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I came up with this after my red peppers ripened in the garden. Also, I had a bunch of green tomatoes that I harvested at the end of the season. The filling...
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This dish is a colorful side dish or a perfectly balanced main course. Top it with guacamole and sour cream for extra southwestern flair.
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Get Smoked Gouda-Chorizo Jalapeno Poppers Recipe from Food Network
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Get Crustless Spinach and Feta Pies Recipe from Food Network
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Get Greek Chicken Salad with Whole Wheat Pita and Yogurt with Apricots Recipe from Food Network
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Bow tie pasta is blended with Italian sausage, roasted red peppers and marinated artichoke hearts for a quick and tasty non-tomato based pasta dish.
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I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.
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Goat meat marinated in an ancho chile marinade is slow cooked until tender in this traditional Mexican stew, birria de ameca, for holidays.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Paella Burgers and Spanish Fries with Pimiento Mayonnaise Recipe from Food Network
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This is a favorite in our family at Christmas. The flavor of the sweet strawberries combined with the flavor of the peppers gives this jam a wonderful flavor dimension. This jam is not spicy, but can be made to be spicy by adding more peppers or a few habanero peppers.