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A recipe for cherry hot sauce made with fiery habaneros, tart cherry juice, sweet carrots, and roasted red peppers.
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Red peppers stuffed with ground turkey, quinoa, mushrooms, and tomato sauce, topped with melted Cheddar cheese make a great family meal.
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Layers of canned green chiles and cheddar cheese are baked with an egg filling. This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.
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Delicious food puts me in a trance. See if this sandwich made from a tasty Middle Eastern dip makes you hum.
cooking.nytimes.com
This recipe is by Cathy Barrow and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Any pickled pepper will work in this recipe but hot Peppadew peppers have a fruity flavor and sweet-and-sour brine.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Curried Egg Salad with Pickled Beets Recipe from Food Network
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Vietnamese rolls stuffed with shrimp get crunch and color from yellow peppers, lettuce, and carrots which, like most orange fruits and vegetables, are high in cancer-fighting alpha carotene.
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Corn is baked with cream cheese, evaporated milk and pickled jalapeno peppers. This recipe calls for 1 jalapeno pepper; use more or less according to your taste.
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Get Italian Tuna Salad Recipe from Food Network