugar 4.2 g

More about "sweet red bell pepper soup recipes"

LENTIL AND RED BELL PEPPER SOUP | RICARDO - RICARDO …
lentil-and-red-bell-pepper-soup-ricardo-ricardo image
Web Dec 12, 2011 In a large saucepan, soften the bell peppers and onion in the oil. Season with salt and pepper. Add the spices and cook for 1 to 2 …
From ricardocuisine.com
5/5 (276)
Calories 307 per serving
Category Main Dishes
See details


CREAMY SWEET PEPPER SOUP - BROOKLYN FARM GIRL
creamy-sweet-pepper-soup-brooklyn-farm-girl image
Web Sep 10, 2021 Updated: 11/9/22 Jump to Recipe This comforting Creamy Sweet Pepper Soup is made in one pot using a savory mix of sweet peppers, chicken broth, and white rice. It’s an easy meal that always …
From brooklynfarmgirl.com
See details


ROASTED RED PEPPER SOUP - HOUSE OF YUMM
roasted-red-pepper-soup-house-of-yumm image
Web Feb 23, 2018 Place the bell pepper, garlic cloves, and onion into a food processor and processes for about 3-5 minutes until there are no large chunks left. Add the mixture to the dutch oven, add in the chicken stock, …
From houseofyumm.com
See details


SWEET CORN-BELL PEPPER SOUP - SOUTHERN LIVING
sweet-corn-bell-pepper-soup-southern-living image
Web Jul 10, 2020 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 1/2 cups water 2 tablespoons extra-virgin olive oil 1 teaspoon white wine vinegar Directions Cut kernels from corn cobs to measure 2 3/4 cups; reserve …
From southernliving.com
See details


CREAMY ROASTED RED PEPPER SOUP | PLAYS WELL WITH …
creamy-roasted-red-pepper-soup-plays-well-with image
Web Mar 26, 2023 Season with 1 teaspoon kosher salt & ground black pepper as desired. Cook, Cook, stirring occasionally, until the veggies have softened slightly, 5-6 minutes. Stir in the garlic, tomato paste, & crushed …
From playswellwithbutter.com
See details


SWEETCORN AND RED PEPPER SOUP (CORN CHOWDER) - MAD ABOUT …
Web Sep 28, 2015 Melt the butter in a large saucepan and soften the onion and pepper gently over low to medium heat for about 10 minutes until translucent then add the smoked …
From madaboutmacarons.com
See details


RED PEPPER AND TOMATO SOUP RECIPE - BBC FOOD
Web Ingredients For the sweet red pepper and tomato soup 2 red peppers 2 banana shallots, halved and trimmed 500g/1lb 2oz plum tomatoes 4 garlic cloves 2 tbsp olive oil 25g/1oz …
From bbc.co.uk
See details


ROASTED RED PEPPER SOUP - FEELGOODFOODIE
Web Jan 3, 2022 Add the garlic, basil, thyme and roasted red peppers, and cook until fragrant, 1-2 more minutes. Add canned tomatoes and broth, and bring mixture to a boil. Reduce …
From feelgoodfoodie.net
See details


LENTIL AND SWEET POTATO CHILI RECIPE RECIPE | RECIPES.NET
Web Jun 4, 2023 Add sweet potato, red bell pepper, jalapeño pepper, chili powder, cumin, cayenne pepper, and salt, and cook for 5-7 minutes or until vegetables are tender. Add …
From recipes.net
See details


STUFFED PEPPER CASSEROLE - EATINGWELL
Web 2 days ago Increase heat to medium-high and stir in tomato paste; cook, stirring constantly, until the paste darkens in color, about 1 minute. Remove from heat. Stir in drained …
From eatingwell.com
See details


ROASTED RED PEPPER TOMATO SOUP - GARLIC & ZEST
Web Oct 7, 2020 Sweat the aromatics in olive oil until tender. Stir in the garlic, turmeric and salt and heat until fragrant. Add the tomatoes, peppers, veg and broth and simmer to …
From garlicandzest.com
See details


CHICKEN ENCHILADA RECIPE - COOKIES AND CUPS
Web Jun 1, 2023 Preheat the oven to 350°F. Coat a 9×13 pan lightly with nonstick spray and set aside. Place chicken in a large bowl, set aside. In another large bowl mix together the …
From cookiesandcups.com
See details


ROASTED CAULIFLOWER PLANKS WITH PEPPER SALAD RECIPE - FORKS OVER …
Web Jun 1, 2023 Bring to boiling; reduce heat to medium. Cover and cook 8 minutes or until tender, turning occasionally with tongs. Uncover. Cook 5 minutes more or until liquid is …
From forksoverknives.com
See details


50 HEALTHY RECIPES FOR PICKY EATERS | THE PICKY EATER
Web Jun 3, 2023 Lentil pasta is a great swap for regular pasta, because it tastes pretty similar when tossed with sauce, but has 10-15 grams of protein per serving! The rich marinara …
From pickyeaterblog.com
See details


Related Search