18 Spicy Roasted Peppers Recipes Delicious

Mmm, can you smell that? The sizzle of spicy roasted peppers is in the air, and it’s time to turn up the heat in your kitchen! Whether you’re craving a quick weeknight dinner or looking to spice up your meal prep, these 18 fiery recipes are sure to delight. From smoky to sweet, each dish promises a burst of flavor that’ll keep you coming back for more. Let’s dive in!

Spicy Roasted Red Pepper Hummus

Alright, you’re in for a treat with this Spicy Roasted Red Pepper Hummus. It’s the perfect blend of smoky, spicy, and creamy that’ll have you scooping up every last bit.

Ingredients

• Chickpeas – 1 can (15 oz), drained
• Roasted red peppers – ½ cup
• Tahini – ¼ cup
• Lemon juice – 2 tbsp
• Garlic – 1 clove
• Cumin – ½ tsp
• Smoked paprika – ½ tsp
• Cayenne pepper – ¼ tsp
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F. Drain the chickpeas and pat them dry with a paper towel for a smoother hummus.
2. Spread the chickpeas on a baking sheet. Roast for 20 minutes until golden and slightly crispy. This enhances their nutty flavor.
3. In a food processor, combine the roasted chickpeas, roasted red peppers, tahini, lemon juice, and garlic. Blend until smooth.
4. Add cumin, smoked paprika, cayenne pepper, and salt. Blend again for 30 seconds to incorporate the spices evenly.
5. With the processor running, slowly drizzle in the olive oil until the hummus is creamy and well combined.
6. Transfer the hummus to a bowl. Let it sit for 10 minutes to allow the flavors to meld together beautifully.

Every bite of this hummus is a creamy, spicy delight with a hint of smokiness. Try it with warm pita bread or as a bold spread on your next veggie sandwich.

Garlic Roasted Peppers with Balsamic Glaze

Now, imagine you’re craving something sweet, but not too heavy. This garlic roasted peppers with balsamic glaze is your answer. It’s simple, flavorful, and just the right amount of fancy for a weeknight treat.

Ingredients

• Bell peppers – 4, mixed colors
• Garlic – 4 cloves, minced
• Olive oil – 2 tbsp
• Balsamic vinegar – ¼ cup
• Honey – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F. This ensures even roasting.
2. Cut the bell peppers into 1-inch strips. Uniform sizes cook evenly.
3. Toss the pepper strips with minced garlic, olive oil, salt, and black pepper in a large bowl. Coat them well for maximum flavor.
4. Spread the peppers on a baking sheet in a single layer. Crowding can steam them instead of roasting.
5. Roast for 20 minutes, then flip the peppers. This helps them caramelize on both sides.
6. While the peppers roast, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until it reduces by half, about 5 minutes. It should coat the back of a spoon.
7. After flipping, roast the peppers for another 15 minutes until they’re soft and slightly charred.
8. Drizzle the balsamic glaze over the roasted peppers right before serving. The glaze adds a sweet and tangy contrast.

Look at how the peppers have softened yet kept their shape, with a smoky sweetness from the roast. The balsamic glaze adds a glossy finish and a punch of flavor. Try serving them over creamy polenta or alongside grilled chicken for a complete meal.

Roasted Pepper and Goat Cheese Tart

Got a craving for something savory yet slightly sweet? This roasted pepper and goat cheese tart is your answer. It’s the perfect blend of creamy and crispy, with a hint of smokiness that’ll have you coming back for seconds.

Ingredients

• Puff pastry – 1 sheet
• Goat cheese – 4 oz
• Roasted red peppers – ½ cup
• Egg – 1
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 400°F. This ensures your tart cooks evenly and gets that golden crust.
2. Roll out the puff pastry on a floured surface to about ¼ inch thickness. Tip: Keep it cold for easier handling.
3. Transfer the pastry to a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
4. Spread the goat cheese evenly over the pastry, leaving a 1-inch border around the edges. Tip: Let the cheese sit at room temperature for easier spreading.
5. Arrange the roasted red peppers on top of the goat cheese. Feel free to get creative with the layout.
6. Beat the egg with a tablespoon of water and brush it over the pastry edges. This gives it a beautiful golden finish.
7. Bake for 20-25 minutes, or until the pastry is puffed and golden. Tip: Rotate the baking sheet halfway through for even browning.
8. Let the tart cool for 5 minutes before slicing. This makes it easier to cut and serve.

What you’ll love about this tart is the contrast between the flaky pastry and the creamy goat cheese, with the roasted peppers adding a sweet, smoky depth. Try serving it with a drizzle of balsamic glaze for an extra flavor kick.

Spicy Roasted Pepper Soup

Oh, you’re going to love this Spicy Roasted Pepper Soup. It’s the perfect blend of smoky, spicy, and sweet, with a velvety texture that’ll have you coming back for seconds.

Ingredients

• Red bell peppers – 4 large
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Vegetable broth – 4 cups
• Heavy cream – ½ cup
• Salt – 1 tsp
• Cayenne pepper – ¼ tsp

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on the baking sheet.
3. Drizzle the peppers with 1 tbsp of olive oil and roast for 25 minutes, or until the skins are charred and blistered.
4. Let the peppers cool for 10 minutes, then peel off the skins. Tip: The skins will come off easier if you cover the peppers with a kitchen towel while they cool.
5. In a large pot, heat the remaining 1 tbsp of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
6. Add the peeled peppers, vegetable broth, salt, and cayenne pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
7. Use an immersion blender to puree the soup until smooth. Tip: If you don’t have an immersion blender, let the soup cool slightly and blend in batches in a regular blender.
8. Stir in the heavy cream and heat through for another 2 minutes. Tip: For a lighter version, you can substitute the heavy cream with coconut milk.

Creamy and rich, this soup has a kick from the cayenne that’s balanced by the sweetness of the roasted peppers. Serve it with a dollop of sour cream and a sprinkle of fresh herbs for an extra touch of flavor.

Roasted Pepper and Chicken Quesadillas

Ever find yourself staring into the fridge, wondering what to whip up that’s both easy and satisfying? These roasted pepper and chicken quesadillas are your answer, packed with flavor and ready in no time.

Ingredients

• Chicken breast – 1 cup, cooked and shredded
• Bell peppers – 1 cup, sliced
• Flour tortillas – 4
• Shredded cheese – 1 cup
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp of olive oil.
2. Add the sliced bell peppers to the skillet, cooking for 5 minutes until they start to soften.
3. Sprinkle ½ tsp of salt over the peppers for enhanced flavor.
4. Lay a flour tortilla flat and evenly distribute ¼ cup of shredded cheese, ¼ cup of chicken, and ¼ cup of peppers on one half.
5. Fold the tortilla over the filling, pressing gently.
6. Place the quesadilla in the skillet, cooking for 3 minutes on each side or until golden brown and the cheese is melted.
7. Repeat the process with the remaining tortillas and filling.
8. Let the quesadillas sit for a minute before cutting to keep the filling inside.

Perfectly crispy on the outside with a gooey, flavorful center, these quesadillas are a hit. Serve them with a side of sour cream or guacamole for an extra kick.

Roasted Red Pepper Pasta Sauce

Delicious doesn’t even begin to cover this roasted red pepper pasta sauce. You’ll love how its smoky sweetness pairs with any pasta you’ve got on hand.

Ingredients

• Red bell peppers – 4 large
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Heavy cream – ½ cup
• Salt – 1 tsp

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Cut the red bell peppers in half, remove the seeds and stems, and place them cut side down on the baking sheet.
3. Drizzle the peppers with 1 tbsp of olive oil and roast for 25 minutes, or until the skins are charred and blistered.
4. Let the peppers cool for 10 minutes, then peel off the skins. Tip: The skins will come off easier if you cover the peppers with a kitchen towel while they cool.
5. In a blender, combine the peeled peppers, remaining olive oil, minced garlic, tomato paste, heavy cream, and salt. Blend until smooth. Tip: For a chunkier sauce, pulse the blender a few times instead of blending continuously.
6. Pour the sauce into a saucepan and warm over medium heat for 5 minutes, stirring occasionally. Tip: If the sauce is too thick, add a splash of pasta water to thin it out.

Zesty and velvety, this sauce clings to every noodle for a dish that’s as satisfying to eat as it is easy to make. Try tossing it with fusilli and topping with fresh basil for a pop of color.

Stuffed Roasted Peppers with Quinoa and Black Beans

Summer’s here, and you’re probably looking for something light yet satisfying to whip up. These stuffed roasted peppers are just the ticket, packed with quinoa and black beans for a hearty, healthy meal.

Ingredients

• Bell peppers – 4
• Quinoa – 1 cup
• Black beans – 1 can (15 oz), drained and rinsed
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Salt – ½ tsp
• Pepper – ¼ tsp
• Cheese – ½ cup, shredded (optional)

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds. Tip: Choose peppers that can stand upright for easier stuffing.
3. Rinse the quinoa under cold water, then cook according to package instructions. Tip: Cooking quinoa in vegetable broth adds extra flavor.
4. Heat olive oil in a pan over medium heat. Add garlic, cumin, salt, and pepper, sautéing for 1 minute until fragrant.
5. Stir in the cooked quinoa and black beans, mixing well. Remove from heat.
6. Stuff each bell pepper with the quinoa and black bean mixture. If using, top with shredded cheese.
7. Place the stuffed peppers in a baking dish. Bake for 25-30 minutes, until the peppers are tender. Tip: Cover with foil halfway through to prevent the tops from burning.

Crunchy yet tender, these peppers are a flavor bomb with the smokiness of cumin and the creaminess of melted cheese. Serve them atop a bed of greens for an extra veggie boost or alongside a dollop of sour cream for a cooling contrast.

Roasted Pepper and Eggplant Dip

Whip up this Roasted Pepper and Eggplant Dip for your next gathering, and watch it disappear before your eyes. You’ll love how simple it is to make, with flavors that are anything but.

Ingredients

• Red bell peppers – 2
• Eggplant – 1 large
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 400°F. This high heat is perfect for getting those veggies nicely charred.
2. Cut the red bell peppers and eggplant into large chunks. Keeping them big prevents them from drying out.
3. Toss the vegetables and whole garlic cloves with olive oil and salt on a baking sheet. The oil helps them roast evenly.
4. Roast for 25 minutes, flipping halfway through, until the vegetables are soft and the skins are blistered.
5. Let the vegetables cool slightly, then peel the skins off the peppers. This step is easier when they’re still warm.
6. Combine the roasted vegetables, peeled garlic, and lemon juice in a food processor. Blend until smooth. If it’s too thick, a splash of water can loosen it up.
7. Season with more salt if needed, then transfer to a serving bowl.

Absolutely creamy with a smoky depth, this dip pairs wonderfully with crusty bread or fresh veggies. Try it as a spread on sandwiches for an extra flavor kick.

Roasted Pepper and Mozzarella Panini

Wow, you’re going to love how simple and delicious this Roasted Pepper and Mozzarella Panini is. It’s the perfect quick lunch or cozy dinner that feels a bit fancy without any fuss.

Ingredients

• Ciabatta bread – 4 slices
• Roasted red peppers – ½ cup
• Fresh mozzarella – 8 oz, sliced
• Basil leaves – ¼ cup
• Olive oil – 2 tbsp

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a grill pan and a heavy skillet will work.
2. Brush one side of each ciabatta slice with olive oil. This will give your panini that golden, crispy exterior.
3. Layer the mozzarella, roasted red peppers, and basil leaves on the unoiled side of two bread slices.
4. Top with the remaining bread slices, oiled side up. Press down gently to secure the fillings.
5. Place the sandwiches in the panini press. Close the lid and cook for 5 minutes, or until the bread is golden and the cheese is melted. Tip: Don’t peek too often; keeping the press closed ensures even cooking.
6. If using a grill pan, cook for 3 minutes on each side, pressing down with the skillet to mimic a panini press.
7. Remove from heat. Let the panini sit for a minute before cutting. This helps the cheese set so it doesn’t ooze out.

Kick back and enjoy the gooey mozzarella paired with the sweet, smoky peppers. Try serving it with a side of balsamic glaze for dipping—it’s a game changer.

Spicy Roasted Pepper Salsa

Wow, you’re going to love this Spicy Roasted Pepper Salsa. It’s the perfect blend of smoky, spicy, and sweet, and it’s incredibly easy to whip up for any occasion.

Ingredients

• Red bell peppers – 2 large
• Jalapeños – 2
• Garlic cloves – 2
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Lime juice – 2 tbsp
• Cilantro – ¼ cup, chopped

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil for easy cleanup.
2. Cut the red bell peppers and jalapeños in half. Remove the seeds and stems. Place them cut-side down on the baking sheet.
3. Add the garlic cloves to the baking sheet. Drizzle everything with olive oil.
4. Roast in the oven for 20 minutes, or until the skins are charred and blistered.
5. Let the peppers and garlic cool slightly, then peel the skins off the peppers. Tip: The skins should come off easily after roasting.
6. Transfer the peeled peppers, garlic, salt, lime juice, and cilantro to a blender. Pulse until you reach your desired consistency. Tip: For a chunkier salsa, pulse fewer times.
7. Taste and adjust the salt or lime juice if needed. Tip: If it’s too spicy, add a bit more lime juice to balance the heat.

Perfect for dipping or as a topping, this salsa has a vibrant flavor and a slightly smoky taste from the roasted peppers. Try it on grilled chicken or fish for an extra kick.

Roasted Pepper and Tomato Gazpacho

Let’s dive into making a refreshing Roasted Pepper and Tomato Gazpacho that’s perfect for those warm summer days. You’ll love how easy it is to whip up this chilled soup, packed with vibrant flavors.

Ingredients

• Red bell peppers – 2 large
• Tomatoes – 4 medium
• Garlic – 1 clove
• Olive oil – 2 tbsp
• Sherry vinegar – 1 tbsp
• Salt – ½ tsp
• Water – ½ cup

Instructions

1. Preheat your oven to 400°F. Place the whole red bell peppers and tomatoes on a baking sheet. Roast for 25 minutes, turning halfway, until their skins are charred and blistered.
2. Let the roasted peppers and tomatoes cool for 10 minutes. Then, peel off their skins and remove the seeds from the peppers.
3. In a blender, combine the peeled peppers, tomatoes, garlic clove, olive oil, sherry vinegar, salt, and water. Blend until smooth. Tip: For a silkier texture, strain the mixture through a fine mesh sieve.
4. Chill the gazpacho in the refrigerator for at least 2 hours before serving. Tip: This soup tastes even better the next day as the flavors meld together.
5. Serve cold, garnished with a drizzle of olive oil and fresh basil leaves if desired. Tip: Pair with crusty bread for a complete meal.

Outcome: This gazpacho boasts a smooth, velvety texture with a bright, tangy flavor profile. Try serving it in shot glasses for a fun appetizer at your next gathering.

Roasted Pepper and Avocado Salad

Wow, have you ever wanted a salad that’s both easy to make and bursting with flavor? This roasted pepper and avocado salad is your answer, perfect for those busy days when you still want something delicious.

Ingredients

• Red bell peppers – 2
• Avocado – 1
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 400°F. This high heat will help char the peppers quickly.
2. Cut the red bell peppers in half, remove the seeds and stems, then place them cut side down on a baking sheet. Tip: Lining the sheet with parchment paper makes cleanup a breeze.
3. Drizzle the peppers with 1 tbsp of olive oil and sprinkle with ¼ tsp of salt. Roast in the oven for 20 minutes, or until the skins are blistered and blackened in spots.
4. While the peppers roast, cut the avocado in half, remove the pit, and slice the flesh into thin strips. Tip: To prevent browning, drizzle the avocado with lemon juice right after slicing.
5. Once the peppers are done, let them cool for 5 minutes, then peel off the skins and slice into strips.
6. In a large bowl, gently toss the roasted pepper strips and avocado slices with the remaining 1 tbsp of olive oil and ¼ tsp of salt. Tip: For an extra flavor boost, add a pinch of red pepper flakes.

Delight in the creamy texture of the avocado against the smoky sweetness of the roasted peppers. Serve this salad over a bed of greens or alongside grilled chicken for a complete meal.

Roasted Pepper and Feta Stuffed Chicken

Ever find yourself staring at the fridge, wondering how to jazz up chicken for dinner? This roasted pepper and feta stuffed chicken is your answer—simple, flavorful, and sure to impress.

Ingredients

• Chicken breasts – 2
• Roasted red peppers – ½ cup, chopped
• Feta cheese – ½ cup, crumbled
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Garlic powder – ¼ tsp

Instructions

1. Preheat your oven to 375°F. This ensures even cooking and a perfectly juicy chicken.
2. Using a sharp knife, cut a pocket into each chicken breast. Be careful not to cut all the way through.
3. In a bowl, mix the chopped roasted red peppers and crumbled feta cheese. This combo brings a tangy sweetness to the dish.
4. Stuff each chicken breast with the pepper and feta mixture. Secure with toothpicks if needed to keep the filling inside.
5. Rub the outside of each chicken breast with olive oil, then season with salt, black pepper, and garlic powder. This creates a flavorful crust.
6. Place the chicken on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F. Always use a meat thermometer for accuracy.
7. Let the chicken rest for 5 minutes before slicing. This keeps the juices from running out.

Bursting with flavors, the roasted pepper and feta stuffed chicken is juicy inside with a slightly crispy exterior. Serve it over a bed of greens or alongside roasted veggies for a complete meal.

Roasted Pepper and Onion Pizza

Now, who doesn’t love a pizza that’s bursting with flavor and super easy to make? This Roasted Pepper and Onion Pizza is your ticket to a delicious, homemade meal that feels gourmet but is totally doable on a weeknight.

Ingredients

• Pizza dough – 1 lb
• Olive oil – 2 tbsp
• Red bell pepper – 1, sliced
• Yellow onion – 1, sliced
• Mozzarella cheese – 2 cups, shredded
• Salt – ½ tsp

Instructions

1. Preheat your oven to 475°F. A hot oven is key for that perfect crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For an extra crispy crust, go thinner.
3. Brush the dough with 1 tbsp of olive oil. This adds flavor and helps prevent a soggy crust.
4. Spread the sliced red bell pepper and yellow onion evenly over the dough. Tip: Roasting the veggies first can deepen the flavors, but it’s not necessary for a quick meal.
5. Sprinkle the shredded mozzarella cheese over the top, covering the veggies evenly.
6. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Remove from the oven and let it cool for a couple of minutes before slicing. Tip: Letting it sit ensures the cheese sets and doesn’t slide off when you cut it.

Every bite of this pizza offers a delightful crunch from the crust, a sweet and smoky flavor from the peppers and onions, and that gooey, cheesy goodness we all crave. Try serving it with a side of arugula salad for a fresh contrast.

Roasted Pepper and Sweet Potato Hash

Vibrant and packed with flavor, this roasted pepper and sweet potato hash is your go-to for a hearty breakfast or a cozy brunch. You’ll love how the sweetness of the potatoes pairs with the smoky peppers.

Ingredients

• Sweet potatoes – 2 cups, diced
• Red bell peppers – 1 cup, diced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F. This ensures even roasting.
2. Toss the diced sweet potatoes and red bell peppers with olive oil, salt, and black pepper in a large bowl. Tip: Uniform pieces cook evenly.
3. Spread the mixture on a baking sheet in a single layer. Avoid crowding for crispiness.
4. Roast for 25 minutes, stirring halfway through. Tip: Stirring prevents sticking and promotes even browning.
5. Check for doneness; the sweet potatoes should be tender and slightly caramelized. If not, roast for 5 more minutes.

Best enjoyed hot, this hash boasts a delightful contrast between the crispy edges and soft centers. Try topping it with a fried egg for extra richness or serve alongside avocado toast for a fuller meal.

Roasted Pepper and Corn Chowder

Veggies and comfort come together in this Roasted Pepper and Corn Chowder. You’ll love how simple it is to whip up, especially on those chilly evenings when you crave something hearty.

Ingredients

• Red bell peppers – 2, large
• Corn kernels – 2 cups
• Vegetable broth – 4 cups
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, or until the skins are charred and blistered.
2. Remove the peppers from the oven, let them cool for 5 minutes, then peel off the skins and dice the flesh.
3. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing for 3 minutes until translucent.
4. Add the diced roasted peppers and corn kernels to the pot, stirring to combine with the onions and garlic.
5. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches if you don’t have an immersion blender.
7. Stir in the heavy cream, salt, and black pepper, heating the soup for another 5 minutes on low heat.
8. Your Roasted Pepper and Corn Chowder is ready to serve. For an extra touch, garnish with a sprinkle of fresh herbs or a dollop of sour cream.

You’ll notice the soup has a velvety texture with a sweet and smoky flavor from the roasted peppers. Try serving it with a side of crusty bread for dipping, or top with crispy bacon bits for added crunch.

Roasted Pepper and Spinach Stuffed Shells

Feeling like you need a cozy yet impressive dish to whip up? These roasted pepper and spinach stuffed shells are your answer, combining creamy, cheesy goodness with a veggie-packed punch.

Ingredients

• Jumbo pasta shells – 12 oz
• Ricotta cheese – 2 cups
• Mozzarella cheese – 1 cup, shredded
• Parmesan cheese – ½ cup, grated
• Spinach – 2 cups, chopped
• Roasted red peppers – 1 cup, diced
• Egg – 1
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Marinara sauce – 2 cups

Instructions

1. Preheat your oven to 375°F.
2. Boil the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
3. In a large bowl, mix ricotta, mozzarella, parmesan, spinach, roasted red peppers, egg, garlic, salt, and black pepper until well combined.
4. Spread 1 cup of marinara sauce at the bottom of a baking dish.
5. Stuff each shell with the cheese and veggie mixture, then place them seam side up in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells.
7. Cover with foil and bake for 25 minutes.
8. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
9. Let the dish sit for 5 minutes before serving to allow the flavors to meld.

Great for a dinner that feels special without the fuss, these stuffed shells offer a delightful mix of creamy, cheesy, and slightly tangy flavors. Serve them with a crisp green salad or garlic bread to round out the meal.

Roasted Pepper and Lentil Stew

Hey there! If you’re craving something hearty yet simple, this roasted pepper and lentil stew is your go-to. It’s packed with flavor and comes together with minimal fuss.

Ingredients

• Red bell peppers – 2, large
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Lentils – 1 cup, dried
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F. Place the whole red bell peppers on a baking sheet and roast for 25 minutes, turning once halfway, until the skins are charred and blistered.
2. Let the peppers cool for 10 minutes, then peel off the skins, remove the seeds, and dice the flesh.
3. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes, until soft.
4. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
5. Stir in the lentils, roasted peppers, vegetable broth, salt, and black pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 30 minutes, or until the lentils are tender.
7. Tip: For a smoother texture, blend half the stew before serving. Tip: Add a splash of lemon juice for brightness. Tip: Garnish with fresh herbs for extra flavor.

This stew is wonderfully thick and hearty, with a smoky sweetness from the roasted peppers. Serve it with crusty bread or over a bed of quinoa for a complete meal.

Conclusion

Mouthwatering and packed with flavor, these 18 Spicy Roasted Peppers Recipes are sure to spice up your meals! Whether you’re a heat seeker or just love a little kick, there’s something here for everyone. Don’t forget to try your favorites, leave a comment sharing which one you loved the most, and spread the heat by pinning this article on Pinterest. Happy cooking!

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