CH Runners
Not Running => Food => Topic started by: triciaflower on September 17, 2012, 06:41:02 PM
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Red peppers are plentiful and on SALE! I roasted them and have decided to freeze some for later use. Other than the obvious spaghetti sauce and roasted red pepper soup, what should I make?
:confused:
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I was always curious to try this sauce:
http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan/ (http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan/)
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I make a delicious grilled sandwich with mozzarella cheese, artichoke hearts, roasted red peppers, and a bit of baby spinach. It's especially good on rosemary bread.
(Sometimes I actually sub a rosemary and garlic white bean spread for the mozzarella to make it vegan. Also yummy!)
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I love red peppers...i put them in pretty much everything I cook.
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I chopped/mashed the roasted peppers up pretty fine and mixed them with chopped artichoke and some Parmesan last weekend for a dip. People raved. It was pretty good.
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I just slice 'em up and dip them in hummus. Mmmmmm.
Ooooh! Make hummus with them!
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roasted red peppers are great on pizza, too!
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I put some on an open-faced chicken sandwich with pepper jack cheese on ezekiel bread. It was tasty with my creamy green chili soup.
Dip sounds good!
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I love roasted red peppers. My dad used to make an awesome sandwich with ciabatta, fresh mozz, proscuitto, basil leaves, olive oil, salt, and pepper. Yum.
Also, am I alone in thinking that they smell like pot when they are roasting? Or does anyone else think that?
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We make a fabulous hazelnut/roasted red pepper sauce that goes well with pork. I can post the recipe if you like.
I like them pureed and spread on sandwiches too.