RED AND YELLOW PEPPER RECIPES RECIPES

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REALLY EASY ROASTED RED PEPPER SAUCE RECIPE | BBC GOOD FOOD



Really easy roasted red pepper sauce recipe | BBC Good Food image

This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals – use as a base for baked gnocchi or pasta

Provided by Amanda Grant

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 8 (or 2 meals for 4)

Number Of Ingredients 7

4 red peppers (or a mix of red, orange and yellow), cut into chunks
2 onions , roughly chopped
2 garlic cloves (skin left on)
2 tbsp olive oil
2 x 400g cans peeled plum tomatoes
2 tsp red wine vinegar
1 tsp light soft brown sugar

Steps:

  • Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.

Nutrition Facts : Calories 83 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fiber, ProteinContent 2 grams protein

ROASTED RED PEPPER SOUP RECIPE - THE PIONEER WOMAN



Roasted Red Pepper Soup Recipe - The Pioneer Woman image

Roasted red peppers have a mild and slightly sweet flavor that get released when you puree them for this creamy soup recipe.

Provided by Ree Drummond

Categories     main dish    soup

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 16

2 tbsp.

olive oil

2 tbsp.

butter

1

whole medium yellow onion, chopped

3

cloves garlic, minced

2 tsp.

fresh oregano, minced

1

whole russet potato, peeled and chopped (optional)

2

16-ounce jars of roasted red peppers, drained and sliced

2 tbsp.

tomato paste

1/2 c.

white wine

4 c.

vegetable stock

1/2 c.

heavy cream

1 tbsp.

red wine vinegar

1 tsp.

salt, plus more to taste 

1/2 tsp.

black pepper

Grated parmesan cheese, for serving

Fresh oregano leaves, for serving

Steps:

  • In a Dutch oven over medium heat, heat the butter and olive oil. Add the onions, garlic, and oregano and cook for 3 minutes, stirring occasionally.  Add the potato and roasted red peppers and stir, cooking for 3 more minutes. Stir in the tomato paste and cook for 2 more minutes. Sprinkle in the salt and pepper and turn up the heat to medium-high. Pour in the white wine and let it reduce for a couple of minutes, then pour in the stock. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer until the potatoes are very tender, about 18-20 minutes.  Puree the soup using an immersion blender (or you can let it cool and puree it in a regular blender.) Add the cream and red wine vinegar and heat for a couple of minutes. Taste and adjust seasonings, then serve with grated Parmesan and fresh oregano leaves.

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