More Recipes Like Red Pepper Vinaigrette

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Roasted Red Pepper Vinaigrette

Submitted by: Tonja

This dressing is great served slightly warm and tossed with greens. It's even better with freshly grilled chicken, artichoke hearts or hearts of palm! Unused amounts may be covered and refrigerated for up to a week.

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Awesome Red Pepper Hummus Dip

Submitted by: kymberly

Fast and easy to make with a food processor, roasted red peppers blend with garbanzo beans, lemon zest and juice, and garlic to make a flavorful hummus. It's terrific as a dip for vegetables and crackers, or used as a spread on wraps and sandwiches.

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Three Pepper Pesto

Submitted by: mushythedestroyer

Home Town: Charleston, West Virginia, USA

Living In: Boulder, Colorado, USA

Red bell peppers, black pepper, and red pepper flakes are blended with basil and Parmesan cheese in this bright and flavorful pesto. Serve this chilled or at room temperature with toasted bread and fresh vegetables as an easy, make-ahead appetizer.

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Red Bell Pepper Coulis

Submitted by: Skapino

A tasty sauce made from red bell peppers that goes very well over chicken as well as fish.

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Sarah's Roasted Red Pepper Dip

Submitted by: sarah with an 'h'

Home Town: Phoenix, Arizona, USA

A sweet and tangy dip made with freshly roasted red bell peppers and a little heat. It's great with crudites or tortilla chips.

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Super Easy Spinach and Red Pepper Salad

Submitted by: Tanya

This is a delicious salad that takes no time at all to prepare, and it goes with almost any entree.

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Red Pepper Salad with Parsley Dressing

Submitted by: Mary-Lynne Mason
Provided by: Taste of Home

A tangy sour cream dressing tops this colorful combination of veggies. 'I get rave reviews whenever I serve this crunchy salad,' relates Mary-Lynne Mason of Janesville, Wisconsin.

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Red Pepper Chimichurri

Submitted by: chel79

This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.

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Spicy Red Bell Pepper Soup

Submitted by: QUIRKYIQ

Home Town: Arcata, California, USA

Living In: Stafford, Virginia, USA

Fresh red bell peppers blended with celery, carrots, onion, thyme, and rice take on a little heat from cayenne and red pepper flakes in this colorful, chicken-stock based soup.

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Roasted Red Pepper Tapenade

Submitted by: ASHBETH

Living In: Lexington Park, Maryland, USA

Roasted red peppers, artichoke hearts and garlic are the main flavors in this bright tapenade. This simple recipe can be used as a dip for vegetables and pita triangles or as a sandwich spread.

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