Roasted Red Pepper Bisque Recipe
1. Roast the peppers
Remove stems and seeds from peppers. Broil 4 inches below the heat until skins blister, about 5 minutes. With tongs, rotate peppers. When all sides are blistered and blackened, remove from heat and immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
2. Peel or puree
Peel off and discard charred skin, or not depending on your time and bravado.
3. Saute onion and combine
In a large saucepan, saute the onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan.
Stir in cream and remaining broth; heat on low or medium (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.
Sausage, Red Bell Pepper and Spinach Pesto Pizza
Heat the remaining oil in a medium skillet and add the sausage. Break up with a wooden spoon and cook until browned, about 5 minutes. Set aside.
Add the red pepper to the pan and add a little more oil if needed. Throw a teeny dash of salt in there.
Grab your crust and evenly spoon the pesto over it. Sprinkle a little cheese on top. Then add some sausage. Then some cheese. Then some peppers. Then more cheese. Mommy.
Bake about 10 minutes, slice her up and eat the WHOLE THING.
Bell Pepper, Yogurt, and Harissa Soup
Cut flesh of bell peppers into large chunks. Puree with harissa, yogurt, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and garnish with very thinly sliced yellow bell pepper, if desired, before serving.
5 peppers, red, orange or yellow
1 medium zucchini or other squash
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, diced
½ cup onion, chopped
1 teaspoon dried thyme leaves
¼ cup brandy
½ cup Ricotta cheese
¼ cup crumbled Feta cheese
2 cups marinara sauce
Freshly ground black pepper
1. Preheat oven to 400 F°.
2. Cut peppers in half and remove ribs and seeds.
Place cut side up in shallow microwave safe bowl or dish. Add ⅓ cup water to bowl. Sprinkle peppers with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes. Remove and set aside.
3. Heat large skillet over medium heat and melt butter and olive oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 2-3 minutes, stirring occasionally. Add squash, thyme leaves and kosher salt and cook for another 5 minutes. Remove from heat. Add brandy.
Return to heat and cook for 4-5 more minutes until brandy has cooked down and squash has softened and is easily pierced with a fork. Keep warm and add Ricotta and Feta cheese. Taste and season with more salt if desired.
4. Pour marinara sauce in bottom of 9 x 12 inch baking dish. Place peppers cut side up and spoon ½ to ¾ cup of squash mixture into each pepper, creating a nest for the egg.
5. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven.
6. Carefully break egg into each pepper taking care not to overflow.
Season with freshly ground black pepper and bake peppers for 10-12 minutes or until whites of eggs are set.
Serve each pepper with marinara sauce and extra feta cheese if desired.