APPETIZER RECIPES WITH ROASTED RED PEPPERS RECIPES

Steps:

• In blender, place roasted peppers, whipping cream and 1/2 cup of the Parmesan cheese. Cover and blend on medium speed until smooth. Set aside.
• In 4- to 5-quart Dutch oven, heat butter over medium heat. Add garlic; cook 1 to 2 minutes, stirring frequently, until garlic is tender.
• Add water, pasta, salt and pepper; heat to boiling. Simmer uncovered 11 to 12 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
• Stir in chicken and roasted peppers mixture. Continue heating 4 to 6 minutes, stirring frequently, until heated through and sauce starts to thicken. Gradually add spinach, stirring constantly, until starting to wilt. Remove from heat; serve with remaining 1/4 cup Parmesan cheese.

Steps:

• In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl and serve with pita chips, celery sticks, carrots sticks and radishes.