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Chicken, Spinach, and Potato Soup
Soup American

Chicken, Spinach, and Potato Soup

4.5

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Bring chicken, water, and chicken stock to a simmer in a large saucepan over medium-high heat. Reduce the heat to medium-low and continue to simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken and set aside to cool. Reserve the cooking liquid.
  2. 2 While the chicken is cooling, heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Add potatoes, then strain the reserved cooking liquid into the pot. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer until potatoes are tender, about 25 minutes.
  3. 3 Cut cooked chicken into cubes and add to simmering potatoes; cook for 5 minutes. Stir in garbanzo beans, spinach, and roasted red peppers; simmer for 10 more minutes. Season with salt and pepper. Sprinkle with Parmesan before serving.

By Catherine Ann

Pressure Cooker Tortilla Soup
Soup Mexican

Pressure Cooker Tortilla Soup

4.4

Prep
15 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat vegetable oil in pressure cooker over medium heat; cook and stir onions until slightly softened, 5 to 8 minutes. Add red peppers, jalapeno peppers, garlic, black pepper, and salt; cook until garlic is fragrant and onions are softened, about 5 more minutes. Stir tomatoes into onion mixture and cook until warmed, about 1 minute.
  2. 2 Transfer tomato mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer tomato puree back to pressure cooker.
  3. 3 Stir chicken stock into tomato puree; cook and stir over high heat until just boiling, about 5 minutes. Cover and lock pressure cooker. Cook over high heat until steam begins to build and steadily escapes. Lower heat to medium-low; cook for 20 more minutes. Remove from heat; allow all the steam to naturally release. Remove lid.
  4. 4 Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes.
  5. 5 Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.

By Dennis Errichiello

Spicy Roast Turkey
Dinner American

Spicy Roast Turkey

4.6

Prep
25 min
Cook
210 min
Total
245 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Stir onion, roasted red peppers, whiskey, and garlic together in a bowl. Place mixture inside turkey cavity. Mince chipotle peppers in a food processor until about the consistency of spaghetti sauce. Rub 1/2 of the chipotles on the outside of the turkey, and place the rest inside the cavity. Place turkey into a roasting bag, close the bag according to the directions, and place into a roasting pan.
  3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest in a warm area for 10 to 15 minutes before slicing.

By Dreamthief

Sun-Dried Tomato Chicken Pasta
Dinner American

Sun-Dried Tomato Chicken Pasta

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add chicken breast; cook and stir until browned, about 8 to 10 minutes.
  2. 2 Stir in garlic and cook until fragrant. Add roasted peppers, sun-dried tomato pesto, cream, basil, and cayenne pepper; stir until well mixed. Simmer over low heat until chicken is cooked through and sauce has thickened, about 20 to 30 minutes.
  3. 3 While sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in penne and return to a boil; cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 to 12 minutes. Drain well.
  4. 4 Spoon sauce over cooked penne.

By Stephanie Moyle Barber

Black-Eyed Pea Patties
Dinner American

Black-Eyed Pea Patties

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
  2. 2 Mash black-eyed peas in a bowl with a fork. Crumble bacon into the bowl, then stir in red peppers and shallot. Stir in enough flour to make the mixture stick together. Season with salt and pepper and form into four equal patties.
  3. 3 Heat butter and oil in a large skillet over medium heat until butter melts. Add patties and cook until golden brown and crispy, about 4 minutes per side.

By MAJIX

Antipasto Squares
Appetizer American

Antipasto Squares

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 C).
  2. 2 Unroll one package of crescent roll dough; arrange in the bottom of a 9x13 inch pan. Layer ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers on top of dough.
  3. 3 Beat eggs lightly in a bowl; stir in Parmesan cheese and black pepper. Pour 3/4 of the egg mixture over peppers. Unroll remaining dough and arrange over the top of the peppers; brush with remaining egg mixture. Cover with aluminum foil.
  4. 4 Bake in the preheated oven for 25 minutes. Remove foil and bake until dough is fluffy and golden brown, another 10 to 20 minutes. Cut into squares; serve warm, or at room temperature.

By Lori G

Grilled Asparagus Steak Bundles
Dinner American

Grilled Asparagus Steak Bundles

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Butterfly or pound steak with a meat mallet to 1/4-inch thickness. Cut into 6 strips, each approximately 2 inches wide by 5 inches long. Season both sides with Montreal steak seasoning and place in the refrigerator.
  2. 2 Preheat a Panasonic Countertop Induction Oven to medium-high on the "Grill" setting.
  3. 3 Place asparagus in a shallow dish; drizzle olive oil on top. Season with salt and pepper.
  4. 4 Grill asparagus for 2 minutes, turning after 1 minute. Transfer to a plate.
  5. 5 Reheat the induction oven to medium-high on "Grill" setting.
  6. 6 Line up steak strips next to each other in an assembly line. Cover evenly with 1/3 cup Parmesan cheese. Place 3 to 4 asparagus spears on top, perpendicular to each steak strip. Top asparagus with 1 red pepper strip.
  7. 7 Roll steak tightly around asparagus, angling it diagonally to avoid overlapping the steak. Secure with a toothpick.
  8. 8 Grill steak bundles for 8 minutes, turning every 2 minutes. Remove to a plate and sprinkle with 1 tablespoon Parmesan cheese.

By France Cevallos

Chicken with Asparagus and Roasted Red Peppers
Dinner American

Chicken with Asparagus and Roasted Red Peppers

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
  2. 2 Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

By MKATES

Baked Panko-Crusted Chicken Tenders
Dinner American

Baked Panko-Crusted Chicken Tenders

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Make the dipping sauce: Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and garlic powder in a mini food processor. Blend until smooth, then refrigerate until ready to use.
  3. 3 Make the chicken tenders: In a small bowl, combine garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly.
  4. 4 Toast panko in a skillet over medium-high heat until golden brown, 4 to 5 minutes. Transfer to a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders onto the prepared baking sheet.
  5. 5 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.

By France Cevallos

Ziti and Eggplant
Dinner American

Ziti and Eggplant

4.2

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat the olive oil in a skillet over medium heat, and cook the eggplant about 10 minutes. Stir in the tomatoes, basil, pepper, and sugar. Simmer, stirring occasionally, 45 minutes. Mix the roasted red peppers into the skillet with the eggplant mixture. Continue cooking until eggplant is the consistency of the rest of the sauce.
  2. 2 Bring a large pot of lightly salted water to a boil. Place ziti pasta in the pot, cook 9 to 11 minutes, until al dente, and drain. Serve the eggplant and tomato sauce over the cooked ziti.
  3. 3 Preheat oven to 375 degrees F (190 degrees C). Open pitas and evenly spread insides with butter. Sprinkle with Parmesan cheese and season with paprika, salt and pepper. I like to make a light sprinkling of paprika across each piece. Heat pitas in the preheated oven until golden brown, about 6 minutes. Use to scoop up eggplant sauce, or eat separately.

By toezar

Roasted Red Pepper and Potato Soup
Dinner American

Roasted Red Pepper and Potato Soup

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
  2. 2 Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

By VANCGIRL2

Mary's Roasted Red Pepper Dip
Appetizer

Mary's Roasted Red Pepper Dip

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
  3. 3 Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

By Doreen

Roasted Red Pepper Soup
Dinner

Roasted Red Pepper Soup

3.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place roasted red peppers in a blender or food processor, and blend until smooth.
  2. 2 In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.

By Linda Reis

Shredded Chicken Sandwiches with Pesto Mayonnaise
Dinner

Shredded Chicken Sandwiches with Pesto Mayonnaise

5.0

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 Place chicken in the bottom of a slow cooker. Add roasted red peppers and garlic.
  2. 2 Cook on Low until chicken is no longer pink at the bone and the juices run clear, about 8 hours.
  3. 3 While the chicken is cooking, mix mayonnaise and pesto in a small bowl. Store in the refrigerator.
  4. 4 Shred chicken with 2 forks. Use a slotted spoon to put chicken and pepper mixture onto hoagie rolls.
  5. 5 Serve with pesto mayonnaise and sliced tomatoes.

By Jennifer Uhrlaub

Shrimp Quesadillas with Cilantro and Lime
Dinner

Shrimp Quesadillas with Cilantro and Lime

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
  2. 2 Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
  3. 3 Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
  4. 4 Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.

By Dbisbill

Spicy Tuna and Hummus Salad
Lunch

Spicy Tuna and Hummus Salad

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Drain roasted red peppers and pat dry. Puree in a food processor until finely chopped.
  2. 2 Transfer roasted red peppers to a bowl. Add tuna, hard-boiled eggs, hummus, green onions, celery, Sriracha sauce, capers, and seafood seasoning. Mix together. Divide into individual 1-cup portions and refrigerate.

By spiritedcharm

Hot Roasted Red Pepper and Artichoke Dip
Appetizer

Hot Roasted Red Pepper and Artichoke Dip

4.4

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
  2. 2 Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
  3. 3 Pour mixture into a slow cooker.
  4. 4 Sprinkled the remaining mozzarella on top.
  5. 5 Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.

By ROBYN050501

Cauliflower Chowder
Dinner

Cauliflower Chowder

4.0

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Melt margarine over medium heat in a Dutch oven. Add celery and onion and cook, stirring occasionally, for 5 minutes.
  2. 2 Pour vegetable broth and water into the Dutch oven and bring to a boil. Add cauliflower and potato; return to a boil. Reduce heat to low and let simmer until potato is tender, about 20 minutes.
  3. 3 Stir red peppers and evaporated milk into the simmering mixture and heat for 2 minutes more. Pour soup carefully into an electric blender or food processor and puree until smooth. Return soup to the Dutch oven and bring to a slow boil, stirring constantly, until thoroughly heated, about 5 minutes more.

By Sylvia Arrowood

Homemade Pulled Pork Ragu in an Instant Pot®

Homemade Pulled Pork Ragu in an Instant Pot®

4.7

Prep
15 min
Cook
62 min
Total
87 min

Instructions

  1. 1 Season pork with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add garlic and olive oil; cook for 3 minutes. Add pork and cook until browned, about 2 minutes on each side. Add tomatoes, peppers, parsley, thyme leaves, and bay leaves; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Discard bay leaves, and shred pork with 2 forks.

By Fioa

Prosciutto and Provolone Panini Sandwiches
Lunch Italian

Prosciutto and Provolone Panini Sandwiches

4.6

Prep
15 min
Cook
Total
19 min

Instructions

  1. 1 Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
  2. 2 Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

By Carapelli Olive Oil

Warm Green Bean and Potato Salad with Goat Cheese
Lunch

Warm Green Bean and Potato Salad with Goat Cheese

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
  2. 2 Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.
  3. 3 Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.

By Linda T

Meatless Dairy-Free Taco Dip
Appetizer

Meatless Dairy-Free Taco Dip

4.0

Prep
10 min
Cook
17 min
Total
27 min

Instructions

  1. 1 Combine garbanzo beans, diced tomatoes, roasted red pepper, jalapeno pepper, sriracha sauce, garlic powder, and chili powder in a saucepan over medium heat. Cook and stir until beans are soft and heated through, about 15 minutes. Drain all but 1 tablespoon liquid from the mixture.
  2. 2 Stir taco seasoning into the bean mixture; cook until flavors combine, about 2 minutes.
  3. 3 Pour bean mixture into a food processor; puree to desired consistency. Spoon dip into a serving bowl.

By LovelyRitaMetermaid

Edamame Bean Salad
Dinner

Edamame Bean Salad

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
  2. 2 Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.

By Amber Matus

Simple Caprese Salad
Dinner Italian

Simple Caprese Salad

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut roasted red peppers into 16 large pieces; set aside.
  2. 2 Place 1 tomato slice, 1 basil leaf, 1 mozzarella cheese slice, 1 roasted pepper piece, and 1 more basil leaf, starting at the edge of a serving platter. Continue arranging salad in same order, forming a spiral from outside to in, until all tomato slices, basil leaves, mozzarella slices, and roasted pepper pieces have been arranged; salad should end in center of platter.
  3. 3 Drizzle salad with olive oil; sprinkle with black olives and black pepper.

By stronglive1

Sweet Pepper Balsamic Bean Salad
Lunch

Sweet Pepper Balsamic Bean Salad

4.1

Prep
Cook
Total

Instructions

  1. 1 In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
  2. 2 In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
  3. 3 To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

By Kathy Miller

Roasted Garlic Tirokafteri
Appetizer Greek

Roasted Garlic Tirokafteri

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place roasted red peppers, roasted garlic, hot pepper sauce, lemon juice, oregano, and white pepper into a blender; puree until smooth. Add feta and cream cheese, and puree until smooth.
  2. 2 With blender running, slowly pour in olive oil until incorporated and thickened. Stir in half-and-half if needed to achieve a dip consistency. Cover and store in the refrigerator until ready to serve.

By Granola Gary

Goat Cheese Stuffed Tomatoes
Dinner Italian

Goat Cheese Stuffed Tomatoes

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven broiler.
  2. 2 Slice the tops off of the tomatoes and hollow out by removing the seeds.
  3. 3 In a bowl, mix the goat cheese and chopped red peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
  4. 4 Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.

By TIA9370