Roasted Red Pepper Recipes

If you have Red Peppers at the end of the growing season, you might want to make some Red Pepper Spread. Enjoy!
Gary/Louisville

ROASTED GARLIC-PEPPER DIP

2 lg. heads garlic, tops removed
1 red pepper or 1/2 c. jarred roasted pepper, rinsed & drained
1 c. light sour cream
3/4 tsp. salt
1/4 tsp. freshly ground pepper
Preheat oven to 350 degrees. Roast garlic in small baking dish 45 minutes or until tender. Transfer to wire rack to cool. Meanwhile, if using fresh red pepper, broil 5" from heat source 20 minutes, turning every 5 minutes, until skin is blistered and browned. Cover and cool.

When garlic is cool enough to handle, squeeze enough paste from cloves to measure 3 tablespoons. In food processor, puree garlic, red pepper, sour cream, salt and ground pepper. Makes 1 1/2 cups. (Can be made ahead. Cover and refrigerate up to 24 hours.) Arrange bowl of dip on large platter with vegetables, breads or crackers. Makes 24 servings.

ROASTED RED PEPPER SALAD

3 green bell peppers, red peppers
1 (6 oz.) jar artichokes, drained and patted dry
1 c. olive oil
1/2 lb. feta cheese, rinsed, patted dry and crumbled
2 (6 oz.) cans black olives, drained
3/4 c. mushrooms, sliced
8 tbsp. sliced green onions
6 tbsp. minced fresh parsley
2 tsp. minced garlic
1 1/2 tbsp. dried oregano, crumbled
Juice of 1 1/2 lemons
Salt and freshly ground pepper
Toasted sesame seeds or additional feta cheese (garnish)

1. Preheat oven to 450 degrees. Place peppers on baking sheet and roast until skins are black and peppers are soft, about 30 minutes. Let cool slightly. Peel off skin. Cut peppers in half and discard stem and seeds. Slice peppers thinly. Transfer to large serving bowl (preferably glass).

2. Pour 1 cup olive oil over artichokes and peppers. Add all remaining ingredients except garnish and toss well. Refrigerate at least 24 hours (can be prepared up to one week ahead to this point and refrigerated).

3. To serve, garnish with sesame seeds or feta cheese. Serve at room temperature. Makes 12 servings.


Roasted Red Pepper Bisque
4 roasted red peppers
2 cups drained canned tomatoes
3 Tbls. oil
3 clove garlic finely chopped
3 cups fat free chicken stock
Salt and pepper to taste
1 teas. dry basil or to taste
1/2 teas. dry oregano or to taste

Put peppers in food processor. Pulse until small chop is desired. Heat oil and add chopped garlic. Cook lightly. Add peppers, tomatoes, chicken stock and spices and salt and pepper. Simmer for 20 minutes.

Roasted Red Pepper Spread for canning
6 lb., about 8 large red sweet peppers
1 lb. Roma tomatoes
2 large garlic cloves
1 small white onion
2 Tbsp. minced basil
1 Tbsp. sugar
1 tsp. coarse salt
1/2 cup red wine vinegar

Roast peppers under broiler or on a grill at 425 degrees until skin wrinkles and chars in spots. Turn over and roast other side. Remove from heat. Place in a paper bag, secure opening, cool 15 minutes.

Roast tomatoes, onion, and garlic under broiler or grill 10 - 15 minutes. Place tomatoes in a paper bag. Peel onion and garlic. Finely mince onion and garlic. Measure 1/4 cup and set the rest aside for another use.

Peel and seed tomatoes and peppers. Puree in food processor or blender. Combine with the onion mixture & herbs in a large pan. Bring to a boil over med.high heat, stir to prevent sticking. Reduce heat, simmer until spread thickens. Ladle hot spread into hot jars, leave 1/4 inch headspace. Process in water bath canner for 10 minutes.
Makes about 5 1/2 cups.