Roasted Red Pepper Stew Recipes

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ROASTED RED PEPPERS



Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 500 degrees.
  • Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
  • Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED RED PEPPER STEW



Roasted Red Pepper Stew image

I made this up because I needed a warming stew that could also be served along side pulled pork. It came out really good - you could totally have it alone or on the side with meats and other veggies. I cook it a lot now, but only from memory, so forgive my directions if they're unclear! You want to simmer this down so that the liquid reduces and the stew is thick.

Provided by A la Carte

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 large red onions
6 large red peppers
6 roma tomatoes
1 head garlic
2 teaspoons spanish hot paprika (or more to taste)
1 tablespoon kosher salt (or to taste, I like a lot)
2 teaspoons red pepper flakes (or to taste)
1 cup chicken stock (or 1/2 cup red wine and 1/2 cup chicken stock)
ground black pepper
2 tablespoons olive oil, divided
olive oil
1/2-1 cup feta cheese (optional)

Steps:

  • Pre-heat your oven to 350°F.
  • Peel and then cut the red onions into 1/4ths.
  • Cut the peppers into 1/4ths, and de-seed.
  • Cut the tomatoes into 1/4ths.
  • Cut about 1/2" top from the garlic head, and drizzle about 1/2 tsp olive oil on top of the bulb of garlic, and some will go down inside to the individual cloves.
  • Place all the veggies, including the head of garlic, on a large cookie sheet and drizzle with the remaining olive oil.
  • Roast in the pre-heated oven for 30 minutes. Check the veggies, to see if they are browning nicely. Give them a stir. Put them in for 15 minutes more, and check them again. When they are browned and tender, remove the veggies, and take the pepper slices, and remove the tough outter skin.
  • Now drizzle a large sauce pan (with a heavy bottom) with some more olive oil. I used a good amount, but it's up to you, you don't need so much if you're watching calories.
  • Heat the oil on medium heat for a minute and then squeeze the roasted garlic into the oil (omit the papery skins!). Give this a stir, and then add the peppers, onions and tomatoes.
  • Add the chicken stock and/or red wine, red pepper flakes, salt and paprika - Stir and turn the heat down to low, so that the mixture is bubbling lightly. Let this simmer down for an hour or more. Watch the pan doesn't get too dry, if it does cover and keep the moisture inches We want this moist but now swimming in liquid. You'll have to judge when it's done!
  • If find you can simmer this as long as you like - it's delish the next day too.
  • When you serve, check the salt and add more if you like. Sprinkle with fresh ground pepper. Add the Feta cheese just before serving (if using).

Nutrition Facts : Calories 148, Fat 5.9, SaturatedFat 0.9, Cholesterol 1.2, Sodium 1230, Carbohydrate 22.9, Fiber 5.4, Sugar 11.5, Protein 4.5

LOBSTER STEW WITH ROASTED RED PEPPER POTATO CAKES



Lobster Stew with Roasted Red Pepper Potato Cakes image

Provided by Susie Jimenez

Time 1h50m

Yield 6 servings

Number Of Ingredients 19

2 potatoes, peeled and diced
Kosher salt
2 tablespoons olive oil
2 carrots, peeled and diced
2 ears corn (cut from the cob)
1/2 yellow onion, diced
1 (28-ounce) can crushed tomatoes
2 cups vegetable stock
3 tablespoons tomato paste
2 cloves garlic, chopped
Freshly ground black pepper
12 lobster claws, cooked and cut into 2-inch pieces
1 small bunch fresh cilantro, chopped
1/4 cup sour cream
1 roasted red bell pepper, chopped
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1/4 cup olive oil

Steps:

  • Place the potatoes in very salty water and bring to a boil. Cook until soft and tender, 25 to 30 minutes.
  • While the potatoes are cooking, start the stew. In a pot over medium-high heat, add the olive oil, carrots, corn and onions and saute until the vegetables begin to sweat, 5 to 7 minutes. Add the crushed tomatoes, stock, tomato paste and garlic. Turn down the heat and simmer until the vegetables are cooked, about 15 minutes. Season with salt and pepper and fold in the lobster and cilantro. Remove from the heat, cover and set aside. Strain the potatoes and mash. Mix in the sour cream, roasted red pepper, dill, parsley and tarragon. Season with salt and pepper. Chill in the refrigerator at least 30 minutes.
  • To form the cakes, grab a ball of the cooled potato mixture and pat into a 1-inch thick disc, about 3 inches in diameter. In a nonstick saute pan, heat the olive oil over medium-high heat. Fry the cakes until crispy and golden brown, about 3 minutes per side. Heat up the stew and serve with a potato cake on the side.

ROASTED RED PEPPER SPREAD



Roasted Red Pepper Spread image

Provided by Barbara Kafka

Categories     quick, condiments

Time 10m

Yield A little over 21 ounces

Number Of Ingredients 7

3 7-ounce jars roasted red peppers, drained
3 tablespoons olive oil
3 tablespoons minced fresh Italian parsley leaves
1 1/2 tablespoons fresh lemon juice
3 teaspoons capers, drained
2 medium cloves garlic, smashed, peeled and mashed to a paste
1/2 teaspoon kosher salt

Steps:

  • Arrange drained peppers on a double layer of paper towels; let dry.
  • Process the remaining ingredients in the bowl of a food processor or blender, until the capers and parsley are very finely chopped.
  • Add peppers and process with on-off switch until the peppers are coarsely chopped. Do not overprocess. Stop several times to scrape down the sides of the bowl to make sure mixture is evenly chopped.
  • Check the seasonings and adjust as necessary.
  • Serve with crudites.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 282 milligrams, Sugar 7 grams

ROASTED RED PEPPER DRESSING



Roasted Red Pepper Dressing image

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

2 red bell peppers
2 yellow bell peppers
¾ cup red wine vinegar
1 cup extra virgin olive oil
1 teaspoon salt

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 RED BELL PEPPERS



Roasted Red Bell Peppers image

Make and share this Roasted Red Bell Peppers recipe from Food.com.

Provided by riffraff

Categories     Peppers

Time 20m

Yield 8 serving(s)

Number Of Ingredients 2

4 red bell peppers
olive oil flavored cooking spray

Steps:

  • Heat oven to 450F degrees.
  • Wash peppers and cut in half.
  • Remove seeds and stems.
  • Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
  • Bake for 10-15 minutes or so, until skin of pepper is seriously black.
  • Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
  • Let cool so you can touch them.
  • Skin will peel off easily.
  • Cut halves into strips, or however you need them to be cut.
  • Now you know how to roast a red pepper!
  • Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
  • You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.

QUICK ROASTED RED PEPPER SPREAD



Quick Roasted Red Pepper Spread image

This red pepper spread is easy to make and can be used in many ways! It's amazing on top of grilled meats, mixed into a hearty stew for extra flavor, stirred into cream to make a rich pasta sauce, or combined with mayonnaise as a sandwich condiment. I always keep this spread on hand: By freezing it in small portions, I can remove exactly the amount needed for each use. -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Time 10m

Yield 8 servings (1 cup).

Number Of Ingredients 5

1 jar (12 ounces) roasted sweet red peppers, drained
1 tablespoon fresh rosemary leaves
2 garlic cloves, minced
2 teaspoons grated lemon zest
1/2 teaspoon kosher salt

Steps:

  • Place ingredients in the bowl of a food processor fitted with the blade attachment; process until smooth, scraping down sides of bowl as needed. Red pepper spread can be refrigerated up to 2 weeks or frozen up to 3 months.

Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 276mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

ROASTED RED PEPPER SPREAD



Roasted Red Pepper Spread image

This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 3/4 cup.

Number Of Ingredients 7

1 cup roasted sweet red pepper strips, drained
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.

Nutrition Facts : Calories 23 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

TOMATO AND ROASTED RED PEPPER FISH STEW RECIPE



Tomato and Roasted Red Pepper Fish Stew Recipe image

Provided by á-2421

Number Of Ingredients 11

4 tsp olive oil
3 T chopped green onions
2 cloves garlic, finely chopped
¼ tsp hot red pepper flakes
1 can diced tomatoes (14 oz/598 ml)
½ cup chopped roasted red peppers
¼ cup chicken stock
¼ cup chopped fresh cilantro
4 tsp lemon juice
¾ lb white fish fillets ( turbot, snapper, tilapia or halibut) cut into 1 inch pieces
salt and freshly ground pepper

Steps:

  • In medium saucepan, heat oil over medium heat. Add onions and garlic; sauté for 5-7 minutes. Add hot red pepper flakes; sauté for 30 seconds. Stir in tomatoes, red peppers and stock. Simmer for 15 minutes, stirring occasionally. Stir in cilantro and lemon juice. Add fish; simmer until fish is just cooked through, about 5 minutes. Season with salt and pepper to taste. Spoon into bowls and serve.

ROASTED RED-PEPPER SAUCE



Roasted Red-Pepper Sauce image

A dollop of this savory sauce tastes great atop our Cheese-Stuffed Burgers.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/4 cups

Number Of Ingredients 4

1 cup light mayonnaise
1/4 cup drained (jarred) roasted red peppers
1/2 teaspoon white-wine vinegar
1/8 teaspoon ground pepper

Steps:

  • In a food processor, combine all ingredients and puree until evenly colored and almost smooth. Refrigerate, covered, until ready to serve.

ROASTED RED PEPPER SAUCE



Roasted Red Pepper Sauce image

This simple sauce -- really just pureed, roasted peppers and some seasoning -- can be served atop a main course, or presented in a bowl for dipping.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 7

3 red bell peppers
1 small clove garlic, peeled
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon cumin
1/4 teaspoon red-pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Roast peppers on a grill or open flame until skin is blackened. Place in a medium bowl covered with plastic wrap until cool enough to handle. Using a paper towel, remove charred skins. Slice peppers into 2-inch pieces; discard membranes and seeds.
  • Place peppers in the bowl of a food processor with the garlic, lemon juice, cumin, red-pepper flakes, salt, and pepper, and process until pureed, 1 to 2 minutes.

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From thepioneerwoman.com


BASQUE GOAT MEAT STEW RECIPE WITH ROASTED RED PEPPERS GRASS
2013-02-01 Add the roasted peppers, tomatoes and bay leaves. Stir in the paprika and cayenne pepper. Return the meat to the mixture. Let it cook for a minute or two. Add red wine and stock. Bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender approx 1 1/2-2 hrs. Add freshly ground black pepper and salt ...
From shepherdsongfarm.com


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