Roasted Red Pepper Spread Food

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ROASTED RED PEPPER SPREAD



Roasted Red Pepper Spread image

Roasted red pepper and tomato spread with fresh basil looks fabulous and tastes just as good.

Provided by Ball

Categories     Trusted Brands: Recipes and Tips     Ball® Canning & Recipes

Yield 30

Number Of Ingredients 9

6 pounds red bell peppers
1 pound Italian plum tomatoes
2 cloves garlic, unpeeled
1 small white onion
½ cup red wine vinegar
2 tablespoons finely chopped fresh basil
1 tablespoon sugar
1 teaspoon salt
5 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands

Steps:

  • Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
  • Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
  • Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
  • Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  • Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Nutrition Facts : Calories 34.9 calories, Carbohydrate 7.1 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.1 g, Sodium 82 mg, Sugar 4.6 g

ROASTED RED PEPPER SPREAD



Roasted Red Pepper Spread image

This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 3/4 cup.

Number Of Ingredients 7

1 cup roasted sweet red pepper strips, drained
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.

Nutrition Facts : Calories 23 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

ROASTED RED PEPPER SPREAD



Roasted Red Pepper Spread image

Provided by Barbara Kafka

Categories     quick, condiments

Time 10m

Yield A little over 21 ounces

Number Of Ingredients 7

3 7-ounce jars roasted red peppers, drained
3 tablespoons olive oil
3 tablespoons minced fresh Italian parsley leaves
1 1/2 tablespoons fresh lemon juice
3 teaspoons capers, drained
2 medium cloves garlic, smashed, peeled and mashed to a paste
1/2 teaspoon kosher salt

Steps:

  • Arrange drained peppers on a double layer of paper towels; let dry.
  • Process the remaining ingredients in the bowl of a food processor or blender, until the capers and parsley are very finely chopped.
  • Add peppers and process with on-off switch until the peppers are coarsely chopped. Do not overprocess. Stop several times to scrape down the sides of the bowl to make sure mixture is evenly chopped.
  • Check the seasonings and adjust as necessary.
  • Serve with crudites.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 282 milligrams, Sugar 7 grams

AJVAR (ROASTED RED PEPPER SPREAD)



Ajvar (Roasted Red Pepper Spread) image

A versatile Roasted Red Pepper Spread that can be served with bread, crackers, vegies with or without cream cheese or on meats and fish. Also, good in the middle of a grilled cheese sandwich made with pepper jack cheese and rye or whole wheat bread. I love Trader Joe's Roasted Red Pepper spread but I am allergic to sunflower oil and had to find a way to make my own. I found this recipe in a newspaper article and then tweaked it to my taste.

Provided by Nado2003

Categories     Spreads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

6 red bell peppers
1 small eggplant
1 -2 garlic clove, depending on taste
4 tablespoons olive oil (optional)
2 tablespoons white vinegar (or to taste)
salt and pepper, to taste
1/2-1 teaspoon dried red pepper flakes (optional)
3 basil leaves, garnish (optional)

Steps:

  • Preheat oven to broil. Halve each pepper, discarding stems and seeds. Place peppers, cut side down, on an old baking sheet or one lined with foil.
  • Cut eggplant in half lengthwise and score with a knife, drizzle it with about 2 tablespoons olive oil and a little salt and place it on a second baking sheet.
  • Place one of the oven racks roughly 3 to 4 inches below the heat; place peppers on this rack. The eggplant should sit on a lower rack.
  • Broil the peppers and eggplant, turning the peppers occasionally until they are well roasted on all sides, roughly 15 to 20 minutes. The eggplant may be done first; if so, remove it and set it aside to cool. To test eggplant for doneness press on it with a fork to make sure it's soft all the way through. I use an an outdoor grill to cook the peppers and eggplant, no oil. I make sure most of the skin on the peppers are blackened.
  • When you remove the peppers from the oven, place them in a bowl, sprinkle them with a little water, and cover with a clean dishcloth. Leave it for about 10 minutes. This step steams and lifts the skins, making it easy to peel the peppers once they've cooled. (Another method to loosen skins is to place the peppers in a paper sack, fold over to close and leave it for 15 minutes).
  • While waiting for the red pepper skin to lift. Use a large spoon to remove the pulp of the eggplant, leaving the skin behind. Discard the thickest seeds, but don't get nit-picky. Put eggplant in a food processor or a blender (I use a stick blender in a deep bowl) with olive oil and smashed and chopped garlic cloves. Pulse the eggplant a few times so that it's chopped with the other ingredients but not totally pureed. Put this in a bowl and set aside.
  • Once peppers are cool enough to handle, peel them with your fingers or a knife. Add peppers to the food processor or blender and pulse 5 to 8 times to chop coarsely. Add the eggplant mixture to the chopped peppers, season to taste with salt, pepper, vinegar and dried chili flakes, pulse 3 or 4 times to mix.
  • If you wish, garnish it with more finely diced garlic and a few scattered basil leaves. Serve ajvar with toasted bread slices drizzled with olive oil and sprinkled with salt.

Nutrition Facts : Calories 27.3, Fat 0.3, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 6.3, Fiber 2.8, Sugar 3.6, Protein 1.1

ROASTED RED PEPPER PIZZA



Roasted Red Pepper Pizza image

Provided by Food Network Kitchen

Time 45m

Yield one 13-by-18-inch pizza

Number Of Ingredients 21

1 28-ounce can whole San Marzano plum tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
For the pepper spread:
1 Fresno or red jalapeno chile pepper
1 large red bell pepper
1 clove garlic
2 anchovy fillets
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/3 cup extra-virgin olive oil
Kosher salt
For the pizza:
1 Prebaked Pizza Crust, recipe follows
6 ounces fresh mozzarella cheese (preferably buffalo mozzarella),drained and sliced
1/4 cup grated parmesan cheese
Torn fresh oregano or basil, for topping
4 cups bread flour, plus more for dusting
2 teaspoons kosher salt
1 teaspoon rapid-rise instant yeast
1/2 cup extra-virgin olive oil, plus more for the bowl

Steps:

  • Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the tomato sauce: Crush the tomatoes in a large bowl with your hands. Stir in the olive oil, 2 teaspoons salt and a few grinds of pepper.
  • Make the pepper spread: Roast the chile pepper and bell pepper over the flame of a gas burner (or under the broiler), turning, until charred, 4 minutes for the chile and 6 to 8 minutes for the bell pepper. Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly, about 10 minutes. Peel off the charred skins with your fingers (you may want to use gloves for the chile pepper to avoid irritation). Halve the peppers and remove the seeds. Combine the garlic, anchovies, red pepper flakes and oregano in a food processor. Add the roasted peppers and pulse until almost smooth. Pour in the olive oil and pulse a few times. Season with salt.
  • Assemble the pizza: Keep the prebaked crust on the baking sheet. Spread with 3/4 cup to 1 cup tomato sauce (you will have extra sauce). Top with the mozzarella, then spoon 1/2 cup pepper spread on top. Sprinkle with half of the parmesan. Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes. Remove from the oven and top with the remaining parmesan and the herbs. Season with salt.
  • Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
  • Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
  • Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking
  • Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake (see recipe indexfor ideas), or let cool, lightly wrap in plastic and set aside up to 8 hours.

ROASTED RED PEPPERS



Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 500 degrees.
  • Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
  • Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED RED PEPPER AND GOAT CHEESE SPREAD



Roasted Red Pepper and Goat Cheese Spread image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 1/2 cups

Number Of Ingredients 6

1 16oz can roasted red peppers, drained
1lb goat cheese
1/4 cup Parmesan, grated
Pinch of sugar
1/4 cup parsley, chopped
Salt and pepper to taste

Steps:

  • Put peppers into work bowl of a process bowl and puree. Add all other ingredients and pulse until combined. Season with salt and fresh ground pepper to taste.

MUHAMMARA (ROASTED RED PEPPER AND WALNUT SPREAD)



Muhammara (Roasted Red Pepper and Walnut Spread) image

Looking for a change from serving hummus as your appetizer? Muhammara is traditionally a hot pepper dip, orignating in Syria. This rich and delicious milder version uses roasted red peppers and goes wonderfully with pita bread, pita chips, raw veggies or spread on crusty toasted bread. It's nice to make this a day ahead to let the flavors blend and intensify overnight. Feel free to increase the amount of crushed red pepper to kick up the heat a bit!

Provided by Kozmic Blues

Categories     Spreads

Time 10m

Yield 10 serving(s)

Number Of Ingredients 10

3 roasted red peppers, whole (from jar or roasted yourself)
2/3 cup breadcrumbs (homemade)
1 cup walnuts, toasted
4 large garlic cloves
1/2 teaspoon salt (to taste)
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 teaspoons agave nectar
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes (or more)

Steps:

  • In a blender or food processor, combine the peppers and all the remaining ingredients.
  • Taste, and add more spice or salt as necessary.

Nutrition Facts : Calories 132.4, Fat 10.8, SaturatedFat 1.2, Sodium 169.9, Carbohydrate 7.5, Fiber 1.2, Sugar 0.8, Protein 2.9

LAYERED BASIL-ROASTED RED PEPPER SPREAD



Layered Basil-Roasted Red Pepper Spread image

The party dazzler. That's you, when you arrive on the scene with roasted red peppers and olives layered with a creamy herb spread.

Provided by My Food and Family

Categories     Meal Recipes

Time 1h15m

Yield 12 servings, 2 Tbsp. spread and 5 crackers each

Number Of Ingredients 7

1/4 cup roasted red peppers
5 pitted black olives, chopped
1 tub (12 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup lightly packed fresh basil
1 clove garlic, peeled
2 Tbsp. sliced almonds, toasted
round buttery crackers

Steps:

  • Cut star shape from 1 pepper, using 1/2-inch cookie cutter; set aside. Chop pepper trimmings and remaining peppers; mix with olives.
  • Blend cream cheese spread, basil and garlic in blender until smooth. Wash cream cheese tub; line with plastic wrap, with ends extending over side of tub.
  • Spoon 1/2 cup cream cheese mixture into tub; top with olive mixture and remaining cream cheese mixture. Press firmly into tub with back of spoon.
  • Refrigerate 1 hour. Unmold cheese spread onto plate; discard plastic wrap. Top cheese spread with nuts and pepper star. Serve with crackers.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

ROASTED RED PEPPER SANDWICH SPREAD



Roasted Red Pepper Sandwich Spread image

I came up with this one day when looking to "jazz up" a grilled chicken sandwich. Adjust seasonings to your own taste, use more mayo, fresh basil, whatever strikes your fancy. Its easy and you can use low fat mayo too!

Provided by Michelle S.

Categories     Lunch/Snacks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 roasted red pepper, cut into chunks
2 -3 tablespoons mayonnaise
1 clove garlic, crushed
dried basil, to taste
salt and pepper
1 green onion, minced

Steps:

  • If using a jarred pepper, dry well.
  • Place all ingredients in a blender or food processor (I sometimes just place it in a deep bowl and use my wand mixer).
  • Process until well blended.
  • Refrigerate at least 1 hour before using.

Nutrition Facts : Calories 31, Fat 2.5, SaturatedFat 0.4, Cholesterol 1.9, Sodium 53, Carbohydrate 2.3, Fiber 0.1, Sugar 0.6, Protein 0.2

ROASTED RED PEPPER SPREAD



Roasted Red Pepper Spread image

THE SWEET, SMOKY FLAVORS of red peppers are accented with briny olives and feta for a savory spread. We prefer piquillo peppers, which aren't nearly as spicy as jalapeños but have a bit more heat than red bell peppers, but any jarred red pepper will do. Piquillo peppers are sold in jars and are available at most specialty stores. A perfect spread for artisanal breads and vegetables, it can also be served over grilled meats such as lamb or steak, added to The Big Omelet (page 210), or spooned over a green salad.

Yield makes 1 1/2 cups

Number Of Ingredients 10

2 garlic cloves
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 red bell pepper, roasted
2 ounces jarred piquillo peppers (about 3 peppers; see Note)
12 kalamata olives, pitted
3 tablespoons roughly chopped fresh basil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 ounce (about 1/4 cup) feta cheese

Steps:

  • Using a food processor, puree the garlic with the balsamic vinegar and olive oil. Add the red bell pepper, piquillo peppers, olives, basil, salt, and pepper and pulse until the peppers and olives are finely chopped. Add the feta and pulse 4 to 6 times until the feta is incorporated but still coarse.
  • The spread can be refrigerated in an airtight container for up to 2 weeks.

ROASTED RED PEPPER AND WALNUT SPREAD



Roasted Red Pepper and Walnut Spread image

Provided by Gina Marie Miraglia Eriquez

Categories     Condiment/Spread     Food Processor     Appetizer     Picnic     Quick & Easy     Walnut     Bell Pepper     Healthy     Breadcrumbs     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 7

2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained
1 cup coarse fresh bread crumbs (from a baguette)
1 cup walnuts (4 ounces), toasted
1 tablespoon red-wine vinegar
1/2 teaspoon cumin
1/8 teaspoon cayenne
1/4 cup extra-virgin olive oil

Steps:

  • Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
  • With motor running, add oil in a slow stream, blending until incorporated.

ROASTED RED PEPPER SPREAD (FOR CANNING)



Roasted Red Pepper Spread (for Canning) image

Make and share this Roasted Red Pepper Spread (for Canning) recipe from Food.com.

Provided by JillAZ

Categories     Sauces

Time 1h10m

Yield 2 1/2 pints

Number Of Ingredients 8

6 lbs sweet red peppers (8 large)
1 lb roma tomato
2 cloves garlic
1 white onion
2 tablespoons minced basil
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup red wine vinegar

Steps:

  • Roast red peppers under broiler or on grill until skin is charred.
  • Place in a paper bag and fold over the top of the bag.
  • Let cool in bag 15 minutes.
  • Roast tomatoes, garlic and onion under broiler or on grill for 10-15 minutes.
  • Remove from heat and place tomatoes in a paper bag, fold over top and let cool for 15 minutes.
  • Peel garlic and onion.
  • Finely mince garlic and set aside.
  • Finely mince onion: measure 1/4 cup and set aside.
  • Peel and seed peppers and tomatoes.
  • Puree in a food processor or blender.
  • Combine all ingredients in a large saucepot and bring to a boil over medium heat, stirring to prevent sticking.
  • Reduce heat and simmer until spread thickens.
  • Ladle hot spread into hot half pint jars, leaving 1/4 inch headspace.
  • Adjust two-piece caps and process 10 minutes in a boiling water canner.

Nutrition Facts : Calories 420.4, Fat 3.7, SaturatedFat 0.4, Sodium 988.9, Carbohydrate 82.8, Fiber 25.9, Sugar 57.4, Protein 13.1

MUHAMMARA (ROASTED PEPPER & WALNUT SPREAD)



Muhammara (Roasted Pepper & Walnut Spread) image

This roasted red pepper and walnut spread is quite popular in the Middle East and you'll understand why when you make it and discover you can't stop eating it.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h18m

Yield 6

Number Of Ingredients 13

4 tablespoons olive oil, divided
1 ¼ cups raw walnut halves
⅓ cup fresh breadcrumbs
1 cup fire-roasted red bell peppers - peeled, seeded, coarsely chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
2 teaspoons pomegranate molasses
1 teaspoon salt, plus more if needed
1 teaspoon paprika
1 teaspoon Aleppo pepper flakes or other red pepper flakes, plus a pinch or so for garnish
½ teaspoon cumin
½ teaspoon cayenne pepper
1 tablespoon chopped Italian parsley for garnish

Steps:

  • Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
  • Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
  • Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
  • Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
  • Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 10.3 g, Fat 24.3 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 440.8 mg, Sugar 1.8 g

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  • When the peppers and tomatoes have cooled, use your hands to rub the skins off as well as you can. Don’t panic if a bit of the skin remains. Cut the peppers open in order to remove their stems and seeds. Rip the peppers into strips and put into a blender or food processor (in batches if necessary) and process until smooth. Pour into a stainless steel stockpot and repeat the process with the tomatoes.
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From foodnetwork.ca


RECIPES THAT START WITH JARRED ROASTED RED PEPPERS ...
Jarred or canned roasted red peppers are naturally sweet, perfectly tender, and full of flavor. They're a great addition to frittatas, salads, sandwiches, and pasta dishes; perfect for blending into sauces and adding flavor to homemade hummus, too. Have a look at these recipes to see what you can do with a jar of roasted red peppers.
From allrecipes.com


ROASTED RED PEPPER SPREAD - ROASTED RED PEPPER CALORIES ...
Find calories, carbs, and nutritional contents for ROASTED RED PEPPER SPREAD - Roasted red pepper and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. ROASTED RED PEPPER SPREAD ROASTED RED PEPPER SPREAD - Roasted red pepper. Serving Size : 100 gram. 25 Cal. 100% 4g Carbs. …
From sync.myfitnesspal.com


5-MINUTE ROASTED RED PEPPER SPREAD - DELICIOUS LITTLE BITES
5-Minute Roasted Red Pepper Spread. All it takes is 5 ingredients and 5 minutes to make this very versatile Roasted Red Pepper Spread! Use it on sandwiches, crackers, as a dip and more! Course Appetizers, Side Dishes. Cuisine Gluten Free, Low Carb, Vegetarian. Prep Time 5 minutes.
From deliciouslittlebites.com


ROASTED RED PEPPER AND EGGPLANT SPREAD – LUCY'S KITCHEN OF ...
Sprinkle the salt and pepper over the vegetables. Put the veggies in a pan and spread them around and make sure the peppers are faced down. Roast everything in the oven for 40 minutes or until lightly browned. Remove from the oven and set on a wire rack to cool for 15 minutes. Once cooled slightly, place the roasted eggplant, red pepper, along ...
From lucyskitchenofrecipes.com


ROASTED RED PEPPER SPREAD SANDWICHES - LACTO OVO ...
Roasted Red Pepper Spread Sandwiches is a vegetarian recipe with 4 servings. One portion of this dish contains around 7g of protein, 14g of fat, and a total of 209 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up whole-grain bread, salt, roasted bell peppers, and a few other things to make it today. From …
From fooddiez.com


ROASTED RED PEPPER SPREAD - GLUTEN FREE RECIPES
Roasted Red Pepper Spread might be just the condiment you are searching for. One portion of this dish contains roughly 1g of protein, 1g of fat, and a total of 27 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 50. It is a good option if you're following a gluten free and vegetarian diet. If you have plum tomatoes, bell peppers, …
From fooddiez.com


ROASTED RED BELL PEPPER SPREAD RECIPE | MYRECIPES
Recipes; Roasted Red Bell Pepper Spread; Roasted Red Bell Pepper Spread. Rating: 5 stars. 1 Ratings. 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 1 Rating This recipe makes a lot of spread; the leftovers are great on pasta and grilled fish or chicken. By Patricia Agnew, Charleston, South Carolina. Recipe by Southern …
From myrecipes.com


ROASTED RED PEPPER HUMMUS - CHILI PEPPER MADNESS
This homemade roasted red pepper hummus recipe is smooth and creamy and so much better when made from scratch. Great for game day, holidays or an anytime snack. Don't forget the pitas! Great for game day, holidays or an anytime snack.
From kitchenrecipes.000.selfip.com


EASY ROASTED RED PEPPER SPREAD RECIPE - FOOD NEWS
Instructions. Using a food processor, pulse the garlic close until finely minced. Add the roasted red peppers, cream cheese, mayonnaise and lemon juice, and process until smooth. Spoon the dip into a pretty bowl, and cover tightly with plastic wrap. Chill until ready to serve, at least 30 minutes or up to 2 days.
From foodnewsnews.com


EASY ROASTED RED PEPPER SPREAD - DIPS AND SPREADS RECIPES
A delightful roasted red pepper spread that can be used as a veggie dip, a base for pizza, a sauce for pasta, a topping for burgers or sandwiches, and much, much more. 58 calories; protein 0.5g; carbohydrates 2.9g; fat 5.1g; cholesterol 5.3mg; sodium 236.9mg. prep:10 mins. total:10 mins. Servings:4. Yield:4 servings. Ingredients. ½ cup chopped roasted red peppers; ¼ cup …
From worldrecipes.org


10 BEST ROASTED RED PEPPER APPETIZER RECIPES - YUMMLY
Warm Cheesy Shrimp Dip KitchenAid. shredded pepper jack cheese, cream cheese, red peppers, shredded swiss cheese and 6 more. Baked Herbed Spiral Fries with Roasted Red Pepper Dip KitchenAid. russet potatoes, pepper, reduced fat cream cheese, oil, lemon juice and 9 more. Sun-Dried Tomato Dip Lunds and Byerlys.
From yummly.com


12 FLAVORFUL ROASTED RED PEPPER RECIPES - THE SPRUCE EATS
Roasted red peppers add a sweet and smoky intensity to recipes that cannot be beat. Incorporate the veggies into a variety of dishes, from party-ready dips and sliders to delicious weeknight meals and even a red pepper cocktail. Also included: a simple recipe for making your own roasted red peppers at home.
From thespruceeats.com


RECIPE - BAKED SWEET POTATO & ROASTED RED PEPPER CANAPéS
Purée roasted red peppers, cream cheese,1 tbsp (15 mL) of the oil, ¼ tsp (1 mL) each salt and pepper in a food processor until smooth. (If you don’t have a food processor, purée red peppers in a blender or with an immersion blender, or just finely chop them for a rustic texture, then mash with the cheese mixture in a bowl with a wooden spoon.) Season to taste with salt and …
From lcbo.com


ROASTED RED THE PEPPER SPREAD | GOURMET DIPS & CHEESE ...
Food Service Roasted Red The Pepper Spread Recipes SPREAD. 5 Tbs. ROASTED RED; Blend with: 8 oz Cream Cheese; ¼ Cup Mayonnaise; Or: 9-12 oz. Whipped Cream Cheese; DIP. ½ cup Mayonnaise. ½ cup Sour Cream. 2 ½ Tbs. ROASTED RED BUTTER BLEND. ½ cup Softened Butter. 2 ½ Tbs. ROASTED RED. FOR ALL RECIPES. Combine all ingredients. Mix …
From tomarket-tomarket.com


ROASTED RED PEPPER SPREAD RECIPE | MYRECIPES
Recipes; Roasted Red Pepper Spread; Roasted Red Pepper Spread. Rating: Unrated. Be the first to rate & review! Use jarred roasted red peppers and cream cheese to achieve a creamy consistency to your savory spread. Recipe by Oxmoor House January 2003 Pin Print More. Facebook Tweet Email ...
From myrecipes.com


BEST ROASTED RED PEPPER SPREAD RECIPE - FOOD NEWS
Add the roasted red peppers, cream cheese, mayonnaise and lemon juice, and process until smooth. Spoon the dip into a pretty bowl, and cover tightly with plastic wrap. Chill until ready to serve, at least 30 minutes or up to 2 days.
From foodnewsnews.com


ROASTED RED PEPPER SANDWICH SPREAD - STAR™ FINE FOODS
Roasted Red Pepper Sandwich Spread. Ingredients. 8 oz. plain cream cheese, softened; 5-6 CaraMia Piquillo Peppers; 2 garlic cloves; 2 tsp. fresh lemon juice; Instructions. 1. Combine all ingredients in the bowl of a food processor. Process until combined and smooth. Spread on desired bread/wraps. Store in an airtight container in the fridge up to two weeks. 1. Combine …
From starfinefoods.com


TOP 20 USES FOR ROASTED RED PEPPERS - FOOD NETWORK
Robin Miller's twist on pesto -- made with roasted red peppers and lower in fat than the traditional green Italian sauce, is wonderful on sandwiches, meat or …
From foodnetwork.com


ROASTED RED PEPPER SPREAD SANDWICHES RECIPE | MYRECIPES
Spread cucumber and bell peppers onto several layers of heavy-duty paper towels; let stand 5 minutes to drain excess moisture. Scrape into a medium bowl using a rubber spatula. Add the cheeses, onion, salt, and garlic; stir with a fork until well blended. Spread about 1/2 cup cheese mixture over 4 bread slices; top each serving with 2 lettuce leaves and 1 bread slice.
From myrecipes.com


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