Roasted Red Pepper Toppers Recipes

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20 BEST ROASTED RED PEPPER RECIPE COLLECTION



20 Best Roasted Red Pepper Recipe Collection image

Crunchy, colorful, and sometimes even spicy, these amazing roasted red pepper recipes are here to make your dinner a little more fun.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Roasted Red Peppers
Easy Roasted Red Pepper Hummus
Red Pepper Sangrita Margarita
Roasted Red Pepper Lasagna
Feta and Roasted Red Pepper Dip
Tuna with Red Pepper Sauce
Manchego and Roasted Pepper Stuffed Mushrooms
Baked Chicken Casserole with Basil and Roasted Peppers
Roasted Red Pepper Artichoke Dip
Roasted Sweet Peppers with Olive Tapenade and Mascarpone
Roasted Red Pepper Sandwiches with Mozzarella and Pesto
Roasted Red Pepper Pasta
Marinated Roasted Red Bell Peppers
Air Fryer Roasted Red Peppers
Roasted Red Pepper Soup
Red Pepper Fettuccine with Shrimp
Spanish Roasted Red Pepper Salad
Chunky Gazpacho with Roasted Red Peppers
Roasted Pepper Salad with Feta, Pine Nuts, and Basil
Mediterranean Chicken with Roasted Red Pepper Sauce

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

LOADED ROASTED RED PEPPER HUMMUS



Loaded Roasted Red Pepper Hummus image

Smooth, full-of-flavor hummus smothered in Mediterranean toppers. Dip away!

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 13

1 15-ounce can chickpeas, drained, but reserve the liquid
1/2 cup roasted red peppers
1/3 cup tahini
3 tablespoons freshly squeezed lemon juice (from about one large lemon)
2 medium garlic cloves (minced)
1/2 teaspoon salt plus more to taste
2 tablespoons toasted pine nuts
2 tablespoons diced roasted red peppers
1/4 cup chickpeas
2 tablespoons chopped kalamata olives
A few fresh basil leaves (diced)
2 tablespoons chopped red onion
A drizzle of good olive oil

Steps:

  • Add the chickpeas (not the liquid), roasted red peppers, tahini, lemon juice, garlic, and salt to the pitcher of a high-powered blender or food processor fitted with the "S" blade.
  • Blend, adding the chickpea liquid about 2 tablespoons at a time to get and keep things moving, until the mixture is silky smooth.
  • Taste and add additional salt if desired.
  • Scoop into serving bowl and add toppers. Serve with pita wedges and/or fresh veggies (I love this one with sliced cucumbers).

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.

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