Rainbow Pepper Appetizers Recipes
RAINBOW PEPPER APPETIZERS
Company will quickly polish off this colorful pepper medley from Marion Karlin of Waterloo, Iowa. The crisp-tender veggies are topped with chopped olives and cheese.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- Cut each pepper half into 9 pieces. Place skin side down in an ungreased cast-iron or other ovenproof skillet; sprinkle with cheese, olives and, if desired, pepper flakes., Broil 3-4 in. from the heat until peppers are crisp-tender and cheese is melted, 5-7 minutes.
Nutrition Facts : Calories 34 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 93mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
RAINBOW ROASTED PEPPER SOUP
One afternoon I threw this soup together. It is simple, pretty, light and flavorful. Try making homemade vegetable broth, it tastes the best in this recipe. If you do not have time it also tastes good with store bought.
Provided by Leslie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 33.8 g, Fat 1.8 g, Fiber 7.7 g, Protein 5.9 g, SaturatedFat 0.1 g, Sodium 928.9 mg, Sugar 13.7 g
SWEET AND SPICY SAUSAGE AND MINI RAINBOW PEPPERS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Add peppers, olive oil, vinegar, sugar, granulated garlic, salt and pepper to a large skillet and toss to coat. Place the skillet over medium-high heat and saute the peppers until they start to get slightly tender, 3 to 5 minutes. Nestle in the sausages amongst the peppers and lower the heat to low, then cover and gently simmer until the sausages are about 145 degrees F, 5 to 10 minutes.
- Meanwhile, preheat a grill or grill pan over medium-high heat. Remove the sausage from the skillet and grill until charred and the internal temperature reaches 165 degrees F, about 10 minutes. Place back in the skillet with the mini sweet peppers and serve.
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