Uses For Roasted Red Peppers

Roasted red pepper soup

There are many uses for roasted red peppers, adding their sweet, smoky flavor to appetizers, soups and entrees. Roasted red peppers are available in the supermarket, or you can roast your own. Clean the seeds from the peppers, place them on a cookie sheet, sprinkle them with olive oil and roast at 325 degrees F until lightly caramelized. You can also sprinkle the peppers with salt, pepper and garlic powder before roasting.

Appetizers

Cut slices of baguette and brush them with olive oil. Place the bread on a cookie sheet and toast at 450 degrees F, or put under the broiler until the bread just begins to turn a golden brown. Let the toasts cool, then spread them with brie, cream cheese, feta or some other soft cheese. Lay a piece of roasted pepper over the cheese, and for color, sprinkle with finely-chopped basil or parsley. You can also chop the roasted pepper and mix it into the cheese to create a spread for bread or a dip for vegetables. Add the roasted pepper to an antipasto tray with other items such as cheeses, salami, olives and marinated mushrooms.

Soups

Roasted red peppers can be the star of the soup, or it can be added to other soups for color and flavor. For roasted red pepper soup, saute garlic, celery, onion and carrot in a small bit of olive oil. Once the vegetables are softened, add them to a pot with vegetable or chicken stock, 1 tbsp. of tomato paste, chopped or pureed red peppers and seasonings such as salt, pepper, oregano and basil. Let the soup simmer for at least an hour, then add cream if you wish. You can also blend the soup in a food processor, or leave it as is. Roasted red peppers can be added to almost any type of soup, such as potato, vegetable and chicken noodle.

Entrees

Roasted red peppers are used to make the classic romesco sauce that can be used over any fish, shellfish, chicken or meat. First roast two halved tomatoes, one slice of French-style bread and a handful of almonds at 450 degrees F for 10 to 15 minutes. Process a couple garlic cloves (use more or less depending on your garlic tolerance), then add the almonds and pulse until coarsely chopped. Add the bread, pulse again, then add the tomatoes, two or more roasted red peppers, 3 tbsp. olive oil, a splash of vinegar and pulse until well combined. For a quick dinner, toss roughly-chopped roasted red pepper with pasta, olive oil, salt and pepper. Add other ingredients such as caramelized onions, kalamata olives, feta cheese, mushrooms, cooked chicken or prawns.

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