Best 8 Red Peppers Melted With Balsamic Vinegar Recipes

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**Discover a Symphony of Flavors: Red Peppers Melted with Balsamic Vinegar Recipes**

Embark on a culinary journey with a delightful selection of recipes featuring red peppers and balsamic vinegar. These vibrant ingredients come together to create a captivating dance of sweet, tangy, and savory notes, transforming simple dishes into extraordinary culinary experiences. From roasted red peppers drizzled with balsamic vinegar to grilled vegetables bathed in a balsamic glaze, each recipe showcases the versatility of this dynamic duo. Whether you're looking for a quick and easy appetizer, a hearty main course, or a refreshing salad, these recipes have something to satisfy every palate. Get ready to tantalize your taste buds with a symphony of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR



Chicken and Peppers with Balsamic Vinegar image

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  • Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  • Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g

MELTED RED PEPPERS AND GARLIC



Melted Red Peppers and Garlic image

Provided by Julia Moskin

Categories     condiments, appetizer

Time 1h

Yield Two jars

Number Of Ingredients 8

3 1/2 to 4 pounds bell peppers, all red or a mix of red, orange and yellow
1/4 pound hot red peppers (optional)
1/4 cup thinly sliced garlic, cut into slivers
1 cup extra-virgin olive oil, plus extra for jars
4 to 6 sprigs fresh thyme, plus extra for jars
1/2 teaspoon wine vinegar
Salt
Two 1-pint or 1/2-liter jars

Steps:

  • Stem and seed the peppers and cut them into thick strips, about 3/4-inch wide.
  • In a wide skillet, combine the garlic and olive oil over low heat until the oil begins to bubble. A few handfuls at a time, add the peppers and turn to coat with the oil. When all the peppers are in the pan, add the thyme and vinegar and adjust the heat to a low simmer. Sprinkle with salt.
  • Cook until the peppers are soft and sweet and garlic has almost dissolved, about 45 minutes, shaking the pan and stirring gently every 10 minutes. Don't stir too often or the peppers will begin to break down.
  • When the peppers are cooked, use tongs to lift them out of the pan and into jars. Strain the oil and divide between jars. Top off with extra olive oil.
  • Store in the refrigerator for up to two months. Serve on toasts, with cheese or cured meats, or add to frittatas or pasta sauce.

RED PEPPERS MELTED WITH BALSAMIC VINEGAR



Red Peppers Melted With Balsamic Vinegar image

I love red peppers and garlic and balsamic vinegar, so this was a no brainer for me! I sometimes add lots of garlic too(5-6 cloves) in with the peppers. You can also add thinly sliced onions. You might want to add just a touch more oil and vinegar if you add more onions. Enjoy! From Outrageous Recipes.

Provided by Sharon123

Categories     Peppers

Time 1h10m

Yield 2-4

Number Of Ingredients 9

4 red bell peppers, sliced thinly
4 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
sea salt
fresh ground pepper
1 baguette, sliced thin
1 garlic clove, peeled and cut in half
1 -2 small sweet onion, sliced thin
5 -6 garlic cloves, sliced

Steps:

  • Heat a medium pan on low heat. Pour in olive oil and balsamic vinegar. Add peppers(and onions and garlic if using) and cook slowly, until soft (about 1/2 to 1 hour). The peppers should almost melt.
  • Season with salt and pepper, add a little more balsamic vinegar once or twice if they look dry.
  • Toast sliced bread under broiler, rubbing the clove of garlic over them before toasting. Spoon peppers over bread and serve warm.

Nutrition Facts : Calories 1847.6, Fat 37.2, SaturatedFat 6.4, Sodium 2646.9, Carbohydrate 315, Fiber 18.1, Sugar 29.4, Protein 63.6

ROASTED RED PEPPERS WITH BALSAMIC AND BASIL



Roasted Red Peppers with Balsamic and Basil image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

12 ounce jar of roasted red peppers
1/4 cup chopped or torn fresh basil leaves
1 tablespoon balsamic vinegar (preferably aged)
2 teaspoons olive oil
Salt and pepper

Steps:

  • Lay roasted red pepper pieces on a serving plate. Sprinkle with remaining ingredients and serve.

RIB-EYE STEAKS WITH ROASTED RED PEPPERS AND BALSAMIC VINEGAR



Rib-Eye Steaks with Roasted Red Peppers and Balsamic Vinegar image

Provided by Maria Watson

Categories     Garlic     Marinate     Sauté     Low Carb     Quick & Easy     Wheat/Gluten-Free     Vinegar     Steak     Bell Pepper     Bon Appétit     California

Yield Serves 4

Number Of Ingredients 7

1/2 cup olive oil
2 1/2 tablespoons balsamic vinegar
3 teaspoons minced garlic
2 teaspoons dried rosemary
1 teaspoon ground black pepper
4 3/4-inch-thick rib-eye steaks
1 7- to 7 1/4-ounce jar roasted red peppers, drained, cut into strips

Steps:

  • Whisk oil, 1 tablespoon vinegar, 2 teaspoons garlic, rosemary and pepper in 13 x 9 x 2-inch glass baking dish. Add steaks; turn to coat. Let stand 1 hour. Heat heavy large skillet over high heat. Remove steaks from marinade; sprinkle with salt. Place in skillet; sauté to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates. Add peppers, 1 1/2 tablespoons vinegar and 1 teaspoon garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks.

ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR



Asparagus and Red Pepper with Balsamic Vinegar image

A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar.

Provided by Patrick

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 2

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
½ bunch fresh asparagus, trimmed
1 red onion, sliced
1 red bell pepper, sliced
salt to taste
1 tablespoon balsamic vinegar
¼ cup Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon toasted pine nuts

Steps:

  • Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 16.4 g, Cholesterol 24.1 mg, Fat 20.2 g, Fiber 5.2 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 203.4 mg, Sugar 8.2 g

ROASTED BELL PEPPERS WITH BASIL AND BALSAMIC VINEGAR



Roasted Bell Peppers with Basil and Balsamic Vinegar image

Categories     Citrus     Herb     Pepper     Wheat/Gluten-Free     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 6

3 red bell peppers
3 yellow bell peppers
4 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon matchstick-size orange peel strips (orange part only)
12 large fresh basil leaves

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand at least 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut into 3/4-inch-wide strips. Place in bowl. Mix in oil, vinegar and orange peel. Season with salt and pepper. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving) Chop basil; mix into peppers and serve.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE



Roasted Pepper Salad with Balsamic Vinaigrette image

I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 13

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

Tips:

  • Choose ripe, firm red bell peppers for the best flavor and texture.
  • Use a good quality balsamic vinegar for a rich, complex flavor.
  • Add a pinch of red pepper flakes for a bit of heat.
  • Serve the roasted red peppers with grilled or roasted meats, fish, or vegetables.
  • You can also use the roasted red peppers in salads, sandwiches, or pasta dishes.

Conclusion:

Roasted red peppers with balsamic vinegar are a simple but delicious side dish that can be enjoyed in many different ways. They are healthy, versatile, and sure to please everyone at the table. So next time you're looking for a quick and easy dish to make, give this recipe a try.

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