#roastedpeppers

[chefcarolb]

Roasted Mini Peppers are petite, colorful gems perfect for salads, charcuterie boards, pizza, pasta, or creating a quick, flavor-packed meal!

https://www.fromachefskitchen.com/roasted-mini-peppers/

[grumpywagon]

This is a super easy dinner. It practically cooks itself. Andouille Sausage With Roasted Sweet Peppers, Onions and Carrots. Smokey and spicy Cajun Style Andouille Sausage roasted together with seasoned sweet peppers and onions, carrots. I roasted the veggies with olive oil, salt, pepper, garlic powder and Cajun spice mix for 45min. Then I added the sausage and roasted for an additional 30min.This was another "clean out the fridge" dinner, but it was mighty fine eat'n. This meal was less than $10.00. Not bad for the amount of flavor it packs!

[mylifecookbook]

Low Carb Easy Roasted Red Pepper Sauce

For the recipe: https://mylifecookbook.com/easy-roasted-red-pepper-sauce/

[simply-vego]

Trying this recipe TONIGHT! Looked good and gave me the inspiration when I realized I had just about every ingredient in my kitchen. Completely VEGAN, and completely wholesome. I’m substituting the spaghetti for the SIMPLY NATURE ORGANIC Linguine because I love it when I’m making a pasta dish like this. Plus, its 100% organic durum wheat! Find the full article and recipe on:

 https://minimalistbaker.com/vegan-roasted-red-pepper-pasta-gf/

10-ingredient roasted red pepper pasta with a creamy, savory-sweet red pepper sauce and fresh parsley. Light, healthy, and simple, yet incredibly satisfying.

Ingredients

2 red bell peppers (~119 g each)

2-3 Tbsp (30-45 ml) olive oil

2 shallots, finely chopped (~1/4 cup or 40 g)

4 cloves garlic, finely chopped (2 Tbsp or 12 g)

Sea salt and ground black pepper to taste

1 1/2 cups (360 ml) Unsweetened Original Almond Breeze Almond Milk

2 Tbsp (6 g) nutritional yeast

1 1/2 Tbsp (10 g) cornstarch or arrowroot powder (or other thickener of choice)

optional: Pinch red pepper flake (for heat)

12 ounces (340 g) gluten-free linguini or spaghetti noodles (or other noodle of choice)

[sebastianmorqenstern]

With sweet roasted peppers, caramelized onions, and savory Italian sausages, this whole wheat pasta dish is hearty and full of flavor. It's a quick and easy meal that will fill you up on busy weeknights.

Ingredients: 8 oz whole wheat pasta. 2 Italian sausages, sliced. 2 bell peppers, sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Fresh basil leaves for garnish. Grated Parmesan cheese for serving.

Instructions: Preheat oven to 400F 200C. Toss sliced bell peppers and onions with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred. Meanwhile, cook whole wheat pasta according to package instructions until al dente. Drain and set aside. In a skillet, heat remaining olive oil over medium heat. Add sliced sausages and cook until browned, about 5-7 minutes. Add minced garlic to the skillet and cook for another minute until fragrant. Add the roasted peppers and onions to the skillet with the sausage. Toss everything together and cook for 2-3 minutes to combine the flavors. Add the cooked pasta to the skillet and toss to coat evenly with the sausage and peppers mixture. Season with salt and pepper to taste. Garnish with fresh basil leaves. Serve hot with grated Parmesan cheese on top. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

The Wicked Truth

[manbanras]

This is a delicious take on the traditional hummus recipe with its bright and flavorful red pepper hummus. The creamy chickpea base gains a smoky and sweet dimension from the roasted red peppers. It's the ideal snack or appetizer for any situation.

Ingredients: 2 cans 15 oz each chickpeas, drained and rinsed. 3 red bell peppers, roasted and peeled. 3 cloves garlic, minced. 1/4 cup tahini. Juice of 2 lemons. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Put the red bell peppers on a baking sheet and broil them under the broiler, turning them every so often, until they are charred and blistered on all sides. Take it out of the oven, let it cool, and then peel it and take out the seeds. Put the roasted red peppers, minced garlic, tahini, lemon juice, olive oil, ground cumin, salt, and pepper in a food processor. Using the scraper to make sure the mixing is even, blend the ingredients until they are smooth and creamy. If you want, you can add more salt, pepper, or lemon juice to the hummus after tasting it. Put the hummus in a bowl to serve. Drizzle some olive oil over it and top it with chopped fresh parsley. You can eat it as a dip for your favorite snacks or with pita bread and fresh vegetables.

Prep Time: 15 minutes

Cook Time: 0 minutes

Orkney Farmer's Market

[shark-stuff-nsfw]

This recipe for Spicy Whole Wheat Linguini with Sausage and Roasted Peppers is a tasty and filling pasta dish that's great for a weeknight dinner. Adding sweet roasted peppers, spicy Italian chicken sausage, and whole wheat linguini together makes a tasty and healthy meal.

Ingredients: 8 oz whole wheat linguini. 1 tbsp olive oil. 4 links spicy Italian chicken sausage, casings removed. 1 red bell pepper, roasted, seeded and sliced. 1 yellow bell pepper, roasted, seeded and sliced. 1/2 cup diced onion. 3 cloves garlic, minced. 1/4 tsp crushed red pepper flakes. 1/4 cup fresh parsley, chopped. 1/4 cup grated Parmesan cheese. Salt and black pepper to taste.

Instructions: Cook linguini according to package directions, drain and set aside. In a large nonstick skillet, heat olive oil over medium heat. Add sausage and cook, breaking it up with a spoon until browned, about 5 minutes. Add onion, garlic, and crushed red pepper flakes, cook until onions are translucent, about 4 minutes. Add roasted peppers, linguini, parsley, and toss well. Season with salt and black pepper to taste. Serve hot, garnished with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 20 minutes

Pond Hill Kennels Canada

[selgomezgifs]

A tasty and nutritious snack or appetizer is this pepper and walnut houmous with veggie dippers. A distinctive twist on classic houmous, the roasted red pepper and walnuts give it a rich, smoky flavor. Try it with some fresh vegetables for a crunchy, delicious dip!

Ingredients: 1 red bell pepper, roasted and peeled. 1 cup canned chickpeas, drained and rinsed. 1/2 cup walnuts. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. Assorted veggies for dipping carrots, cucumber, celery.

Instructions: Put the chopped garlic, tahini, lemon juice, olive oil, ground cumin, salt, and pepper in a food processor. Add the roasted red bell pepper and pulse until the ingredients are well mixed. If you need to, scrape down the sides of the processor to make sure everything is well mixed. Blend until smooth and creamy. You can add a little water, one tablespoon at a time, until the houmous is the right consistency for you. Check the seasoning and make changes if needed. Move the houmous to a bowl for serving. To dip, cut the different vegetables into sticks or small pieces that you can easily eat. The pepper and walnut houmous goes well with the vegetable dippers.

Prep Time: 15 minutes

Cook Time: 0 minutes

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