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This pizza is in the light-handed California style, with no tomato sauce If you prepare the dough in advance (it takes only 20 minutes or so, and can be refrigerated for several days), putting a pizza or two together for dinner is actually a breeze, arguably easier than making a pasta Omit the sausage for a vegetarian version.
cooking.nytimes.com
In order to bring out all their flavor and sweetness, you must sauté bell peppers before putting them on this variation of the Pittsburgh-based baker and cook Rick Easton's pizza; but that’s hardly any work at all (If you like, add a couple of semihot peppers to the mix.) The mozzarella is a nice touch, as is the rosemary, but almost any herb will work beautifully here Don’t skimp on the olive oil, and don’t underbake the pie; it should be good and brown on the bottom.
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Get Stuffed Peppers with Broken Meatballs and Rice Recipe from Food Network
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Get Scalloped Potatoes With Tomatoes and Bell Peppers Recipe from Food Network
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Classic grilled cheese sandwiches with a kick. Delicious! These are great with a bowl of tomato soup with a little basil added.
cooking.nytimes.com
A savory, olive oil-crusted tart stuffed full of golden, roasted peppers, jammy onions and some freshly grated pumpkin is a great dinner party treat, although it's perfectly wonderful for a family evening repast as well Salt the pumpkin ahead of time to draw out excess moisture, though if you are pressed for time you can skip this step To perk up the caramelized intensity of the filling, it is helpful to fold in something zingy like olive or capers, or perhaps a good splash of lemon juice.
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This slow cooker recipe combines flavored tomatoes, Italian-style meatballs and pepper strips. You can just walk away until it's time to cook the pasta.
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Chicken and apple sausages combined with peppers and penne pasta create a flavorful dinnertime favorite.
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Get Calamari Stir Fry with Peppers and Cukes Recipe from Food Network
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A light, Frenchy twist on classic creamed corn.
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Spinach artichoke dip and hummus come together in this savory dip. Serve it with pita chips or veggies.
cooking.nytimes.com
A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates blissful balance Here, the sweet peppers are sautéed slowly with onions to intensify their gentle honeyed character Half of the hot chiles are left raw, sharp and biting to create as much contrast as possible