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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

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

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

Mediterranean-Inspired Chickpea Salad
Lunch Mediterranean

Mediterranean-Inspired Chickpea Salad

4.5

Prep
10 min
Cook
Total
10 min

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

Eggplant, Roasted Pepper and Chicken Pitas
Lunch Middle Eastern

Eggplant, Roasted Pepper and Chicken Pitas

4.8

Prep
30 min
Cook
15 min
Total
45 min

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

Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers
Lunch Indian

Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers

4.6

Prep
10 min
Cook
25 min
Total
45 min

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

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

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

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

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

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

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

Easy Weeknight Chicken Cacciatore
Dinner

Easy Weeknight Chicken Cacciatore

5.0

Prep
10 min
Cook
55 min
Total
65 min

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

Make-Ahead Cheesy Chicken Enchiladas
Dinner Mexican

Make-Ahead Cheesy Chicken Enchiladas

5.0

Prep
20 min
Cook
60 min
Total
80 min

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

Slow Cooker Tortellini
Dinner

Slow Cooker Tortellini

4.5

Prep
35 min
Cook
10 min
Total
50 min

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

Pesto Penne Primavera
Side Dish

Pesto Penne Primavera

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Make pesto: Combine basil, Parmesan cheese, pine nuts, olive oil, lemon juice, and garlic in a food processor; blend until well combined and consistency is that of fresh pesto.
  2. 2 Start pasta: Bring a pot of lightly salted water to a boil. Cook penne in boiling water until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat.
  3. 3 While the pasta is cooking, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add pine nuts and toss in hot oil until lightly browned, 1 to 2 minutes; remove to a plate and set aside.
  4. 4 Add asparagus, zucchini, olives, red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir pine nuts into the vegetable mixture.
  5. 5 Add cooked pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine.
  6. 6 Serve in bowls topped with grated Parmesan cheese.

By Mikey's Kitchen

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