Divina Roasted Red Peppers
If you’re looking to add a meaty and sweet component to your dish, Divina Roasted Red Peppers should be your go-to. These hand-harvested and fire-roasted Florina peppers are incredibly versatile and, not to mention, delicious.
Chef Waylynn Lucas loves these red peppers and uses them in her Spinach and Goat Cheese Frittata recipe, which is included in her CrateChef box and her new book, Sunny Side Up. These peppers can be used in a myriad of ways. Here is a list of amazing uses for Divina Roasted Red Peppers:
- Layer into a lasagna
- Pair with fresh mozzarella and salami
- Stir into pasta sauces
- Pair with scrambled eggs and omelets
- Serve alongside steak, shrimp and chicken fajitas
- Add to subs and panini's
- Puree with cream cheese for a dip
- Use in place of tomatoes in any dish
- Pair with hummus and pita bread
- Arrange over grilled chicken or salmon
Not only do roasted red peppers add depth to a dish, they are packed with nutrients. After you’ve tried Waylynn’s frittata recipe, give this recipe a try:
Marinated Steak with Roasted Red Peppers and Garlic
INGREDIENTS
1 cup Divina Roasted Red Peppers drained, cut into 1/4" thick strips
1/2 cup Divina Roasted California Garlic Cloves
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup green onions, thinly sliced
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 1/2 lb steak
2 Tbsp canola or grapeseed oil
Salt & freshly ground pepper
DIRECTIONS
- Cook steak to your preferred temperature.
- Meanwhile, combine all other ingredients except oil in a bowl and stir to combine.
- Slowly drizzle in oil while continuing to stir.
- Once your steak is cooked and has rested for ten minutes, spoon your marinade over the top & enjoy.
Waylynn Lucas' CrateChef box is shipping now. Get yours and get cooking today!
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