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Jamaican burgers are spicy vegetarian burgers that are very tasty. They are my favorite to make, and my friends love them!
cooking.nytimes.com
My usual method for roasting peppers is to sit each pepper on an open flame, letting the skin turn black and ashen in spots It’s time-consuming, especially if I’m roasting more than four peppers at once (I have a four-burner stove), so I blacken them all together under the broiler (You could also use a grill.)
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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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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.
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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