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Red pepper pick-me-up recipe

Red pepper pick-me-up recipe


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  • Recipes
  • Dish type
  • Drink

Drinking fresh vegetable and fruit juices is one of the easiest ways to add vitamins and minerals to your diet. Serve this bright example at any time of day for an instant lift.

Be the first to make this!

IngredientsServes: 2

  • 1 large red pepper
  • 200 ml (7 fl oz) tomato juice
  • 4 celery sticks, coarsely chopped
  • dash of Tabasco sauce
  • To serve
  • ice cubes
  • paprika
  • celery leaves to garnish (optional)

MethodPrep:35min ›Ready in:35min

  1. Preheat the grill to the hottest setting. Grill the pepper for about 10 minutes, turning often, until the skin is charred on all sides. Place the pepper in a polythene bag and leave to stand for 15 minutes or until it is cool enough to handle.
  2. Peel off the skin, then cut the pepper in half and discard the seeds, the white ribs of pith and the stalk. Cut the flesh into chunks.
  3. Put the pepper, tomato juice and celery in a blender or food processor and purée until smooth. For a very smooth result, press the drink through a sieve. Stir in the Tabasco.
  4. Pour the drink into 2 large glasses and add a few ice cubes. Sprinkle the top of each with a pinch of paprika and garnish with celery leaves, if you wish. Serve immediately.

Some more ideas

For a fruity beetroot and celery drink, coarsely grate 1 raw beetroot and slice 2 celery sticks, then blend these with the grated zest and juice of 1 orange and 150 ml (5 fl oz) apple juice. Add a pinch of ground cinnamon and serve in glasses over ice cubes. * For a carrot, ginger and orange pick-me-up, coarsely chop 2 dessert apples, cored, and 2 oranges, peeled, discarding the pips from the oranges, then purée with ½ tsp grated fresh root ginger and 500 ml (17 fl oz) carrot juice.

Plus points

The vitamin content of this drink easily justifies its title as a pick-me-up. Red peppers are an excellent source of both beta-carotene (which is an antioxidant in its own right and which the body converts into vitamin A) and vitamin C. The tomato juice also provides vitamin C. * Celery provides potassium. In addition, it is a natural diuretic, helping to reduce fluid and salt retention, and is therefore an aid in treating high blood pressure.

Each serving provides

A, C * E * B6, folate, niacin, potassium

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15 Favorite Bell Pepper Recipes

Got bell peppers and need a way to use them? Not only are these colorful peppers delicious, they’re loaded with vitamins too. They’re very high in vitamin C, and have double your daily need. They also have Vitamin B and beta carotene. There are so many ways to use them in recipes, outside of the standard stuffed peppers.

Here’s list of the best bell pepper recipes we can find. Of course we’ve got the traditional stuffed peppers: our favorite is a Mediterranean-style recipe with quinoa and feta cheese. But there are lots of other great ways to use peppers in a supporting role: like spiced up in fajitas or diced to add texture to chili. These recipes feature all different colors, from red to orange to yellow to green bell peppers. The colors are interchangeable and you can customize them as you’d like!


Ingredients

    • 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
    • ⅔ cup breadcrumbs (fresh, dried, or panko)
    • 4 garlic cloves, finely grated, divided
    • 1½ tsp. kosher salt, divided, plus more
    • ½ cup coarsely chopped parsley
    • 1 lb. ziti, rigatoni, cavatelli, or other medium tube pasta
    • 1 medium onion, finely chopped
    • 4 whole roasted red peppers from a jar (about one 16-oz. jar), finely chopped
    • 2 Tbsp. tomato paste
    • 1 (15-oz.) can white beans (such as navy or cannellini), rinsed
    • 2 tsp. finely grated lemon zest
    • 1 Tbsp. fresh lemon juice
    • ¼ tsp. crushed red pepper flakes
    • Freshly ground black pepper
    • Lemon wedges (for serving optional)

A Fun & Fresh Weeknight Dinner Planner

If you get a chance to pick up a chicken rotisserie from the market, try this recipe!

Tuesday: Philly Cheesesteak Quesadillas 

Photography by Joseph De Leo

This is a quesadilla and Philly cheesesteak sandwich&aposs love child, and it&aposs just as good as you&aposd think it would be!

Wednesday: Lemon-Chile Linguine with Asparagus

Photography by Joseph De Leo

Nothing says "spring" like asparagus!

Thursday: Crispy Gnocchi with Mushrooms & Arugula

When salad night meets pasta night, that&aposs when the magic happens.

Friday: Flounder with Coconut-Ginger Rice & Mango Salsa 

Transport yourself to a tropical paradise without ever leaving your house with this delicious dinner. 


Pepper recipes

Peppers are a vital part of Mediterranean cuisine – not only are they incredibly versatile and delicious when served raw, grilled, roasted or stewed, they also add a real burst of colour and sweetness to dishes. Although they're available year-round these days, they tend to be at their best in the summer months.

Typically, roasted red peppers are used to add smokey sweetness to classic Italian dishes like Amy Gulick's pollo alla romana, Filippo Trapello's peperonata and this delicious red pesto from Sally Abé.

You can get a bit more inventive if you want as well. This beautiful provolone and ricotta-stuffed squid recipe from Ernesto Iaccarino uses yellow peppers to create a vibrant sauce, whilst Caterina Ceraudo does something similar with red peppers and serves it with ricotta gnocchi.

As always, don't be afraid to experiment with cooking techniques to get different flavours and textures out of your peppers. Check out our collection of pepper recipes below for some inspiration.


It should keep a few months easily in the fridge, or even longer. It&rsquos all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you&rsquore concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.

The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.


Preparation

Preheat oven to 450 F and line a baking sheet with parchment paper.

Place the halved and de-seeded bell peppers on the baking sheet and drizzle with olive oil. Season with the cumin, kosher salt and freshly ground pepper.

Slice 1/4- to 1/2-inch off the top of the garlic bulb and drizzle some olive oil on top. Cover the garlic bulb in aluminum foil completely and place on the baking sheet.

Roast peppers and garlic on the same baking sheet: The peppers will need about 20 to 25 minutes, and the garlic approximately 30. Rotate the peppers halfway through cooking. The peppers should be completely tender when pierced with a fork, and the garlic should be golden and tender.

Remove the garlic cloves from the bulb and transfer to a high-speed blender or food processor along with the peppers.

Now, add the raw almonds, olive oil and lemon juice into the blender as well. Blend until smooth and thoroughly incorporated (it's OK if the dip is textured from the almonds — we love that!) Season to taste with kosher salt and freshly ground pepper.

Transfer the dip to a bowl, drizzle with olive oil and garnish with freshly ground pepper and chopped Italian parsley.


Ingredients

Step 1

Heat oil in a large skillet over medium-high until shimmering. Add cumin seeds and cook, stirring, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and stir in fennel seeds. Add onion and cook, stirring occasionally, until translucent, 4–6 minutes.

Step 2

Stir in potato, then spread mixture into an even layer in pan. Cover and cook until potato is tender and not mushy (a little charring on the bottom is A-OK), 7–10 minutes. Stir in bell pepper and salt. Cover and cook until peppers are slightly softened, 5–7 minutes. Using a large spoon or spatula, scrape up the delicious charred bits from bottom of pan and stir into potato mixture.

Step 3

Stir in peanuts and lime juice. Taste and adjust lime juice and salt, if needed, before serving.


Reviews ( 22 )

This has become a favorite. not only for my family, but for First Sunday Brunch at church. I make it all year around. If I'm using the parmesan from Kraft or a similar brand in the shaker, I cut it back to a few tablespoons. Otherwise it's too salty and the cheese flavor is overpowering. If you grind your own fresh, you can use more.

I love this recipe. I replace the parsley with a cup of thawed frozen spinach.

This is my go-to meatloaf recipe. I use a pound of all white ground turkey and substitute quick oats for the breadcrumbs and cut back on the parmesan cheese (that is where a lot of the sodium lies). I typically use a couple of grinds of kosher salt and the seasoning is just right. The meatloaf is really moist and makes enough so that I can use the leftovers in a meat sauce with spaghetti later in the week. Anytime I can get two great meals out of one recipe, it is a winner!

So healthy and so tasty. Added no additional salt. Not needed. Also used only 1 pound of turkey. Fantastic recipe. And so easy!

This recipe is very tasty, moist and fast to make. I only had a pound of ground turkey breast, so I slightly decreased the amount of other ingredients (except the egg, of course). I also forgot the salt and pepper. The meatloaf was tasty enough without the seasonings. This is a light, moist, flavorful and delicious replacement for traditional ground beef meatloaf.

I used about half the meat and the same amount of everything else. Also, plain panko instead of breadcrumbs. I like it a lot. Most meatloaf recipes have way to much meat in them for my taste. Cut the meat in half and it's twice as flavorful (and much better for you). :)

This was delicious. I added NO salt, and it wasn't noticeable to my husband or me. The red peppers and Parmesan cheese added just the right flavors. We're having the leftovers tonight with roasted potatoes tossed in olive oil and rosemary, and a green salad.

In the oven now! Didn't seem too salty with 3/4 tsp salt. I used plain bread crumbs. If you decide to use flavored bread crumbs, try omitting the additional salt.

I am excited about a non tomato recipe! My son is allergic to tomatoes..

If the recipes don't fit on a single page when you print from the web site, why don't you copy and paste the recipe into a Word document and resize the font and/or spacing as needed? I do that for all the recipes I save on my computer and later print or not. If you don't have Word or another office program there is Note Pad, which is part of the MS Windows operating system which also will work.

Ditto on which pan for a meat loaf. About printing: I use Print Preview. I highlight the recipe, hit Print Preview, check out how it looks, usually enlarge it to the maximum size without running to another page, by using "Custom" on dropdown, and it's usually 103% or 108%. Then hit print. If the Quick Tip is good, I do the same for that, separately, and cut it out of the paper with scissors and tape it to the printed out recipe. (My pile of recipes from Real Simple is real big!)

The comments about too much salt in this recipe make me wonder if cooks are using regular salt instead of the kosher salt that is called for. This can make a huge difference in salt intensity.

My husband and I really liked this recipe. Lower fat is awesome and it was great cold. Will keep in my repertoire. Try it, you'll like it!

This is GREAT! My hubby raved and my daughter even choked it down. I forgot to buy parsley so left it out and I never measure salt I just put "enough" in and it wasn't too salty. Also, used White Onion..not sure what difference that will make. This will be a definite keeper! Served it salad and mashed potatoes.

First meatloaf I've ever made and LOVED it! I am not a beef fan, so this is a great alternative! A few "happy accidents" that may help with the salt issue people are mentioning. 1. I used less salt than the recipe called for. probably about 1/8 tsp. 2. I used 1 fresh red bell pepper instead of the jar, quickly roasted them in a pan with olive oil, then chopped them with a food processor. 3. I forgot to add the mustard, so half way through cooking, I spread it on the top. It tasted fabulous and not salty at all!


Kitchen Basics: How To Roast Red Peppers

Instead of paying a premium for store-bought, learn how to roast red peppers yourself! It’s easy and there are SO many delicious ways to use your roasted peppers!

Jarred roasted red peppers are one of those things I often don’t have on hand when I need them. Can you relate? It’s the same story with several other things, which is why I developed the very best recipes for items like tahini paste, marzipan/almond paste, teriyaki sauce, Chinese black bean sauce and hoisin sauce. Not only can I whip them up whenever I need them, they taste about a gazillion times better than the store-bought stuff!

But back to roasted peppers. Does anything beat the flavor of fresh peppers that have been charred and blackened in the oven? Roasted peppers are one of those things that make the culinary world go round. If you’ve added them here and there to spruce up your dishes you know exactly what I mean.

How Do You Use Roasted Red Peppers?

Lots of ways! Add them to your pasta salads, potato salads, tossed salads. Add them to your sandwiches, place them on bruschetta or add them to a pasta dish.. Make a roasted red pepper aioli or add them to your next batch of hummus. Make a roasted red pepper pesto with the usual ingredients (pine nuts, basil, garlic, Parmesan, etc) and enjoy it on crackers or tossed in pasta. Puree them with some almonds and cream and chicken stock for a delicious pasta sauce. Or puree them with some cream cheese for a cracker and veggie spread. Add them to a tapenade, on pizza or flatbread. Fold them into omelets or frittatas. Add them to a potato hash or your favorite chicken casserole. The sky’s the limit!

Here are just a few recipe examples featuring roasted red peppers:

Roasting your own peppers is the perfect way to put a bumper crop of peppers to use or to take advantage of those grocery store sales.

This method for roasting bell peppers works for most kinds of peppers. All peppers vary in their thickness of skin and flesh and so roasting times will vary, you’ll need to check on them. But other peppers that work well for roasting are Poblanos, Anaheims, Hatch-style chiles, paprika chiles, jalapenos and pimientos.

Preheat the oven to 450 degrees F.

Cut the peppers in half and remove the stems, seeds and membranes.

Lay the peppers on a foil-lined baking sheet, cut side down. Parchment paper is considered safe up to 400 degrees without the risk of scorching, but I often push the limits to 450 degrees. If you want to remove all risk, use foil.

Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed.

There’s no need to rotate or turn the peppers.

Once the skins are blackened remove the peppers from the oven.

At this point most people recommend placing the roasted peppers in a paper bag to steam for about 10 minutes to help loosen the skin. I’ve never found that to be necessary, but I guess it depends on how stubborn your particular peppers are. Simply let the peppers cool for a few minutes until comfortable enough to handle and then peel the skins off and discard them. They’ll slip off easily.

You can slice or dice the peppers in advance or store them in halves. Stored in the fridge in an airtight container they’ll keep for up to about a week. If you store them covered in oil in the fridge they’ll keep for at least 2 weeks. For longer storage you can freeze them in ziplock bags.


Watch the video: LAHODNÁ ZAVÁRANÁ KAPIA (June 2022).


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