Tortellini with Roasted Pepper and Onion

In the fall when red bell peppers are plentiful and cheap, I buy a lot of them. Most get roasted and peeled, then wrapped individually for the freezer.  All winter I used them on pizza, in sandwiches and pasta dishes, and in salads.  The other night in trying to come up with starter for a small dinner party, I found the last two frozen bell peppers buried in the freezer. That lead to the creation of this roasted bell pepper and onion appetizer.  It was a big hit and I will be making it again!


 

For an appetizer, arrange the tortellini around a bowl of the dip (is it really a dip?). Provide small forks for your guests to dip the tortellini in the pepper-onion dip or forks and saucers for people to transfer some of the tortellini and dip to the saucer.

From our little dinner party, I had about a cup of the veggie dip leftover which gave me the opportunity to get some pictures so I could post this. (I have the horrible habit of eating the food before taking pictures. Whoops!)  However, I needed more tortellini.  After the pictures, I now had a whole new batch of cooked tortellini and a cup of sauce (or dip). So for supper I tossed it all together in a skillet, heated through, added some chopped parsley and served as a hot pasta dish.  It made a delicious entree’!  More on this in my Kitchen Notes.

Kitchen Notes

Appetizer or entree’? – Serve it any way you want.  As an appetizer, the pepper-onion dip should be cold or at room temperature and the tortellini hot.  As an entree’, both should be hot.  No matter which one you choose, it’s so goooooood!

As a meal  – Toss the heated pasta and sauce with a fresh herb such as parsley, chives, and/or basil.  If you don’t have tortellini another pasta such as linguine and farfalle (bow-tie) should work great.

The vinegar is to add a little bit of acid.  If you don’t have white wine vinegar, use rice vinegar, or pickling vinegar from a jar of capers or olives.

The olive oil – I used garlic infused olive oil on the onion, but I’m sure that comes as no surprise. A good quality olive oil should be used for the tortellini.

The tortellini – I had cheese filled in the pantry and it worked great. Tortellini with any filling would work – spinach, mushroom or even chicken or lobster.

 

Awards

A huge thanks to my friend and fellow blogger Tina of Pinay in Texas Cooking Corner.  Tina awarded me with all four awards and I am truly, truly flattered!  I met Tina in the fall when she won my chile giveaway and I’m so glad she did! It’s been great getting to know her through our blogs and food.

Thank you Tina for including me in your circle of friends!

Be sure to visit Tina’s blog. You’ll love it!

This recipe has been linked to the following blog hops. Be sure to click on the links for more delicious ideas!

Weekend Potluck, Fusion Friday, Midweek Fiesta, Tuesday’s Tasty Tidbits, Hearth and Soul, Weekly Recipe Swap, Full Plate Thursday, Taste this Thursday, Frugal Food Thursday, Mix It Up Monday, Just Another Meatless Monday, What’s Cooking Wednesday?, Showcase Your Talent Thursday, My Meatless Monday, Weekend Potluck, Melt In Your Mouth Monday, Meatless Monday, Bizzy’s Recipe Box, Katherine Martinelli’s Party Recipes

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56 Responses to “Tortellini with Roasted Pepper and Onion”

  1. Giulietta | Alterkitchen February 23, 2012 at 1:10 am #

    Strange and interesting combination between tortellini (I’d love to try and make them from scratch, some day) and bell peppers! :)

  2. Reem | Simply Reem February 22, 2012 at 3:32 pm #

    What a great recipe!!!
    I love how you serve it with peppers and onions … This must taste divine….
    Yumm….

  3. Sanjeeta kk February 22, 2012 at 1:12 am #

    Love red pepper and of late have been seeing too many red pepper recipes..pesto, hummus and now this one is another one to go in my treasure!

  4. easyfoodsmith February 21, 2012 at 10:50 pm #

    Oh, I could have this any time of the day! The texture of the dip is perfect and pairs so well with the tortellini.

  5. Cajunville February 21, 2012 at 6:57 am #

    Tortellini is my favorite pasta. Never thought of using it as a dipper. The recipe sounds wonderful and I will definitely try it soon.

  6. Viviane Bauquet Farre February 21, 2012 at 6:35 am #

    MJ, looks great! Good call on the white wine vinegar… As usual, your presentation is beautiful!

  7. Tina (PinayInTexas) February 20, 2012 at 3:45 pm #

    What a creative way of serving tortellini, MJ! The roasted pepper and onion sauce/dip sounds fabulously delish!

  8. Katherine Martinelli February 20, 2012 at 10:57 am #

    This looks awesome. And I love the idea of freezing roasted peppers!

  9. kitchenriffs February 20, 2012 at 10:14 am #

    I love those treasures I find buried in the back of my freezer! And I love red peppers – this is an extremely nice way to use them. I’ve been on a balsamic vinegar kick lately, so I might substitute balsamic vinegar for the white – add a bit of sweetness with the acid. Anyway, I can absolutely see serving this either as a starter or main course – very versatile recipe. Thanks.

  10. myfudo February 20, 2012 at 12:16 am #

    Your blog is so informative. I am of course, bookmarking this page, for the recipe and all the other bits and pieces that I know will be helpful for me in the kitchen. Thanks!

  11. Food Jaunts February 19, 2012 at 10:12 pm #

    So inspired! I love the idea of doing this for a light but satisfying appetizer. Hmm…I’m thinking maybe grilling the onions and peppers to give it all a wonderful fire roasted flavor. Either way, great post!

    • mj February 23, 2012 at 1:02 pm #

      Love the grilled idea! In fact the roasted bells were grilled last fall and then frozen. I did roast the onion in the oven, but …great idea to do it on the grill!

  12. fati's recipes February 19, 2012 at 4:52 pm #

    Delicious! These look absolutely amazing…. could take a bite out of my screen right now! :D

  13. Charles February 19, 2012 at 2:08 pm #

    Hi MJ – I’ve never seen pasta as an appetizer before – what a great idea. The dip sounds amazing. Nothing beats the flavour of roasted pepper… all those delicious natural sugars… so delicious!

  14. Sylvia@Peaches and Donuts February 19, 2012 at 8:03 am #

    That dip will be perfect with tortilla chips too! Come to think of it, we could also deep fry the tortellini for a crispy(but not to healthy) treat! :P

    • mj February 23, 2012 at 1:01 pm #

      aahh!! I love the idea of deep frying the tortellini! The dip’s healthy so that counts! :)

  15. sally February 19, 2012 at 6:58 am #

    Roasting and freezing bell peppers is a great idea! Your tortellini appetizer looks great too!

  16. Treat and Trick February 18, 2012 at 9:26 pm #

    Fantastic combo and looks appetizing!

  17. Reiko February 18, 2012 at 6:51 pm #

    This looks and sounds delicious! I’m not a big tortellini fan, but I would love to try this! Freezing roasted red bell pepper is a great idea!

  18. Kelly @ Inspired Edibles February 18, 2012 at 2:35 pm #

    This is such a great idea MJ and your service is lovely. I could see this appetizer going over very well at a cocktail party – they’d be devoured in a flash! I bet shrimp and scallop would also be a nice pairing for your delightful dip… Roasted, peeled and wrapped individually in the freezer – got it. This is my plan for the fall.

  19. Magic of Spice February 18, 2012 at 10:43 am #

    I love roasted peppers and this is such a creative idea for an appetizer! Looks delicious!

  20. Purabi Naha February 18, 2012 at 8:24 am #

    Congrats on the award, you really deserve it! I loved this pasta dish. So comforting! You are an amazing cook!! Thinking of you…
    http://cosmopolitancurrymania.blogspot.com

    • mj February 23, 2012 at 12:59 pm #

      Thank you Purabi!!!! Same to you! I love your recipes!

  21. Ann February 17, 2012 at 9:57 pm #

    This looks fantastic! I never thought about roasting and freezing peppers while they’re plentiful! Thanks for the terrific recipe AND the kitchen tip!

  22. Christine February 17, 2012 at 9:33 pm #

    Perfect appetizer, I would eat this as a meal. So good!

  23. Ramona February 17, 2012 at 7:12 pm #

    MJ- I need to be better prepared like you. Making your own roasted bell peppers is such a smart idea (especially when they are cheap and plentiful). This is such a beautiful recipe. Have a great weekend! ~ Ramona

  24. Nami | Just One Cookbook February 17, 2012 at 4:45 pm #

    I like the tortellini with cheese inside. It’s delicious, and I can imagine these tortellini with the red bell pepper & onion sauce. Never thought of serving as an appetizer like this way. Good idea!

  25. Suzi February 17, 2012 at 3:27 pm #

    This definitely looks yummy MJ. What a prefect appetizer, I would end up eating it as a meal though. I am going to have to remember roasting and freezing the peppers this year, I never think to do that. Have a wonderful day, sweet lady.

  26. Jenny @ Savour the Senses February 17, 2012 at 3:21 pm #

    I LOVE tortellini, this dish is calling to me!

  27. Liz February 17, 2012 at 2:22 pm #

    This would certainly make a gorgeous appetizer! What a yummy dip!

  28. Rathai February 17, 2012 at 12:27 pm #

    This is a great recipe. It looks spicy and delicious, just the way I like it. I do have some tortellini left from a previous cooking session. I bought it to serve with a creme fraiche chicken curry that didn’t turn out so well. So, it has been standing there in the pantry for months now and I was wondering what to do with it. Thank you for this recipe, MJ. :)

    • mj February 23, 2012 at 12:58 pm #

      Rathai – This one isn’t spicy because I used sweet red bells, but I’m sure a red chile pepper or two added to the mix would be awesome!

  29. Dee at Deelicous Sweets February 17, 2012 at 12:25 pm #

    Don’t you just love finding hidden foods in your freezer!? I try to freezer/pantry dive at least once a month and get those babies cleaned out. It’s always fun coming up with new recipes in order to get it all used up. This recipe looks divine!

  30. Joanne February 17, 2012 at 12:00 pm #

    Tortellini is some of my favorite pasta, and I love the pairing with the roasted pepper and onion. Looks great MJ!

Trackbacks/Pingbacks

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