Type what you have

Ingredients

• ✓ roasted red pepper
• egg
• green olive
• caper
• mayonnaise
• curry powder
• salt
• black pepper

Instructions

1. 1 Combine eggs, olives, roasted red peppers, and capers in a bowl. Stir mayonnaise and curry powder into egg mixture; season with salt and pepper.

By yvonnelong

Ingredients

• ✓ roasted red pepper
• tuna
• egg
• garlic hummus
• green onion
• celery
• sriracha sauce
• caper
• seafood seasoning

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

Ingredients

• ✓ roasted red pepper
• extra virgin olive oil
• bread
• basil pesto
• provolone cheese
• prosciutto

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

Ingredients

• ✓ roasted red pepper
• red potato
• olive oil cooking spray
• green bean
• red onion
• garlic
• balsamic vinaigrette dressing
• basil
• goat cheese

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

Ingredients

• ✓ roasted red pepper
• yellow bell pepper
• kidney bean
• cherry tomato
• parsley
• balsamic vinegar
• vegetarian worcestershire sauce
• sugar
• basil
• garlic
• lettuce

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

Ingredients

• ✓ roasted red pepper
• olive oil
• red wine vinegar
• oregano
• garlic
• chickpea
• black olive
• artichoke heart
• feta cheese
• non-pareil caper
• grape leaf

Instructions

1. 1 Whisk together oil, vinegar, oregano, and garlic for the dressing in a small bowl until blended.
2. 2 Mix together chickpeas, olives, artichoke hearts, roasted red peppers, feta cheese, and capers in a large bowl. Add dressing and toss to coat. Serve with dolmas, if desired.

By Caleb

Ingredients

• ✓ roasted red pepper
• eggplant
• salt
• chicken breast
• all-purpose flour
• egg
• bread crumb
• olive oil
• garlic
• red wine vinegar
• olive oil
• salt
• pepper
• pita bread

Instructions

1. 1 Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
2. 2 Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
3. 3 Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
4. 4 Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
5. 5 Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
6. 6 To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.

By marie

Ingredients

• ✓ roasted red pepper
• raisin
• water
• olive oil
• red onion
• garlic
• curry powder
• cumin
• cilantro
• ginger
• vegetable broth
• chickpea
• quinoa
• almond
• salt

Instructions

1. 1 Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
2. 2 Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
3. 3 Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
4. 4 Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.

By blancdeblanc

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
• 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
• 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
• crescent dinner roll
• ham
• provolone cheese
• swiss cheese
• genoa salami
• pepperoni sausage
• egg
• parmesan cheese
• black pepper

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

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
• 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
• chicken thigh
• water
• chicken stock
• olive oil
• onion
• garlic
• potato
• chickpea
• spinach
• salt
• pepper
• parmesan cheese

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

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
• 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
• 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
• monterey jack cheese
• cream cheese
• mayonnaise
• onion
• garlic
• mustard

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

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
• cream cheese
• sour cream
• mayonnaise
• mozzarella cheese
• garlic
• artichoke heart
• bread

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

Ingredients

• ✓ roasted red pepper
• pickle relish
• tomato paste
• garlic
• white vinegar
• white sugar
• liquid smoke
• black pepper
• cinnamon

Instructions

1. 1 Mix relish, tomato paste, roasted red peppers, vinegar, sugar, liquid smoke, black pepper, and cinnamon together in a bowl. Spoon mixture into a clean glass jar and screw the lid on tightly. Store in the refrigerator.

By Diane C

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
• pork tenderloin
• salt
• black pepper
• garlic
• olive oil
• tomato
• parsley
• thyme
• bay leaf

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

Ingredients

• ✓ roasted red pepper
• chickpea
• tomato
• green chile pepper
• onion
• jalapeno pepper
• sriracha sauce
• garlic powder
• chili powder
• taco seasoning mix

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

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