Are you ready to ignite your taste buds with some fiery flavors? Roasted peppers are a staple ingredient in many cuisines, and when they’re spicy, they take on a whole new level of deliciousness. Whether you like them sweet or smoky, there’s a way to make roasted peppers work for you.
In this article, we’ll dive into the world of 18 spicy roasted pepper recipes that will elevate your cooking game. From classic dips and sauces to savory tarts and quiches, these mouth-watering dishes are sure to satisfy any craving. So, let’s get started and explore the smoky, spicy flavors that roasted peppers have to offer!
Spicy Roasted Red Pepper Hummus
Add a smoky kick to your traditional hummus with this Spicy Roasted Red Pepper Hummus recipe! By roasting red peppers and blending them with chickpeas, garlic, and spices, you’ll create a flavorful and addictive dip perfect for snacking or entertaining.
Ingredients:
– 2 red bell peppers
– 1 cup cooked chickpeas
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– Water (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast red bell peppers for 30-40 minutes, or until charred.
3. Peel off skin, remove seeds, and chop into pieces.
4. In a blender or food processor, combine roasted peppers, chickpeas, lemon juice, tahini, garlic, cumin, smoked paprika, salt, and pepper.
5. Blend until smooth, adding water as needed to achieve desired consistency.
6. Drizzle with olive oil and serve with pita chips or vegetables.
Cooking Time: 45 minutes
Garlic and Herb Roasted Bell Peppers
Transform ordinary bell peppers into a flavorful and aromatic side dish by roasting them with garlic, herbs, and olive oil. This recipe is perfect for accompanying your favorite main courses or using as a topping for sandwiches.
Ingredients:
– 4-6 bell peppers (any color), seeded and sliced
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine sliced bell peppers, minced garlic, olive oil, chopped rosemary, and dried thyme.
3. Season with salt and pepper to taste.
4. Spread the mixture in a single layer on a baking sheet.
5. Roast for 30-40 minutes or until bell peppers are tender and slightly caramelized.
Cooking Time: 30-40 minutes
Smoky Roasted Pepper and Tomato Soup
This creamy soup is a twist on traditional tomato soup, with the added smokiness from roasted peppers. Perfect for a cozy evening meal or as a starter for your next dinner party.
Ingredients:
– 2 large red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 cups fresh tomatoes, diced
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until charred.
3. In a large pot, sauté the onion and garlic in a little olive oil until softened.
4. Add the roasted peppers, diced tomatoes, vegetable broth, and heavy cream or half-and-half.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 1 hour 15 minutes
Roasted Pepper and Goat Cheese Tart
Roasted Pepper and Goat Cheese Tart: A flavorful and visually appealing tart that combines sweet roasted peppers with creamy goat cheese.
Balsamic Glazed Roasted Peppers
Sweet and savory, these roasted peppers are elevated by a rich balsamic glaze. Perfect as an appetizer or side dish, they’re sure to impress.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1/2 cup olive oil
– 1/4 cup balsamic vinegar
– 2 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss peppers with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes, or until skin is blistered and charred.
4. Remove from oven and let cool slightly.
5. In a small saucepan, combine balsamic vinegar and garlic. Bring to a simmer over medium heat.
6. Reduce glaze by half, stirring occasionally (about 10 minutes).
7. Toss roasted peppers with the balsamic glaze.
8. Serve warm or at room temperature.
Cooking Time: 40-50 minutes
Roasted Pepper and Feta Stuffed Chicken
Elevate your chicken game with this flavorful and aromatic Roasted Pepper and Feta Stuffed Chicken recipe!
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 large roasted red peppers, sliced
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together roasted peppers, feta cheese, garlic, salt, and pepper.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each chicken breast with the pepper-feta mixture, dividing it evenly among the four breasts.
5. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
6. Bake for 30-35 minutes or until cooked through, reaching an internal temperature of 165°F (74°C).
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
Spicy Roasted Pepper Pasta Sauce
Spicy Roasted Pepper Pasta Sauce Recipe
Add a kick to your pasta dishes with this spicy roasted pepper sauce! This recipe is perfect for those who like a little heat in their meals.
Ingredients:
– 4-6 red bell peppers, seeded and chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 garlic cloves, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup chicken or vegetable broth
– 1 tablespoon tomato paste
– 1/4 teaspoon red pepper flakes (or more to taste)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss peppers with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large skillet, sauté onion and garlic until softened.
4. Add roasted peppers, smoked paprika, cumin, broth, tomato paste, and red pepper flakes to the skillet. Stir well.
5. Bring sauce to a simmer and let cook for 10-15 minutes or until thickened slightly.
6. Season with salt and pepper to taste.
7. Serve over cooked pasta and garnish with chopped parsley if desired.
Cooking Time: 45-50 minutes
Roasted Pepper and Corn Salad
Roasted Pepper and Corn Salad Recipe
A sweet and smoky twist on traditional corn salads, this recipe combines the natural sweetness of roasted peppers with the crunch of fresh corn and a hint of tanginess from feta cheese.
Ingredients:
– 2 large red bell peppers
– 1 cup corn kernels (fresh or frozen, thawed)
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the bell peppers on a baking sheet and roast for 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let them cool. Peel off the skin, then chop into strips.
4. In a large bowl, combine the roasted peppers, corn kernels, feta cheese, olive oil, garlic, salt, and pepper. Toss to combine.
5. Garnish with chopped parsley, if desired. Serve warm or at room temperature.
Cooking Time: 40-50 minutes
Smoky Roasted Pepper and Black Bean Dip
This smoky and savory dip is a perfect combination of roasted peppers and black beans, blended with creamy Greek yogurt and spices. Serve it with crudités or tortilla chips for a delicious snack.
Ingredients:
– 2 large bell peppers (any color), seeded and chopped
– 1 can black beans, drained and rinsed
– 1/4 cup Greek yogurt
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for extra heat
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the peppers on a baking sheet, drizzled with olive oil, for 30-40 minutes or until charred.
3. Remove the peppers from the oven and let them cool.
4. In a blender or food processor, combine roasted peppers, black beans, Greek yogurt, smoked paprika, cumin, salt, and pepper. Blend until smooth.
5. Taste and adjust seasoning as needed.
6. Serve at room temperature.
Cooking Time: 30-40 minutes (roasting time)
Roasted Pepper and Mozzarella Panini
This flavorful panini combines sweet roasted peppers with creamy mozzarella cheese, perfect for a satisfying snack or lunch.
Ingredients:
– 2 large bell peppers (any color), seeded and chopped
– 1/4 cup olive oil
– Salt and pepper to taste
– 4 slices of Italian bread (or similar)
– 2 tablespoons of unsalted butter, softened
– 8 ounces fresh mozzarella cheese, sliced
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Place the bell peppers on a baking sheet and drizzle with olive oil. Roast for 30-40 minutes or until charred.
3. Meanwhile, butter one side of each bread slice.
4. Assemble the panini by placing roasted pepper slices, mozzarella cheese, and a sprinkle of salt and pepper on one bread slice. Top with another bread slice (buttered side up).
5. Cook in a panini press or grill for 3-4 minutes or until golden brown and crispy.
Cooking Time: 45-50 minutes
Roasted Pepper and Potato Hash
A flavorful twist on classic hash browns, this recipe combines roasted peppers with tender potatoes for a delicious side dish or brunch option.
Ingredients:
– 2 large red bell peppers
– 2-3 large potatoes, peeled and diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika, or chili flakes for added flavor
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss peppers with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until skin is blistered and charred.
3. Remove peppers from the oven and let cool. Peel off skin, then chop into large pieces.
4. In a large bowl, combine roasted peppers, diced potatoes, salt, and pepper. Toss to combine.
5. Heat a non-stick skillet or griddle over medium-high heat. Add potato-pepper mixture and cook for 10-12 minutes, stirring occasionally, until potatoes are golden brown and crispy.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Spicy Roasted Pepper Guacamole
Elevate your guacamole game with this flavorful twist that combines the richness of avocados with the smoky heat of roasted peppers. Perfect for dipping chips, veggies, or crackers!
Ingredients:
– 3 ripe avocados
– 2 large red bell peppers
– 1 jalapeño pepper, seeded and chopped
– 1 lime, juiced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 1 tablespoon fresh cilantro, chopped
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the red bell peppers and jalapeño for 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let them cool.
4. Peel off the skin, discarding it, and chop the flesh into small pieces.
5. In a large bowl, combine the avocado, lime juice, salt, black pepper, garlic, and roasted peppers.
6. Stir until smooth, then garnish with cilantro.
Cooking Time: 40 minutes
Roasted Pepper and Spinach Quiche
Roasted Pepper and Spinach Quiche: A flavorful and visually appealing brunch or dinner option that combines the sweetness of roasted peppers with the earthiness of spinach and a flaky quiche crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large roasted red bell peppers, sliced
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Arrange the roasted peppers, spinach, and garlic in the center of the pastry, leaving a 1-inch border around the edges.
5. Sprinkle cheddar cheese over the filling.
6. Fold the pastry edges over the filling to form a crust, pressing gently to seal.
7. Brush the crust with a little water and make a few small slits on top to allow steam to escape.
8. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Smoky Roasted Pepper and Lentil Stew
Savor the rich flavors of this hearty stew, perfect for a cozy evening meal or a comforting lunch. This recipe combines smoky roasted peppers with tender lentils, aromatic spices, and a hint of cumin.
Ingredients:
– 1 large red bell pepper
– 1 can (14 oz) lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the bell pepper for 30-40 minutes, or until charred and blistered.
3. In a large pot, sauté onion and garlic in a little oil until softened.
4. Add lentils, vegetable broth, smoked paprika, cumin, salt, and pepper. Stir to combine.
5. Simmer stew for 20-25 minutes, or until lentils are tender.
6. Peel the roasted bell pepper and chop into pieces. Add to the stew and simmer for an additional 5 minutes.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: Approximately 45-50 minutes
Roasted Pepper and Ricotta Bruschetta
Elevate your appetizer game with this simple yet flavorful recipe that combines the sweetness of roasted peppers with the creaminess of ricotta cheese.
Ingredients:
– 4-6 ripe bell peppers
– 1/2 cup ricotta cheese
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 12-15 minutes of baking time
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place bell peppers on a baking sheet and drizzle with olive oil.
3. Roast for 15-20 minutes or until the skin is blistered and charred.
4. Remove from oven and let cool.
5. Peel off the skin, discarding it, and slice the peppers into strips.
6. In a bowl, mix together ricotta cheese, garlic, salt, and pepper.
7. Toast baguette slices and top with roasted peppers and ricotta mixture.
Cooking Time: 15-20 minutes (roasting time)
Roasted Pepper and Chorizo Pizza
This recipe combines the smoky sweetness of roasted peppers with the spicy kick of chorizo, all on a crispy pizza crust. Perfect for a quick and flavorful dinner or weekend meal.
Ingredients:
– 1 lb pizza dough
– 2 large bell peppers, any color
– 6 oz chorizo sausage, sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 8 oz mozzarella cheese, shredded
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast bell peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt, pepper, and garlic. Roast for 30-40 minutes or until skin is blistered.
3. Roll out pizza dough to desired thickness and place on a baking sheet.
4. Top dough with roasted peppers, chorizo, mozzarella cheese, and oregano.
5. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.
Cooking Time: 45-55 minutes
Spicy Roasted Pepper Salsa
This spicy roasted pepper salsa is a perfect blend of smoky sweetness and fiery heat. It’s a great addition to any meal, whether it’s tacos, grilled meats, or veggies.
Ingredients:
– 4 large bell peppers (any color), seeded and chopped
– 1 jalapeño pepper, seeded and chopped
– 1 small onion, chopped
– 2 cloves of garlic, minced
– 1/2 cup fresh cilantro leaves
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Place the bell peppers and jalapeño on a baking sheet lined with parchment paper.
3. Roast for 30-40 minutes, or until the skin is blistered and charred.
4. Remove from the oven and let cool slightly.
5. Peel off the skin, then chop the flesh into small pieces.
6. In a blender or food processor, combine the roasted peppers, onion, garlic, cilantro, salt, and pepper. Blend until smooth.
7. With the blender or food processor still running, slowly pour in the olive oil through the top.
Cooking Time: 30-40 minutes (roasting time) + 5 minutes (blending)
Roasted Pepper and Eggplant Caponata
Roasted Pepper and Eggplant Caponata: A flavorful Sicilian-inspired condiment perfect for topping bruschetta, pasta, or using as a dip.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 large red bell peppers, seeded and sliced into 1/4-inch thick strips
– 1 small onion, finely chopped
– 3 cloves of garlic, minced
– 1 cup of pitted green olives, sliced
– 1/4 cup of capers, rinsed and drained
– Salt and pepper to taste
– Extra-virgin olive oil for roasting
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss eggplant slices with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes or until tender and lightly caramelized.
3. Meanwhile, toss bell pepper strips with 1 tablespoon of olive oil, salt, and pepper. Roast for 15-20 minutes or until tender and slightly charred.
4. In a large skillet, sauté onion and garlic in 2 tablespoons of olive oil until softened. Add roasted eggplant and bell peppers, olives, and capers. Season with salt and pepper to taste.
5. Simmer the mixture for an additional 10-15 minutes or until the flavors have melded together.
Cooking Time: About 45-50 minutes
Summary
Get ready to add some smoky flavor to your meals with these 18 deliciously spicy roasted peppers recipes! From classic hummus to savory pasta sauces, and from soups to salads, these recipes showcase the versatility of roasted peppers. Try making Spicy Roasted Red Pepper Hummus as a snack, or elevate your brunch game with Roasted Pepper and Goat Cheese Tart. If you’re in the mood for something spicy, whip up Spicy Roasted Pepper Guacamole or add some heat to your pasta sauce with Spicy Roasted Pepper Pasta Sauce. Whatever you choose, your taste buds will thank you!
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