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Old 03-15-2013, 05:18 PM   #1
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what do I do with roasted red peppers?

A friend gave me a huge jar of these things. They are packed in water. The only recipe I can find online is for pimento cheese -- anything else they can be used for? Thanks!!! dianne
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Old 03-15-2013, 05:27 PM   #2
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I put them in cheese omelettes.
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Old 03-15-2013, 05:30 PM   #3
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I use them in frittatas, stir-frys, and tomato and pepper soup.
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Old 03-15-2013, 05:34 PM   #4
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Roasted red peppers are great in sandwiches. Make some low carb focaccia bread and add provolone, sliced deli turkey, some of the pepper slices and some olive oil and vinegar dressing if you like. They are good in antipasto type salads, too.I've never seen them packed in water.

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Old 03-15-2013, 05:35 PM   #5
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I LOVE those things! My favorite way to eat them is to drained a couple and just use as a side dish, sprinkled with sea salt and freshly-ground pepper.

Also love them on sandwiches in place of tomato.

AND you can whiz some up in a blender, then add a little balsamic and some sour cream or mayo, and serve as a sauce over chicken breasts or whatever you like.

AND you can make Barbo's roasted red pepper soup - recipe is on this board someplace - if I can turn it up I'll link it.
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Old 03-15-2013, 05:36 PM   #6
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Ah, here it is!

http://www.lowcarbfriends.com/bbs/lo...mato-soup.html
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Old 03-15-2013, 05:37 PM   #7
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I LOVE roasted red peppers! I always have a jar of marinated ones in the fridge. I drain, tear into strips, put in a lot of sliced fresh garlic slices and some olive oil, salt and pepper. Mix it all up then marinate for an hour or so then take out the garlic (otherwise it will overpower the peppers) - eat these as-is, they are great in the middle of a cheese/lunchmeat roll-up, in salads, on an antipasto platter. Yum yum! I think they would keep about a week in the jar, but we eat them up so fast I make them every few days.

There are tons of recipes out there using them. I do a simple chicken bake - chicken breast topped with thin strips of roasted red peppers, a little salt, pepper and oregano, and some crumbled feta cheese. You can make sauce with them - they are really versatile.
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Old 03-15-2013, 05:41 PM   #8
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Wow,Char, that red pepper balsamic sauce sounds amazing!

Dee
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Old 03-15-2013, 06:30 PM   #9
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WOW!! Thanks, everyone! I had no idea! I will be busy tomorrow! dianne
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Old 03-15-2013, 07:01 PM   #10
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I love to puree them into soups and creamed soups. Mmmm.
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Old 03-15-2013, 07:20 PM   #11
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I just made a Romanesco Sauce for fish with them. Roasted Peppers, toasted slivered almonds, garlic, smoked paprika, red pepper flakes, olive oil, and vinegar. Whiz it in a food processor and serve. Yum!
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Old 03-16-2013, 05:36 PM   #12
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I want to thank you guys for your suggestions. I opened them this evening. My DH ate one and said it was good! I tasted a small piece.....I do hope he will enjoy them -- am grateful they were free!!!!! I'm a texture person and these are just gross! Thanks, again!!! Dianne
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Old 03-17-2013, 03:44 PM   #13
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I cut into strips and add to salads, or scrambled eggs. Also good with sliced cucumbers and onions in an oil and vinegar dressing.
Pat dry and wrap around cheese cubes for nibbling
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Old 03-18-2013, 08:50 AM   #14
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I like to dry them and chop them up finely and add to sour cream for dip.

Roasted red bell pepper soup is super delicious too.
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Old 03-18-2013, 02:17 PM   #15
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They are good in broccoli cheese soup. I think cleochatra's recipe calls for them.
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Old 03-18-2013, 09:15 PM   #16
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Mushroom Red Pepper Soup

This is an old favorite, and I usually make it with fresh red peppers, roasted in the toaster oven. However, the original recipe called for peppers from a jar. Since you didn't like the texture of the canned peppers, you might try pureeing them and adding them to the broth before you add the chunky pieces.

Ingredients:

12 oz. sliced mushrooms
2 cup red peppers, chopped
4.5 oz. chicken
14 oz. chicken broth
2 oz. heavy whipping cream
onion powder
2 TB butter
1 oz. sherry
1/2 tsp glucomannan
2 TB chia seed
1 package miracle rice or shiritake noodles (optional)

Rinse miracle rice or shiritake thoroughly, then cook in microwave on high for 1 minute. Add chicken broth to the bowl and allow to sit while you work on the soup.

Sauteé mushrooms in butter, add chopped red peppers and cook until tender. Cut chicken into cubes, add to pan and cook for 5 minutes. Add chicken broth and miracle rice to pot and simmer for a while until reduced by 1/4. Finally, add cream and sherry and allow to simmer for 5 minutes to blend flavors.

Put glucomannan in small dish and add about 1 TB of cold water; stir rapidly with a fork until dissolved. Add resulting slurry to soup and stir until thickened. Add chia seed and allow to sit for 5 minutes for further thickening. Serve hot.

Serving Size: 4 servings of 1 cup each

Calories: 261.2
Fat: 19.7 g
Sodium: 494.7 mg
Total Carbs: 10.8 g
Dietary Fiber: 4.9 g
Protein: 11.6 g

Last edited by MerryKate; 03-18-2013 at 09:16 PM..
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Old 03-18-2013, 11:26 PM   #17
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I find the texture gross too, but I puree them and mix with Boursin cheese and then stuff the mix under the skins of chicken thighs. Season with sea salt, everyday seasoning and a little paprika. It's so good!

I also like to mix them with cream cheese and crab for dip!
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