Meatless Monday Roundup: 4 Roasted Red Pepper Recipes

red pepper soup

When it comest to Monday dinners, sometimes you just can’t spend all that much time in the kitchen, which is why as far as Meatless Monday recipes are concerned, it can be nice to rely on certain prepared ingredients — organic, of course! Roasted red peppers, for instance, contain concentrated sweet, roasted flavor and are easy to use. We’ve scoured the web for our very favorite meatless roasted red pepper recipes to share with you this Meatless Monday.

Piquillo peppers, are a variety of roasted red pepper particularly popular in Spain. While traditional versions are stuffed with bacalao, a combination of cream, garlic, potato and salt cod, this vegetarian version is stuffed with cheese instead. Pimientos del piquillo rellenos de queso roncal are stuffed with Spanish sheep’s milk cheese and tossed with a piquant sauce with sherry vinegar, shallot and scallion. Enough to make you say olé for Meatless Monday!


Image: stuart spivack

Hummus is the perfect dish to have on the table for a Meatless Monday appetizer, and our red pepper hummus is a great play on the classic. Chickpeas and cannellini beans go into this slightly untraditional version, which has added sweetness from the roasted red peppers and a good bit of spice thanks to a touch of cumin. Use raw red peppers and other crudités as dippers, or serve with whole-wheat pita.


Image: Andrew Bossi

Red peppers are a popular ingredient in Israeli cooking; a traditional dish known as matbuchka combines roasted red peppers and tomatoes, along with seasonings. It can be as spicy or as mild as you like thanks to the addition of hot peppers. It is served as a dip, a pasta-topper, or in the case of this recipe, the base of shakshuka, eggs simmered in the flavorful sauce.

red pepper soup

Photo courtesy of Muir Glen Tomatoes

Red peppers and canned tomatoes make for a delicious, slightly sweet soup that can be made at any time of the year. While seasonal fresh peppers can be used in summertime, in the winter, canned tomatoes and jarred roasted red peppers make this red pepper soup come together in a snap.

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Emily Monaco is a food and culture writer based in Paris. Her work has been featured in the Wall... More about Emily Monaco