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Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season’s least celebrated vegetables Though their charms are many, my favorite is their stuffable shape The heat of the cherry pepper varies from fiery to mellow, though the riper red ones tend to be sweeter and none are as spicy as the jalapeño
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Chicken tenderloins, bell peppers, and onion are sauteed in this quick and easy recipe for chicken fajitas that's perfect for Mexican night.
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This salsa has Asian, Spanish and Middle Eastern elements and can be modified to suit your desired spiciness. Serve with Black and Gold (blue and yellow corn) tortilla chips.
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A sear-the-tongue serrano sauce.
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This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make a filling and satisfying stuffed pepper recipe for an easy side dish or main meal. Using green bell peppers stuffed with mint, dill, feta, golden raisins...
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Packaged tomato lentil couscous make for short preparation of this ground beef stuffing. The peppers are topped with cheddar cheese and baked.
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Try stuffed peppers made with fresh poblanos for a rich and slightly spicy flavor. Chowhound's easy recipe uses black beans, Cotija cheese, scallions, and basmati...
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This is an excellent recipe I came up with one day. Italian sausage is simmered in beer with bell peppers and red onions.
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This blend of peppers and garbanzo beans is a great way to liven up the dip table. Very spicy and delicious!