#roastedredpepper

Healthy Roasted Red Pepper Spinach Frittata

Eggs stay fluffy while roasted peppers and spinach create pockets of soft, savory flavor throughout each slice. This comes together in under thirty minutes and works equally well for breakfast, lunch, or dinner.

A warming and tasty soup made from roasted red peppers that is great for cold days.

Ingredients: 4 large red bell peppers, roasted, peeled, and chopped. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup heavy cream optional. Fresh basil leaves for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened, about 5 minutes. Add roasted red peppers, diced tomatoes, vegetable broth, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes. Using an immersion blender or regular blender, blend the soup until smooth. If using heavy cream, stir it in now. Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Roasted Red Pepper and Feta Quinoa Salad is a delightful combination of flavors and textures. It's a perfect dish for a healthy and satisfying meal or a tasty side dish. The roasted red peppers add sweetness and smokiness, while the feta cheese brings a creamy and tangy contrast. With a simple homemade dressing, this salad is a breeze to make and sure to impress.

Ingredients: 1 cup quinoa. 2 cups water. 2 roasted red peppers, diced. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh parsley. 1/4 cup sliced black olives. 2 tablespoons olive oil. 2 tablespoons red wine vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Run cold water over the quinoa several times to clean it. Bring 2 cups of water to a boil in a saucepan. Turn down the heat and add the rinsed quinoa. Place the lid on top and cook over low heat for 15 to 20 minutes, or until the quinoa is done and the water is absorbed. Take it off the heat and let it cool down. Put the cooked quinoa, diced roasted red peppers, crumbled feta cheese, chopped parsley, and sliced black olives in a large bowl. Mix the olive oil, red wine vinegar, garlic powder, salt, and pepper in a small bowl using a whisk. Put this dressing on top of the quinoa salad and mix everything together. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. The Roasted Red Pepper and Feta Quinoa Salad is great served cold as a side dish or as a light meal. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

This creamy roasted red pepper and spinach linguine has a lot of great flavors. The savory creaminess of the sauce goes well with the sweet roasted red peppers, and the spinach adds a bright splash of color. This pasta dish is easy to make and will satisfy your hunger.

Ingredients: 8 oz linguine pasta. 2 large red bell peppers. 2 tbsp olive oil. 2 cloves garlic, minced. 1 onion, finely chopped. 1 cup spinach leaves. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat oven to 400F 200C. Place whole red bell peppers on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the skins are charred. Remove peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them cool for 10 minutes. Once cooled, peel off the charred skins from the peppers, remove the stems and seeds, and chop the flesh into small pieces. Cook linguine pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, and saut until softened and fragrant, about 3-4 minutes. Add the chopped roasted red peppers and spinach leaves to the skillet. Cook for another 2-3 minutes until the spinach wilts. Pour in the heavy cream and stir until heated through. Season with salt and pepper to taste. Add the cooked linguine to the skillet and toss until the pasta is well coated with the creamy sauce. Sprinkle grated Parmesan cheese over the pasta and toss again to combine. Garnish with fresh basil leaves before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This roasted red pepper, almond, and feta salad is a colorful and tasty keto-friendly dish that's great for any event. A simple dressing of olive oil and vinegar ties the whole thing together. The sweet roasted red peppers go well with the salty feta cheese and crunchy almonds.

Ingredients: 3 large red bell peppers, roasted and peeled. 1/2 cup almonds, toasted and chopped. 1/2 cup crumbled feta cheese. 2 tablespoons extra virgin olive oil. 1 tablespoon red wine vinegar. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat the oven to 400F 200C. Place the red bell peppers on a baking sheet and roast for 25-30 minutes, or until the skins are blistered and charred. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. Once the peppers are cool enough to handle, peel off the skins, remove the seeds, and slice them into strips. In a large bowl, combine the roasted red peppers, chopped almonds, and crumbled feta cheese. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Garnish with fresh basil leaves before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Cheesy Roasted Red Pepper Rice is a flavorful and comforting side dish that pairs perfectly with any main course. The roasted red peppers add a delicious smoky sweetness, while the combination of mozzarella and Parmesan cheese creates a creamy and indulgent texture.

Ingredients: 1 cup long-grain white rice. 2 cups chicken broth. 1 cup roasted red peppers, chopped. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1 tablespoon olive oil. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Set oven temperature to 375F 190C. Rice, chicken broth, roasted red peppers, olive oil, garlic powder, salt, and pepper should all be combined in a baking dish. When the rice is cooked and the liquid has been absorbed, bake it tightly covered with foil for 30 to 35 minutes. Take out of the oven, use a fork to fluff the rice, then add the melted and thoroughly mixed Parmesan and mozzarella cheeses. If desired, top the hot dish with more cheese.

Prep Time: 10 minutes

Cook Time: 35 minutes

These vegan black bean enchiladas are smothered in a creamy roasted red pepper cashew cream sauce, making them rich and flavorful. They're perfect for a satisfying weeknight dinner or a special occasion.

Ingredients: 1 cup cooked black beans. 1 red bell pepper, roasted and peeled. 1 cup raw cashews, soaked in water for at least 2 hours. 1/2 cup vegetable broth. 1/2 teaspoon cumin. 1/2 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 6 corn tortillas. 1 cup enchilada sauce. 1/2 cup chopped cilantro. 1/4 cup sliced green onions.

Instructions: Warm the oven up to 190C 375F. Soak the cashews in water for a while. Add the roasted red pepper, vegetable broth, cumin, chili powder, garlic powder, salt, and pepper to a blender. Mix until it's creamy and smooth. This is the cashew cream sauce with roasted red peppers. Put half of the roasted red pepper cashew cream sauce and the cooked black beans in a bowl. Mix well. You can heat the corn tortillas in the microwave or a pan until they are soft and bendable. Put a small amount of the black bean mix on each tortilla and roll them up tightly. Put them in a baking dish seam-side down. Make sure all of the tortillas are covered with the enchilada sauce after you pour it over them. For 20 to 25 minutes, or until the enchiladas are hot all the way through and the sauce starts to bubble, bake in an oven that has already been heated. Add the rest of the roasted red pepper cashew cream sauce, chopped cilantro, and sliced green onions to the top of the hot enchiladas.

Prep Time: 20 minutes

Cook Time: 25 minutes