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With Canadian bacon, red peppers and green onions, these crispy, cheesy potatoes beat the standard hash browns any morning.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork
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Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.
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Try this recipe for chicken-stuffed jalapeno peppers wrapped in bacon and grilled. It's a nice change from the ones stuffed with cream cheese.
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All the veggies in this salad - fresh corn, peppers, zucchini and onions - are chopped or diced, so the consistency is very much like salsa. Everything is sauteed in butter and then chilled, until ready to spoon onto a salad or into a warm tortilla with a dollop of sour cream.
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Stir angel hair pasta with chicken breast strips, prepared pesto, red and yellow bell peppers, and asparagus to make a quick, colorful dish that will impress family or guests.
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Get Fajitas Recipe from Food Network
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Corn is simmered in a creamy bacon sauce in the slow cooker for a make-ahead side dish.
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Tender cheese tortellini, crunchy red and green bell pepper strips, cooked chicken breast, feta cheese, and black olives comprise this hearty Greek-style salad. It's topped with a tangy dressing made with olive oil, lemon zest, walnuts, and honey.
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A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!