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Red peppers: I have piles in the fridge. Need a tasty, easy dish (dairy free) that I serve along with chicken, couscous salad tomorrow evening. Thank you Picklers!

asked by allie almost 6 years ago
14 answers 1109 views
22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added almost 6 years ago

Here's an easy-peasy one: http://www.food52.com/recipes...

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drbabs

Barbara is a trusted source on General Cooking.

added almost 6 years ago

And here's another easy one: http://www.food52.com/recipes...

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added almost 6 years ago

If you are serving couscous then why not use some of you red peppers diced small in with the grains? I would saute them a bit first and toss with the couscous.

Ad0d3623 a28a 4793 82a8 5f1ab0a2f633  dsc00426
added almost 6 years ago

romesco sauce. here's a food52 recipe:
http://www.food52.com/recipes...

A668a986 d94b 4371 b045 dac9419e74d4  49938 597441592 4627678 n
added almost 6 years ago

First use some in the couscous! Then, roast them and make a thick paste/sauce to go over the chicken. The recipe below looks particularly good or you can just throw the peppers in a food processor with similar seasonings you used in the couscous and puree with some olive oil and lemon juice.

http://thepioneerwoman...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Slice 3 or 4 peppers into strips, quarter 3 or 4 tomatoes, sprinkle with salt and pepper. Add minced garlic and a couple spoons of capers. Any herbs you have on hand like oregano, thyme or basil. Drizzle with olive oil and roast covered in the oven for1/2 hour to one hour at 400 till they are done to your liking. Good on steak, fish, chicken eggs.

E7189df5 8856 4b3f 8f06 7240488bebef  photo
added almost 6 years ago

Adapted from Mark Bittman, I have served this with chicken before as a sort of salsa accompaniment: roast the peppers, peel and give them a medium chop, add salt, sugar and a bit of soy sauce or balsamic vinegar.

8e94e86b faa9 42ae 93f9 c243369e2b3f  cakecake
added almost 6 years ago

This probably wouldn't go well with a couscous dish, but it's one of my favorite quickie dishes: Dice 1 onion and 1 large red pepper; sweat in olive oil with black pepper and rosemary. Add a pound of cannellini beans, a little tomato paste, and a cup or so of chicken stock; simmer until the sauce is reduced, then salt to taste. Yum.

8bbce907 3b5e 4c8c be5c c64e6c780d63  birthday 2012
luvcookbooks

Meg is a trusted home cook.

added almost 6 years ago

Good shabbos, I assume...
or a vegan?
Molly Katzen has a nice recipe in one of her books. Cut the red peppers in half, and saute over medium high heat with olive oil and garlic, turning twice, until to the doneness that you like. Good hot, warm, cold for Saturday lunch. Enjoy!!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Muhamarra. It's a middle eastern spread that is delicious and versatile. roast the red peppers and finely chop. You add reduced pomegranate molasses and chopped parsley to essentially make a paste. Sometimes I will add a little garlic or chiles to mine

C45c94a0 2e08 45bf a73c 4235d1b3c4bb  image
added almost 6 years ago

The other suggestions sound delicious so this might sound boring but I will toss in the suggestion to simply roast them. It's what I do when I have an abundance of red peppers - they are far superior to the ones in a jar. Roast them until black*, then wrap in a towel for 5 minutes. Carefully "peel" by rubbing with the towel to get most of the black bits off - hot juice will ooze out of them as you work (hence the towel) so be careful - and remove stems, inner membrane and seeds with a knife. Cut into strips and layer in a shallow bowl with your best dipping olive oil, salt and pepper. Add bits of roasted garlic and/or a little lemon juice if you like. Serve with rounds of baguette toasts. *I roast peppers by putting one on each of my four gas burners and turning each up to medium high, turning them occasionally with tongs until all sides are black. Probably not the most eco-friendly...but it works.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

I made mrslarkin's peppers -- easy and wonderful. (Yes, was for a shabbat dinner where I was cooking many courses so easy was great.)

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added almost 6 years ago

Roasted red pepper soup with a chicken stock base?