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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

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

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

Roasted Red Pepper Salmon Pasta
Dinner Italian

Roasted Red Pepper Salmon Pasta

4.3

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Purée roasted red peppers in a food processor; transfer to a cold large skillet.
  3. 3 Stir chicken broth, Parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeño pepper, and garlic into red pepper purée until well combined. Bring to a boil over medium-high heat, stirring constantly, until thickened, about 10 minutes. Keep sauce warm.
  4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Stir angel hair and olive oil into boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
  5. 5 Cook salmon, skin-side up, on the preheated grill until skin begins to loosen, about 5 minutes. Peel off skin, flip salmon, and continue cooking until salmon flakes easily with a fork, about 5 minutes.
  6. 6 Divide angel hair pasta among 5 warm plates. Nestle a salmon fillet into each pasta portion. Drizzle red pepper sauce around salmon onto pasta. Garnish with 1 tablespoon cilantro and chives.

By David Van Klinken

Grilled Zucchini Pizza with Goat Cheese
Dinner Italian

Grilled Zucchini Pizza with Goat Cheese

4.6

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the grill for medium heat and lightly oil the grate.
  2. 2 Brush one side each zucchini round with oil; flip and brush opposite side with sauce. Evenly divide onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and Italian seasoning over sauce.
  3. 3 Grill zucchini pizzas, oiled-sides down, on the preheated grill until zucchini are tender, about 10 minutes.

By Case31

Italian Heroes
Dinner Italian

Italian Heroes

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 In a food processor or blender, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.
  2. 2 Slice the sandwich rolls in half lengthwise, and pull out most of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together, and wrap tightly in aluminum foil.
  3. 3 Place sandwiches in the refrigerator, and place something heavy on top. It helps to place a plate on top, then place cans or any weighted containers on top. I used cottage cheese. Chill for up to 3 hours. Unwrap, cut in half and enjoy.

By Cynthia Feldman

Vodka Rigatoni
Dinner Italian

Vodka Rigatoni

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
  2. 2 Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
  3. 3 Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
  4. 4 Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.

By ANGCHICK

Antipasto Salad
Salad Italian

Antipasto Salad

4.9

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice from the red pepper jar. Mix in chopped olives.
  2. 2 Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.
  3. 3 Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.

By Katie Greco

Torta Rustica
Dinner Italian

Torta Rustica

4.6

Prep
30 min
Cook
60 min
Total
165 min

Instructions

  1. 1 Whisk flour, cornmeal, and salt together in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together, adding 1 tablespoon more cold water if needed. Shape 2/3 of dough into a flattened round; repeat with remaining 1/3 dough. Wrap each in plastic wrap and refrigerate until firm enough to roll, at least 30 minutes.
  2. 2 Preheat the oven to 375 F (190 C). Set aside a 9-inch springform pan.
  3. 3 Meanwhile, stir ricotta cheese, Parmesan cheese, crumbled feta, 1 egg, parsley, basil, and oregano together in a bowl until combined.
  4. 4 Roll out larger dough portion on a lightly floured surface into a 15-inch circle. Carefully place in ungreased springform pan; press lightly against bottom and sides. Trim overhanging dough to 1-inch from pan rim.
  5. 5 Scatter 1 cup mozzarella over crust; arrange 1/2 ham slices in an even layer. Spread ricotta cheese mixture on top, then sprinkle with spinach. Cover with remaining 1/2 ham slices. Press down gently to pack layers. Add red peppers in a single layer and top with remaining 1 cup mozzarella. Press down again.
  6. 6 Roll out remaining 1/3 dough on a lightly floured surface into a 9-inch circle. Place over filling to cover. Moisten edges with water; seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining 1 egg; brush over crust. Cut several small vents in top crust for steam to escape.
  7. 7 Bake in the preheated oven until crust is deep golden brown and pulls away from sides, about 1 hour.
  8. 8 Cool in pan on wire rack for 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.

By Christine L

Decorated Focaccia Bread
Dinner Italian

Decorated Focaccia Bread

4.8

Prep
30 min
Cook
35 min
Total
145 min

Instructions

  1. 1 Combine 2 cups flour, yeast, dried Italian herbs, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add warm water, warm milk, and 1/4 cup oil; beat until well combined, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, switching to a wooden spoon when needed, until a soft and sticky dough is formed.
  2. 2 Scrape down the sides of the bowl, drizzle the sides with 1 tablespoon oil, and cover loosely with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
  3. 3 Oil an 11x17-inch baking sheet.
  4. 4 Turn the dough out onto the prepared baking sheet. Gently spread and flatten dough to fit the entire sheet. Press your fingers into the dough to make light dimples over the entire surface. Let rest, uncovered, at room temperature for 15 minutes.
  5. 5 Place an oven rack in the lower third of the oven and preheat to 450 degrees F (230 degrees C).
  6. 6 Decorate dough by gently pressing down cherry tomatoes, asparagus, red peppers, bell peppers, olives, dill, sage, parsley, basil, pine nuts, and pepitas. Brush a thin layer of olive oil over the top and sprinkle with salt.
  7. 7 Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until golden and bread springs back when gently pressed, about 20 more minutes. Let cool in the pan for 5 minutes, then carefully slip out onto a cooling rack. Cool and serve at room temperature.

By ChefJackie

Shrimp Parmigiana
Dinner Italian

Shrimp Parmigiana

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Pour oil into a pot and heat to 350 degrees F (175 degrees C).
  2. 2 Combine paprika, salt, black pepper, oregano, thyme, marjoram, garlic powder, onion powder, and cayenne powder in a bowl. Mix 1 tablespoon of spice mixture with bread crumbs and Parmesan cheese in a separate bowl. Mix remaining spices with flour in a third bowl.
  3. 3 Beat eggs and water together in a bowl.
  4. 4 Dip each shrimp in flour mixture, then in egg mixture, and then in bread crumbs and place on a plate.
  5. 5 Fry shrimp in hot oil until they float and turn golden brown, about 1 minute. Drain on a paper towel-lined plate.
  6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  7. 7 Pour tomato sauce into an 8-inch square casserole dish and top with fried shrimp, dipping them to coat with sauce. Top with mozzarella cheese.
  8. 8 Broil in the preheated oven until cheese starts to brown, 3 to 4 minutes.

By Challengergurl

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

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

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

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

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

Sweet Potato Black Bean Soup
Dinner Mexican

Sweet Potato Black Bean Soup

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
  2. 2 Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
  3. 3 Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.

By Chef Mo

Spiced Sweet Roasted Red Pepper Hummus
Appetizer Greek

Spiced Sweet Roasted Red Pepper Hummus

4.7

Prep
15 min
Cook
Total
95 min

Instructions

  1. 1 In an electric blender or food processor, purée garbanzo beans, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Use long pulses to process until mixture is fairly smooth and slightly fluffy, scraping down the sides in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour or up to 3 days.
  2. 2 Return to room temperature and sprinkle with chopped parsley before serving.

By MARBALET