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The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor.
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A friend made this the other day and it was great, so I had to share. The more colors you use the more colorful it is. Our friend just sprinkled oregano. We added the jalapeno for heat.
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Get Arugula Salad with Seared Shrimp and Roasted Red Bell Pepper Vinaigrette Recipe from Food Network
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This recipe is by Melissa Clark and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Salmon steaks are marinated in a tangy lime juice mixture, broiled, and served with lettuce, tomatoes, green onions and lime wedges. This recipe is great on the grill, too!
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Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to six months.
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Get Roasted Pepper Blender Salsa Recipe from Food Network
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Get Creamy Potato and Roasted Red Pepper Dip Recipe from Food Network
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Get Chorizo Torta Recipe from Food Network
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Chicken strips are grilled with peppers and onions and served over lettuce in this easy recipe for a hearty fajita salad.
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Alyssa Gorelick serves this grilled Romesco sauce over quinoa-stuffed poblano peppers. Any extra sauce is terrific with roasted or grilled potatoes or on a veggie burger.
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Grilled jalapeno peppers wrapped with bacon and stuffed with a mixture of cream cheese, sun-dried tomatoes, and chopped fresh basil make a zesty appetizer. The peppers can also be oven roasted, and red or yellow bell peppers can also be used.