1 - 10 of 177 for roasted peppers
Wash peppers and dry. Spray ... the broil setting). Roast peppers for about ... warm or cold. An excellent addition to the antipasto platter or any salad.
Grate zucchini using ... onion and chopped pepper. Mix gently ... Serves 4. Brush peppers with olive oil. Roast peppers in a ... or coarsely chopped parsley.
Wash, core and slice peppers. Arrange in ... flakes, if desired. Roast in a 325°F ... refrigerator. Shake jar every few days. Refrigerate for 2 weeks before using.
Preheat broiler or grill. Cook the whole peppers over high heat ... oil, garlic and parsley. Add peppers and store in refrigerator for up to three weeks.
To make the ... spray. Combine eggplant, peppers, garlic and ... in processor. Peel roasted garlic; add to ... temperature before serving.) Yield: 8 servings
Create an easy, ... serve this savory, roasted red pepper sauce over grilled ... With roasted red peppers on your pantry ... 6%DV; Iron 10%DV *Daily Value e
The flavors of ... a tangle of roasted red peppers, topped with ... Protein 3g; Vitamin A 20%DV*; Vitamin C 50%DV; Calcium 2%DV; Iron 8%DV *Daily Value e
Combine first 8 ... freshly ground black pepper. Cover and ... with freshly ground black pepper and basil. Drizzle with oil and serve. Yields 4 servings. .
Dice onions, garlic and red pepper. Sauté onions, red peppers and garlic in ... thicken upon standing. Add less milk or more flour for a thicker sauce.
Roast corn, peppers, tomatoes and ... drained beans with roasted corn mixture, cilantro, ... and pepper. Cover and chill 1 hour or until the next day. .
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