Are you looking for a flavor boost to add some excitement to your meals? Look no further than roasted red peppers! These sweet and smoky vegetables are a game-changer in the kitchen, and can be used in a variety of dishes to add depth and heat. From soups and dips to pasta sauces and salads, there’s nothing that roasted red peppers can’t do.
In this article, we’ll share 18 delicious recipes that feature roasted red peppers as the star ingredient. Whether you’re looking for a quick and easy snack or a show-stopping main course, we’ve got you covered. So let’s get started and explore the world of spicy roasted red pepper recipes!
Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup Recipe
Experience the sweet and smoky flavors of roasted red peppers and ripe tomatoes in this comforting soup. Perfect for a chilly evening or as a refreshing pick-me-up any time of the year.
Ingredients:
– 2 large red bell peppers
– 3 lbs fresh tomatoes, cored and chopped
– 1 onion, chopped
– 4 garlic cloves, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until charred and blistered.
3. Remove from oven and peel off skin, then chop into pieces.
4. In a large pot, sauté the onion, garlic, and smoked paprika in olive oil over medium heat until softened.
5. Add roasted red peppers, chopped tomatoes, vegetable broth, salt, and black pepper. Bring to a boil, then simmer for 20-25 minutes or until soup is hot and flavorful.
6. Use an immersion blender or transfer soup to a blender and puree until smooth.
7. If desired, stir in heavy cream or half-and-half. Serve warm, garnished with cilantro leaves.
Cooking Time: 40-50 minutes
Spicy Roasted Red Pepper Hummus
Spicy Roasted Red Pepper Hummus Recipe: Add a kick to your traditional hummus with this flavorful twist!
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup roasted red peppers (see notes)
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1-2 teaspoons hot sauce (e.g. sriracha)
– Optional: paprika, parsley, or other garnishes
Instructions:
1. Preheat oven to 400°F (200°C). Roast red peppers for 30-40 minutes, or until charred and blistered.
2. Peel the roasted red peppers and place them in a blender or food processor with remaining ingredients except hot sauce.
3. Blend on high speed until smooth, stopping occasionally to scrape down sides of bowl.
4. Add hot sauce and blend until combined.
5. Taste and adjust seasoning as needed.
Cooking Time: 10-15 minutes
Serve: Garnish with paprika, parsley, or other herbs. Serve with pita chips, veggies, or crackers.
Roasted Red Pepper Pasta with Garlic and Basil
Roasted Red Pepper Pasta with Garlic and Basil: A flavorful and vibrant pasta dish that combines the natural sweetness of roasted red peppers with the pungency of garlic and the brightness of basil.
Ingredients:
– 12 oz. pasta (such as spaghetti or linguine)
– 2 large red bell peppers, seeded and sliced
– 4 cloves of garlic, minced
– 1/4 cup olive oil
– 2 tbsp butter
– 2 cups fresh basil leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss the sliced red peppers with 2 tbsp of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until the peppers are tender and slightly caramelized.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute or until fragrant.
4. Add roasted red peppers, cooked pasta, chopped basil, salt, and pepper to the skillet. Toss everything together until well combined.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Goat Cheese Tart
Roasted Red Pepper and Goat Cheese Tart: A sweet and savory combination that’s perfect for a dinner party or a cozy night in.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 2 large red bell peppers, roasted (see note)
– 8 oz goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Arrange roasted red peppers on one half of the pastry, leaving a 1-inch border around the edges.
4. Top with crumbled goat cheese and sprinkle with parsley.
5. Fold the other half of the pastry over the filling, pressing gently to seal.
6. Brush pastry with beaten egg and cut a few slits in the top for steam to escape.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Grilled Chicken with Roasted Red Pepper Sauce
Elevate your summer grilling game with this flavorful and healthy recipe that combines the smoky taste of grilled chicken with the sweet, slightly smoky flavor of roasted red peppers.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 large red bell peppers
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, and lemon juice. Add the chicken breasts and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Grill the chicken for 5-7 minutes per side, or until cooked through.
4. While the chicken is grilling, place the red bell peppers on a baking sheet. Roast in the oven at 425°F (220°C) for 30-40 minutes, or until skin blisters and peels off.
5. Let the peppers cool slightly before blending them with a pinch of salt and pepper to create the roasted red pepper sauce.
6. Serve the grilled chicken with the roasted red pepper sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes (including grilling time)
Roasted Red Pepper and Feta Stuffed Chicken
A flavorful and visually appealing dish that combines the sweetness of roasted red peppers with the tanginess of feta cheese, perfectly balanced by tender chicken.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 large red bell peppers, seeded and chopped
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the chopped red bell peppers in a single layer on a baking sheet for 30-40 minutes, or until charred and tender.
3. In a large bowl, whisk together garlic, salt, and pepper.
4. Add the chicken breasts to the bowl and toss to coat evenly with the garlic mixture.
5. Stuff each chicken breast with roasted red peppers and crumbled feta cheese.
6. Drizzle the top of each chicken breast with olive oil and season with salt and pepper.
7. Bake for 30-35 minutes, or until the chicken is cooked through.
Cooking Time: 45-50 minutes
Creamy Roasted Red Pepper Dip
Elevate your snack game with this creamy and flavorful dip, perfect for parties or a quick gathering with friends. The sweetness of roasted red peppers pairs beautifully with the tanginess of cream cheese.
Ingredients:
– 4 large red bell peppers
– 8 oz cream cheese, softened
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers for 30-40 minutes, or until charred and blistered.
3. Peel off the skin, remove seeds, and chop into pieces.
4. In a blender or food processor, combine roasted peppers, cream cheese, Greek yogurt, lemon juice, garlic powder, salt, and pepper.
5. Blend until smooth and creamy.
6. Taste and adjust seasoning as needed.
7. Serve warm or chilled with crackers, chips, or vegetables.
Cooking Time: 30-40 minutes (roasting) + 2-3 minutes (blending)
Roasted Red Pepper and Spinach Quiche
Roasted Red Pepper and Spinach Quiche Recipe
Looking for a delicious breakfast or brunch option that’s both flavorful and visually appealing? Look no further than this Roasted Red Pepper and Spinach Quiche, featuring sweet roasted red peppers and fresh spinach in a creamy egg custard.
Ingredients:
– 1 9-inch pie crust
– 2 large eggs
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh spinach
– 1/2 cup roasted red pepper, sliced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a bowl, whisk together eggs, heavy cream, and a pinch of salt and pepper.
4. Arrange roasted red peppers and spinach in the pie crust, leaving a 1/2 inch border around the edges.
5. Pour the egg mixture over the filling.
6. Sprinkle grated cheddar cheese on top.
7. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Roasted Red Pepper and Lentil Stew
Roasted Red Pepper and Lentil Stew Recipe
Summary: This hearty stew combines the sweetness of roasted red peppers with the earthiness of lentils, making it a perfect comfort food for a chilly evening.
Ingredients:
– 1 large red bell pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup brown or green lentils, rinsed and drained
– 2 cloves garlic, minced
– 1 onion, chopped
– 2 carrots, peeled and chopped
– 4 cups vegetable broth
– 1 tsp dried thyme
– Salt and pepper, to taste
– Optional: 1/4 cup crumbled feta cheese (for serving)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell pepper for 30-40 minutes, or until charred.
3. In a large pot, sauté the onion and garlic over medium heat until softened.
4. Add the lentils, diced tomatoes, vegetable broth, thyme, salt, and pepper. Stir to combine.
5. Bring the stew to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
6. Peel the roasted red bell pepper and chop it into bite-sized pieces.
7. Add the roasted peppers to the stew and simmer for an additional 10-15 minutes.
8. Serve hot, topped with crumbled feta cheese if desired.
Cooking Time: approximately 1 hour and 15 minutes
Roasted Red Pepper and Avocado Salad
Elevate your salad game with this vibrant and flavorful Roasted Red Pepper and Avocado Salad, perfect for a quick lunch or dinner. The smoky sweetness of roasted red peppers pairs perfectly with the creamy richness of avocado.
Ingredients:
– 2 large red bell peppers
– 1 ripe avocado, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet and roast for 30-40 minutes, or until charred and blistered.
3. Remove from oven and let cool. Peel off skin, discarding it, and chop into pieces.
4. In a large bowl, combine roasted red pepper, avocado, cilantro, olive oil, lemon juice, salt, and pepper.
5. Toss to combine and serve immediately.
Cooking Time: 30-40 minutes (roasting time)
Roasted Red Pepper and Walnut Pesto
This vibrant and nutty pesto recipe combines the sweetness of roasted red peppers with the earthiness of walnuts, perfect for elevating pasta dishes or using as a dip.
Ingredients:
– 2 large red bell peppers
– 1/4 cup walnuts
– 1/3 cup fresh parsley leaves
– 1 clove garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 tablespoon extra-virgin olive oil
Instructions:
1. Preheat oven to 425°F (220°C). Roast red bell peppers for 30 minutes, or until charred.
2. Let peppers cool, then peel off skin, discarding it, and chop the flesh into a pulp.
3. In a food processor, combine walnuts, parsley, garlic, Parmesan cheese, salt, and pepper. Process until well combined.
4. Add roasted red pepper pulp to the processor and pulse until smooth.
5. With processor running, slowly pour in olive oil through the top. Process until pesto reaches desired consistency.
Cooking Time: 45 minutes (including roasting time)
Serves: 1 cup
Roasted Red Pepper and Eggplant Caponata
Roasted Red Pepper and Eggplant Caponata: A Sweet and Savory Sicilian Delight
This Mediterranean-inspired condiment is a flavorful accompaniment to grilled meats, vegetables, or as a dip for crusty bread. With the sweetness of roasted red peppers and the depth of eggplant, this caponata is sure to become a new favorite.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 large red bell peppers, seeded and chopped
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup olive oil
– 2 tbsp capers, rinsed and drained
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 1/4 cup olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, combine roasted eggplant, chopped red peppers, onion, garlic, capers, salt, and pepper. Cook over medium heat for 10-12 minutes, stirring occasionally.
4. Remove from heat and let cool to room temperature.
5. Serve at room temperature or chilled, garnished with chopped parsley if desired.
Cooking Time: Approximately 40-45 minutes
Roasted Red Pepper and Chickpea Curry
Roasted Red Pepper and Chickpea Curry Recipe
Summary:
This vibrant curry combines the natural sweetness of roasted red peppers with the nutty flavor of chickpeas, all wrapped up in a creamy coconut milk-based sauce.
Ingredients:
– 2 red bell peppers
– 1 can chickpeas (14.5 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers in the oven for 30-40 minutes, or until charred.
3. Remove from oven and let cool. Peel off skin, discarding it, and chop into small pieces.
4. In a large pan, sauté onions and garlic over medium heat until softened.
5. Add cumin, coriander, and cayenne pepper (if using); cook for 1 minute.
6. Stir in chickpeas, coconut milk, roasted red peppers, salt, and pepper. Bring to a simmer.
7. Reduce heat to low and let curry simmer for 10-15 minutes or until flavors have melded together.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Corn Chowder
Roasted Red Pepper and Corn Chowder Recipe
A flavorful and comforting soup that combines the sweetness of roasted red peppers with the creaminess of corn chowder, perfect for a chilly evening.
Ingredients:
– 2 large red bell peppers
– 1 medium onion, diced
– 3 cloves of garlic, minced
– 1 cup frozen corn kernels
– 1 cup chicken or vegetable broth
– 1/2 cup half-and-half or heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper.
3. Remove the peppers from the oven once charred and blistered, then peel off the skin, discarding it.
4. In a large pot, sauté the onion and garlic until softened.
5. Add the roasted red peppers, corn kernels, broth, and paprika to the pot.
6. Bring the mixture to a simmer and cook for 15-20 minutes or until heated through.
7. Stir in the half-and-half or heavy cream and season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: Approximately 30-40 minutes
Roasted Red Pepper and Mozzarella Panini
Elevate your panini game with this flavorful combination of roasted red peppers and creamy mozzarella cheese.
Ingredients:
– 4 slices of bread ( Ciabatta or Focaccia work well)
– 2 large red bell peppers, roasted
– 8 oz fresh mozzarella cheese, sliced
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Spread a layer of roasted red pepper on each bread slice, leaving a small border around the edges.
3. Top with sliced mozzarella cheese.
4. Drizzle olive oil over the cheese and season with salt and pepper.
5. Place the panini in the grill or grill pan and cook for 2-3 minutes per side, until the cheese is melted and the bread is toasted.
6. Garnish with fresh basil leaves, if desired.
Cooking Time: 4-6 minutes
Roasted Red Pepper and Black Bean Tacos
Roasted Red Pepper and Black Bean Tacos Recipe
A flavorful and nutritious twist on traditional tacos, this recipe combines the sweetness of roasted red peppers with the earthiness of black beans.
Ingredients:
– 2 red bell peppers
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet and roast for 30-40 minutes, or until charred and blistered.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook for 5 minutes, or until softened.
4. Add the black beans, cumin, smoked paprika, salt, and pepper to the skillet. Cook for an additional 2-3 minutes, stirring frequently.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the black bean mixture onto a tortilla, followed by roasted red pepper strips and any desired toppings.
Cook Time: 45-50 minutes
Roasted Red Pepper and Potato Hash
Roasted Red Pepper and Potato Hash Recipe
Add a pop of color and flavor to your breakfast or brunch with this sweet and savory roasted red pepper and potato hash recipe.
Ingredients:
– 2 large red bell peppers, seeded and chopped
– 2-3 medium-sized potatoes, peeled and diced
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chives or scallions for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss peppers with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. Meanwhile, toss potatoes with remaining 2 tablespoons of olive oil, onion, garlic, salt, and pepper in a separate bowl.
4. Spread potato mixture on a separate baking sheet and roast for 20-25 minutes, or until golden brown.
5. Once peppers are done, chop them coarsely and combine with the roasted potatoes.
6. Serve warm, garnished with chives or scallions if desired.
Cooking Time: Approximately 45-50 minutes.
Roasted Red Pepper and Artichoke Pizza
Elevate your pizza game with this flavorful combination of roasted red peppers, artichoke hearts, and melted mozzarella. This unique pizza is perfect for a dinner party or a quick weeknight meal.
Ingredients:
– 1 pre-made pizza crust (homemade or store-bought)
– 2 large roasted red peppers, sliced
– 1 can of artichoke hearts, drained and chopped
– 8 oz mozzarella cheese, shredded
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza crust and place it on a baking sheet.
3. Spread the chopped artichoke hearts over the crust, leaving a small border around the edges.
4. Arrange the sliced roasted red peppers on top of the artichokes.
5. Sprinkle the mozzarella cheese evenly over the peppers.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 12-15 minutes or until the crust is golden brown and the cheese is melted.
8. Garnish with fresh parsley leaves, if desired.
Cooking Time: 12-15 minutes
Summary
Spice up your meals with these 18 mouth-watering recipes featuring roasted red peppers! From soups to salads, dips to pizzas, and even main courses, there’s something for everyone. Try Roasted Red Pepper and Tomato Soup or Spicy Roasted Red Pepper Hummus for a flavorful start. Or go bold with Grilled Chicken with Roasted Red Pepper Sauce or Roasted Red Pepper and Feta Stuffed Chicken. Whatever your taste buds desire, these recipes are sure to ignite your passion for cooking!