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Baby eggplant, roasted red peppers, and mozzarella cheese are a tasty trio in this crispy panini that is perfectly paired with a green salad and glass of wine.
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This traditional Turkish breakfast dish filled with tomatoes and red peppers is hearty enough for dinner.
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Get Red Pepper-Basil Pesto Pizza Recipe from Food Network
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Green bell peppers stuffed with seasoned ground beef, feta cheese, and rice are a nice duo of Mexican and Greek-inspired cuisine for a weeknight dinner.
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Get Rainbow Roasted Vegetables Recipe from Food Network
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Cooked ramen noodles and fresh spinach are tossed with morsels of chicken, juicy grapes, crunchy red peppers, cashews and pungent Gorgonzola cheese, then coated with a zesty blend of lemon, mayonnaise, garlic and the ramen flavor packets.
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This everyday vegetarian meal gets a deeply flavored upgrade with cannellini beans, mushrooms, basil and Parmesan-laced bread crumbs.
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This is a dish to serve guests--be ready to impress! Good enough to be served at a high-priced restaurant, but easy enough to make yourself. Creamy mozzarella and roasted red peppers make the dish really special.
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Get Stuffed Peppers Recipe from Food Network