ROASTED RED PEPPER DRESSING
This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables.
Provided by Sarah Agrella
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 146.2 mg, Sugar 1 g
ROASTED BELL PEPPER DRESSING
3 SmartPoints per serving
Number Of Ingredients 10
Steps:
- Pre-heat oven to 450 degrees.
- Spray baking sheet with oil and place washed bell peppers on the sheet.
- Bake peppers for 30 minutes, turning with tongs every 10 minutes.
- Pull baking sheet out of oven and check on the peppers to make sure the skin on all sides is charred. If the skin is not charred, cook in the oven for an additional 5 minutes.
- Once peppers are charred, pull out baking sheet and cover peppers with a bowl for about 20 minutes. This will "sweat" the peppers so that the skin is easily removable.
- Peel off the skin of the bell peppers, remove the stem and the seeds.
- Place bell peppers and all ingredients in a food processor and blend. If the dressing is too thick, add a few tablespoons of water.
- Store in the fridge for at least 2 hours before serving.
Nutrition Facts : Servingsize 6 serving, Calories 67 kcal, Fat 3 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Sugar 0 g, Protein 1 mg
ROASTED BELL PEPPER DRESSING
Because bell peppers are available year-round, this dressing can be a staple. Although this recipe calls for red or yellow peppers, any color will work.
Provided by Marikris
Categories Dressing
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Put the peppers cut-side down on the lined baking sheet and roast about 20 minutes, until the skins are browned. Let cool. When cool enough to handle, remove and discard the skins.
- Put the peppers, broth, cilantro, shallot, coriander, and cumin in a blender and process on high speed until smooth. Stored in a sealed container in the refrigerator, Roasted Bell Pepper Dressing will keep for 3 days.
ROMAINE SALAD WITH ROASTED RED PEPPER VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings.
- Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives.
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
ROASTED STUFFED BELL PEPPERS
These are sweet, spicy, and savory! You won't pass up a single bite from this dish! From Cooking with Caprial, American Bistro Fare.
Provided by Sharon123
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To Roast Peppers:.
- Preheat the broiler. Place the peppers on a baking sheet or in a shallow ovenproof dish and broil until the skins blister and turn brown. Turn the peppers until charred on all sides, about 15 minutes.Transfer the roasted peppers to a bowl, cover with plastic wrap, and set aside to cool.
- When the peppers are cool enough to handle, peel the skins and remove stems and seeds(see below). Use immediately(in recipe) or make extra and drizzle with olive oil and store in the fridge for up to 2 months.
- Heat olive oil in a saute pan until very hot. Add the garlic, onion, and gingerroot and saute until you can smell the aroma. Add rice and mix well. Remove from the heat. Add the mozzarella, cream, curry powder, salt, and pepper. Mix well and cool before stuffing the peppers.
- Preheat oven to 375*F. After you have peeled the peppers carefully to keep them whole,cut off the tops and remove seeds. Stuff each of the peppers with about 1/2 cup stuffing. Place on a baking sheet greased with olive oil. Bake for 20 to 25 minutes. Serve hot. Enjoy!
SARASOTA'S ROASTED RED PEPPER VINAIGRETTE
Easy quick and a great alternative to everyday Italian dressing. A quick puree with the food processor and dressing is done. Chill in the refrigerator until later and you have an amazing dressing.
Provided by SarasotaCook
Categories Salad Dressings
Time 10m
Yield 1 Salad dressing, 4 serving(s)
Number Of Ingredients 9
Steps:
- Dressing -- If you are using jarred red pepper, drain and then add them and all the other ingredients to a food processor and blend. That is it! Also, don't worry if you get a little of the roasted red pepper liquid in the food processor as well, it is all good flavor and it won't affect the dressing. Once pureed, remove and transfer to a measuring cup or small bowl. Perfect salad dressing. If you want add the red pepper flakes, it adds a nice kick. But if not, just leave them out. Still a great dressing and so simple.
Nutrition Facts : Calories 143.5, Fat 13.7, SaturatedFat 1.9, Sodium 681.7, Carbohydrate 5.5, Fiber 0.6, Sugar 2.3, Protein 0.6
ROASTED BELL PEPPER DRESSING
This roasted bell pepper salad dressing is a Weight Watchers®-friendly salad dressing made with fresh ingredients. Easy to make and the perfect addition to any salad. Dressing will stay fresh in the fridge for up to 2 weeks.
Provided by Bites of Flavor
Categories Salad Dressings
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray; place red bell peppers onto baking sheet.
- Bake in the preheated oven, turning with tongs every 10 minutes, until skin is evenly blackened and blistered, about 30 minutes. Remove from oven; cover with a heat-proof bowl. Let stand until skin peels off easily, about 20 minutes.
- Remove skin, stem, and seeds from red bell peppers with a sharp knife.
- Combine roasted red peppers, water, vinegar, oil, honey, garlic, cilantro, basil, salt, and pepper in a food processor; blend until smooth.
Nutrition Facts : Calories 103.2 calories, Carbohydrate 9.5 g, Fat 7.2 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 884.5 mg, Sugar 7.4 g
ROASTED CHICKEN, BELL PEPPER AND ONION SALAD
Steps:
- For chicken and vegetables:
- Preheat oven to 425°F. Combine first 5 ingredients in medium bowl. Place chicken breasts in large baking pan. Divide vegetables among 2 large baking pans. Brush chicken on both sides with oil mixture. Sprinkle both sides with salt and pepper. Arrange skin side up in pan. Divide remaining oil mixture between pans of vegetables; mix to coat vegetables. Sprinkle with salt and pepper. Bake chicken until just cooked through, about 35 minutes, and vegetables until edges brown, about 40 minutes. Cool slightly.
- For Dressing:
- Combine mustard and vinegar in medium bowl. Gradually mix in oil. Add grated orange peel and chopped rosemary.
- Remove skin and bones from chicken. Cut chicken into 1/2-inch-wide strips. Add to dressing and mix to coat. Season to taste with salt and pepper. Mix with roasted vegetables in large bowl. Season entire salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Line platter with kale. Spoon salad over. Garnish with rosemary sprigs.
ROASTED GARLIC AND BELL PEPPER DRESSING
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- 1. Slice the pepper, remove the seeds, and place in a blender with all the remaining ingredients. Blend until smooth. 2. Use immediately or refrigerate in a covered container up to a week.
Nutrition Facts : Nutritional Facts Serves
ROASTED BELL PEPPER SALAD WITH PINE NUTS
Categories Salad Nut Side Roast Vegetarian Buffet Pine Nut Bell Pepper Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 24 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Place all bell peppers in large bowl. Pour 6 tablespoons oil over peppers; toss to coat. Place peppers, cut side down, on 2 large rimmed baking sheets. Sprinkle with salt. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes. Cool slightly; peel, if desired. Cut peppers into 1/4-inch-wide strips. Transfer to large bowl; add accumulated juices from baking sheets. Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices. Transfer peppers to platter. Season with salt, pepper and more vinegar, if desired. Toss gently; sprinkle with pine nuts.
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