My freezer is once again loaded with roasted red peppers in hummus-ready batches. The beautiful, sweet peppers which usually cost $3 or $4 a pound other times during the year are plentiful now. I bought a huge basket of them and my roasting efforts should come in handy over the coming months when I want to make my Roasted Red Pepper Hummus.
Now that I’m stocked up for that task, I can use the red peppers I pick up at the farmers market in the next few weeks for other dishes. Here are a few recipes that look worthy of a try. For some I can use my already roasted red peppers, and some call for fresh peppers.
- Roasted Red Pepper and Squash Soup – Red peppers, butternut squash and pears — all in season right now — go into this pureed soup. What really catches my attention is that it’s thickened with cooked oats, adding some whole grains and extra fiber to the mix.
- Roasted Red Pepper and Goat Cheese Alfredo Pasta – This just sounds amazing to me. Goat cheese and Parmesan are used in this Alfredo. I don’t think I’m going to get through this weekend without making it.
- Quinoa Stuffed Red Bell Peppers – Super healthy with whole grain quinoa, green chiles and black beans. It’s an entire balanced meal in one.
- Beautiful Red Bell Cocktail – I’ve never thought to use red bell peppers in a cocktail before. This cocktail starts with one of my favorite combinations, gin and fresh lime juice, and adds red bell peppers and basil.
- Red Bell Pepper Frittata – This meatless main dish uses a combination of eggs and egg whites to make it lighter than a regular frittata and packs it full of red bell peppers, onions and couscous.