Roasted Pepper Chili Recipes

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DOUBLE BEAN & ROASTED PEPPER CHILLI



Double bean & roasted pepper chilli image

This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt

Provided by Sarah Cook

Categories     Dinner, Main course, Supper

Time 1h45m

Number Of Ingredients 16

2 onions, chopped
2 celery sticks, finely chopped
2 yellow or orange peppers, finely chopped
2 tbsp sunflower oil or rapeseed oil
2 x 460g jars roasted red peppers
2 tsp chipotle paste
2 tbsp red wine vinegar
1 tbsp cocoa powder
1 tbsp dried oregano
1 tbsp sweet smoked paprika
2 tbsp ground cumin
1 tsp ground cinnamon
2 x 400g cans chopped tomatoes
400g can refried beans
3 x 400g cans kidney beans, drained and rinsed
2 x 400g cans black beans, drained and rinsed

Steps:

  • Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.
  • Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.
  • Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
  • At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.

Nutrition Facts : Calories 327 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 18 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium

EASY ROASTED PEPPERS



Easy Roasted Peppers image

This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.

Provided by FISHLOVE

Categories     Side Dish     Vegetables

Yield 4

Number Of Ingredients 1

6 red bell peppers

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C).
  • Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g

HOW TO ROAST PEPPERS OR FRESH CHILES, ANY TYPE OR VARIETY



How to Roast Peppers or Fresh Chiles, Any Type or Variety image

Money saving and oh so easy! Here is how to roast any type of pepper or any variety of chile whether sweet or hot! Roasting your own peppers and chiles allows you to control the quality of the vegetables used and whether or not things like salt and oils are added! You can easily increase the amount of peppers or chiles you are roasting. (Food.com required an amount but you can use more or less) Great way to cash in when peppers and chiles on are sale in your area or when you grow them in your own garden! Even more control over the quality! Enjoy!

Provided by Mamas Kitchen Hope

Categories     Peppers

Time 15m

Yield 16 serving(s)

Number Of Ingredients 2

4 jalapeno peppers (any variety of pepper or chile) or 4 green chilies, fresh (any variety of pepper or chile)
aluminum foil

Steps:

  • Rinse peppers or chiles and dry very well. Place a piece of aluminum foil on a heavy cookie sheet or broiler pan for easy clean up. Place them in a single layer on pan and place under the preheated broiler or on a grill. (If using an outdoor grill there is no need for a pan, just place them directly on grill rack).
  • Watch them closely and turn only when they have turned black on one side. If you think you have burned them you are probably doing it right! Blacken the remaining side and remove from heat source.
  • Using a pair of tongs transfer the blackened peppers or chiles to a paper or plastic bag (you could even use a pot with a tight fitting lid) and close bag well so condensation can build. You could also just lay a clean kitchen towel over the peppers or chiles and let the condensation work.
  • Once they are cool to the touch, simply peel off the blackened skin and remove the stem and seeds and membrane inside. You can use a paper towel to get them cleaner but the small charred pieces add to the flavor in your dishes. Do NOT rinse with water for any reason!
  • Now you can use them immediately, keep in the refrigerator for a few days or freeze them! I like to place them back on the pan in a single layer and freeze them that way,. Then transfer them to a zipper type bag and remove as much air as you can. Now you have individually frozen peppers or chiles and can remove just one or two as needed!
  • If using hot peppers or chiles remember freezing them can increase their spiciness a little! That can be a good thing!
  • NOTE: You can use this method for any type of pepper or chile just be careful to keep them separate for storing and using. I would also keep them from touching during the process to avoid transfer of spiciness to otherwise sweet peppers. Maybe roast together in a pan but let them "steam" in separate bags. Enjoy!
  • OH AND BY THE WAY: If roasting hot peppers or chiles you may want to wear gloves to avoid getting the oils on your fingers and then in your face! OUCH!

Nutrition Facts : Calories 6, Fat 0.1, Sodium 0.9, Carbohydrate 1.4, Fiber 0.5, Sugar 0.7, Protein 0.3

ROASTED RED PEPPER AIOLI



Roasted Red Pepper Aioli image

A tasty dressing for fish, poultry and burgers that is zesty and creamy. Light mayonnaise is used to keep the bad fats and calories at bay.

Provided by REBECCADK

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 20

Number Of Ingredients 8

2 whole roasted red peppers
⅔ cup fresh basil leaves
2 tablespoons lemon juice
3 cloves garlic, peeled and halved, or more to taste
1 ½ cups light mayonnaise (such as Hellmann's® Light)
2 teaspoons white sugar
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste

Steps:

  • Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 2.8 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 270.4 mg, Sugar 1.5 g

ROASTED RED PEPPER HARISSA



Roasted Red Pepper Harissa image

An extra chile for this harissa recipe will play up the heat, and if you're feeling confident, you can customize the mix of spices as well.

Provided by Andrew Tarlow

Categories     Bon Appétit     Sauce     Bell Pepper     Caraway     Coriander     Cumin     Chile Pepper     Condiment

Yield Makes about 2 cups

Number Of Ingredients 13

4 garlic cloves
1/2 cup olive oil
1/2 teaspoon caraway seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4 teaspoon black peppercorns
6 roasted red peppers from a jar, seeds removed
1 fresh red chile (such as cayenne or Fresno), halved, seeds removed
1 tablespoon red wine vinegar
1/2 teaspoon sugar
Kosher salt
Special Equipment
A spice mill

Steps:

  • Cook garlic and oil in a small saucepan over medium until garlic is tender, 10-15 minutes. Let cool.
  • Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.
  • Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.
  • Do Ahead
  • Harissa can be made 1 day ahead. Cover and chill.

ROASTED PEPPER VEGETARIAN CHILI



Roasted Pepper Vegetarian Chili image

The roasted peppers sets this chili apart. Mildly spicy, but with a full flavor - you won't miss the meat! Great for vegetarians, or during Lent. This recipe is made for a slow-cooker, as it allows the full flavor to develop.

Provided by Pa. Hiker

Categories     Peppers

Time 9h

Yield 16 oz servings, 4 serving(s)

Number Of Ingredients 14

2 green bell peppers
2 red bell peppers
1 large onion, chopped
4 ounces green chilies, diced
1 zucchini, quartered then sliced 1/4-inch thick
2 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon cumin
15 ounces crushed tomatoes
15 ounces diced tomatoes
15 ounces garbanzo beans (aka chickpeas)
15 ounces pinto beans
15 ounces black beans

Steps:

  • Cut peppers in half and remove the seeds.
  • Place on a baking sheet and press to lay flat, skin side up.
  • Broil until blackened (about 15 minutes).
  • Seal in a plastic bag for 15 minutes.
  • Remove from the bag and remove the skin.
  • Make slices about 1/2" x 2".
  • Place all ingredients into a 3 quart slow-cooker.
  • Cook on low for 8 hours, or high for 4 (if you're in a hurry).

Nutrition Facts : Calories 511.4, Fat 3.8, SaturatedFat 0.6, Sodium 827.9, Carbohydrate 100.5, Fiber 28.9, Sugar 16.4, Protein 26.5

ROASTED PEPPER SAUCE



Roasted Pepper Sauce image

The flavor in this sauce is deepened by peppers, which are first grilled or roasted, then cooked in olive oil with onion, garlic and chili flakes.

Provided by Martha Rose Shulman

Categories     weekday, condiments, sauces and gravies

Time 30m

Yield About two cups

Number Of Ingredients 7

2 to 2 1/4 pounds 4 large or 6 medium red peppers, roasted or grilled
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
Salt to taste
1 fresh basil sprig
1/4 teaspoon red chili flakes

Steps:

  • Peel and seed the roasted or grilled peppers, then dice. Strain any juice left over in the bowl after peeling and seeding, and set aside.
  • Heat the oil over medium heat in a large skillet or wide saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic and a pinch of salt. Cook, stirring, until mixture is fragrant, 30 seconds to a minute. Stir in the peppers, salt, basil sprig and chili flakes. Pour in the juice that you set aside, and bring to a simmer. Cover and simmer the mixture over medium-low heat for about 15 minutes until the peppers are very tender and the mixture is thick and soft. If there is a lot of liquid in the pan, uncover and turn up the heat. Cook until most of the liquid boils off. Remove the basil sprig, adjust seasonings and remove from the heat. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 8 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 647 milligrams, Sugar 11 grams

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