Type what you have

Ingredients

• ✓ roasted red pepper
• chicken broth
• mushroom
• basil
• oregano
• garlic powder
• salt
• black pepper
• cheese tortellini

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

Ingredients

• ✓ roasted red pepper
• chicken thigh
• garlic
• mayonnaise
• pesto
• hoagie roll
• tomato

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

Ingredients

• ✓ roasted red pepper
• cilantro
• lime
• chili powder
• shrimp
• olive oil
• onion
• flour tortilla
• mexican cheese blend

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

Ingredients

• ✓ roasted red pepper
• margarine
• celery
• onion
• vegetable broth
• water
• cauliflower
• potato
• evaporated milk

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

Ingredients

• ✓ roasted red pepper
• olive oil
• spinach
• prosciutto
• artichoke heart
• garlic powder

Instructions

1. 1 Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.

By KeriLee

Ingredients

• ✓ roasted red pepper
• corn
• onion
• edamame
• black bean
• chickpea
• sea salt
• cumin
• cilantro
• lime juice

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

Ingredients

• ✓ roasted red pepper
• mozzarella cheese
• tomato
• basil
• olive oil
• black olive
• black pepper

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

Ingredients

• ✓ roasted red pepper
• onion
• whiskey
• garlic
• turkey
• chipotle chili
• adobo sauce
• roasting bag
• turkey

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

Ingredients

• ✓ roasted red pepper
• tomato
• goat cheese
• olive oil
• bread crumb
• basil
• kosher salt
• black pepper

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

Ingredients

• ✓ roasted red pepper
• vegetable broth
• sweet potato
• black bean
• picante sauce
• cilantro
• paprika
• lime

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

Ingredients

• ✓ roasted red pepper
• chicken leg
• chicken skin
• all-purpose flour
• olive oil
• green bell pepper
• onion
• garlic
• oregano
• red pepper flakes
• salt
• black pepper
• garlic
• tomato sauce
• water

Instructions

1. 1 Dip chicken pieces in flour and shake off excess.
2. 2 Heat oil in a 10-inch skillet over medium-high heat. Add chicken and brown well, 4 to 5 minutes per side. Remove chicken from the pan and set aside. Drain most of the oil from the skillet, leaving about 1/8 inch.
3. 3 Add bell pepper, onion, garlic, oregano, pepper flakes, salt, and pepper to the skillet. Sauté, stirring constantly, for 2 minutes. Pour in spaghetti sauce and add enough water to thin mixture just a little; sauce will thicken as it cooks. Stir well and add chicken to the sauce. Spoon sauce over chicken to coat and bring to a simmer.
4. 4 Cover, lower heat, and cook, turning chicken and scraping the bottom of the pan often, until chicken is no longer pink at the bone and the juices run clear, about 40 minutes.

By MA McBridges

Ingredients

• ✓ roasted red pepper
• cooking spray
• chicken
• mexican blend cheese
• green chile pepper
• sour cream
• enchilada sauce
• flour tortilla

Instructions

1. 1 Spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
3. 3 Heat enchilada sauce in a 12-inch frying pan. Dip a tortilla in the sauce until well coated and slightly softened. Top with 1/2 cup chicken mixture.
4. 4 Roll up tortilla and place seam side-down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top enchiladas with remaining sauce and sprinkle with remaining cheese. Spray a sheet of foil with cooking spray, and place it greased side down on the dish; seal to cover.
5. 5 Refrigerate until ready to cook, up to 2 days.
6. 6 When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until bubbly, about 1 hour.

By barbinfl

Ingredients

• ✓ roasted red pepper
• black pepper
• rosemary
• thyme
• parmesan cheese
• parmesan cheese
• cheese tortellini
• swiss chard
• garlic
• olive oil
• onion
• celery
• artichoke heart
• tomato
• cannellini bean
• chicken broth
• slow cooker liner

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner; set aside.
2. 2 Add the roasted peppers, broth, beans, tomatoes, artichoke hearts, celery, onions, olive oil, and garlic to the lined-slow cooker. Stir gently with a wooden spoon or rubber scrapper to combine.
3. 3 Cover and cook on high for 5 hours.
4. 4 Stir in Swiss chard and tortellini gently with a rubber spatula and cook 7 to 9 minutes more or until pasta is just al dente. Serve with Parmesan cheese and Parmesan Crisps, if desired.
5. 5 Parmesan Crisps: Preheat oven to 375 degrees F. Line two large baking sheets with Reynolds® Parchment Paper. In a small bowl, combine Parmesan cheese, fresh thyme or rosemary, and black pepper. Spoon the cheese mixture into 12 portions, 4 inches apart onto prepared baking sheets. Pat each cheese portion into a 5-inch circle. Bake 4 to 6 minutes or until bubbly and golden brown. Let stand on baking sheet until completely cooled. Carefully remove crisps from parchment paper.

By Reynolds KitchensR

Ingredients

• ✓ roasted red pepper
• olive oil
• chicken breast
• garlic
• sun-dried tomato pesto
• heavy cream
• basil
• cayenne pepper
• penne pasta

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

Ingredients

• ✓ roasted red pepper
• sun-dried tomato
• oil
• eggplant
• pepperoncini
• chickpea
• goat cheese
• olive oil
• kalamata olive
• red onion
• olive oil
• saffron
• lemon balm
• basil
• parsley
• thyme
• pine nut
• chickpea fusilli
• olive oil

Instructions

1. 1 Cut red peppers, sun-dried tomatoes, eggplants, and pepperoncini into bite-sized pieces. Place cut vegetables in a large bowl. Add chickpeas, goat cheese, olives, and onion.
2. 2 Whisk olive oil and saffron together in a small bowl. Add the reserved liquids from the peppers, tomatoes, eggplant, and pepperoncini.
3. 3 Grind lemon balm, basil, parsley, and thyme in a mortar until coarse. Add pine nuts and grind into a chunky paste. Whisk the saffron-oil mixture until combined; pour over the vegetable-cheese mixture. Cover and refrigerate.
4. 4 Bring a large pot of lightly salted water to a boil. Add fusilli, stir once, and boil until just tender yet firm to the bite, 8 to 10 minutes. Drain and toss with 1 tablespoon olive oil; do not rinse. Spread pasta into a single layer on a large baking sheet and let cool, at least 20 minutes.
5. 5 Add cooled pasta to the vegetable mixture. Gently toss to coat. Be careful not to stir the pasta as it might fall apart.

By Buckwheat Queen

Ingredients

• ✓ roasted red pepper
• bacon
• black-eyed pea
• shallot
• all-purpose flour
• salt
• black pepper
• butter
• vegetable oil

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

Ingredients

• ✓ roasted red pepper
• ziti pasta
• parmesan cheese
• ricotta cheese
• mozzarella cheese
• tomato
• tomato
• tomato sauce
• garlic
• onion
• olive oil
• salt
• black pepper
• oregano
• basil
• sausage
• ground beef

Instructions

1. 1 Stir ground beef, sausage, basil, oregano, pepper, and salt together in a bowl.
2. 2 Cook and stir beef mixture in a large skillet over medium-high heat until browned and crumbly, 7 to 10 minutes.
3. 3 Heat olive oil in a skillet over medium-high heat. Saute onions and garlic in hot oil until slightly golden and tender, 10 to 12 minutes.
4. 4 Stir beef mixture, onion mixture, tomato sauce, crushed tomatoes, diced tomatoes, and red peppers together in a large bowl.
5. 5 Stir 1 cup mozzarella cheese, ricotta cheese, and Parmesan cheese together in a separate bowl.
6. 6 Spoon 1/3 of meat mixture into the slow cooker; top with 1/2 the ziti pasta. Drop 1/2 the cheese mixture by rounded tablespoons over the ziti; carefully spread cheese mixture over ziti using the back of the spoon. Repeat layering process 1 more time. Pour remaining meat sauce over the top and place the lid on the slow cooker.
7. 7 Cook on Low for until ziti is tender, 6 to 7 hours (or cook on High for 3 to 5 hours).
8. 8 Sprinkle remaining 1 cup mozzarella over the top of the baked ziti and let stand until melted, about 10 minutes.

By Stevo

Ingredients

• ✓ roasted red pepper
• chicken broth
• parmesan cheese
• cilantro
• cornstarch
• jalapeno pepper
• garlic
• angel hair pasta
• olive oil
• salmon
• cilantro
• chive

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

Ingredients

• ✓ roasted red pepper
• skirt steak
• montreal steak seasoning
• asparagus
• olive oil
• salt
• black pepper
• parmesan cheese
• toothpick
• parmesan cheese

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

Ingredients

• ✓ roasted red pepper
• zucchini
• olive oil
• pizza sauce
• red onion
• mushroom
• goat cheese
• mozzarella cheese
• garlic
• italian seasoning

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

Ingredients

• ✓ roasted red pepper
• chicken broth
• chicken breast
• salt
• pepper
• asparagus
• garlic
• tomato
• balsamic vinegar
• mozzarella cheese

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

Ingredients

• ✓ roasted red pepper
• artichoke heart
• garlic
• olive oil
• sandwich roll
• arugula
• spring mix
• hard salami
• provolone cheese
• pepperoncini pepper
• black olive
• red onion

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

Ingredients

• ✓ roasted red pepper
• parmesan cheese
• mozzarella cheese
• gorgonzola cheese
• pimento
• green olive
• pepperoncini pepper
• black olive
• artichoke heart
• mushroom
• roast beef
• prosciutto
• pepperoni sausage
• capacola sausage
• genoa salami
• provolone cheese
• ham
• salad dressing
• oregano
• garlic powder
• iceberg lettuce

Instructions

1. 1 Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 oregano, and desired amount of dressing. Layer with ham and Provolone.
2. 2 Layer Provolone with another 1/3 of the lettuce, 1/3 garlic powder, 1/3 oregano, desired amount of dressing, salami, and capacola.
3. 3 Repeat layering with remaining lettuce, garlic powder, oregano, dressing, pepperoni, prosciutto, and roast beef.
4. 4 Layer with mushrooms, artichokes, roasted red peppers, black olives, pepperoncini, and green olives. Drizzle with more dressing as desired.
5. 5 Top with Gorgonzola, mozzarella, and Parmesan. Cover and chill in the refrigerator until serving.

By Wendy

Ingredients

• ✓ roasted red pepper
• greek yogurt
• balsamic vinegar
• basil
• salt
• black pepper
• garlic powder
• garlic powder
• onion powder
• salt
• black pepper
• chicken tender
• panko
• egg

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

Ingredients

• ✓ roasted red pepper
• prosciutto
• heavy cream
• tomato
• vodka
• parsley
• garlic powder
• white sugar
• salt
• black pepper
• red pepper flakes
• parmesan cheese
• rigatoni pasta
• green pea

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

Ingredients

• ✓ roasted red pepper
• olive oil
• eggplant
• tomato
• basil
• black pepper
• sugar
• ziti pasta
• pita bread
• butter
• parmesan cheese
• paprika
• salt
• pepper

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

Ingredients

• ✓ roasted red pepper
• ground turkey
• zucchini
• egg
• panko bread crumb
• kalamata olive
• feta cheese
• greek seasoning
• greek yogurt
• lemon juice
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine turkey, zucchini, egg, bread crumbs, olives, feta cheese, and Greek seasoning in a large bowl. Mix until evenly combined.
3. 3 Form meatballs using an ice cream scoop and place onto a baking sheet.
4. 4 Bake in the preheated oven until no longer pink in the center, about 25 minutes.
5. 5 While the meatballs are baking, place Greek yogurt, red pepper strips, lemon juice, olive oil, and garlic in a food processor. Pulse until well blended. Season with salt and pepper. Serve dipping sauce alongside meatballs.

By Soup Loving Nicole

Ingredients

• ✓ roasted red pepper
• eggplant
• salt
• olive oil
• salt
• black pepper
• feta cheese
• green olive
• black olive
• parsley
• balsamic vinegar
• garlic
• salt
• black pepper

Instructions

1. 1 Dust eggplant liberally with 2 tablespoons salt and place in a colander to sweat out bitter flavor, 30 to 60 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Rinse eggplant slices to remove salt. Pat dry.
4. 4 Combine olive oil, 1/2 teaspoon salt, and pepper in a small bowl. Brush mixture on both sides of every eggplant slice.
5. 5 Cook the eggplant on the preheated grill until soft and moist, about 6 minutes per side. Remove eggplant from the heat and set aside until cool enough to handle, about 10 minutes. Chop into 1-inch cubes.
6. 6 Combine eggplant, red peppers, feta cheese, olives, parsley, vinegar, and garlic. Season with salt and pepper to taste. Try not to overmix because this mashes up the eggplant. Serve as-is.

By Allrecipes Member

Ingredients

• ✓ roasted red pepper
• butter
• olive oil
• onion
• carrot
• celery
• garlic
• all-purpose flour
• chicken broth
• red potato
• half-and-half
• thyme
• salt
• pepper

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

Ingredients

• ✓ roasted red pepper
• all-purpose flour
• cornmeal
• salt
• butter
• egg
• water
• ricotta cheese
• parmesan cheese
• feta cheese
• parsley
• basil
• oregano
• mozzarella cheese
• ham
• spinach

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