Roasted red pepper shots

Roasted red pepper shots

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 10 mins Cook: 30 mins


Serves 30
A smart, quick and easy canapé that's ideal for a crowd and can be frozen to help you get ahead

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal15
  • fat1g
  • saturates0g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein1g
  • salt0.12g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 garlic cloves, crushed
  • 1 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tbsp red pepper pesto
  • 400g can peeled plum tomatoes
  • 295g jar roasted red peppers
  • 200ml vegetable stock
  • basil leaves for garnish


  1. Fry the onion in olive oil for 8-10 mins, then add  the crushed garlic cloves, sugar and red pepper pesto and cook for 1-2 mins. Tip in the plum tomatoes, drain and chop the roasted red peppers and add these too. Pour in the vegetable stock and simmer for 10 mins. Season, then blend until smooth with a hand blender. Cool. Freeze in freezer bags or a microwavable container.

  2. To serve, defrost in the fridge overnight, then reheat gently in a pan, or microwave for a few mins, stirring often, until hot. Serve in shot glasses, garnished with basil leaves, if you like.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (3)

ccdarien's picture

Really tasty and warm, great for serving with drinks!

laurahawkhead's picture

Lovely amuse bouche at a dinner party

belgium2970's picture

Super tasty, all store cupboard ingredients. Made it twice in a week so good

Questions (1)

Pavan's picture

should the shots be served hot or cold?

Tips (1)

louisehm's picture

Freeze in ice cube trays and store in a ziploc bag until required, then get out just the amount you need. Also then easy to do 'seconds' when it goes down well!

Prepare a tray of plastic shot glasses for summer BBQs. Perfect additional starter whilst waiting for the meats.