Reddit mentions of Mezzetta Roasted Red Bell Peppers 1 Jar - 16 oz

I really need to get a better camera.
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Dutch Oven Beer Bread - Modified from Olive and Herb

Ingredients

• 3 cups all-purpose flour (plus additional for kneading)
  
  
• ¼ teaspoon instant yeast
  
  
• 1½ teaspoon kosher salt
  
  
• ¾ cup water, room temperature
  
  
• ¼ cup + 4 tablespoons India Pale Ale (or lager style ale) I used a local Amber Ale, worked great
  
  
• 1 tablespoon apple cider vinegar
  
  Instructions
  
  Day 1:
  
  Combine dry ingredients in a large bowl and whisk together. Add to large standing mixer fitted with a dough paddle/beater blade.
  
  Slowly add the wet ingredients until the dough forms a well-combined, sticky ball.
  
  Remove the bowl from the mixer, cover with plastic wrap and set aside to rise for 12-18 hours
  
  Day 2:
  
  Cut a piece of parchment paper about 18" and lay over a large skillet. Spray with baking spray.
  
  Transfer the dough to a floured working surface and knead for about 3-5 minutes, pushing the dough out thoroughly.
  
  Shape the dough into a ball by pull the sides toward the bottom until the surface is smooth.
  
  Place on the parchment paper covered skillet, cover the top of the dough with baking spray and cover with plastic wrap. Let rise for 2 hours, or until the doubled in size.
  
  minutes prior to baking, heat oven to 500 and place the Dutch oven (with lid) in to preheat.
  
  Make a 4 inch slit across the top of the dough and lower it into the (extremely hot) Dutch oven & close the lid. Don’t worry about any parchment overhang. Lower the oven temperature to 425 and carefully place into the oven. Bake for 35 minutes, or until the internal temp of the bread reaches 210 degrees.
  
  Remove from oven and transfer to wire cooling rack.
  
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  Roasted Pork and Tomato Soup
  
  Ingredients
  
  
• 2 teaspoons Coconut Oil
  
  
• Pork Loin
  
  
• Salt
  
  
• Pepper
  
  
• Cumin
  
  
• Hot Paprika
  
  
• 1 shot orange liquer
  
  
• 2 shots honey bourbon
  
  
• 1 cup chicken stock
  
  
• 1 cup moscato
  
  
• 1 16 oz jar of roasted peppers
  
  
• 1 28 oz can of diced tomatoes
  
  
• 1 tbsp of ground chili paste
  
  
• 1 bunch of cilantro
  
  Instructions
  
  Preheat oven to 375. Heat 2 teaspoons of coconut oil in a dutch oven on Med-High. Liberally season the pork loin with salt, pepper, cumin, and paprika. Cook until a nice crust is formed, deglaze bottom with the liqeur, bourbon, and chicken stock. Immediately cover and transfer to oven, roast for 1 hour.
  
  Remove from oven and place the dutch oven on a medium heat stove eye. Set pork loin aside and cover. Cut the stalks off of the bunched cilantro and add to the dutch oven, save the leaves for garnishing. Add the moscato, chili paste, peppers and tomatoes without draining. Cook until the cilantro stalks are tender. Immersion blend until smooth.
  
  Slice the pork and serve on top of the soup. Garnish with cilantro and corn chips. I also garnished with a quick cucumber and raddish pickle.