Recipe Page: Red Peppers

Roasted Red Pepper and Tomato Soup

Duration: 60 minutes

A 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

  1. Preheat the oven broiler. Place red bell peppers on a baking sheet and broil, turning occasionally, until the skins are charred.
  2. Remove from the oven, place in a bowl, cover with plastic wrap, and let them cool. Peel off the skins and remove seeds.
  3. In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.
  4. Add roasted red peppers, chopped tomatoes, dried basil, salt, and black pepper to the pot. Cook for 5-7 minutes until tomatoes are softened.
  5. Pour in vegetable broth and bring the mixture to a simmer. Let it simmer for 15-20 minutes.
  6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches.
  7. 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.

Stuffed Red Peppers with Quinoa and Black Beans

Duration: 45 minutes

Tender 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

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, shredded Monterey Jack cheese, ground cumin, chili powder, salt, and black pepper.
  3. Stuff each red bell pepper half with the quinoa and black bean mixture.
  4. 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.

Red Pepper and Chickpea Curry

Duration: 45 minutes

A 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

  1. In a large skillet, heat vegetable oil over medium heat. Add chopped onions and sauté until softened.
  2. Add minced garlic, diced red bell peppers, and chickpeas to the skillet. Sauté for an additional 5 minutes.
  3. Stir in red curry paste, ground turmeric, ground coriander, salt, and black pepper.
  4. Pour in coconut milk and bring the mixture to a simmer. Let it simmer for 15-20 minutes.
  5. Adjust seasoning if needed and serve the red pepper and chickpea curry over rice or your favorite grain. Garnish with fresh cilantro before serving.