I bought about 12 oz of roasted red peppers for the cheese and fruit
platter this New Years' Eve. When I opened the container, they were not
the nice solid peppers I wanted; they were too soft and fell apart when
you picked them up, and stuck to paper towels when I tried to drain
them. BUT, they don't smell funny or anything. I want to find a way to
use them for supper this week (We opened a jar that was in the cabinet
and sliced them with the mozzarella balls and pesto and sun dried
tomatoes on new years, so all 12 oz is untouched.)

I was thinking about maybe pureeing them with some sour cream and
cilantro and scallions for a topping for broiled fish, but wanted to
investigate other ideas. Anyone have a red pepper soup or pesto or
anything?

Thanks!

Jude wrote:
> I bought about 12 oz of roasted red peppers for the cheese and fruit
> platter this New Years' Eve. When I opened the container, they were not
> the nice solid peppers I wanted; they were too soft and fell apart when
> you picked them up, and stuck to paper towels when I tried to drain
> them. BUT, they don't smell funny or anything. I want to find a way to
> use them for supper this week (We opened a jar that was in the cabinet
> and sliced them with the mozzarella balls and pesto and sun dried
> tomatoes on new years, so all 12 oz is untouched.)
>
> I was thinking about maybe pureeing them with some sour cream and
> cilantro and scallions for a topping for broiled fish, but wanted to
> investigate other ideas. Anyone have a red pepper soup or pesto or
> anything?
>
> Thanks!
>

I'd make a cheddar cheese soup and throw them in.

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

Jude wrote:
> I bought about 12 oz of roasted red peppers for the cheese and fruit
> platter this New Years' Eve. When I opened the container, they were not
> the nice solid peppers I wanted; they were too soft and fell apart when
> you picked them up, and stuck to paper towels when I tried to drain
> them. BUT, they don't smell funny or anything. I want to find a way to
> use them for supper this week (We opened a jar that was in the cabinet
> and sliced them with the mozzarella balls and pesto and sun dried
> tomatoes on new years, so all 12 oz is untouched.)
>
> I was thinking about maybe pureeing them with some sour cream and
> cilantro and scallions for a topping for broiled fish, but wanted to
> investigate other ideas. Anyone have a red pepper soup or pesto or
> anything?
>
> Thanks!
>

I like the soup idea. This is a good recipe, but I use
light chicken stock instead of water.

Roasted Tomato And Red Bell Pepper Soup

Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds tomatoes -- halved lengthwise
2 large red bell peppers -- quartered, seeded
1 onion -- cut thin wedges
4 large garlic cloves -- peeled
2 tablespoons olive oil (preferably extra-virgin)
Salt -- to taste
Freshly-ground black pepper -- to taste
1 teaspoon fresh thyme leaves
= (or 1/2 tspn dried thyme)
2 cups water -- more or less
4 tablespoons part-skim ricotta cheese -- room temperature
Fresh thyme sprigs -- (optional)

Preheat oven to 450 degrees. Arrange tomatoes (cut-side up), bell
peppers, onion and garlic cloves on large baking sheet. Drizzle oil
over; sprinkle generously with salt and pepper. Roast vegetables
until brown and tender, turning peppers and onion occasionally,
about 40 minutes. Remove from oven. Cool.

Transfer vegetables and any accumulated juices to processor. Add thyme
leaves. Puree soup, gradually adding enough water to thin soup to
desired consistency. Chill until cold, about 3 hours. (Can be
prepared 1 day ahead. Cover and keep refrigerated. If soup becomes
too thick, thin with water to desired consistency.)

Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese.
Garnish with thyme sprigs, if desired.

This recipe yields 4 servings.

Per Serving: calories, 159; total fat, 9g; saturated fat, 2g;
cholesterol, 5mg.

Comments: A rich and satisfying soup with great roasted tomato
flavor. Put it into a wide-mouth thermos to keep it cold for a
picnic; it's also nice hot or at room temperature.

Source:
"Bon Appétit, August 1997"

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Jude wrote:
> I bought about 12 oz of roasted red peppers for the cheese and fruit
> platter this New Years' Eve. When I opened the container, they were not
> the nice solid peppers I wanted; they were too soft and fell apart when
> you picked them up, [snip]

In spite of the too soft texture if they are good ones they will have a
taste that's worth giving more prominence to than in a soup. Brown and
cook your favorite Italian sausages, or andouille, or bratwurst.
Separately, cook sliced onions until beginning to caramelize, then add
the peppers. Add the sausages. Lightly toast French rolls and serve
as slightly messy but very tasty sandwiches. Some very simple pasta
salad on the side. -aem

aem wrote:
> Jude wrote:
> > I bought about 12 oz of roasted red peppers for the cheese and fruit
> > platter this New Years' Eve. When I opened the container, they were not
> > the nice solid peppers I wanted; they were too soft and fell apart when
> > you picked them up, [snip]
>
> In spite of the too soft texture if they are good ones they will have a
> taste that's worth giving more prominence to than in a soup. Brown and
> cook your favorite Italian sausages, or andouille, or bratwurst.
> Separately, cook sliced onions until beginning to caramelize, then add
> the peppers. Add the sausages. Lightly toast French rolls and serve
> as slightly messy but very tasty sandwiches. Some very simple pasta
> salad on the side. -aem

Opps, forgot to add the obligitory "no meat, seafood OK" line. I love
sausage and peppers. But these are almost like a puree as soon as you
handle them. Don't think it would be the best use, but a yummy thing
anyway - with veggie Boca sausages.

Jude wrote:
> I bought about 12 oz of roasted red peppers for the cheese and fruit
> platter this New Years' Eve. When I opened the container, they were not
> the nice solid peppers I wanted; they were too soft and fell apart when
> you picked them up, and stuck to paper towels when I tried to drain
> them. BUT, they don't smell funny or anything. I want to find a way to
> use them for supper this week (We opened a jar that was in the cabinet
> and sliced them with the mozzarella balls and pesto and sun dried
> tomatoes on new years, so all 12 oz is untouched.)
>
> I was thinking about maybe pureeing them with some sour cream and
> cilantro and scallions for a topping for broiled fish, but wanted to
> investigate other ideas. Anyone have a red pepper soup or pesto or
> anything?
>
> Thanks!

My last bunch of *no gas stove and too freaking cold to grill* roasted
red peppers were good but very soft too. Those got used up in salads,
as a puree on burgers with avacado and swiss, and salad dressing in
processor or blender the equivelent of one whole RRP, 2 cloves garlic,
1 cup mayo, s&p to taste and EVOO as needed to get the consistency
desired.

Jessica

Jude wrote:
>
> I bought about 12 oz of roasted red peppers for the cheese and fruit
> platter this New Years' Eve. When I opened the container, they were not
> the nice solid peppers I wanted; they were too soft and fell apart when
> you picked them up, and stuck to paper towels when I tried to drain
> them. BUT, they don't smell funny or anything. I want to find a way to
> use them for supper this week (We opened a jar that was in the cabinet
> and sliced them with the mozzarella balls and pesto and sun dried
> tomatoes on new years, so all 12 oz is untouched.)
>
> I was thinking about maybe pureeing them with some sour cream and
> cilantro and scallions for a topping for broiled fish, but wanted to
> investigate other ideas. Anyone have a red pepper soup or pesto or
> anything?
>
> Thanks!

Scramble them with eggs and onion.

> Opps, forgot to add the obligitory "no meat, seafood OK" line. I love
> sausage and peppers. But these are almost like a puree as soon as you
> handle them. Don't think it would be the best use, but a yummy thing
> anyway - with veggie Boca sausages.

Jude,

I'm not sure what "no meat, seafood OK" means. I'm guessing it means
nothing with legs, but with shells or fins is okay. I was going to
suggest bbq a steak seasoned however you like, perhaps with just a
coating of fresh ground black pepper, and serve topped with the
peppers. It's very good. If you don't eat red meat, you could
substitute any of the more flavorful seafood steaks on the bbq, such as
halibut, salmon, albacore, you name it, or large shrimp or scallops.

Ken

Arri London wrote:
> Jude wrote:

snip!

>
> Scramble them with eggs and onion.

And to the above you could add fried cubed potatoes and a bit of
garlic. You could also puree the peppers and blend in some garlic,
lemon juice, well-cooked eggplant, and olive oil and you would have
ajvar. This is used in the Balkan region, along with chopped raw
onions, as a garnish for grilled meat.

D.M.

Jude wrote:
> I bought about 12 oz of roasted red peppers for the cheese and fruit
> platter this New Years' Eve. When I opened the container, they were not
> the nice solid peppers I wanted; they were too soft and fell apart when
> you picked them up, and stuck to paper towels when I tried to drain
> them. BUT, they don't smell funny or anything. I want to find a way to
> use them for supper this week (We opened a jar that was in the cabinet
> and sliced them with the mozzarella balls and pesto and sun dried
> tomatoes on new years, so all 12 oz is untouched.)
>
> I was thinking about maybe pureeing them with some sour cream and
> cilantro and scallions for a topping for broiled fish, but wanted to
> investigate other ideas. Anyone have a red pepper soup or pesto or
> anything?
>
> Thanks!
>

If you make your own hummus, make a roasted red pepper hummus, it is
really delicious. (You could take any basic hummus recipe and add as
much roasted red pepper as you like.)

put them on a pizza?

or toasted sandwiches
"Jude" > wrote in message
ups.com...
>I bought about 12 oz of roasted red peppers for the cheese and fruit
> platter this New Years' Eve. When I opened the container, they were not
> the nice solid peppers I wanted; they were too soft and fell apart when
> you picked them up, and stuck to paper towels when I tried to drain
> them. BUT, they don't smell funny or anything. I want to find a way to
> use them for supper this week (We opened a jar that was in the cabinet
> and sliced them with the mozzarella balls and pesto and sun dried
> tomatoes on new years, so all 12 oz is untouched.)
>
> I was thinking about maybe pureeing them with some sour cream and
> cilantro and scallions for a topping for broiled fish, but wanted to
> investigate other ideas. Anyone have a red pepper soup or pesto or
> anything?
>
> Thanks!
>

"Dancing Queen" > wrote in message
...
> put them on a pizza?
>
> or toasted sandwiches
> "Jude" > wrote in message
> ups.com...
>>I bought about 12 oz of roasted red peppers for the cheese and fruit
>> platter this New Years' Eve. When I opened the container, they were not
>> the nice solid peppers I wanted; they were too soft and fell apart when
>> you picked them up, and stuck to paper towels when I tried to drain
>> them. BUT, they don't smell funny or anything. I want to find a way to
>> use them for supper this week (We opened a jar that was in the cabinet
>> and sliced them with the mozzarella balls and pesto and sun dried
>> tomatoes on new years, so all 12 oz is untouched.)
>>
>> I was thinking about maybe pureeing them with some sour cream and
>> cilantro and scallions for a topping for broiled fish, but wanted to
>> investigate other ideas. Anyone have a red pepper soup or pesto or
>> anything?
>>
>> Thanks!
>>
Sometimes I make spaghetti sauce using 1/2 tomatoes and 1/2 red roasted
peppers. Put your other ingredients that you normally put in your spaghetti
sauce. Very, Very Good.
Dee Dee
Dee Dee

On 3 Jan 2006 14:46:04 -0800, "Jude" > wrote:

>I bought about 12 oz of roasted red peppers for the cheese and fruit
>platter this New Years' Eve. When I opened the container, they were not
>the nice solid peppers I wanted; they were too soft and fell apart when
>you picked them up, and stuck to paper towels when I tried to drain
>them. BUT, they don't smell funny or anything. I want to find a way to
>use them for supper this week (We opened a jar that was in the cabinet
>and sliced them with the mozzarella balls and pesto and sun dried
>tomatoes on new years, so all 12 oz is untouched.)
>
>I was thinking about maybe pureeing them with some sour cream and
>cilantro and scallions for a topping for broiled fish, but wanted to
>investigate other ideas. Anyone have a red pepper soup or pesto or
>anything?

Pasta sauce. Fry some chopped onion, add roast peppers and a can of
chopped peeled tomatoes, season, simmer for a while, then purée. You
can then use on pasta as is, or add hot pepper flakes, or some fresh
goat cheese to it.

Nathalie in Switzerland

Jude wrote:
> I bought about 12 oz of roasted red peppers for the cheese and fruit
> platter this New Years' Eve. When I opened the container, they were not
> the nice solid peppers I wanted; they were too soft and fell apart when
> you picked them up, and stuck to paper towels when I tried to drain
> them. BUT, they don't smell funny or anything. I want to find a way to
> use them for supper this week (We opened a jar that was in the cabinet
> and sliced them with the mozzarella balls and pesto and sun dried
> tomatoes on new years, so all 12 oz is untouched.)
>
> I was thinking about maybe pureeing them with some sour cream and
> cilantro and scallions for a topping for broiled fish, but wanted to
> investigate other ideas. Anyone have a red pepper soup or pesto or
> anything?
>
> Thanks!
>

More often than not, they find their way into my marinara sauce.

Bubba

--
You wanna measure or you wanna cook?

"Jude" > wrote in news:1136328364.322705.71910
@f14g2000cwb.googlegroups.com:

> I bought about 12 oz of roasted red peppers for the cheese and fruit
> platter this New Years' Eve. When I opened the container, they were not
> the nice solid peppers I wanted; they were too soft and fell apart when
> you picked them up, and stuck to paper towels when I tried to drain
> them. BUT, they don't smell funny or anything. I want to find a way to
> use them for supper this week (We opened a jar that was in the cabinet
> and sliced them with the mozzarella balls and pesto and sun dried
> tomatoes on new years, so all 12 oz is untouched.)
>
> I was thinking about maybe pureeing them with some sour cream and
> cilantro and scallions for a topping for broiled fish, but wanted to
> investigate other ideas. Anyone have a red pepper soup or pesto or
> anything?
>
> Thanks!
>

On a salad.

--
---
Charles Quinn

"Choosing the lesser of two evils, is still choosing evil" - Jerry Garcia

Charles QuinnJan 5, 1:47*am * show options
Newsgroups: rec.food.cooking
>From: Charles Quinn > - Find messages by this author
>Date: Thu, 05 Jan 2006 06:47:43 GMT
>Local: Thurs, Jan 5 2006 1:47*a
>"Jude" > wrote in news:1136328364.322705.71910
:
> I bought about 12 oz of roasted red peppers for the cheese and fruit > platter this New Years' Eve. When I opened the container, they were not > thenice solid peppers I wanted; they were too soft and fell apart when > you picked them up, and stuck to paper towels when I tried to drain > them. BUT, they don't smell funny or anything. I want to find a way to > use them for supper this week
> I was thinking about maybe pureeing them with some sour cream and > cilantro and scallions for a topping for broiled fish, but wanted to > investigate other ideas. Anyone have a red pepper soup or pesto or > anything?

> Thanks!
On a salad.

Too mushy. They need something where they will fall apart into the
dish, which is why i though sauce or soup.

--

someone wrote:

>> I bought about 12 oz of roasted red peppers for the cheese and fruit
>> platter this New Years' Eve. When I opened the container, they were not
>> the nice solid peppers I wanted; they were too soft and fell apart when
>> you picked them up, and stuck to paper towels when I tried to drain
>> them. BUT, they don't smell funny or anything. I want to find a way to
>> use them for supper this week (We opened a jar that was in the cabinet
>> and sliced them with the mozzarella balls and pesto and sun dried
>> tomatoes on new years, so all 12 oz is untouched.)

Last night I chopped up some roasted peppers mixed them with some
feta cheese...stuffed that into a pocket I made in a chicken
breast...baked for half an hour then made a sauce with sour cream and
some more of the peppers. Baked it a bit longer with that over it,
topped the whole thing with a bit more feta. It was really good.

janie