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Sunny side up eggs welcome a warm, peppery tomato salsa in this version of a Mexican favorite.
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The veggies match the colors in the tri-colored pasta. And the dressing is real zesty and spicy. So when all three - pasta, veggies and dressing - come together, you have a festive, tasty and beautiful salad for six.
cooking.nytimes.com
Unlike many cooks, John Willoughby loves what he describes as the fresh, cool and slightly bitter taste of green peppers This dish uses the liquor from the roasted peppers in addition to pepper purée.
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This rich baked fajita is composed of black beans, pinto beans, tortillas, and cheese between layers of sauteed chicken and vegetables.
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Grated carrots add a nice color and texture to this blazing hot pepper jelly.
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Shrimp is sauteed with bell peppers and onion and served over refried beans on crunchy tostada shells in this fun, easy-to-make recipe.
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This side dish is great with tacos, Sloppy Joes, or whatever else you can think of. Double, or even triple, it to serve a crowd.
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Let the kids have the ketchup! This spicy, tasty topping takes hot dogs to a new level.
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These savory Italian-style vegetable flecked pancakes are a griddle revolution! Serve with heated pizza sauce and cheese, if desired.
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Sauteed cod fish fillets seasoned with lemon juice and black pepper. Serve with a buttery rice pilaf and a green salad.
Ingredients: vegetable oil, cod, lemon
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Get Italian Egg Bread Bowl Recipe from Food Network
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Get Corn Grilled in the Husk with Roasted Red Bell Pepper Butter Recipe from Food Network