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This is an easy smoky salsa that uses 4 kinds of peppers, both sweet and hot. It can be adjusted to any degree of heat that you like!
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I came up with this meatloaf through trail and error,and I think it is the perfect meatloaf lovers meatloaf
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Chicken gizzards and livers sauteed with onion and garlic, simmered with rice, broth and light seasoning.
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Pan-fried strips of tofu are topped with sizzling green onions and soy sauce in this simple vegetarian recipe needing only 4 ingredients.
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Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sauteed mushrooms. Pairs beautifully with long grain rice and steamed vegetables.
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Pizza crust is topped with American cheese, sirloin, mushrooms, bell pepper, and onion in this easy Philly cheese steak pizza recipe.
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This sweet and spicy chutney combines pineapple, mango, cucumber, and jalapeno for a colorful topping for scallops or chicken.
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Plantains are gently fried, then smashed and shaped into cups and fried again. The crispy cups are then filled seasoned beef and topped with cheese in this impressive dish.
cooking.nytimes.com
I used a medium-grain rice that I buy at my local Iranian market for these peppers The package says that the rice is great for stuffing vegetables because it doesn’t swell too much, and it’s right It goes into the peppers uncooked and steams in the oven, inside the peppers (so it’s important to cook them long enough and cover the baking dish)
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Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.