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Roasted Red Peppers

Roasted Red Pepper
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This recipe is borrowed from the Farmers Against Hunger cookbook. These are surprisingly easy and only use two ingredients. It's a great way to use a pepper if you have a few extra and don't know what to do with them. Once cooked, you can seal them in an airtight container with a little oil on top and they'll keep for weeks in the fridge.
  • Red peppers (or yellow, purple or orange - green are too bitter)
  • Any oil
  1. Preheat the oven to 350 degrees. Line a baking sheet with foil.
  2. Trim the top and bottom of the peppers, removing the stem and then slicing the pepper from top to bottom, opening it up.
  3. Remove the seeds and cut out the white ribs. You should have 3-4 big pieces per pepper, plus top and bottom.
  4. Rub the pepper with a little oil and place, skin side up, onto the baking sheet. Bake until soft and slightly shriveled (approx. 15-20 minutes).
  5. Place in a bowl and cover with a tight lid or plastic wrap. Allow the steam to loosen the skins (approx. 5-10 minutes). When cool enough to handle, remove the skin, while rubbing it off with your hands.


Pasta with Broccoli, Roasted Peppers and Sausage
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Serves: 4-6 servings
This recipe is borrowed from the Farmers Against Hunger cookbook. Try to use small pasta with a shape that will "catch" all the chunky pieces of sausage and the vegetables. This is a very fresh-tasting dish without the heaviness of a marinara or creamy cheese sauce.
  • 1 lb of small, shaped pasta
  • 4 oz sweet Italian sausage, with the casing removed
  • 9 garlic cloves, minced
  • 1 cup roasted red peppers
  • 1 large head of broccoli with florets and stems cut into small, bite-size pieces
  • ½ cup of water
  • 1 tbsp extra virgin olive oil
  • 1 cup of grated Parmesan
  • Salt and pepper
  1. Bring a large pot of water to a boil and cook according to instructions on the package. Drain and return the pasta to the dry pot.
  2. As the pasta cooks, cook the sausage in a large skillet over medium-high heat until browned (approx. 5 minutes).
  3. Stir in the garlic and red peppers, ½ tsp of salt and a pinch of pepper. Cook for approx. 2 minutes while stirring, covered.
  4. Turn heat to high, add the water and broccoli to the skillet and cook until broccoli looks bright green (approx. 1-2 minutes).
  5. Uncover the skillet. Cook for additional 3-5 minutes more.
  6. Once the water has evaporated and the broccoli is tender, dump the mixture into the pot with the pasta and add cheese and the oil. Toss together and serve.


Stuffed Bell Pepper Frittata
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Serves: 4 servings
This recipe is borrowed from the Farmers Against Hunger cookbook. A frittata is an egg based dish, enriched with the filling of your choice. There are a few tricks you can use to keep the peppers from falling over in the baking pan: you can stand the peppers up in a bundt pan, set them in a muffin tin, or you can use the cut off tops of the peppers and lodge them between the peppers in a baking dish.
  • 1½ tsp butter
  • ½ onion, minced
  • 4 plum tomatoes, seeded and chopped
  • 8 eggs
  • 1½ tsp fresh chopped tarragon
  • 1½ tsp fresh chopped basil
  • ⅓ cup of shredded cheddar cheese
  • 4 large bell peppers with ½" of the top cut off and seeds and core removed
  1. Preheat the oven to 3350 degrees and adjust the rack to the middle position. Place the cut peppers in a baking dish, making sure they stay upright.
  2. Heat the butter in a skillet over medium heat until the foaming has subsided. Add the onion and tomato and cook until the onion is softened and the tomato juices have evaporated (approx. 8 minutes). Remove from heat and let cool for 5 minutes.
  3. Beat the eggs in a large bowl. Stir in tarragon, basil, ½ tsp salt and ¼ tsp of pepper and the cheese. Add the onion mixture to the eggs and stir to combine.
  4. Divide the mixture evenly between the peppers. Cover the dish with foil and bake until the eggs are set (approx. 55 minutes).
  5. Serve immediately.