Fire Roasted Red Peppers Recipes

Smoked Gouda, Roasted Red Pepper Tomato Bisque

WEBJun 10, 2013 · STEP 1: Heat the butter in a large Dutch oven or stock pot, over medium heat. Add the onions and garlic and sauté until the onions …

Rating: 5/5(37)
1. Heat the slow cooker on the low setting.
2. To the slow cooker, add the tomatoes, roasted red peppers, chicken stock, tomato paste, basil, sea salt, oregano, and black pepper.
3. In a medium sauté pan, over medium heat, sauté the onion and garlic in butter until soft and translucent, about 10 minutes.
4. Add the sautéed onions to the slow cooker, cover and cook on low for 4 hours.

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Carne Asada Fire Roasted Stuffed Peppers

WEBJun 26, 2019 · If grilling, place on high heat (over 500 F.). Pour a little olive oil into the cast iron and sear the carne asada and onions together, only …

Rating: 5/5(4)
1. Preheat your grill or oven to 400 F.
2. Half the red peppers, lengthwise and remove the seeds. Drizzle a little olive oil over the front and back of the peppers and season with sea salt and set aside. Place your peppers on indirect heat on your grill or bake for about 15 minutes to partially cook them.
3. While the peppers cook, slice the onion into thin strips and set aside.
4. Remove the peppers from the grill or oven and set them aside. Preheat your cast iron pan over direct heat on the grill or on a stove. If grilling, place on high heat (over 500 F.).

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Unstuffed Peppers (Low Carb) Chelsea's Messy Apron

WEBJul 14, 2020 · Saute for 6-8 minutes or until softened. Add in garlic and stir for 30 seconds. Stir in the tomato paste and the seasonings: the chili …

1. PEPPERS AND ONIONS: Preheat the oven to 350 degrees F. Heat 2 tablespoons olive oil in an oven-safe 12-inch skillet over medium-high heat. Once hot, add in the finely diced onions, and chopped bell peppers. Saute for 6-8 minutes or until softened. Add in garlic and stir for 30 seconds. Stir in the tomato paste and the seasonings: the chili powder, cumin, Italian seasoning, onion powder, garlic powder, and optional red pepper flakes. Season with salt and pepper to taste; I add 3/4 teaspoon salt and 1/4 teaspoon pepper. Saute until fragrant, about 30 seconds.
2. GROUND TURKEY: Move veggies to the sides of the pan. Drizzle remaining 1 tablespoon olive oil in the center of the pan and add ground turkey. Let cook without stirring, until golden brown on bottom, about 1-2 minutes and then break up into chunks. Continue to cook and crumble the ground turkey until browned, incorporating veggies as you cook through the ground turkey, about 5 more minutes.
3. TOMATOES: Add in the fire-roasted diced tomatoes, Worcestershire sauce, and crumbled beef bouillon cube. Stir to incorporate and cook off most of the liquid from the tomatoes. Add in the marinara sauce and stir to heat through.
4. CHEESE: Sprinkle with Cheddar cheese and immediately transfer the skillet to the oven. Bake for 4-8 minutes or until cheese is melted. Top with fresh parsley (If this dish wasn't cooked in an oven-safe skillet, cover the skillet, remove from heat, and allow the residual heat to cook the cheese while it stands.).

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