Using a Jar of Red Peppers

You always help me with this kind of thing...thank you. I got a jar of red peppers at the food pantry. I like bell peppers, I just don't know how to use these. Are they in vinegar like pickles with a long shelf life or what?

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Sandy from Baltimore

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November 21, 20070 found this helpful

There are a few types of peppers that come in a jar. I like the Italian style roasted peppers. They are great on a sandwich or cut up in a salad or on top of pizza. Here are some recipes for you.

Quick Pasta Sauce

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This is like an antipasto combined with pasta. Add any other ingredients you may like & remove any you may not like. You don't cook the sauce, but it is warmed by the hot pasta.

Combine:

1 drained can of tuna

1 drained can of black olives

1 drained can of artichoke hearts (halved or quartered)

1 small jar of roasted red peppers (chop them up)

A few chopped green onions

The cooked pasta of your choice.

Dressing: Dijon mustard, oil, vinegar, and lots of fresh chopped dill

Herbed Pimiento Cheese Spread

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4 oz nonfat cream cheese

1 cup grated low-fat sharp cheddar cheese

1/3 cup ricotta cheese

1/3 cup chopped, drained jarred pimiento

1/4 cup nonfat mayonnaise

1/3 cup plain nonfat yogurt

Chopped fresh herbs to taste

2 Tbs. minced red onion (optional)

In food processor, blend cheeses until combined. Stir in pimiento, mayonnaise and yogurt; process until pimiento is finely chopped. Spoon mixture into container. Stir in herbs and red onion if desired.

Cover and refrigerate 15 minutes. Makes 1 3/4 to 2 cups.

NOTE: I use Italian style roasted red peppers instead and added extra. I also use extra ricotta instead of the yogurt. This is great with crackers and veggies. I make little sandwiches with it for parties.

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November 21, 20070 found this helpful

this is a great recipe that you can use and it tastes great....spaghetti salad..and it only takes minimum amount of time to prepare..can be used as a side dish or a great summer salad..

1lb. spaghetti - cooked.. drained..then cool in fridge

2lg tomatoes diced (fresh is better but you can use

a large can diced tomatoes..

drained)

3-4 red peppers - diced

2 sticks celery -sliced

1 sm cucumber -diced

1 bottle Kraft Italian Dressing with Roasted Red

Peppers and Parmesan Cheese

1/2 lb cooked small shrimp (optional)

take prepared spaghetti out of the fridge then add all other ingredients...stir up and enjoy

HINT...when you put the cooled spaghetti in the fridge add a little of the dressing and stir up..it keeps it from sticking together.

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November 22, 20070 found this helpful

If these red peppers aren't pimento's, then they are hot red peppers & are in vinegar--some come in a vinegar brine. Are they whole, red, & very narrow? If so, it's hot peppers & you can either leave them on the table or refrigerate them. If they are pimento's (red bell peppers), then they were processed in plain water with a little salt or possibly a little oil & need to be refrigerated once they are opened.

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November 26, 20070 found this helpful

These peppers are good chopped in a salad, but our favorite way is to chop them on hamburgers or sub sandwiches.

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December 3, 20070 found this helpful

If you drain the peppers and puree them a bit in a food processor (with or without a couple shots of RedHot), it makes a great topping on baked potatoes without adding lots of fat with butter or sour cream!

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December 20, 20070 found this helpful

I had a jar of these that I thought I'd use to substitute for chopped pimentoes (for color) in a veggie dish. Big mistake. The pickled flavor of the peppers, that I'd tried to wash off in a colander, didn't work & over come all the other flavors in the veggie dish making it not at all like I'd intended. From now on, I'll not make that mistake ever again. If I don't have pimento's, I'll just substitute with chopped or slivered carrot pieces, instead of with pickled red bell peppers.

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