Melted Red Peppers And Garlic Recipes

BLACK BEANS WITH BELL PEPPERS & RICE

Steps:

• In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

GARLIC AND RED PEPPER BAKED BRIE

Steps:

• Place brie on a small rimmed baking sheet. Using a fork, poke holes all over the top surface of the brie. Allow the fork to go all the way to the bottom of the cheese but do not pierce the bottom rind.
• In a medium bowl combine the bell pepper, garlic, olive oil, Dijon mustard, black pepper, and salt. Pile it on the top surface of the brie.
• Cover brie with plastic wrap and refrigerate for at least 1 hour or overnight.
• Preheat oven to 350°F.
• Bake for 15 minutes. If the brie is bulging at the sides and soft to the touch on top, it's ready. If it's not soft and bulging, bake for another 5-7 minutes but check on it every minute or so (you want to catch it at the bulging stage not at the oozing-all-over-the-pan stage).
• Sprinkle with chives, if using.
• It's nearly impossible to move the brie onto a serving plate once it's soft and gooey. I simply put a pot holder on the table and place the pan of cheese on top (be prepared for the conversation to stop and for everyone to sigh deeply in anticipation). Warn everyone that the pan is hot (mine seems to cool off pretty quickly though). Ensure that everyone has a knife for spreading. Slash the bulging rind and watch the garlicky cheesiness melt out.

MELTED RED PEPPERS AND GARLIC

Steps:

• Stem and seed the peppers and cut them into thick strips, about 3/4-inch wide.
• In a wide skillet, combine the garlic and olive oil over low heat until the oil begins to bubble. A few handfuls at a time, add the peppers and turn to coat with the oil. When all the peppers are in the pan, add the thyme and vinegar and adjust the heat to a low simmer. Sprinkle with salt.
• Cook until the peppers are soft and sweet and garlic has almost dissolved, about 45 minutes, shaking the pan and stirring gently every 10 minutes. Don't stir too often or the peppers will begin to break down.
• When the peppers are cooked, use tongs to lift them out of the pan and into jars. Strain the oil and divide between jars. Top off with extra olive oil.
• Store in the refrigerator for up to two months. Serve on toasts, with cheese or cured meats, or add to frittatas or pasta sauce.

ROASTED RED PEPPER PASTA

Steps:

• Heat a large pot of salted water over high heat. When it's boiling, cook the pasta according to package directions.
• Heat the olive oil in a large skillet or dutch oven. Add the onion and cook it for 5 minutes or until translucent. Then add the garlic and cook it for 30 seconds. Then add the red pepper and stir it in.
• Sprinkle the flour over the onions and stir continuously for 30 seconds. Add the milk and stir occasionally for 2 to 3 minutes or until it thickens. Then add 1/2 cup of the pasta water to the sauce and cook for another 2 minutes until the sauce thickens again.
• Remove the pot from the heat.
• Use an immersion blender or a blender to blitz the sauce so the bell pepper breaks down and the sauce is creamy. Add the sauce back to the pot.
• Add the parmesan cheese to the sauce and stir till it has melted.
• Divide the pasta between bowls and top with the optional additional parmesan and chopped basil.

CREAMY GARLIC PARMESAN AND ROASTED RED PEPPER CHICKEN

Steps:

• Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
• Place a large nonstick skillet over medium-high heat. Add 1 tablespoon of butter to melt.
• Once melted, add the chicken and sear on both sides until they are golden brown for approximately 3-4 minutes. Time will be dependent on the thickness of the chicken. Remove to a plate.
• In the same skillet, add the last tablespoon of butter. Once melted, combine the minced garlic, roasted red peppers, and 1/2 teaspoon of Italian seasoning. Sauté for 2 minutes.
• Stir in the chicken broth and mix well. Reduce the heat to a simmer.
• Add in the half and half, chopped spinach, and parmesan cheese. Season with salt and pepper, to taste. Stir and cook for 3-4 minutes.
• Return the chicken breast to the skillet to warm for 4-5 minutes.
• Optional: Garnish with shaved parmesan cheese, parsley, and roasted red pepper flakes.

PASTA WITH SARDINES, ROASTED RED PEPPERS AND GARLIC

Steps:

• Bring a pot of water to a boil, add 1 tbsp olive oil. Once boiling add pasta and cook to desired doneness.
• In a medium sized skillet melt the butter on medium heat. Once melted add chicken stock.
• Slice roasted red pepper into strips and chop the clove of garlic.
• Add horseradish to the pan and mix. Let the liquid reduce slightly and add remaining ingredients. Simmer the sauce until reduced a little more.
• Once pasta has cooked, drain and add a little olive oil so as not to stick.
• Add pasta to the sauce, take off the heat and mix to coat.
• Enjoy.

GARLICKY BAKED BRIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut Brie cheese round in half lengthwise, creating two thinner wheels. Spread crushed garlic on cut surface of 1 half; top garlic layer with 1 1/2 teaspoons red pepper jelly. Place the other Brie cheese half on top of filling. Spread remaining 1 tablespoon red pepper jelly on top of Brie cheese; place in a round casserole dish.
• Bake in the preheated oven until rind begins to soften, about 15 minutes.

RED PEPPERS MELTED WITH BALSAMIC VINEGAR

Steps:

• Heat a medium pan on low heat. Pour in olive oil and balsamic vinegar. Add peppers(and onions and garlic if using) and cook slowly, until soft (about 1/2 to 1 hour). The peppers should almost melt.
• Season with salt and pepper, add a little more balsamic vinegar once or twice if they look dry.
• Toast sliced bread under broiler, rubbing the clove of garlic over them before toasting. Spoon peppers over bread and serve warm.

MELTED RED PEPPER SPREAD

Steps:

• Thinly slice onions and place in large pan with the olive oil and some salt.
• Cook uncovered until soft, stirring frequently to avoid over-browning.
• Meanwhile, thinly slice peppers and garlic.
• When onions are very soft, add peppers and garlic to pan, along with some salt. Saute for c. 10 minutes until most of the juices have cooked off.
• Cook for another 10 minutes, stirring frequently, until mixture becomes jam-like and caramelized.
• Salt again to taste, then add some thyme and a splash of vinegar.
• Cook for another 1-2 minutes, then remove from heat and let cool.
• Store in an airtight container in the fridge; will keep for up to 2 weeks.

CHICKEN WITH RED BELL PEPPERS

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
• Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter. Sprinkle with parsley.