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Roasted red pepper recipes - 5 recipes

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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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1 Dough:. 2 Dissolve yeast and agave in warm water in a large bowl; let stand for 5 minutes

  • Crust
  • 2 1/4 teaspoons dry yeast (1 package)
  • 1 teaspoon agave
  • 3/4 cup warm water (100 to 110)
  • 1 1/2 cups bread flour, divided
  • 1/4 cup whole wheat flour
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • cooking spray
  • Topping
  • 1 tablespoon olive oil
  • 6 cups vertically sliced onions
  • 1 teaspoon sea salt
  • 3 fresh thyme sprigs
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 3 large red bell peppers
  • 1/4 teaspoon fresh ground black pepper
  • 1 tablespoon chopped fresh thyme
  • fresh thyme sprig (optional)
4.5/5 (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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Directions: Preheat oven to 500 degrees

  • Ingredients:
  • 2 whole red bell peppers
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup fat free half & half
  • 4 oz. garlic & herb goat cheese
  • 2/3 cup grated parigiano reggiano cheese
  • 1/2 cup artichoke hearts (optional)
  • 1/2 lb. linguine, cooked to al dente
  • salt & pepper, to taste
0/5 (0 Votes)

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