Roasted Daikon Radish, Carrots and Peppers

Ingredients:

• 1 bunch daikon radishes, 3 daikons, scrubbed and sliced into 1/4-inch rounds
• 4 carrots, peeled and cut into 1/4-inch rounds
• 1 red bell pepper, thinly sliced
• 1 shallot, thinly sliced
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar

Instructions:

1. Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.
2. Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.
3. Enjoy!

https://sarahscucinabella.com/2013/05/29/roasted-daikon-radish-carrots-and-peppers/

Roasted Red Peppers

Ingredients:

1. 4 large red or yellow bell peppers, preferably Holland
2. 2 tablespoons good olive oil

Instructions:

1. Preheat the oven to 500 degrees.
2. Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
3. Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

https://simple-veganista.com/how-to-roast-peppers/

Grilled Red Pepper Dip

Ingredients:

• 2 large sweet red peppers, halved and seeded
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon minced fresh rosemary
• 2 packages (8 ounces each) cream cheese, softened
• 2/3 cup finely chopped oil-packed sun-dried tomatoes
• 2 garlic cloves, minced
• 1 teaspoon onion salt
• 2 cups crumbled feta cheese
• Pita chips

Instructions:

1. Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces.
2. In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese red chopped peppers until blended. Serve with pita chips. Refrigerate leftovers.

hhttps://www.tasteofhome.com/recipes/grilled-red-pepper-dip/

Roasted Red Pepper Tapenade

Ingredients:

• 3 garlic cloves, peeled
• 2 cups roasted sweet red peppers, drained
• 1/2 cup blanched almonds
• 1/3 cup tomato paste
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Minced fresh basil
• Toasted French bread baguette slices or water crackers

Instructions:

1. In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend.
2. Sprinkle with basil. Serve with baguette slices.

https://www.tasteofhome.com/recipes/roasted-red-pepper-tapenade/

Stuffed Poblano Peppers

Ingredients:

• 8 ripe Roma tomatoes, halved lengthwise
• 1/2 cup extra-virgin olive oil 
• 1 tablespoon confectioners' sugar 
• 1 1/2 teaspoons red pepper flakes 
• Kosher salt
• 2 tablespoons canola oil
• 6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed 
• 6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
• 12 sprigs fresh thyme 
• 2 medium red bell peppers, seeded and finely diced
• 3 large cloves garlic, minced 
• 3 medium yellow onions, finely diced
• 6 sprigs fresh basil 
• 1 tablespoon red wine vinegar 
• 12 ounces mozzarella, cut into 1-inch cubes 
• 3/4 cup panko breadcrumbs, toasted 
• 1/2 cup finely grated Parmesan
• 1/2 stick (4 tablespoons) unsalted butter, melted 
• 4 to 5 tablespoons aged balsamic vinegar

Instructions:

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
3. Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
4. In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
5. Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
6. In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
7. Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.

https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/stuffed-poblano-peppers-3185125

Roasted Red Pepper Soup

Ingredients

• 6-8 Red Bell Peppers
• 1/2 an onion chopped
• 2 tablespoons olive oil
• 5 cloves of garlic
• 4 cups of chicken or vegetable stock
• 2 teaspoons hot sauce 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup sour cream
• 1 teaspoon dried oregano

Instructions:

1. Clean the bell peppers, cut them in half and remove the seeds and membranes.
2. Place them on a baking sheet covered in foil, pressing them down to make them as flat as possible. Place the garlic cloves on the baking sheet among the peppers.
3. Place the baking sheet of peppers and garlic under the broiler in the oven and broil for about 15 minutes until the skins are blackened. Remove from the oven and place the peppers inside a tupperware container, and close the lid. This will allow the steam to soften them more. Keep in there for another 15 minutes.
4. While prepping the bell peppers, in a frying pan saute the onions with the olive oil until the onions are soft and translucent.
5. After peppers have cooled enough to touch, about 15 minutes. Remove from the tupperware and peel off the burnt skin. It will peel off. (I only peeled the burnt parts that were easily removed and left the skin that was still red and attached)
6. Place the bell pepper, garlic cloves, and onion into a food processor and processes for about 3-5 minutes until there are no large chunks left.
7. Add the mixture to a large pot, add in the chicken stock, hot sauce, salt, and pepper. Bring to a simmer, cover and allow to simmer for another 20 minutes.
8. Remove from the heat. Stir in the sour cream. Place the oregano in your hand and crush it up slightly to release the flavor and to make the pieces smaller, then pour into the pot. Stir until completely combined.
9. Serve with extra sour cream and fresh herbs on top if desired.

https://houseofyumm.com/roasted-red-pepper-soup/

Sweet Peppers and Pasta

Ingredients:

• 4 large garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 6 large red and yellow bell peppers (3 pounds), cut into 2-inch-long julienne
• 1/2 cup dry white wine
• 1 pound penne

Directions:

Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, 15 to 20 minutes.
While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.

Source:http://www.epicurious.com/recipes/food/views/sweet-peppers-with-pasta-102237

Chickpea and Roasted Red Pepper Salad

Ingredients

2 roasted red peppers, or 1 jar, chopped or slivered
3 cups of chickpeas, rinsed (2 15-oz cans)
1/3-1/2 cup of sliced fresh basil (or do a mix of other herbs, like mint and parsley)
3 T of capers, rinsed (optional but adds a lovely saltiness)
1/4-1/3 cup crumbled feta (I like Bulgarian feta in brine… sooooo creamy!)
Dressing

2 T of fresh lemon juice
1/4 tsp of salt
2 cloves of garlic, minced
2 T of olive oil
salt and pepper to taste
Directions

Combine all the salad ingredients in one bowl. Whisk together the dressing ingredients in another. Combine. That’s all, folks!

Red Pepper Hummus

Ingredients:

• 2 whole red bell peppers 
• One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
• 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
• 1/4 cup (59 ml) tahini
• Half of a large garlic clove, minced
• 2 tablespoons olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Pinch cayenne pepper 
• 1/2 to 1 teaspoon kosher salt, depending on taste

Instructions:

1. Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.
   Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.
2. Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Or, add peppers to a bowl then cover with plastic wrap and wait 10 to 15 minutes. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces to use as a garnish when serving then roughly chop the rest.
3. In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
4. Add the olive oil, minced garlic, cumin, cayenne pepper and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
5. Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
6. Add peppers to hummus and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until the consistency is perfect.
7. To Serve:
   Finely chop reserved pepper from earlier. Then, scrape the hummus into a bowl, make a small well in the middle and add finely chopped peppers.
8. To Store:
   Store homemade hummus in an airtight container and refrigerate up to one week.

http://www.inspiredtaste.net/22016/roasted-red-pepper-hummus-recipe/