July 2010 - Red Bell Peppers!

July 2010

Red Bell Pepper Night!

At the home of: Shana Hart

Black Bean & Roasted Red Pepper Dip

From the kitchen of: Becky Maher

12 ounces, weight Light Cream Cheese, softened

1 jar Roasted Red Peppers , Drained (7 Ounce)

1 can Black Beans, Drained And Rinsed (15 Ounces)

2 Tablespoons Taco Seasoning

1 Tablespoon Chopped Fresh Cilantro

1-½ teaspoon Lime Juice

Preparation Instructions

In food processor, process all ingredients until smooth.

Garnish, if desired, with chopped tomato, chopped bell pepper and chopped fresh cilantro.

Serve with tortilla chips or assorted fresh vegetables.

Stuffed Red (Green) Peppers

From the kitchen of: Angela Rivers

6 large red or green peppers (I used 4)

1 pound ground beef

2 tablespoons chopped onion (I used 4)

1 tsp salt

1/8 tsp garlic salt

1 cup cooked rice (I used approx 2)

15 oz can tomato sauce

Cut the stem end of each pepper and remove all seeds and membranes. Cook in boiling salted water for 5 minutes and drain. Cook beef and onion in skillet. Drain fat. Stir in salts, rice and half the can of tomato sauce. Heat thoroughly. Lightly stuff each pepper. (I cut peppers in half lengthwise and lay in the pan.) Pour remaining tomato sauce over peppers. Cover and bake for 45 minutes at 350. Uncover and bake another 15 minutes.

Sauteed Bell Pepper with Golden Raisins & Arugula

From the kitchen of: Stacy Hart

1/4 cup olive oil

2 red bell peppers cut into 1/4-inch strips

2 yellow " "

2 orange " "

3/4 cup golden raisins

1 Tbsp fennel seeds

2 Tbsps balsamic vinegar

8 cups arugula, plus additional for garnish

Heat oil in very large heavy skillet over medium-high heat. Add all peppers & saute until slightly softened, stirring occasionally about 7 minutes. Add raisins and fennel seeds. Continue to cook until peppers are soft about 5 minutes. Stir in vinegar. Season with salt & pepper. (Can be made 1 day ahead. Cover and chill.) Add 8 cups arugula to peppers and stir until arugula begins to wilt about 1 minute. Transfer mixture to large platter; garnish with additional arugula and serve.

Pasta with Roasted Red Pepper Sauce

From the kitchen of: Shana Hart

3 whole Red Bell Peppers

2 Tablespoons Pine Nuts (optional)

2 Tablespoons Olive Oil

½ whole Medium Onion, Finely Diced

2 cloves Garlic, Minced

½ cups Heavy Cream

Flat Leaf Parsley, Finely Minced

Fresh Parmesan, Shaved Or Grated

½ pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.

Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside. Lightly toast pine nuts in a skillet. Set aside. Puree peppers with pine nuts. Set aside. Cook pasta according to package directions. In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt. Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together. Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan. Give thanks for Italy. Repeat as necessary.