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Recipes for red pepper - 7 recipes

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Bring water to boiling in small saucepan

  • 1 cup water
  • 1 ounce dried shiitake mushrooms OR: other dried mushrooms
  • 4 club steaks, 1 inch thick (each 4 to 5 ounces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 2/3 cup finely chopped shallot OR: white part green onion
  • 1 clove garlic, finely chopped
  • 1/4 pound fresh shiitake mushrooms OR: cultivated mushrooms, sliced
  • 1/2 cup dry white wine
  • 1 can (13% ounces) beef broth
  • 1 large sweet red pepper, roasted, peeled and sliced* OR: 7-ounce jar roasted red peppers, drained and sliced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon leaf thyme, crumbled
  • 1/4 cup snipped fresh chives OR: green onion tops, for garnish (optional)
5/5 (3 Votes)

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The ‘ottoman empire burger’~~hummmm, sounds pretty amazing and fancy schmanzee, huh? Now just how did I get th

  • BURGER PATTIES:
  • 2 pounds ground beef (80/20)
  • 2 teaspoons sea salt
  • 1 teaspoon coarse ground pepper
  • 2 tablespoons Harissa paste
  • 1/2 cup Greek plain yogurt
  • 1/4 cup fresh mint, finely chopped
  • 4 medium sharp cheddar cheese, smoked, thick slices
  • Cooking spray
  • ROASTED RED PEPPER SAUCE:
  • 1 1/2 cups drained and pureed roasted red peppers
  • 1 tablespoon lemon zest, grated
  • 1/4 cup fresh mint, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 tablespoon Harissa paste
  • 1/3 cup mayonnaise
  • GRILLED ONIONS:
  • 2 large sweet onions sliced in thin rings
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon coarse ground pepper
  • 1/2 cup Roasted Red Pepper Sauce
  • 1/4 cup fresh mint, finely chopped
  • BUNS AND BURGER BUILDING:
  • 4 large soft sesame seed buns
  • 6 tablespoons salted butter, softened
  • 1/2 teaspoon coarse ground pepper
  • 1 cup fresh pea shoots
  • 12 kosher dills, sliced thin
4.8/5 (4 Votes)

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Dough: In a small bowl, combine 3/4 cup warm water, agave nectar, and yeast

  • Dough:
  • 3/4 to 1 cup warm water
  • 1 teaspoon agave nectar
  • 2 1/4 teaspoons active baking yeast
  • 2 cups all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1 tablespoon nutritional yeast
  • 2 teaspoons salt
  • 1 teaspoon dried Italian herbs, optional
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • Sauce:
  • 1 tablespoon olive oil
  • 1/2 cup minced onion
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground fennel
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper
  • 1/4 cup dry red wine, optional
  • 1 cup chopped roasted red bell peppers
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 tablespoon capers
  • 1 tablespoon agave nectar
  • Toppings:
  • 6 to 8 ripe Roma or plum tomatoes, cut into 1/4-inch slices
  • 2 to 2 1/2 cups shredded vegan mozzarella cheese
  • 1 cup finely chopped basil
4.6/5 (11 Votes)

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Heat the olive oil in a large skillet over medium heat

  • 1 tablespoon extra-virgin olive oil
  • 3 large garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1/2 cup coarsely chopped jarred roasted red peppers
  • 1 (28-ounce) can plum tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt, plus more to season
  • Freshly ground black pepper
  • 1/2 cup lightly packed fresh basil leaves, torn into pieces
  • 1/2 cup coarsely chopped fresh parsley leaves
  • 12 ounces bow-ties pasta (farfalle)
  • 1 tablespoon balsamic vinegar
  • 1/4 cup grated Parmesan cheese, optional
4.4/5 (8 Votes)

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Cook pasta al dente in a pot of generously-salted boiling water, according to package instructions

  • Pasta Ingredients:
  • 1 pound (16 oz.) pasta (I used whole-wheat penne pasta)
  • roasted red pepper sauce (see below)
  • (optional toppings: extra chopped fresh basil, Parmesan cheese, toasted pine nuts)
  • Roasted Red Pepper Sauce Ingredients:
  • 1 jar (15.5 Ounces) roasted red peppers
  • 1 small white onion, diced (about 1 cup diced)
  • 4 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 1/2 cup chicken stock (or vegetable stock)
  • 1 Tbsp. honey
  • 1 tsp. salt
  • 1/2 tsp. crushed red pepper, more/less to taste
  • 1/4 tsp. freshly-ground black pepper
  • 1/4 cup roughly-chopped fresh basil
  • 1/4 cup shredded or grated Parmesan cheese
  • (**see optional add-ins in note below**)
  • **Sauce Alternatives**
  • Want to make your sauce spicier? Add an extra half teaspoon (or whole teaspoon) of crushed red chili flakes.
  • Want to make your sauce smokier? Add a teaspoon of smoked paprika.
  • Want to make your sauce sweeter? Add an extra tablespoon or two of honey.
0/5 (0 Votes)

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In medium saucepan, heat oil over medium heat

  • 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
0/5 (0 Votes)

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Cut 16 tips from the tops of the asparagus and reserve for garnish

  • Soup:
  • 2 1/4 pounds fresh thin asparagus, tough ends discarded
  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onion
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 4 cups chicken stock or vegetable stock
  • 1/2 cup dry white wine
  • 3/4 cup heavy cream
  • Red Pepper Sauce, recipe follows
  • 1/4 pound lump crabmeat, garnish
  • Red Pepper Sauce:
  • 1 red bell pepper, about 8 ounces
  • 4 1/2 teaspoons minced shallots
  • 5 fresh cilantro leaves, roughly chopped
  • 2 fresh basil leaves
  • 1 teaspoon garlic
  • 1/2 teaspoon crushed red pepper
  • 1/8 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1/2 cup extra-virgin olive oil
1/5 (1 Votes)

Any burning questions? Our chefs answer!

Asparagus Soup with Red Pepper Sauce and Lump Crabmeat Steak with Roasted Red Pepper and Mushroom Sauce