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Red Bell Pepper Caramel

Red Bell Pepper Caramel

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Bell peppers are naturally sweet, so why not use them in something sweet? I don’t think many people would think of extracting the sweetness into something like caramel, but the results are pretty phenomenal.


To read about David Burke's restaurants and get more of his recipes, visit his website and his Facebook page.


  • 1 1/2 Cup minced bell pepper
  • 1 Cup sugar
  • 1 Cup apple cider
  • 2 Tablespoons Grand Marnier
  • 3 Tablespoons butter
  • Vanilla ice cream, for serving


Calories Per Serving220

Folate equivalent (total)17µg4%

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.

Red Bell Pepper Chutney Recipe / Red Capsicum Chutney Recipe

I had a dream on my mind, when i was going through my old post, i came across my green capsicum chutney. Suddenly i wanted to try out red capsicum chutney and yellow capsicum chutney and post it in my blog. And immediately i did that too. This is the red capsicum chutney recipe and yellow one will be posted soon.

Red Capsicum – 1 cubed
Tomato – 1 large cubed
Garlic – 5 cloves peeled and chopped
Dry Red Chillies – 2 to 3
Salt to taste
Tamarind a small piece
Oil – 1 tblspn + 2 tblspn
Mustard Seeds / Kaduku – 1/2 tsp
Urad dal / Uludu Paruppu – 1/2 tsp

Heat 1 tblspn oil, fry chillies and garlic till golden. Remove to a blender.

In the same oil, fry capsicum and tomatoes. Cook till raw smell leaves away.

Take them in the same blender, add in salt and tamarind.

Heat oil in a pan, add in mustard and urad dal. Add in pureed chutney and cook till oil separates.

10 Different Types of Peppers to Add to Salads, Stir-Fries, and Other Tasty Recipes

Whether your dish calls for spicy chili peppers or sweet bell peppers, these picks bring the flavor (and heat).

All types of peppers are a part of the Capsicum family, which includes both the sweet peppers as well as the hot and spicy ones, often referred to as chili peppers. Fun fact: the heat of a pepper is measured using Scoville heat units (SHU), and this scale goes from o, think bell pepper, to the X Pepper which clocks in at over 3,000,000 (ouch!).

Below we broke down each type of pepper, and included their SHU measurements, so you can know exactly when and how much heat you&rsquore adding to a dip or skillet supper. Just be warned that the heat can still vary from pepper to pepper, so one jalapeño could taste milder compared to another.

Quick tip for those who can't handle the heat: have some dairy, like yogurt or milk, nearby to help balance the spicy heat in chilis. If you want to simply take the spice level down a notch, remove and discard the seed and whitish ribs before using it.

Interested in growing your own peppers? You can read a step by step guide to reaping the best (and spiciest) crop ever!

What’s the difference between a quiche, omelet, and frittata?

Quiche is an egg custard dish that combines eggs with cream or milk. The quiche fillings are mixed in with the raw eggs and then baked in the oven. Quiche typically has a crust , but you can also make it without .

When cooking an omelet on the stove, you put the filling on top of the cooked eggs and fold half of the eggs over the omelet toppings. Some delicious omelet recipes to try are this Tomato Mozzarella Egg White Omelet and this Broccoli and Cheese Omelet .

For a frittata, you cook your vegetables first and then mix the filling into the raw eggs. You also start cooking the eggs on the stove and finish baking them in the oven.

Another difference is that omelets are usually a single serving while frittatas and quiches are multiple servings.

3 Health Benefits of This Bell Pepper Sandwich

#1: Anti-Inflammatory

Avocados are a staple of the ketogenic diet. These delicious vegetable-like fruits are loaded with nutrients, and with their abundance of fats, leave you feeling full and satisfied.

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But avocados aren’t just supplying you with any old fat they’re packing monounsaturated fats (MUFA). Unlike saturated fat, which is pretty easy to get into your diet, MUFAs are a bit harder to come by.

And for someone following a high-fat diet, getting a good balance of MUFA’s, PUFA’s, and saturated sat is essential.

One of the most well-studied benefits of MUFA’s is their anti-inflammatory activity. Inflammation is a key risk factor for heart disease, making the inflammatory biomarker C-reactive protein of utmost importance if you’re tracking your risk for cardiovascular disease.

In a Japanese population study, researchers found that increased consumption of MUFA’s was inversely related to levels of C-reactive protein. In other words, the more that people consumed MUFA’s, the lower their inflammatory markers[*].

#2: Rich In Vitamin C

One medium bell pepper has 156mg of vitamin C, with the RDA for vitamin C being around 90-75 mg. That means if you eat one medium red bell pepper, you’re getting 175% of your vitamin C for the day in. Talk about nutrient density[*].

Vitamin C plays a wide variety of roles in your body. It acts as an antioxidant, supports the health of your extracellular matrix and collagen, is vital for heart health, and enhances your immune system[*].

Some animal studies even support large doses of vitamin C as a potential treatment for certain types of cancer[*].

It’s likely vitamin C’s antioxidant activity that lends so many health benefits. As an antioxidant, this water-soluble vitamin can support your immune system and protect your cells from damage.

Population studies show that individuals that consume higher amounts of vitamin C have a lower risk for many chronic diseases including cancer, heart, and neurodegenerative disease[*].

#3: Antioxidant

Along with the antioxidant activity of vitamin C, spinach also provides a potent source of protection against oxidative stress.

Reactive oxygen species (ROS) love to wreak havoc on your cells, and one target, in particular, is your DNA. In a small study, eight participants consumed spinach over a period of 16 days, while researchers assessed DNA stability in their immune cells.

The results showed that moderate consumption of spinach had a protective effect against oxidative DNA damage. The participants also experienced increased levels of folate ( a vitamin found in abundance in spinach).

The researchers note that earlier studies found that folate may prevent oxidative damage to DNA — which may have been the case here[*].

How Long Do You Cook Stuffed Bell Peppers?

A common question is, how long do you cook stuffed peppers?

My secret time saver: Blanch the peppers in the microwave to cut the cooking time!

I pre-cook my peppers by adding them to a microwave safe baking dish, and sprinkling the interior of the peppers with a bit of kosher salt, then adding 1/4 cup water to the bottom of the dish. Cover the peppers and give them a 5 minute blast in the microwave to pre-cook and soften them.

Stuff the peppers with the warm filling and cook in the oven for 20 minutes or until fork-tender and the cheese begins to bubble.


View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 318

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

We bring you our 11 best bell pepper recipes to help you find interesting ways to dish them out at home and impress your friends and family -

1.Roasted Red Pepper Soup

Red bell peppers are roasted and blended along with fresh herbs to create a heart-warming soup.

2.Bell Pepper and Bean Dip

An innovative dip made with grilled bell peppers, garbanzo beans, chillies and garlic. Serve with freshly cut vegetables, pita bread or crackers.

3.Yellow Pepper and Asparagus Stir Fry

Fresh asparagus and yellow peppers are tossed with tangy spices and roasted almonds to make an immensely satisfying side. You can serve it with breads or meat dishes.

4.Baked Mexican Potatoes

Baked potatoes stuffed with a scrumptious filling made with corn, bell peppers, cucumber, garlic and chillies.

5.Chicken Stuffed Peppers

Bell peppers stuffed with a tangy chicken keema mixture, topped with cheese and microwaved. Don't have a microwave? Not to worry, use a pressure cooker.

6.Roasted Bell Pepper and Broccoli Salad

Yellow and red bell peppers, broccoli and spring onions are tossed in delicious seasonings and sprinkled with apricots.

Roasted bell pepper and broccoli salad

7.Red Bell Pepper Salsa

A zesty red bell pepper salsa served with pickled vegetables and a dry melba toast. Perfect start to your brunch party.

8.Vegetarian Burrito

A burrito is a delicious, portable answer to on-the-go meals. Rice, beans, bell peppers, all are snugly wrapped in a salsa smeared tortilla, keeping everything warm for long and making it full of flavours.

Filling, delicious and stuffed with flavourful spices, these burritos will be your go-to meal when hunger strikes.

9.Marinated Stuffed Peppers

Bell peppers stuffed with tomatoes and a delicious filling of aubergine and fresh herbs.

10. Pineapple and Bell Pepper Margarita

Not your usual fare, the classic Margarita gets a makeover. The slightly bitter taste of bell peppers is complimented by the sweetness of pineapple.A refreshing, unique margarita to sip on in the summer heat!

11. Sauteed Bell Pepper

A bright bowl of red and yellow bell pepper sauteed together. This one is a perfect meal to prepare for a delicious, healthy miid-day meal or for a brunch.


Preheat oven to 375°F. Coat a large baking sheet (or 2 standard sheets) with nonstick oil spray and set aside.

Remove the stems and seeds from the bell pepper and cut each into quarters. Lay the bell pepper "chips" on the prepared baking sheet(s) in a single layer with their insides facing up.

In a large heated skillet, stir the ground turkey until it's cooked through and crumbled. Add the taco seasoning along with about 2/3 cup water and stir. Add the black beans, corn and jalapeños, if using. Mix until well-combined and heated through.

Spoon the turkey-bean mixture over the bell pepper pieces. Sprinkle on the cheese and bake for about 10 minutes, until the cheese is melted.

Remove the baking sheet from the oven and, if desired, top with the salsa, pipe on swirls of the yogurt or sour cream and garnish with scallions or cilantro.


  1. Shad

    You are not right. I'm sure. I can prove it.

  2. Kari

    Bravo, I think this is a great phrase.

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