My easy roasted red pepper hummus is made with sweet red bell peppers, chickpeas, garlic, and tahini. It’s super simple to make and tastes much better than the hummus you can buy at the store.

After falling in love with how easy it is to make hummus at home, we’ve been playing around with more of our favorite store-bought hummus flavors. I love roasted peppers, and am excited to share this roasted red pepper hummus recipe with you! It’s creamy, smooth, and so delicious.

Roasted bell peppers add a smoky sweetness to the hummus. We roast the peppers at home (it’s easy), but if you are short on time, you can use jarred roasted peppers. Serve with veggies, in sandwiches, with pita bread or flatbread.

Key Ingredients

• Red Bell Peppers: I roast red bell peppers for this hummus, blend them in, and use them as a topping. If you don’t want to roast your own, most stores sell jarred roasted bell peppers, which also work.
• Chickpeas (or garbanzo beans): These are the base of this red pepper hummus. You can use canned chickpeas or cook them from scratch. I use both, but homemade chickpeas have a slightly better flavor. If you do cook your own chickpeas and have some leftover, I highly recommend this smashed chickpea salad.
• Tahini: Use a high-quality, drippy tahini. You can buy it at the store or use my homemade tahini recipe. For more ways to use tahini, try our creamy tahini sauce or this tahini dressing.
• Lemon: Fresh lemon juice is key to making great hummus.
• Garlic: I use one small clove, but feel free to add more if you prefer a stronger garlic taste.
• Ground Cumin and Salt: These two spices enhance the flavor of the hummus, and the cumin adds a bit of extra richness and spice.
• Olive oil: Olive oil gives hummus a rich and smooth texture.

Find the full recipe with measurements below.

How to Make Roasted Red Pepper Hummus

You asked for more hummus recipes, so here we go. Adding roasted bell peppers to hummus is one of my favorite ways to spice it up. If you’ve seen our original hummus recipe, you know that making the best hummus at home is easy. This red pepper hummus recipe is simple. We’ve added two roasted red peppers to our original recipe.

I roast the peppers myself (although store-bought roasted peppers will do the trick). To roast peppers for this hummus, I remove the core and cut my peppers into a few flat pieces so they don’t roll around on me. Then I place them, skin-side up, onto a baking sheet, slide them under the broiler, and broil until the pepper skin chars.

It only takes 10 minutes to roast the peppers. Then, I add them to a resealable plastic bag or a bowl covered with plastic wrap and set them aside. They steam a little, which helps the skin pull away from the pepper, making it extra easy to peel. You can see how easily it peels away in the photo below.

When you have roasted red peppers, you can make your hummus. I use a food processor and blend my tahini and lemon juice first, which helps to cream the tahini and lemon juice, guaranteeing the creamiest homemade hummus.

Then, I blend in olive oil, garlic, cumin, salt, and the chickpeas. When all chickpeas have been added, I add my roasted red peppers and blend until smooth. At this point, the hummus is usually a bit thick, so I drizzle in a bit of cold water or aquafaba. Then it’s ready to serve! I love saving some of the roasted pepper for chopping and placing it on top so everyone knows they are about to dig into red pepper hummus.

Ways to Serve Red Pepper Hummus

I love serving this red pepper hummus with a variety of veggies. Sliced carrots, celery, cucumber, radishes, snap peas, cauliflower, and even roasted broccoli are perfect for dipping. It’s also amazing with homemade bread. I especially love this homemade pita bread or this quicker no-yeast flatbread.

We often make hummus bowls and fill a bowl with salad greens, some cooked quinoa (here’s my quinoa recipe), hummus, some homemade labneh or feta cheese, and a drizzle of tahini sauce.

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Our family loves this baked chicken breast with roasted red peppers and basil, all gently cooked in a citrus broth.

A pantry staple in our home is always a jar of roasted red peppers. They’re so versatile, colorful, and packed with flavor, making them perfect for everything from salads and sandwiches to dips and casseroles. In fact, one of those jars inspired the creation of this recipe. Their bright red color makes the dish truly pop!

Beyond the peppers, we add fresh basil, orange juice, lemon juice, and garlic. This casserole comes together in minutes and is fantastic served with cilantro lime rice, cooked quinoa, or mashed cauliflower, all of which are great for soaking up the delicious cooking liquid.

Key Ingredients

• Chicken Breasts: I use skinless, boneless chicken breasts in this recipe. They work perfectly, staying incredibly juicy because they gently simmer in the citrus broth, almost like poached chicken.
• Roasted Red Peppers: For convenience, jarred roasted red peppers are a great option. However, if you’re feeling ambitious, you can certainly roast your own (we show you how in our roasted red pepper hummus recipe!).
• Garlic: We only need one clove, but it perfumes the citrus broth nicely.
• Orange and Lemon Juice: If you can, use freshly squeezed orange and lemon juice. They will be less sweet.
• Basil: I love the pop of red from the peppers and the pop of green from fresh basil. It also perfumes the citrus broth, making this a super summery chicken dish. I love it.
• Butter: This recipe is really light on its feet (and totally works as a high-protein chicken recipe, by the way!). A small amount of butter adds just enough fat to give the citrus broth a wonderfully silky texture. It truly transforms the broth without making the dish heavy.

Find the full recipe with measurements below.

How to Make Baked Chicken with Roasted Red Peppers

Initially, I referred to this as a chicken casserole since we’re using a casserole dish, but I realized that might be confusing, as casseroles are typically heartier than this light and summery dish.

Whatever we call it, you’ll line up sliced chicken breasts, alternating them with roasted red peppers and basil, then pour over your citrus broth and bake. You can see how in our photo above. So easy, and that liquid you see around the chicken is pure gold! Don’t leave it behind. It’s great over rice or just slurped with a spoon.

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These incredible grilled swordfish kebobs are super flavorful and so easy! With our recipe, you’ll quickly marinate swordfish in a lemon pepper marinade, thread them onto skewers, and grill them to perfection.

My family loves these quick and easy swordfish kabobs! Our simple lemon pepper marinade adds fresh flavor, and thanks to the swordfish’s natural fattiness, you don’t have to worry about it drying out on the grill. Plus, since they’re cut into bite-sized pieces, they cook up in just a few minutes!

Serve these fish kabobs with rice, like our Mexican rice, or on top of a salad, like this homemade Caesar salad. For more swordfish recipes, see our grilled swordfish with coriander and lime.

Key Ingredients

• Swordfish: This meaty, fatty fish can be cooked just like a steak and is great grilled. Since it’s more firm than other fish, it’s easy to cut into cubes for kabobs. You can use mahi-mahi, salmon, or tuna if you don’t have swordfish.
• Lemon and Pepper: I use the zest from a lemon and then serve the swordfish with fresh lemon wedges to squeeze over the cooked fish. For the pepper, use a pepper grinder on a course setting, so that you see it on the fish.
• Anchovy Paste and Thyme: These round out my marinade. I marinate swordfish cubes with olive oil, lemon zest, pepper, anchovy paste, and thyme before skewering and grilling them. The marinade is simple but makes the swordfish taste incredible. If you’d prefer, use finely minced anchovies instead of anchovy paste.

How to Make Grilled Swordfish Kabobs

This swordfish recipe is so simple. It starts with my easy marinade of olive oil, lemon zest, black pepper, anchovy paste, and thyme.

Cut your swordfish steaks into cubes (so they cook quickly and are easy to skewer), and then toss them into the marinade. Let the fish marinate for 30 minutes to an hour (more if you’d like).

While the fish marinate, soak wooden skewers in water so they don’t burn when you are grilling.

When the fish is ready, heat your grill (or a grill pan), slide the swordfish cubes onto your skewers, and then grill. Since you’ve cut them into cubes, they will only need a few minutes on each side. Then, serve with fresh lemon.

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Stuffed Pepper Soup (with Rice) is great for a cold winter night and it’s perfect for everyone who likes stuffed peppers made! If you don’t want that many carbs, check out my low-carb version of this tasty soup made with cauliflower rice!

Click here to PIN Stuffed Pepper Soup (with Rice)!

Stuffed Pepper Soup (with Rice) is a recipe I came up with after I had “stuffed pepper soup” in my recipe ideas notebook for months. And when I decided to make it, I found out just how many other people have made a soup inspired by stuffed peppers!

But that didn’t stop me from creating my version, which uses both hot turkey Italian sausage and lean ground beef, and has secret ingredient to add flavor. Jake and I both loved the soup, and when I gave my sister Pam some to take to work for her lunch she texted me in the middle of the day to say she loved it too.

If you like stuffed peppers, you’re going to love this Stuffed Pepper Soup with Rice! The recipe makes a huge pot of soup, but this freezes well. You’ll probably want to add a little stock or water when you reheat it, because the rice absorbs the liquid a bit. I hope you try this soup soon!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What’s the secret ingredient in this Stuffed Pepper Soup?

The secret ingredient that adds amazing tomato flavor to this soup is sugar-free ketchup (affiliate link) but you can use regular ketchup if you prefer!

What if you don’t want spicy Sausage in the Stuffed Pepper Soup?

You can definitely make the Stuffed Pepper Soup with mild Italian sausage if you prefer, or skip the sausage and double the amount of ground beef.

How high in carbs is this Stuffed Pepper Soup with Rice?

This tasty soup with stuffed pepper flavors has about 25 net carbs per serving.

Want Low-Carb Stuffed Pepper Soup?

If you’d prefer Low-Carb Version of this tasty soup, just follow that link and make the version with cauliflower rice that has only about 7 net carbs per serving.

How to Make Stuffed Pepper Soup (with Rice):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. I used my beloved Zojirushi Rice Cooker (affiliate link) to cook the rice; use any method you prefer.  
2. I think browning onions, peppers, and mushrooms in advance is really important to add flavor to the soup.
3. Saute onions in olive oil until they’re starting to brown, then add the Italian Herb Blend and cook 1-2 minutes longer.  Transfer to large soup pot.
4. Saute the peppers in the same pan, cooking them until they’re getting just a slight char on the edges.  Transfer peppers to soup pot.
5. Mushrooms are probably optional in this, but good. Saute the mushrooms until they’re released their liquid and are starting to brown, then transfer to the soup pot.
6. I had a package of turkey Italian sausage with five links, and I was using two links for another recipe, so I just used the other three to test the recipe. I’d use the whole package for a meatier soup next time.
7. Brown the ground beef and sausage together, cooking until it’s nicely browned.
8. Then add browned meat to the soup pot along with the crushed tomatoes, beef broth, water, Worcestershire sauce, and ketchup and simmer about 30 minutes. (I used an 8 quart soup pot to make this, but it could have been a little smaller.)
9. After the soup has cooked 30 minutes, add the rice (and a little more water if needed) and let the soup simmer 15 minutes more.
10. Season Stuffed Pepper Soup to taste with salt and fresh ground black pepper and serve soup hot, with freshly-grated Parmesan cheese to add at the table.

More Soup with Italian Sausage:

Weekend Food Prep:

This recipe for Stuffed Pepper Soup (with Rice) has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

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This easy Roasted Red Pepper Feta Dip is creamy and zesty with a hint of smoky spice. And it’s ready in about 5 minutes, for your dipping pleasure!

This easy Roasted Red Pepper Feta Dip is creamy and zesty with a hint of smoky spice. And it’s ready in about 5 minutes, for your dipping pleasure!

Craving something a little different for your keto appetizers? Perhaps you’re hosting a football watch party and need a last minute addition to the lineup. Well, look no further than this easy Red Pepper Feta Dip.

Don’t get me wrong, I love the game-day classics like Sausage Cheese Dip or Caramelized Onion Dip. But this festive feta dip recipe is zesty and creamy, and fabulous with fresh veggies or keto crackers.

It’s also delicious as a sauce for grilled chicken or baked shrimp!

Why we love it

My husband is a feta fiend. He loves the stuff and adds it to any number of dishes. He’s the one who convinced me to add feta to our keto zucchini fritters. Yep, he’s a feta pusher!

So when I spotted some recipes for a Greek-style feta dip made with roasted peppers, I knew it would be a sure-fire win in our house. I checked out a few recipes and then struck out on my own. I found I had to adjust the flavor balance a bit before I was satisfied with the results.

But it was so ridiculously easy to make, and so ridiculously flavorful. We couldn’t stop dipping sliced cucumber into it as we walked through the kitchen.

And when I had leftovers, I added it as a sauce to some grilled chicken. That was delicious too!

Ingredient notes

• Feta cheese: Any brand or style of feta will work for this dip.
• Cottage cheese:  This helps create more volume without using copious amounts of expensive feta. You can also use ricotta cheese.
• Roasted red peppers: Make it easy on yourself and use bottled roasted red pepper. Drain them before adding to the dip.
• Lemon juice: Use fresh squeezed lemon juice..
• Smoked paprika: This adds a wonderful smoky flavor to the dip but you can use regular paprika as well.
• Pepper: For a little kick, I recommend adding some red chili pepper or jalapeño.
• Pantry staples: Garlic and salt.

Step by step directions

1. Blend it up: Place all of the ingredients in a blender or food processor and blend until smooth. Taste and adjust seasonings as desired.

2. Serve it up: Transfer to a bowl, top with a little more crumbled feta, and serve with sliced cucumber and keto crackers. It’s also delicious as a sauce for chicken, fish, or roasted veggies.

Tips for Success

Use a rubber spatula to scrape down the sides of the blender a few times while blending. This helps ensure it all gets blended and creamy!

You can hold back on the hot peppers if you are unsure of how much you should add, and add it in at the end after you taste it. It doesn’t make it overly spicy as is, but gives it a nice piquant kick.

Frequently Asked Questions

More delicious feta recipes

Roasted Red Pepper Feta Dip Recipe

Servings: 6 servings

Prep Time 5 minutes mins

Total Time 5 minutes mins

This easy Roasted Red Pepper Feta Dip is creamy and zesty with a hint of smoky spice. And it’s ready in about 5 minutes, for your dipping pleasure!

• 5 ounces (141.75 g) feta cheese
• 1/3 cup (70 g) cottage cheese
• 1/3 cup (46.67 g) roasted red peppers, drained of excess liquid
• 1 tbsp lemon juice
• 2 cloves garlic
• 1 tsp smoked paprika
• 1/2 small red chili pepper, or jalapeno
• 1/4 to 1/2 tsp kosher salt

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• Place all of the ingredients in a blender or food processor and blend until smooth. Taste and adjust seasonings as desired.

• Transfer to a bowl, top with a little more crumbled feta, and serve with sliced cucumber and keto crackers.

• It’s also delicious as a sauce for chicken, fish, or roasted veggies.

Storage Information: Store it in an air tight container or cover the bowl with plastic wrap and refrigerate until ready to use. If all of your ingredients are fresh, it can last up to one week in the refrigerator.

Serving: 4tablespoons (approx) | Calories: 75kcal | Carbohydrates: 2.5g | Protein: 5.1g | Fat: 5.1g | Fiber: 0.3g

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