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This grilled shishito peppers recipe is sprinkled with togarashi for an extra kick of spice.
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This is a traditional Mexican sauce that works great over meats, fish, beans, rice, tacos, and quesadillas. Roasting the ingredients might seem like a bother, but it doesn't take more than 15 minutes and it's worth every single second.
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Get Sam's No.3 Kickin' Green Chili Recipe from Food Network
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American classic chili dog, grilled hot dog on a bun, smothered in ground beef chili sauce, sprinkled with cheddar cheese and onions.
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Bell peppers are stuffed with a simple mixture of beef, rice, and onion, then baked until tender. Leftover filling can be used to make a quick pasta sauce, or served with hamburger buns as a sloppy joe alternative.
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Spice up any party with mango-habanero chicken wings: crispy, sticky wings slathered in mango nectar, garlic, sriracha, and fresh habanero.
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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Fire-roasted tomatoes and cream are pureed into a smooth and savory soup infused with smoky chipotle flavors giving it a Southwest twist. Garnish with tortilla strips or cilantro and a wedge of lime.
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Chef John's sausage-stuffed piquillo peppers pair the sweet taste of the peppers with spicy chorizo sausage.
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Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
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Stuff bell peppers with a mixture of rice, beef, mushrooms, onions, garlic, and tomatoes.
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Red pepper slices marinated in a vinegar, garlic and anchovy mixture take on a flavor that makes them perfect for condiment trays and salads.