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Packaged tomato lentil couscous make for short preparation of this ground beef stuffing. The peppers are topped with cheddar cheese and baked.
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Mashed russet potatoes mixed with a purée of parsley and green onions.
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These quinoa and apple stuffed peppers are fresh tasting and healthy. They make a great side dish or a meal on their own.
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This colorful, sweet and tangy canned relish is made of yellow summer squash, green and red peppers, and onions. It's a great way to store your garden's bounty for later on, and a jar makes a great gift.
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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Jalapenos, garlic, and carrot are simmered in vinegar then seasoned with peppercorns, coriander, and thyme, in this pickled jalapeno recipe.
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This spicy Peruvian-inspired green sauce made with ghost peppers, jalapeno peppers, sour cream, and cilantro is a quick and easy way to add some heat to any dish.
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This authentic red pork tamales recipe comes from Jalisco, Mexico. The tamales are filled with pork shoulder and a spicy tomato sauce.
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This mayonnaise-free egg salad recipe is like deviled avocado eggs turned into egg salad with spinach and celery in a yogurt base.
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This is a very tasty cilantro-based chutney that can be prepared in minutes. Just add fresh lemon juice, a small green chili, peanuts, salt, garlic, and fresh ginger to the cilantro and process until smooth.