Best 20 Pepper Bread Recipes

ROASTED RED PEPPER BREAD

Steps:

• Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.

CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS

Steps:

• Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
• Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
• Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
• Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.

CRACKED PEPPER BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

ROASTED SAUSAGES, PEPPERS, AND ONIONS AND CHEESY BREAD WITH BLACK PEPPER

Steps:

• Preheat oven to 425 degrees F.
• Place sausage rings on a baking sheet and liberally drizzle extra-virgin olive oil down over them. Place in hot oven and roast until casings are crisp and juices run clear, somewhere between 15 and 20 minutes. Remove from oven to rest sausages; switch on broiler.
• While sausages roast, heat a skillet over medium heat with 3 tablespoons extra-virgin olive oil and sliced garlic. Simmer garlic in extra-virgin olive oil 2 to 3 minutes then add peppers and onions. Turn the heat up a notch, and cook until the vegetables are tender but the peppers still hold strong color, 5 to 6 minutes. Add thinned tomato sauce, salt, and pepper and reduce. Turn heat back to low and hold the veggies until the sausage comes out of the oven, a couple of minutes.
• Toast the split bread, remove from oven, rub with cracked garlic, liberally drizzle with extra-virgin olive oil, and cover with cheese and lots of black pepper. Return to the broiler to brown cheese, 1 minute. Scatter parsley over the bread.
• Cut bread into chunks and pile with peppers and onions then sausages. The bread will soak in the juices as you work through the sausage, peppers and onions.

CRACKED BLACK PEPPER BREAD

Steps:

• In a small saucepan, combine the milk, butter, sugar, and pepper. Place over medium-high heat and bring to about 110 degrees F. Remove from the heat and sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
• Meanwhile, in a large bowl, whisk together the flour and salt.
• Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot, until puffed and doubled in size, about 2 hours.
• Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten it into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place it seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warmest part of the kitchen until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours.
• Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
• Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and a thermometer inserted in the center reads 200 degrees F., about 15 minutes.
• Transfer the bread loaf to a cooling rack and let cool for 2 hours before using.

SUNNY'S BEEF AND BARLEY STEW WITH CRUSTY PEPPER BREAD

Steps:

• Preheat the oven to 275 degrees F.
• Trace and cut a piece of parchment paper to fit the size of the top of the Dutch oven to use as a lid. Set aside.
• In a Dutch oven over medium-high heat, add the butter and olive oil. Season the beef cubes with salt and pepper and, when the pan is hot enough, add the beef. Be careful to cook the beef in batches if there isn't enough space. (Overcrowding will cause steaming, not searing.) Sear the cubes on each, and side then remove to a plate with a slotted spoon. In the fat left from the searing, add the carrots, parsnip, celery, onions, thyme, paprika, a pinch of salt and a grind or 2 of pepper. Saute until tender, about 8 minutes. Raise the heat and pour in the wine. Using a wooden spoon, scrape up any bits on the bottom of the pan. Raise the heat to a simmer, and then add the beef cubes back to the pot along with the bay leaves and beef broth. Cover with the prepared parchment paper and cook in the oven for 2 hours.
• At the 2 hour mark, remove the parchment, taste, and season with salt, if needed. Add the barley, and stir in 1 cup of water if the stew looks too dry. Cook, covered with the actual lid for this step, until the barley is cooked through and tender, 40 to 45 minutes. Remove from the oven and garnish with chopped parsley. Serve with Crusty Pepper Bread.
• Preheat the oven to 350 degrees F.
• Brush both sides of the bread slices with olive oil and season with a pinch of salt and pepper on both sides. Place on a baking sheet and bake until the edges of the bread just begin to turn golden, about 10 minutes.

HOMEMADE PEPPER PARMESAN BREAD

Steps:

• Place ingredients in bread machine pan according to the order suggested by the manufacturer.
• Select basic bread cycle.
• makes 1 1/2 lb.

PEPPER CHEESE BREAD

Steps:

• In a small skillet, saute peppers in 1 tablespoon oil for 15 minutes or until tender; set aside. , In a large bowl, dissolve the yeast and sugar in warm water; let stand for 5 minutes. In a large saucepan, heat the milk, honey, salt and remaining oil to 110°-115°. Remove from the heat; stir in the cheese. Stir in 2 eggs and reserved peppers; add to yeast mixture. Add 2 cups flour and wheat germ; beat until smooth. Sir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; spoon into two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Beat water and remaining egg; brush over loaves. Bake at 375° for 25-30 minutes or until golden brown.

PEPPER BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a tube pan.
• Stir together 3 cups of flour, the sugar, pepper, yeast, and salt together in a large bowl.
• Heat water and margarine to 130 degrees F (54 degrees C) in a saucepan over low heat. Pour the hot water-margarine mixture into the flour; quickly stir a few strokes to combine. Stir in 1 egg, beat the mixture to form a loose batter, and stir in 1 1/2 cups of flour. Knead the dough on a floured work surface until smooth and elastic, about 4 minutes.
• Divide the dough into 12 equal-sized pieces, form them into rolls, and place them into the bottom of the prepared pan. Set the pan into a sink of hot water (about 115 degrees F/46 degrees C) until the rolls have doubled in size, about 15 minutes. Beat egg yolk with 1 tablespoon of water until thoroughly combined; brush the dough with the beaten egg yolk mixture.
• Bake in the preheated oven until golden brown, about 25 minutes.

PEPPER JACK CHEESE QUICK BREAD

Steps:

• Heat oven to 350°. Lightly grease bottom only of loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with shortening or spray bottom with cooking spray.
• Stir together flour, cheese, sugar, baking powder, baking soda and salt in medium bowl. Stir in remaining ingredients just until moistened (batter will be lumpy). Spread in pan.
• Bake 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; run knife around edges of pan to loosen. Remove from pan to wire rack. Cool 30 minutes before slicing.

CRACKED BLACK PEPPER BREAD (BREAD MACHINE)

Steps:

• Place all ingredients in bread machine pan in order suggested by manufacturer.
• Select basic bread setting.
• Do not use time delay feature of your bread machine for this recipe.

PARMESAN AND PEPPER BREAD (BREAD MACHINE)

Steps:

• Place all ingredients in pan according to bread manufacturer.*.
• Set for white bread, medium to dark crust.
• * I like putting the dry herbs in with the water to rehydrate them a bit. I think it adds a bit more flavor.

SAUSAGE, BREAD, AND PEPPER FRITTATA

Steps:

• Preheat oven to 375 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Cook the sausage, crumbling with the back of a wooden spoon, until the meat is no longer pink, about 3 to 4 minutes. Add the scallions, season with 1/4 teaspoon salt, and cook, stirring, until the scallions begin to wilt, about 2 to 3 minutes. Toss in the bell pepper, and cook, stirring, until wilted but not completely limp, about 8 to 10 minutes.
• Beat the eggs with the milk and remaining salt in a bowl. Let the bread cubes soak in the egg-milk mixture until moistened, about 2 to 3 minutes. Reduce heat under skillet to medium-low, then pour in the eggs and bread and let cook, without stirring, until the eggs begin to set around the edges of the pan, about 2 to 3 minutes.
• Sprinkle all over the top with the grated cheese. Put the skillet in the oven, and bake until frittata is set all the way through and the top is golden, about 18 minutes. Let rest for a few minutes, then run a knife around the edge of the skillet and invert onto a plate or cutting board. Serve in wedges, warm or at room temperature.

CRACKED BLACK PEPPER CHEESE BREAD

Steps:

• Mix together first 6 ingredients in a large bowl.
• Make a well in the center of the flour mixture; set aside.
• In another smaller bowl, mix together eggs, yogurt, oil, milk, and mustard.
• Add to the flour mixture; also add cheese and onions.
• Mix just until moistened; batter will be lumpy.
• Pour batter into a greased 8x4x2 inch loaf pan.
• Bake at 350 degrees for 50-55 minutes or until tests done.
• Cool in pan on a wire rack for 10 minute.
• Remove bread from pan and this is best served warm.
• This bread goes well with hearty stews and soups.

ROASTED RED PEPPER CHEESE BREAD

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select Basic bread cycle and start machine.

RIGATONI WITH RED PEPPER, ALMONDS, AND BREAD CRUMBS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.
• Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve.

PEPPER JACK CHEESE BREAD

Steps:

• In a large bowl, dissolve yeast and sugar in 2 cups warm water; let stand for 5 minutes. Add olive oil and salt.
• With an electric mixer, gradually beat in 3 cups flour, beating until smooth.
• Beat in cheddar cheese and 1 cup Monterey Jack cheese with peppers. Gradually beat in enough remaining flour to make a soft dough.
• Turn dough out onto a lightly floured surface and knead dough for 5 minutes, or until smooth and elastic.
• Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85*), free from drafts, for 45 minutes, or until doubled in size.
• Lightly grease 2 (9x5-inch) loaf pans; set aside.
• Divide dough into 2 equal portions. Shape into 10-inch loaves and place in prepared pans.
• Cover and let rise in a warm place, free from drafts, for 45 minutes, or until doubled in size.
• Preheat oven to 350*.
• Gently brush each loaf with egg white and sprinkle well with remaining 2 tablespoons Monterey Jack cheese with peppers.
• Bake for 25 minutes, or until golden brown.
• Let cool in pans for 10 minutes. Remove from pans and place on wire racks.
• Let cool for 30 minutes before slicing.

HOT PEPPER JAM FOR BREAD MACHINE

Steps:

• Wash all peppers, cut off stems.
• Remove membrane and seeds from bell peppers, dice small about 1/8 inch pieces, the chunks will stay that size even after running through the Jam cycle, cut enough to fill 2 1/4 cups worth.
• Protect your hands with rubber gloves while working with the jalapeno peppers, if you want the jam to be spicy hot leave the seeds in the jalapeno peppers. (The first time I made this, I left seeds in one but thought it too hot.) Second time I made, I deseeded all halves and it came out too mild -- so next time I plan on cutting both jalapeno peppers in half, leaving seeds in 1/4 and deseeding the remaining 3/4. Cut into small pieces, about 1/8 inch.
• Attach kneading blade in the bread pan.
• Place ingredients into the bread pan as listed above.
• Carefully insert bread pan inot breadmaker, close lid, press the Menu button until the �Jam� program is selected, and start.
• When the Jam cycle is complete, open the lid and using oven mitts, remove the pan.
• Let jam cool.
• Using oven mitts to hold pan, use rubber spatula to pour the jam into a glass or plastic container.
• Cover and refrigerate to set, about 24 hours.

PERSONAL FLAT BREAD PIZZA, SAGE SAUSAGE, RED PEPPER JELLY #5FIX

Steps:

• Preheat the oven to 450*.
• Line a large baking sheet with parchment paper and set aside.
• In a 12" non-stick skillet over medium high heat, brown the sausage adding a small amount of water to help the meat release the juice and render the fat. Breaking the sausage up with the back of a spatula, brown the meat until just cooked through. About 15 minutes. Using a slotted spoon, remove the sausage from the skillet reserving the fat that remains in the pan.
• Sauté the package of potatoes, stirring occasionally until they turn brown and tender and if necessary, add 2 Tablespoons of water to allow potatoes to steam a bit. You can also keep slightly covered. When potatoes are still slightly firm (about 17 minutes) and golden brown add the sausage back to the skillet and mix thoroughly. Transfer entire mixture back to the bowl and set aside.
• Again, do not rinse skillet. Add 1 tortilla to the skillet and toast on each side about 1-2 minutes per side until golden and slightly crisp. Remove from pan, put on a plate and toast remaining tortillas. Stack tortillas and cover with a tin foil or kitchen towel to keep warm and allow any steam to heat through.
• Put 4 tortillas on the parchment lined baking sheet and using the back of a large Tablespoon, spread enough pepper jelly on each tortilla, stopping about ¼" from the outside edge. Once 4 tortillas are coated with jelly, spoon the sausage/potato mixture on top. Add 5 small scoops of ricotta cheese to each pizza and place in 450* oven for 12 - 14 minutes until crisp and jelly begins to bubble.
• Once cooked through, remove, and add another small amount of ricotta cheese to each pizza. At this time you may serve 1 pizza per person while cooking the next set of 4 pizzas. To serve them all together, if you have a second baking sheet, these can be cooked together in the oven, rotating the sheets from the top to the bottom about ½ way through the cooking time, just like when baking cookies.
• Place pizzas on plate, using a pizza cutter, cut into triangles and serve.
• Tip: This is a great make-ahead snack for the kids. Sauté the meat and potato mixture and put into an air tight container in the refrigerator. Toast the tortillas as well and set aside lining each tortilla between a small sheet of wax paper.
• To assemble, add the jelly to the previously toasted tortilla, put the potato/sausage mixture on top and once again add the ricotta cheese. For children that are comfortable with the toaster oven, place on a small sheet pan and toast until warmed through being careful not to burn the edges. Allow to cool slightly before cutting and serving.
• Enjoy!

PEPPER CHEESE QUICK BREAD

Steps:

• 1. In a large bowl combine flour, baking powder, baking soda, sugar, salt and pepper, and cheese.
• 2. In a smaller bowl beat eggs, buttermilk, and melted butter together with a whisk.
• 3. Add to flour mixture and mix with a spoon just enough to wet all ingredients.
• 4. Pour mixture into a 9x5 inch loaf pan that just has the bottom greased with either butter or non-stick spray.
• 5. Bake in a preheated 350 degree oven for 35 to 40 minutes. Allow to cool for 15 minutes before removing from pan to a cooling rack. Best served warm with butter. Store leftovers in the refrigerator.