Baked Cheeses With Red Pepper Sauce Recipes

ROASTED RED PEPPER CREAM SAUCE

Steps:

• Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
• Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
• In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
• Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

ROASTED RED PEPPER CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees.
• Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
• Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
• In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
• Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.

CHICKEN WITH PEPPER CHEESE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 minutes, or until tender. Drain.
• Meanwhile, in a shallow dish, mix together 1/4 cup flour, black pepper and cayenne pepper. Coat the chicken in the flour mixture, shaking off the excess. Heat the oil in a large skillet over medium heat. Add chicken pieces and cook until browned on the outside and no longer pink inside. Remove to a plate and keep warm.
• Add the bell pepper, onion, garlic and jalapeno pepper to the skillet; cook and stir over medium heat for about 5 minutes. Stir in the chicken broth, Worcestershire sauce and milk. Bring to a simmer. Stir in 1 tablespoon of flour and simmer over medium-low heat until the sauce starts to thicken.
• Remove from the heat and stir in sour cream and Monterey Jack cheese until melted. Return chicken to the pan and stir to coat with sauce. Serve chicken and sauce over pasta.

BAKED PENNE WITH RED PEPPER SAUCE

Steps:

• Spray pan with cooking spray, add sausage, cook until brown, drain fat, set aside.
• In same pan add onion,garlic, zucchini, red pepper, saute until softened.
• Puree roasted red pepper in blender, add to veggies.
• Add tomato sauce, sausage, spices, simmer for 30 minutes.
• Cook and drain penne.
• In a large casserole add sauce to cover bottom.
• Add remaining sauce to penne, stir.
• Add half of penne to casserole.
• Mix ricotta and egg, spread over penne.
• Top with 1 c mozzarella and some parmesan.
• Add remaining penne, top with remaining cheeses.
• Cover and bake in preheated 350°F oven for 30 minutes, uncover and bake 15 minutes until cheese is slightly browned.

ROASTED BELL PEPPERS AND CHEESE

Steps:

• Put the oven on broil.
• Clean and slice the bell pepper into four quarters. Remove the seeds and white part.
• Brush with olive oil.
• Top each slice with 1/2 ounce of mozzarella cheese.
• Cook for 10-15 minutes or until cheese is browned and bubbly.

BAKED CHEESES WITH RED PEPPER SAUCE

Steps:

• Preheat oven, 450F/230C/Gas Mark 8.
• SAUCE:.
• Heat the olive oil in a saucepan. Add the garlic, red peppers and thyme, and cook until the vegetables are soft, about 10 minutes, stirring frequently.
• Pour the pepper mixture into a food processor or blender and blend until smooth. Return the pureed mixture to the saucepan. Stir in the tomato paste, and salt and pepper to taste. Set aside.
• CHEESE:.
• Place each slice of cheese between two pieces of greaseproof paper. With the flat side of a large knife, flatten slightly.
• In a small bowl, combine the breadcrumbs, parsley and parmesan cheese. Pour the mixture onto a plate.
• Dip the cheese rounds in the beaten egg, then in the breadcrumb mixture, coating well on all sides. Place on an ungreased baking tray.
• Bake the cheese until golden, about 5 minutes. Meanwhile, gently reheat the sauce.
• To serve, spoon some sauce on four heated plates. Place the baked cheese slices on top (three per serving), and garnish with parsley. Pass the remaining sauce.