ROASTED RED PEPPERS JAR RECIPES

EASY ROASTED PEPPERS RECIPE | ALLRECIPES

Easy Roasted Peppers Recipe | Allrecipes image

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

Yield 4 servings

Number Of Ingredients 1

Ingredients

6 red bell peppers

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, CarbohydrateContent 10.8 g, FatContent 0.5 g, FiberContent 3.6 g, ProteinContent 1.8 g, SodiumContent 7.1 mg, SugarContent 7.2 g

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

Ingredients

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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