![](https://www.tedsveg.co.uk/wp-content/uploads/2024/02/Roasted-Red-Pepper-and-Tomato-Soup.webp)
Roasted Red Pepper and Tomato Soup
Duration: 60 minutesA rich and delicious soup packed with flavour.
Utensils
- Baking sheet
- Large pot
- Immersion blender or regular blender
Ingredients
- 3 large red bell peppers, roasted and peeled
- 4 large tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 1/2 cup heavy cream (optional, for added richness)
- Fresh basil leaves for garnish
Instructions
- Preheat the oven broiler. Place red bell peppers on a baking sheet and broil, turning occasionally, until the skins are charred.
- Remove from the oven, place in a bowl, cover with plastic wrap, and let them cool. Peel off the skins and remove seeds.
- In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.
- Add roasted red peppers, chopped tomatoes, dried basil, salt, and black pepper to the pot. Cook for 5-7 minutes until tomatoes are softened.
- Pour in vegetable broth and bring the mixture to a simmer. Let it simmer for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches.
- If using, stir in heavy cream for added richness. Adjust seasoning if needed and serve the roasted red pepper and tomato soup hot, garnished with fresh basil leaves.
![](https://www.tedsveg.co.uk/wp-content/uploads/2024/02/Stuffed-Red-Peppers-with-Quinoa-and-Black-Beans.webp)
Stuffed Red Peppers with Quinoa and Black Beans
Duration: 45 minutesTender red peppers stuffed with delicious quinoa and black beans.
Utensils
- Baking sheet
Ingredients
- 4 large red bell peppers, halved and seeds removed
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, shredded Monterey Jack cheese, ground cumin, chili powder, salt, and black pepper.
- Stuff each red bell pepper half with the quinoa and black bean mixture.
- Place the stuffed peppers on a baking sheet and bake in the preheated oven for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro before serving.
![](https://www.tedsveg.co.uk/wp-content/uploads/2024/02/Red-Pepper-and-Chickpea-Curry.webp)
Red Pepper and Chickpea Curry
Duration: 45 minutesA flavoursome and rich curry.
Utensils
- Skillet
Ingredients
- 2 large red bell peppers, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat vegetable oil over medium heat. Add chopped onions and sauté until softened.
- Add minced garlic, diced red bell peppers, and chickpeas to the skillet. Sauté for an additional 5 minutes.
- Stir in red curry paste, ground turmeric, ground coriander, salt, and black pepper.
- Pour in coconut milk and bring the mixture to a simmer. Let it simmer for 15-20 minutes.
- Adjust seasoning if needed and serve the red pepper and chickpea curry over rice or your favorite grain. Garnish with fresh cilantro before serving.