Archive for the ‘Roasted Red Peppers’ Category

Roasted-Pepper-Pasta-Stuffed Peppers

pastastuffedpeppers_250
Recipe & picture courtesy of Rachael Ray

Serves 4

  • Salt
  • 1/2 pound short whole wheat pasta
  • 4 large red bell peppers, tops cut off and reserved, seeds
  • Black pepper
  • 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
  • 4 jarred roasted red peppers
  • 1 small red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 small portobello mushroom caps, chopped
  • 1 teaspoon crushed red pepper
  • 2 sprigs rosemary, stems discarded and leaves chopped
  • One 28-ounce can fire-roasted crushed or diced tomatoes
  • 2 cups arugula or baby spinach (a few generous handfuls)
  • 1 cup loosely packed basil leaves
  • 1 cup grated pecorino-romano cheese
  1. Preheat the oven to 425°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
  2. Trim the bottoms of the bell peppers, without cutting a hole, so that they stand. Season inside with salt and black pepper. Turn the peppers bottom side up in a 9-by-13-inch baking dish, set the tops alongside and drizzle with EVOO. Roast for 20 minutes.
  3. Using a food processor, puree the roasted red peppers. In a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the red onion, garlic, mushrooms, crushed red pepper and rosemary and cook until softened, 7 minutes. Stir in the pureed peppers and the fire-roasted tomatoes; season with salt and black pepper. Simmer for 5 minutes. Add the pasta and toss. Add the arugula and basil and cook until wilted.
  4. Preheat the broiler. Turn the peppers upright; fill with pasta. Top with the cheese and broil until melted, 2 minutes. Cover with the tops and serve with any extra pasta.

**Personal Review: No Review Yet**

Hot Spinach Dip


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 30 min
Makes: 16 servings, 2 Tbsp. each

  • 1 pkg (10 oz) frozen chopped spinach, thawed, drained
  • 1 cup mayonnaise
  • 1/2 cup Grated Parmesan Cheese
  • 1 clove garlic, minced
  • 2 tbsp chopped roasted red peppers
  1. Preheat oven to 350°F. Mix all ingredients.
  2. Spoon into 9-inch pie plate or quiche dish.
  3. Bake 20 minutes or until heated through. Serve with assorted NABISCO Crackers.

**Personal Review: No Review Yet**

Zucchini Casserole with Red-Pepper Aioli


Recipe & picture courtesy of My Recipes

Makes 4 servings

  • 2 teaspoons olive oil
  • 3 cups sliced onion
  • 6 (1/2-inch-thick) slices diagonally cut Italian bread (about 6 ounces), toasted
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, minced
  • Cooking spray
  • 1 pound zucchini, halved lengthwise and thinly sliced (about 3 cups)
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 (15.75-ounce) can fat-free, less-sodium chicken broth
  • 1/4 cup Red-Pepper Aioli (recipe to follow)
  1. Preheat oven to 375°.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 15 minutes or until golden brown.
  3. Cut 2 bread slices into 1-inch cubes; set aside. Drain tomatoes in a colander over a bowl, reserving 1/2 cup liquid; discard remaining liquid. Place tomatoes in a medium bowl. Stir in basil, thyme, pepper, and garlic.
  4. Place 1/2 cup onion in the bottom of a 3-quart casserole dish coated with cooking spray. Arrange 2 bread slices, half of the remaining onion, half of the tomato mixture, half of the zucchini, and half of the cheese over onion in dish. Repeat layer; top with bread cubes. Pour 1/2 cup reserved tomato liquid and broth over casserole. Cover and bake at 375° for 30 minutes. Uncover casserole and bake an additional 25 minutes or until top begins to brown.
  5. Spoon 2 cups casserole into each of 4 shallow bowls; top each serving with 1 tablespoon Red-Pepper Aioli.

Red-Pepper Aioli

Makes 1 cup

  • 3 garlic cloves, peeled
  • 1/2 cup fat-free mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 (7-ounce) bottle roasted red bell peppers, drained 
  1. Drop garlic through food chute with food processor on. Process until finely minced. Add the remaining ingredients, and process until well-combined.

**Personal Review: No Review Yet**

Crustless Tex-Mex Meatloaf-Cheddar Pie


Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Bake Time: 45 min 
 

  • One 16-ounce jar fire-roasted red peppers drained, split and seeded
  • 12 ounces shredded Mexican cheese blend (3 cups)
  • 1 1/2 pounds lean ground beef
  • One 16-ounce jar chunky salsa
  • 1 cup bread crumbs
  • 2 eggs, lightly beaten
  • 1/3 cup chopped flat-leaf parsley
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  1.  Preheat the oven to 375°. Grease a 10-inch pie plate lightly with olive oil and line with the red peppers. Scatter 1 cup cheese on top.
  2. In a large bowl, mix 1 cup cheese, the beef, 3/4 cup of the salsa, the bread crumbs, eggs, parsley, salt and pepper until just combined. Press into the pepper-and-cheese-lined pie plate. Spread the remaining salsa over the top. Bake for 35 minutes.
  3. Scatter the remaining 1 cup cheese on top and bake for 10 minutes longer. Let cool for about 15 minutes before slicing.

 **Personal Review: Eh – this needed more flavor – I wasn’t too impressed.  Next time I will add more seasonings.**