Archive for the ‘Roasted Red Sweet Peppers’ Category

Provolone and Ham Melt


Recipe & picture courtesy of Better Homes & Gardens

Makes: 4 servings
Prep: 15 minutes
Cook: 8 minutes

  • 8 slices thick-cut multigrain, whole wheat, poppy seed, white, or pumpernickel bread
  • Margarine or butter, softened
  • 4 teaspoons mayonnaise or salad dressing
  • 4 ounces provolone and/or cheddar cheese, thinly sliced
  • 1/2 of a 7-ounce jar roasted red sweet peppers, well drained
  • 1/2 of a small pear or apple, thinly sliced, or 2 canned pineapple rings, well drained and patted dry
  • 4 ounces thinly sliced cooked ham or prosciutto
  • 2 tablespoons mango chutney
  • Fresh fruit, such as sliced pears and apples, pineapple wedges, or grapes (optional)
  1. Spread one side of each bread slice with margarine or butter. Place four bread slices, buttered sides down, on griddle. Spread mayonnaise on the four slices on the griddle. Top with provolone cheese. Top two of the bread slices with red sweet peppers and two with slices of fruit. Top all four with ham or prosciutto.
  2. Cut up large pieces of chutney; spread the unbuttered sides of four remaining bread slices with chutney. Place over bread slices on griddle, buttered sides up.
  3. Cook sandwiches over medium heat about 4 minutes each side or until bread is toasted and cheese is melted, turning once halfway through cooking. Serve with additional fruit slices, if desired. Makes 4 servings.

**Personal Review: No Review Yet**

Roasted Red Pepper Lasagna


Recipe & picture courtesy of Better Homes & Gardens

Serves 4-6
Prep: 20 minutes
Bake: 50 minutes

  • Nonstick cooking spray
  • 2 cups red pasta sauce, such as portobello mushroom or garden vegetable
  • 6 no-boil lasagna noodles
  • 1/2 of a 15-oz.container ricotta cheese
  • 6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
  • 1 Tbsp. Chianti or other red wine (optional)
  • 1/4 cup finely shredded Parmesan cheese
  • 1 cup roasted red sweet peppers, drained well and cut into strips
  1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.
  2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.
  3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving.

  **Personal Review: Let’s just say I have never seen grown men inhale food as quickly as I did when I made this.  It tasted wonderful!  I browned some ground beef along with some onions, mixed the meat and onions in with the pasta sauce and layered as instructed.**