Roasted Red Pepper Triangles Recipes

ROASTED RED PEPPERS

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 TRIANGLES

Steps:

• Preheat oven to 350°. Unroll one tube of crescent dough into one long rectangle; press onto bottom and 3/4 in. up sides of a greased 13x9-in. baking dish. Seal seams and perforations. Top with half of the ham; layer with Swiss cheese, pepperoni, provolone cheese and remaining ham. Top with red peppers., In a small bowl, whisk eggs, Parmesan cheese and salad dressing mix; reserve 1/4 cup. Pour remaining egg mixture over peppers. , On a lightly floured surface, roll out remaining crescent dough into a 13x9-in. rectangle; seal seams and perforations. Place over filling; pinch edges to seal. , Bake, covered, for 30 minutes. Uncover; brush with reserved egg mixture. Bake until crust is golden brown, 20-25 minutes longer. Cool on a wire rack for 5 minutes. Cut into triangles. Serve warm.

ROASTED RED BELL PEPPERS

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.

RED PEPPER HUMMUS WITH TOASTED PITA TRIANGLES

Steps:

• Preheat oven to 400 degrees F.
• Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.
• Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.
• Serve hummus with toasted pita triangles arranged alongside.

20 BEST ROASTED RED PEPPER RECIPE COLLECTION

Steps:

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

RED PEPPER HUMMUS

Steps:

• With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

10-MINUTE ROASTED RED PEPPERS

Steps:

• Char peppers over flame of a gas stove, turning, until blackened and blistering. Transfer to a bowl, cover with a plate, and let stand until cool. Scrape skins off with a paring knife and clean with a paper towel. Then remove stems, ribs, and seeds. Avoid running the peppers under the faucet; water quickly dulls their flavor.

ROASTED RED PEPPER & PESTO DRESSING

Steps:

• While the coals of the barbecue are burning hot, char the peppers, turning frequently using metal tongs until blistered and evenly blackened (see tip below for charring indoors). Remove to a bowl, cover with a plate and set aside to cool completely - this will create steam, which softens the flesh and makes the skin easier to remove.
• Gently rub the peels off the peppers and remove the seeds. Finely chop the flesh on a board, then scrape back into the bowl along with any juices. Mix in the pesto or basil, olive oil and vinegar, and season well. Can be made up to two days ahead and chilled until needed. Remove from the fridge 1 hr before serving. Spoon over the fish and veg.

RED PEPPER TRIANGLES WITH ITALIAN RELISH

Steps:

• Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment. Cut tops and bottoms from peppers, then half lengthwise. Use a chef's knife to remove ribs and seeds. Cut peppers into rectangular planks, each about 3 inches long and 2 inches wide, then cut diagonally into 24 triangles.
• On prepared sheet, toss bell pepper with 1 tablespoon oil; season with salt and pepper. Arrange skin-side down in a single layer and bake until just tender, 15 to 20 minutes; set aside to cool.
• Meanwhile, in a small bowl, combine prosciutto, parsley, olives, remaining tablespoon oil, lemon zest and juice, and red-pepper flakes. Top each pepper triangle with relish.

ROASTED RED PEPPER GRITS

Steps:

• Roast and peel bell peppers. Finely chop onion.
• In a food processor or blender purée roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes.
• Stir in roasted-pepper purée, Tabasco, and salt and pepper to taste. Grits may be made 1 day ahead and chilled, covered, in a buttered 11-inch gratin or other shallow baking dish (about 6-cup). Reheat grits in a 400° F. oven until hot, about 15 minutes.

ROASTED RED BELL PEPPER AND FENNEL SALAD

Steps:

• Char bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.
• Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. (Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.)
• Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.
• Divide greens among 4 plates. Arrange fennel and red peppers over. Sprinkle reserved fennel fronds, olives, and Parmesan shavings over. Sprinkle with salt and pepper and serve.

POLENTA TRIANGLES WITH ROASTED RED BELL PEPPER SAUCE

Steps:

• RED PEPPER SAUCE:.
• Roast the red and poblano peppers whole over a gas flame, a charcoal flame or under a broiler, turning 1/4 rotation every few minutes, until entirely blackened.
• Immediately place in a paper bag, seal, and let sit for 3 minutes.
• Peel off the charred skin and discard.
• Slice the peeled peppers open and discard the membranes and seeds.
• Thinly slice two of the red peppers and set aside.
• In a saute pan over medium heat, heat the butter and olive oil and add the shallots.
• Cook for about 6 minutes, stirring frequently, or until the shallots just begin to show signs of browning.
• Add the stock, 2 roasted bell peppers, poblano chili, and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 15 minutes. (Adjust heat as required to simmer.).
• Remove from heat and let cool.
• In a food processor or blender (I use my kitchen 'motorboat'), add pan contents along with the lemon juice, salt, and pepper.
• Blend until smooth.
• Return to sauce pan and add remaining thinly sliced red pepper.
• Set aside.
• POLENTA:.
• In a large pot over medium-high heat, bring stock to a boil.
• Slowly pour in polenta, stirring constantly with a whisk as you add it.
• Reduce heat to moderately low and cook, stirring constantly, until polenta is smooth.
• Reduce to low heat, cover and cook until polenta is smooth, and no longer gritty on the tongue, about 30 minutes. Just before finishing, stir in Parmigiano-Reggiano and thyme.
• Pour creamy polenta into lightly oiled round cake or pie pan using a rubber spatula to smooth the surface.
• Refrigerate polenta until completely cold and firm.
• Cut polenta into wedges and remove from pan with a spatula.
• To Bake:.
• Bake at 450 degrees for until lightly browned, approximately 10-12 minutes.
• Pan Fried:.
• Add enough olive oil to completely coat the bottom of a large, heavy skillet and heat to medium.
• Add as many polenta triangles as you can without crowding the pan and cook for 2-3 minutes on each side or until golden. Sprinkle lightly with grated parmigiano-reggiano cheese.
• To Serve:.
• Just before serving, re-heat sauce in a saucepan and stir in cream.
• Ladle 1/2 cup of roasted red bell pepper sauce over each wedge. Top with Parmigiano-Reggiano and serve immediately.