726 roasted pepper recipes

Slow-roasted pork loin marinated overnight in orange juice, puréed apricots, cloves, and ginger. Studded with garlic slivers and served with glazed apple halves.

A Sweety tasting pork roast which comes apart when removing from pot. Great Diferent plavor than most other pork roasts.

Hunter's chili with cubed venison chuck simmered three hours with tomatoes, green pepper, and oregano. A no-beans, no-fuss wild game chili for the freezer hunter.

Pressure cooker Swiss steak braises chuck cubes with tomatoes, onion, garlic, celery, and bell pepper into fork-tender beef in a rich tomato gravy. Ready in 30 minutes instead of 3 hours.

Tex-Mex breakfast strata with hot Italian sausage, roasted red and green peppers, Monterey Jack, and chili-spiked egg custard layered over firm bread. Bake-and-serve brunch dish.

Roast pork loin with Marsala-steeped dried figs, butter-glossed pearl onions and honey mustard on the side. A rustic, wine-braised dinner-party centerpiece.

Texas-style chunky chili made with diced beef chuck, no beans, simmered low for 2 hours with chili powder, cumin, jalapeno, and tomatoes. Bold, beefy, and authentic.

If you're having a dinner with friends this succulent roast is perfect. With its variety of spices will have your mouth-watering for more!

Stacked crepe tower layered with spinach, ricotta, smoked ham, and roasted red peppers, baked under cheese sauce and Parmesan. A stunning make-ahead centerpiece.

Try this succulent pot roast that is made with a variety of spices and vegetables that creates an amazing flavor you will love.

Charcoal-grilled pork loin marinated in oyster sauce, soy, and whiskey, sliced thin and piled over steamed sticky rice with fresh cilantro and chilies. A Thai street food feast worth the wait.

Slow-braised shredded beef in red and green chile sauces with tomatillos, green chiles, and cumin. A New Mexican-style chile stew served with avocado and white cheese.

Grilled chuck roast marinated overnight in red wine vinegar, thyme, and bay leaf with a microwave pre-cook for even doneness. A budget cut turned into tender charcoal-grilled beef.

Moroccan beef stew with chuck roast, cumin, ginger, coriander, pineapple chunks, and fresh tomatoes. A North African-inspired braise with warm spices and fruity sweetness.

Scandinavian pot roast braised in beer with dill, allspice, brown sugar, and cider vinegar, finished with a sour cream gravy. Fork-tender and deeply savory.

Mexican shredded beef mix slow-roasted for 12 hours, then simmered with green chilies, cumin, and salsa verde. A freezer-friendly base for tacos, burritos, enchiladas, and tamales.