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cooking.nytimes.com
These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages A quick slaw of cabbage, carrots, mayonnaise and pickled peppers adds a moist and spicy crunch.
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A classic pasta, with tomatoes, pancetta, and chile flakes.
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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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Roll up a whole wheat tortilla filled with a flavorful mix of salad greens, sprinkle with goat cheese and roasted red peppers, drizzle with oil and vinegar, and lunch is ready.
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Chicken and basil are cooked into a delicious Thai meal.
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A baked sweet potato is topped with onions, peppers, vegetarian meat, and a dollop of yogurt. This is a very easy and very filling weeknight meal and is easy to switch up depending on what is in the pantry.
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Get Molasses Marinated Flank Steak with Roasted Red Peppers Recipe from Food Network
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Bow tie pasta in a sausage, bell pepper broth.
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Marinated bottled peppers are an enormous time-saver because they have already been roasted, peeled, seeded, sliced and mixed with chopped garlic and herbs. They bring a rich and complex flav
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Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.
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"Honey is an incredible anti-everything," says Jovial King. "It's antibacterial, antiviral and great for combating allergies, as long as it's raw." Marcia Kiesel uses King's flower-infused honey in savory dishes, like these yogurt-stuffed peppers.