nch skillet over moderate heat for 1 minute.
Add the
ill roast and peel the peppers yourself, do that first.
he tops off the baby red peppers and reserve (or halve the
Preheat the oven to 425\u00b0F.
Cook the onions in the balsamic vinegar on med heat until they are sticky and caramelized (about 15 minutes).
Spread the hummus on the pizza crust.
Top with caramelized onions.
Then lay the red peppers on top in rows to form a pattern.
Sprinkle the rosemary on top and bake for 10-12 minutes until crust browns. *If you made your own crust you will need to bake the crust for 10 minutes, take it out and add the toppings, then bake for 10-12 more minutes.*.
Slice the red peppers into strips.
Pour the oil into a skillet and heat over med-high heat.
Add zucchini and saute until tender, about 4 minutes.
Add lemon juice and red pepper strips and saute 1-2 more minutes.
nd marinate in the refrigerator for 6 hours, turning the pork
Quarter and clean pith from red peppers.
Spray skin side with
ROASTED RED PEPPERS: Broil red peppers, turning often, until charred, 15
Cut up the red peppers into quarters, drizzle with some
ixture.
Cover and chill for about 2 hours or more
In a large, deep-sided skillet with a lid, heat the oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the orzo and cook, stirring, for 2 minutes.
Add the broth, peas and pearl onions, red peppers, salt, and black pepper. Bring to a boil over high heat. Reduce the heat, cover, and simmer, stirring a few times until the orzo is tender yet still firm to the bite and absorbed the liquids, about 15 minutes. Serve at once.
Place beef, onion, celery and garlic in a bowl.
Stir in rice, egg, half of tomato sauce, parsley, Worcestershire sauce, salt and pepper.
Fill red peppers with beef mixture, mounding the tops. Arrange peppers in a line, standing upright.
Cover with remaining tomato sauce.
Cook for 45 minutes at 350\u00b0.
Serves 4.
ggplant rounds, arrange the roasted red peppers over the eggplant top with
Boil pasta as package directs. Cook chicken and garlic in a 12-inch nonstick skillet, generously coated with cooking spray, over medium heat until lightly brown. Add bouillon granules, water, roasted red peppers, mushrooms, parsley and olives. Cover and simmer over medium heat for 10 minutes. Stir in pasta; heat through. Serve immediately. Refrigerate any leftovers.
Combine olive oil, red peppers, carrots, pears, crushed tomatoes, basil and pepper.
Stir and simmer over low heat for 45 minutes.
Pour sauce over cooked linguine and top with Parmesan cheese.
Serve with green salad and hot bread.
To roast peppers:.
Place peppers on a baking sheet and broil, turning, until skin is charred. Remove from oven and either place in a paper bag, or in a bowl covered with plastic wrap. After 10 minutes, peel peppers, seed, and cut into quarters.
Dressing:.
Whisk together vinegar, maple syrup, mustard, garlic, salt, and pepper. Begin adding oil very slowly while continuing to whisk so dressing can emulsify.
Add more oil, still a little at a time, until desired taste is acquired.
Serve over roasted red peppers.
Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.
Cook orzo according to package directions.
Heat skillet over medium heat.
Spray with non stick cooking spray.
Add Earth Balance margarine and garlic and cook until fragrant.
Add chopped roasted red peppers and spices to taste.
Reduce heat to low, add chopped asparagus and stir to coat.
Drain orzo, reserving about 1 cup of the pasta cooking liquid.
Add orzo to skillet, and gently mix, adding pasta water as needed.
In a saucepan with tight fitting lid, heat olive oil.
Add onions and red peppers.
Stir until wilted, not brown.
Add water, raisins and spices.
Remove from heat and add couscous.
Stir well.
Cover and let stand 5 minutes.
Uncover.
Add butter and fluff.
tir until blended. Mix in red peppers, basil and onion. Transfer to