Recipes with red peppers - 4 recipes
Top rated Red peppers recipes
Colorful Corn & Cranberry Casserole This corn casserole combo combines both whole kernel and cream-style corn, plus bacon bits, onion, dried cranberries, green chilies, roasted red peppers, cilantro, jack cheese and Mexican cornbread mix. • Servings:
By á-47040
Preheat oven to 350 degrees
- 2 2 2 cups Fresh or Frozen Corn Kernels
- 1 1 (17 Oz.) Can 1 (17 Oz.) Can Cream-style Corn
- 1 1 Egg, 1 Egg, beaten
- 1 1 1 Tbsp Sugar
- 1/2 1/2 1/2 cup Melted Butter
- 1/2 1/2 1/2 cup Diced Onion
- 1/4 1/4 1/4 cup Real Bacon Bits, i use ones from a jar
- 1 1 1 cup Dried Sweetened Cranberries
- 1 1 (7 Oz) Pkg 1 (7 Oz) Pkg of Mexican Cornbread Mix
- 1 1 1 cup Shredded Monterey Jack Cheese
- 1 1 (4 Oz.) Can 1 (4 Oz.) Can Mild Green Chilies, drained
- 1/2 1/2 1/2 cup Diced Roasted Red Peppers, i use ones from a jar
- 1/2 1/2 1/2 cup Chopped Cilantro
Roasted Red Peppers Stuffed w/ Spinach and Rice
By VickiC223
1-To prepare peppers, preheat oven to 400
- 3 med red bell peppers
- 1 T evoo
- 1/4 t salt
- black pepper to taste
- one bag baby spinach
- 1 T evoo
- 1 med onion, chopped
- 1/2 C chopped red bell pepper
- 2 cloves minced garlic
- 3/4 C orzo*
- 1/2 C grated parm cheese
- 1/4 C toasted pine nuts*
- 1 T lemon juice
- 1/4 t salt
- black pepper to taste
Consommé Madrilène (Chilled Consommé with Red Peppers and Tomatoes)
By Whisk
Consommé Madrilène is a crystal-clear soup that is pure and clean-tasting, typically flavored with tomato, and se...
- 10 cups chicken stock
- Salt
- 12 ounces ground beef, lean
- 1 leek (green part only), chopped fine
- 1/2 stalk celery, chopped fine
- 2 carrots, chopped fine
- 3 medium tomatoes, chopped
- 2 tablespoons fine-chopped fresh herbs (parsley, chervil, and tarragon)
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
- 1/2 bay leaf
- 2 egg whites
- 30 peppercorns, crushed
- 8 ounces red bell pepper, diced fine
- 1 small tomato, peeled, seeded, and diced
- Chervil or parsley leaves for garnish
BROWN RICE WITH ONIONS AND ROASTED RED PEPPERS
By gunnersbury
Serves 4 to 6. Published March 1, 2009
- INGREDIENTS
- 4 teaspoons olive oil
- 2 medium onions , chopped fine (about 2 cups)
- 1 cup low-sodium chicken broth
- 2 1/4 cups water
- 1 1/2 cups long-grain brown rice (see note)
- 1 teaspoon table salt
- 3/4 cup chopped roasted red peppers
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon ground black pepper
- 1 ounce Parmesan cheese , grated (1/2 cup)
- 1 lemon , cut into wedges
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