Best 10 Roasted Bell Pepper Medley Recipes

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Roasted bell pepper medley is a vibrant dish that is bursting with flavor. It's a versatile dish that can be served as a standalone side dish, added to pasta or rice dishes, or used as a topping for pizzas and tacos. This delicious recipe uses a variety of bell peppers, each with its own unique flavor and texture, roasted to perfection. The result is a medley of sweet, smoky, and tangy flavors that will tantalize your taste buds. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the ultimate roasted bell pepper medley.

Let's cook with our recipes!

ROASTED RED BELL PEPPERS



Roasted Red Bell Peppers image

Make and share this Roasted Red Bell Peppers recipe from Food.com.

Provided by riffraff

Categories     Peppers

Time 20m

Yield 8 serving(s)

Number Of Ingredients 2

4 red bell peppers
olive oil flavored cooking spray

Steps:

  • Heat oven to 450F degrees.
  • Wash peppers and cut in half.
  • Remove seeds and stems.
  • Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
  • Bake for 10-15 minutes or so, until skin of pepper is seriously black.
  • Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
  • Let cool so you can touch them.
  • Skin will peel off easily.
  • Cut halves into strips, or however you need them to be cut.
  • Now you know how to roast a red pepper!
  • Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
  • You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.

ROASTED BELL PEPPER MEDLEY



Roasted Bell Pepper Medley image

Looking for an easy vegetable side dish? Then try this spicy bell pepper and onion medley - ready in just 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 10

1 lb miniature red, yellow or orange bell peppers
6 small Italian pearl onions (cipolline), thinly sliced (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
1 tablespoon balsamic vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Heat oven to 400°F. Cut bell peppers in half; remove seeds. (For larger peppers, cut lengthwise in half again.)
  • In medium bowl, toss bell peppers, onions, garlic, oil and Italian seasoning. Spoon mixture into 13x9-inch pan.
  • Roast 10 to 12 minutes or until bell peppers are crisp-tender.
  • Meanwhile, in small bowl, beat remaining ingredients except ground pepper with wire whisk.
  • Before serving, drizzle oil mixture over bell peppers and onions; sprinkle with ground pepper.

Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 4 g, TransFat 0 g

ROASTED PEPPERS RECIPE (TWO WAYS!)



Roasted Peppers Recipe (Two Ways!) image

How to roast peppers two easy ways (in the oven or on the stovetop), plus how to marinate them for later use! Italian marinated peppers will last in the fridge for 1 to 2 weeks, and they are great as an appetizer, on sandwiches, pasta, soups and more!

Provided by Suzy Karadsheh

Categories     Appetizer     Condiment

Number Of Ingredients 3

4 to 5 bell peppers ((any color))
extra virgin olive oil
2 cloves garlic ((chopped))

Steps:

  • Turn your gas burner to medium. Put a bell pepper directly over the flame. Grill, turning around regularly with a pair of tongs, until the pepper is charred and very soft (about 15 minutes or so). You can use more than one gas burner if you like to cook several peppers at once. (Be sure to maintain a safe distance from the heat source).
  • Heat the oven on to 450 degrees F. Arrange the peppers in one single layer on the pan. Roast on the center rack of your heated oven for anywhere from 25 to 40 minutes, turning the peppers around occasionally to make sure they soften and char well on all sides. (You can also choose to broil the peppers, but you'll want to watch them carefully as they broil).
  • When the peppers are fully roasted, immediately transfer them to a heat-safe bowl and cover tightly with plastic wrap to trap the steam. Set aside for 10 to 15 minutes or so until they are cool enough to handle. This will help you peel them easily.
  • When the peppers are cool enough to handle by hand, uncover the bowl. Handling one pepper at a time, hold from the top (by the stem), poke a small hole to release any liquid from within the peppers. Peel and discard the charred skin(this will be a bit messy). Slice the pepper open and scrape the seeds. Discard the seeds.
  • As an easy appetizer, arrange the sliced peppers on a platter and add some burrata or mozzarella and seasonings of your choice (I used garlic and crushed red pepper flakes). Add some sliced rustic bread to serve along.
  • You can use your roasted peppers immediately. To marinate them for later, slice the roasted and peeled peppers up into strips and put them in a glass jar. Pour some good extra virgin olive oil on top to cover the peppers (I like to add sliced garlic, a pinch of kosher salt, and some crushed pepper flakes for flavor). Seal the jar shut and store in the fridge. They will keep for 1 to 2 weeks.

Nutrition Facts : Calories 38.7 kcal, Carbohydrate 7.6 g, Protein 1.3 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 5 mg, Fiber 2.5 g, Sugar 5 g, UnsaturatedFat 0.2 g, ServingSize 1 serving

ROASTED AND MARINATED BELL PEPPERS



Roasted and Marinated Bell Peppers image

While you're making these, grill other vegetables, such as portobello mushrooms, zucchini, and fennel, as well. Brush with oil and season with salt and pepper before grilling. Serve them all on a platter with the vinaigrette drizzled over the top.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

6 tablespoons extra-virgin olive oil, plus more for grill
3 yellow bell peppers
3 red bell peppers
2 large garlic cloves, minced
2 tablespoons red-wine vinegar
1 1/4 teaspoons finely chopped thyme
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Brush grill with oil; heat to medium hot. Grill peppers until blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and seed, saving juices. Cut into 1-inch strips.
  • In a bowl, combine garlic, vinegar, thyme, salt, pepper, and any pepper juices. Gradually whisk in oil. Toss peppers with vinaigrette, and arrange on a platter to serve.

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. -Shirley Beauregard, Grand Junction, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 7 servings.

Number Of Ingredients 11

3 medium Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

Nutrition Facts : Calories 152 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

CORN 'N' RED PEPPER MEDLEY



Corn 'n' Red Pepper Medley image

This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 cups fresh corn
1 tablespoon olive oil
2 large sweet red peppers, chopped
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup minced fresh parsley
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED BELL PEPPERS



Roasted Bell Peppers image

This roasted bell peppers recipe from chef Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 4

Number Of Ingredients 1

4 small red bell peppers

Steps:

  • Using tongs or a long fork, hold 1 pepper directly in the flame of a gas stove, turning, until blackened and blistering. Transfer to a large bowl; repeat process with remaining peppers.
  • Cover bowl with plastic wrap and let pepper stand 5 to 10 minutes. Uncover and remove skin from peppers by rubbing with a paper towel. Remove stems, ribs, and seeds before using.

VEGETABLE MEDLEY



Vegetable Medley image

A vegetable medley that is soooo good!

Provided by UPPERAIRS

Categories     Side Dish     Vegetables

Time 2h10m

Yield 5

Number Of Ingredients 9

¼ cup olive oil
2 large sweet potatoes, sliced
4 red potatoes, cubed
1 large onion, sliced into rings
1 teaspoon minced garlic
2 green bell peppers, sliced
2 red bell peppers, sliced
2 carrots, shredded
¼ cup Italian-style seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
  • Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
  • Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
  • Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  • Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

PEPPER MEDLEY



Pepper Medley image

I made up this recipe one day when I went a little overboard at the market and brought home too many peppers.

Provided by Mirj2338

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

1 large green pepper
1 large orange bell pepper
1 large yellow pepper
1 large red pepper
1 large purple bell pepper (great if you can find it)
1 large carrot
1 onion, coarsely chopped
2 cloves garlic, finely sliced
1 cup brown sugar
1 cup sesame seeds
salt, black and red pepper to taste

Steps:

  • Cut the peppers into strips.
  • Peel the carrot and cut into very thin strips.
  • Stir-fry in oil with the onion until the onion becomes translucent.
  • Add the garlic and fry 1 minute longer.
  • Add the brown sugar, sesame seeds and seasonings.
  • Stir-fry for one minute longer.
  • Remove from heat and serve.

Tips:

  • Choose the right peppers: Select ripe, firm, and brightly colored bell peppers. For a sweeter flavor, opt for red or yellow peppers. For a milder flavor, choose green peppers.
  • Roast the peppers properly: To achieve perfectly roasted peppers, preheat your oven to a high temperature (400°F or 200°C) and roast the peppers until their skins are blistered and slightly charred. This will enhance their flavor and make them easier to peel.
  • Remove the skin easily: Once the peppers are roasted, place them in a paper bag or airtight container for 10-15 minutes. The steam will help loosen the skin, making it easier to peel off.
  • Use a variety of colors: For a visually appealing dish, use a mix of different colored bell peppers. This will add color and variety to your recipe.
  • Experiment with different herbs and spices: Season your roasted bell peppers with a variety of herbs and spices to create different flavor profiles. Some popular options include garlic, paprika, oregano, basil, and thyme.

Conclusion:

Roasted bell peppers are a versatile and delicious ingredient that can be used in a variety of dishes. Whether you're making a simple side dish, a flavorful salad, or a hearty main course, roasted bell peppers are sure to add a pop of color and flavor to your meal. With their slightly smoky and sweet flavor, they're a great addition to any recipe. So next time you're looking for a healthy and delicious way to add some variety to your meals, give roasted bell peppers a try!

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