***Note, to roast the bell pepper: place on a hot, dry
Preheat oven to 375 degrees. In a small skillet saute onion and garlic in a little oil until tender, set aside to cool.
In a medium mixing bowl stir together eggs, milk, salt, pepper, bell pepper, cheese, and the cooked onion and garlic. Pour into pie shell. Bake until a knife inserted into the center comes out clean, 40 to 50 minutes.
at source.
Place red bell pepper on a baking sheet.<
ix the flour with salt, pepper and cayenne.
Dredge the
RED PEPPER SAUCE:
Roast the red
urning when baking.
RED PEPPER SAUCE:
Place garlic cloves
To make the roasted red pepper pesto (this is optional but
Roast Red Pepper (I broil mine in the
BROIL the bell pepper halves for about 10 minutes
minutes.
Add chopped bell pepper and stir-fry about 5
he cumin, garlic salt and pepper.
Add the pie crust
set aside.
Place whole bell peppers under preheated broiler; broil
Puree bell pepper, bread, mayonnaise, salt and pepper in a blender until smooth.
Pour into a small bowl.
Cover and refrigerate up to 4 hours before serving.
Serve with corn cakes.
rate.
Place the red bell pepper onto the preheated grill, and
ut the roasted veggies, EVOO, white wine, some slat and pepper into
luminum foil.
Toss red bell pepper, yellow bell pepper, zucchini, mushrooms, and 4
Dressing -- If you are using jarred red pepper, drain and then add them and all the other ingredients to a food processor and blend. That is it! Also, don't worry if you get a little of the roasted red pepper liquid in the food processor as well, it is all good flavor and it won't affect the dressing. Once pureed, remove and transfer to a measuring cup or small bowl. Perfect salad dressing. If you want add the red pepper flakes, it adds a nice kick. But if not, just leave them out. Still a great dressing and so simple.
Cut bell pepper in half.
Grill, turning
dd tomatoes (in juice)and roasted red pepper, bring to boil, reduce
For the red bell pepper pesto, quarter pepper; discard seeds and membranes. Roast