Grilled Rainbow Bell Peppers Recipes

RAINBOW ROASTED PEPPER SOUP

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.

A RAINBOW OF GRILLED PEPPERS

Steps:

• 1. To roast the peppers: Cut off the stems, then cut the peppers in half lengthwise. Core, seed and carefully trim off all of the inner white connective tissue. Lay the pepper halves skin-side up in a single layer on a baking sheet. Broil about 3 inches from the heat until the skins are charred black, 12 to 15 minutes.
• 2. Remove the peppers from the broiler and place them in a paper or plastic bag; seal tightly and let the peppers steam inside the bag for about 15 minutes. Then slip off the charred skins and proceed with the recipe.
• 3. Arrange the peppers decoratively on a platter. Drizzle with the oil; season with salt and pepper.
• 4. Place garlic slivers attractively around the peppers. Scatter with the capers and sprinkle generously with the oregano leaves. Serve the toasted peasant bread alongside the peppers in a napkin-lined basket.

GRILLED RAINBOW PEPPERS (SALAD)

Steps:

• Preheat grill to 350 to 400 degrees (medium-high). Quarter the peppers and lightly coat them with vegetable cooking spray.
• Grill peppers, covered with grill lid, for 5 minutes on each side until tender.
• Remove from grill and arrange peppers, "inside" sides up, on a serving platter.
• Whisk together oil, vinegar and sugar; drizzle over the peppers. NOTE: If you are using high grade vinegar that is already thick and sweet, there is no need to add the sugar.
• Sprinkle peppers with goat cheese & basil - then salt and pepper to taste.
• Serve!

RAINBOW GRILLED CHICKEN SALAD RECIPE BY TASTY

Steps:

• Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
• Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces.
• In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
• In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
• Add the chicken strips. Gently toss salad with the sour cream dressing.
• Garnish with avocado slices and tortilla strips.
• Enjoy!

GRILLED RAINBOW BELL PEPPERS

Steps:

• Place the garlic in a blender.
• Squeeze 1 tablespoons of juice from the lemon half.
• Add salt, pepper and 1/4 cup olive oil.
• Blend until mixed.
• Add the basil.
• Puree to a saucy consistency.
• Use right away or cover and refrigerate for up to 2 days.
• Bring to room temperature before using.
• Oil the grill and heat the barbeque to medium-high.
• Cut the peppers into quarters.
• Place the peppers in a large bowl and drizzle with 1 tablespoons olive oil to evenly coat, then place on the grill.
• Cook in two batches if necessary.
• Barbeque with the lid closed until the peppers are lightly charred, turning often, 6 to 8 minutes.
• Remove the peppers to a bowl as they are done.
• Evenly drizzle the basil sauce over top and toss the peppers until well coated.
• Place on a platter and scatter the feta over top.