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Red Pepper Recipes |
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Red Pepper Recipes |
These recipes are all made using our delicious READY-TO-EAT sun-dried red peppers. Just open the package, and you're ready to create tasty concoctions!
Featured Recipes:
Red Pepper Vinaigrette
Jill's Red Pepper Pasta Salad
Tiffany's Red Pepper Risotto
Red Pepper Salad Dressing
Red Pepper Vinaigrette
Ingredients:
1/4 cup Great Lakes' Sun-Dried Red Peppers 1 1/2 Tablespoon Balsamic Vinegar 1 1/2 Tablespoon Red Wine Vinegar 1 Clove Garlic, minced 1/2 teaspoon Salt 1/3 Cup Olive Oil 1 teaspoon Dried Basil
Mash the garlic and salt together into a paste. Dice red peppers in a food processor. Whisk together peppers, vinegars, and garlic paste. Add the olive oil and whisk until emulsified. Stir in the basil and serve. Return to top
Jill's Red Pepper Pasta Salad
Ingredients:
1 Cup Great Lakes' Sun-Dried Red Peppers 1 lb Bow Tie Pasta 1/2 Cup Olive Oil 1/2 Cup Red Wine or Balsamic Vinegar 1 Clove Garlic, minced 2 Tablespoon Dried Basil 1 teaspoon Salt 2 Green Onions, chopped 1 Cup Black Olives, sliced 8 oz Mozzarella Cheese, 1/2" cubes 1/4 Cup Parmesan Cheese, grated
Make dressing by combining olive oil, vinegar, garlic, onions, basil, and salt. Set aside. Cut the sun dried peppers into small pieces. Cook pasta according to package directions until tender but still firm. Drain, rinse with cold water, drain again. Put the pasta in a large bowl. Add the dressing, sun dried peppers, olives, and cheeses. Stir well. Season to taste with salt and pepper. Cover and chill. Return to top
Tiffany's Red Pepper Risotto
Ingredients:
1 Cup Great Lakes' Sun-Dried Red Peppers, sliced finely 1/4 Cup Olive Oil 1 1/2 Cups Arborio Rice 3 Cans Vegetable Broth 1/4 Cup White Wine 1 Medium Onion, chopped 1 Clove Garlic, minced 2 Cups Fresh Mushrooms, chopped 1/4 Cup Parmesan Cheese, grated
Chop mushrooms, saute in 1 tablespoon oil until cooked through and set aside. In a large frying pan, fry the rest of oil, garlic, onion, and red peppers. Add rice, stir. Add half of the combined broth and wine and let simmer on low heat for approx 30 minutes, stirring occasionally. Add more broth as needed until rice has absorbed all the broth and has a creamy texture. Stir mushrooms into the rice and serve sprinkled with parmesan cheese and cracked pepper. Return to topRed Pepper Salad Dressing
Ingredients:
1/4 Cup Great Lakes' Sun-Dried Red Peppers 1/4 Cup Red Wine Vinegar 3 Cloves Garlic, minced 1/2 Cup Olive Oil 1/2 teaspoon Dried Basil 2 Tablespoon Mayonnaise 2 Tablespoon Parmesan Cheese, grated
Combine all of the ingredients in a food processor and process until smooth. Refrigerate until ready to use. Return to top