Preheat oven to 375 degrees F.
Cut peppers in half and seed.
Saute bacon until crisp and discard oil. Continue by adding carrots, spinach, green onions, garlic and hash browns. Saute until potatoes are tender and add salt and pepper. Add diced tomatoes, goat cheese and red pepper flakes last and cook for 5-10 minutes until everything blends together.
Fill each pepper to the top and bake for 35 minutes until peppers are tender.
Arrange pepper halves in a 9 inch
Roll out crust to fit a 16 inch Cast Iron Pan of choice.
Spoon Sauce evenly over crust.
Sprinkle 2 of 4 ounces of Parmesan cheese over sauce.
Spread even layer of pepperoni, sausage, mushrooms, Chile's, and garlic.
Add remaining cheese over top of pizza.
Sprinkle basil and oregano.
Bake at 400 for 35-45 min until top is to YOUR liking. Remove from oven and allow to sit for 5 minute Remove from Pan and slice!
(Red Pepper flakes are for those who wish as a condiment).
nd season with salt and pepper.
Fill each jalapeno half
In a mixing bowl, toss red pepper pieces and mushrooms in 1
ooked through.
For the red pepper relish, place all of the
To make the roasted red pepper pesto (this is optional but
capers, chives, and salt and pepper to taste. Add the oil
br>Add scallops, salt and pepper and stir until just opaque
Roast Red Pepper (I broil mine in the
ver the tops.
For Red Pepper Sauce:.
Melt butter in
Remove stems from mushrooms; reserve caps; set stems aside for another use.
In a bowl of a food processor fitted with a metal wing blade, place cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper.
Process until smooth, about 1 minute.
In a pastry bag fitted with a large star tip, place cream cheese mixture.
Pipe into mushroom caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired.
nd garlicky).
Place whole red pepper in dish and place in
o 450\u00b0F. For the red pepper sauce, place peppers, skin-side
ot, but it is very easy. Just start each step and
he remaining garlic and sliced red pepper. Add the broth and season
n oil with salt and pepper over moderate heat until golden
omatoes (in juice)and roasted red pepper, bring to boil, reduce heat
ven to broil. Halve each pepper, discarding stems and seeds. Place
risp. Use tongs to place pepper in sealed plastic container and