726 roasted pepper recipes

Slow cooker tangy barbecue beef sandwiches with chuck roast braised in a vinegar-spiked sauce until fork-tender, then shredded and piled on buns.

Slow cooker curried beef with pineapple, orange juice, apricots, and crunchy peanuts served over rice. Sweet-and-spicy set-it-and-forget-it crockpot dinner with curry-braised beef chunks.

Pecan-crusted venison medallions seared medium rare, served over bourbon sweet potato mash with Creole mustard and roasted pecans. A Southern-meets-game-night showstopper.

Learn how to make a hearty and comforting pork roast slow cooker main dish featuring tender pork shoulder, aromatics, and veggies slow-cooked in a rich and savory tomato sauce. To add a delightful twist to the dish, cornmeal dumplings are added during the last part of the cooking process.

Pork St. Tammany: Louisiana-style rolled pork loin stuffed with rice, apricots, pecans, and mushrooms, wrapped in bacon and slow-roasted. Creole holiday centerpiece with sweet, nutty stuffing.

If you're tired of making the same old dinner with the same old taste, then you have to try this succulent pot roast!

New England chuck roast slow-cooked with carrots, onions, celery, and cabbage wedges, served with a homemade horseradish gravy from the pot broth.

Herb-rubbed pork loin roast with tart apples, red onion, and brown sugar, finished with a reduced apple juice and maple syrup pan gravy. A fall Sunday dinner classic.

Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.

A succulent pork roast that's no "plain jane". But instead, a tasty meal everyone will enjoy!

Country-style beef ragout slow-braised in red wine and beef broth with onions, garlic, mushrooms, and ripe olives. Hearty French-Italian stew served over noodles.

Slow cooker beef chuck roast simmered all day with black-eyed peas, carrots and green chiles, finished with a hit of hickory liquid smoke. Set it and forget it for 9 to 10 hours.

Roasting concentrates flavors without adding fat and lends a buttery-soft texture.

Elaborate muffuletta with homemade olive salad loaded with roasted red peppers, jalapeños, fresh vegetables, and oregano. Broiled until the cheese melts for a hot, gourmet sandwich experience.

A big beef rump roast braised low and slow with dried pinto beans, green peppers, and onions in a tangy tomato-vinegar sauce with brown sugar and thyme. Feeds 10 hungry folks.

Italian focaccia studded with olives, pine nuts, and roasted red peppers, finished with fresh basil and cracked pepper. A puffy, dimpled flatbread perfect for antipasto boards and sandwich bases.