Roasted Red Pepper

Red Bell Peppers are common to the cuisines of the Mediterranean, Southwest and South America. Our Roasted Red Pepper puree is made from field-ripened sweet red bell peppers - fire roasted, steamed to loosen their skins and then skinned and seeded by hand. The pepper 'meats' are then pureed with a touch of olive oil added to make a gourmet base for any soup, flavored aioli, and savory sauce recipe. The roasted flavor and orange-red color makes this a truly special puree.



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Featured Recipe

Southwest Stuffing

Yield: 8 - 9 cups
    • 8 - 10 slices day-old white bread, cut into 1" cubes
    • 7 tbsp. unsalted butter
    • 1 medium onion, finely chopped
    • 2 jalapeño chiles, seeded and minced
    • 3/4 tsp. crushed dried thyme
    • Salt and pepper to taste
    • 8 oz. The Perfect Purée Roasted Red Pepper,  thawed
    • 1 cup niblet corn
    • 1/2 cup diced smoked turkey or ham
    • 1/3 cup chopped fresh cilantro
    • 3 tbsp. chopped green onion
    • 3 tbsp. chicken broth

Method:
1. Preheat oven to 275° F. Spread bread cubes on baking sheets; bake about 30 minutes or until crisp and dry, turning frequently. Cool; transfer to a large bowl.
2. In a large heavy skillet melt butter; sauté onions with chiles, thyme, salt and pepper to taste, about 12 minutes, or until onion is soft, stirring occasionally.
3. Add onion mixture to bread cubes along with Roasted Red Pepper puree, corn, turkey, cilantro, and green onion; toss until well combined. Sprinkle chicken broth over stuffing; toss again. Taste for seasoning.
4. Use stuffing to stuff desired poultry or crown roast of pork, or pork chops, and bake according to your recipe. Or, bake stuffing in a covered casserole dish in a 350° F oven for 30 minutes. Uncover and bake 5 minutes more to brown top.

Serving Suggestion:
This stuffing is also great for bell peppers, large mushroom caps or other vegetables for a scintillating side dish. Our Roasted Red Pepper puree can be added into other stuffing recipes too.

Complimentary Samples

Recipe List:

Roasted Red Pepper

Back to Cali
Bulldog Maria
Catalonian Sun (AKA Vodka a la Romesco)
Cauliflower Soup with Roasted Red Pepper
Cream of Roasted Red Pepper Soup
Creamy Roasted Red Pepper Gazpacho
English Cucumbers with Roasted Red Pepper Hummus
Fire in the South Seas
Flavored Ice
Geisha Girl
La China Poblano
Mediterranean Mary
Mexican Jamboree
Pomegranate Muhamara
Raspberry-Red Pepper Sorbet with Roasted Red Pepper Cream
Red Pepper Margarita
Rioja Rio Reyes
Roasted Agave Margarita
Roasted Red Bell Pepper Fritters
Roasted Red Pepper & Carmelized Pineapple BBQ Sauce
Roasted Red Pepper & Leek Soup
Roasted Red Pepper Aioli
Roasted Red Pepper Butter
Roasted Red Pepper Chardonnay Sauce
Roasted Red Pepper Cheese Filling for Vegetables
Roasted Red Pepper Coulis
Roasted Red Pepper Dip
Roasted Red Pepper Jelly
Roasted Red Pepper Mousse
Roasted Red Pepper Mustard
Roasted Red Pepper Pesto
Roasted Red Pepper Relish
Roasted Red Pepper Romesco Sauce
Roasted Red Pepper Sangrita
Roasted Red Pepper Sauce
Roasted Red Pepper Soufflé
Roasted Red Pepper Souffle Pancakes
Roasted Red Pepper Tartlets
Roasted Red Pepper Vegetable Lasagna
Roasted Red Pepper and Blood Orange Cheesecake
Roasted Red Pepper and Pomegranate Dressing
Roasted Red Pepper–Horseradish Dip for Seafood
Rolled Roasted Red Pepper Souffle
Salt Roasted Potatoes with Chorizo and Roasted Red Pepper Puree
Siamese Dream
South of the Border Red Pepper Dip
Southwest Stuffing
Strawberry Consommé with Red Bell Pepper Meringue
Stuffed Piquillo Peppers
Tagliatelle Style Vegetables with Tomato Red Pepper Sauce
The Border
The Katabasis
The Tomoka (Bill McCoy's Schooner)
Vegetable Patch
Yummy Bean Sandwich Spread or Dip
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