726 roasted pepper recipes

Rosemary focaccia bites made from refrigerated pizza dough brushed with rosemary-orange oil and topped with roasted red peppers, kalamata olives, and scallions. A 30-minute appetizer or snack.

Rosemary leg of lamb studded with garlic and rubbed with lemon juice, rosemary, and pepper. A classic Sunday or Easter roast with a crisp exterior and juicy pink interior.

Homemade turkey sausage patties with roasted poblano pepper, cilantro, parsley, oregano, cumin, and cloves blended into lean ground turkey. A low-fat, green-spiced breakfast sausage with Southwestern heat.

Kotopoulo Giouvetsi is a Greek one-pan roasted chicken with orzo baked in tomatoes, brandy, bell peppers, and cumin. The orzo cooks in the pan juices for deep flavor.

Gluten-free pizza with a rice and potato starch crust, topped with a slow-simmered roasted red pepper and tomato sauce. A revelation for celiac and wheat-free eaters.

Roasted vegetable chili broils bell peppers, zucchini, eggplant, mushrooms, and tomatoes for char-deep flavor, then simmers with cumin-spiced beans and vegetable juice. Vegetarian chili with serious depth.

Homemade chicken shawarma: yogurt-marinated thigh meat layered with spinach and roasted red peppers, baked into a stacked loaf, sliced thin, and served on fresh chapati flatbread with tzatziki.

Skewered lamb grilled on bamboo skewers with a silky roasted red pepper and tomato dipping sauce brightened with fresh coriander. Served over aromatic rice for a weeknight-friendly twist on kebabs.

Microwave veal roast rubbed with garlic and pepper, cooked on an inverted saucer to stay out of the drippings. Simple technique with timing charts for rare, medium, and well-done.

Grilled portobello mushroom sandwich with balsamic-shallot roasted red pepper, melted Monterey Jack, and garlic-thyme aioli on a toasted onion roll. The vegetarian burger that beats any beef one.

Halloween black spiders' leg noodles toss inky squid ink linguine with roasted butternut squash, orange bell peppers, garlic, and Kalamata olives. A vegetarian Halloween pasta with bold spooky color contrast.

Roasted garlic nachos loaded with green chiles, pimento olives, and bubbly pepper jack cheese. These Wowchos turn game day snacking into a full-on flavor fiesta in under 45 minutes.

Grilled chicken breast sandwiches stacked with smoky home-roasted red peppers, peppery arugula, ripe tomato, and a tangy Dijon-mayo sauce on toasted bread. The marinade does its work overnight.

Verde Azzor is Mexican green rice with roasted poblano peppers, cumin, scallions, and cilantro. Toasted in a wok, simmered in broth, then finished in the oven for fluffy, separate grains.

Pizza Di Napoli tops pre-made bread shells with caramelized onions, wilted garlic spinach, roasted red peppers, and melted cheese. White pizza in the Neapolitan style, ready in under an hour.

Fiery chili salsa for canning: fire-roasted hot peppers and red bells blended with tomatoes, onions, garlic, and vinegar. Shelf-stable jars of serious heat for tacos, eggs, or chili bowls.