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cooking.nytimes.com
The happy mix of eggplant, peppers and onions is found throughout the Mediterranean Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don’t fret if you can’t grill outside This salad is meant to be served at room temperature
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A hearty old-style Italian dish, New York City style, has browned chunks of sausage, potatoes, red and green peppers, and onions baking together with wine and seasonings.
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When cooking with superior summer produce, less is more. This simple salad consists of freshly grilled peppers, goat cheese, and lettuce leaves drizzled with good-quality olive oil.
cooking.nytimes.com
For an easy, hearty dinner (or breakfast or lunch) buy fresh Italian pork fennel sausages, preferably from an Italian deli or butcher Pair them with quickly stewed peppers and onions, splashed with vinegar, and fried eggs.
cooking.nytimes.com
This recipe is by Marian Burros and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Hash makes a fast brunch or even light supper dish. This variation is made with pulled rotisserie chicken, onion, bell pepper, and plenty of potatoes, and is seasoned with fresh cilantro, chili powder, ketchup, and Dijon mustard.
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Everyone gets their own personal dinner tucked into a delicious sweet pepper.
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Use your choice of red, green, orange, or yellow bell peppers to make these beautiful stuffed veggies filled with savory meat and rice. The recipe is easy to adjust to your taste.
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Toss the corn and peppers with a little oil and thyme and let them roast for a few minutes before adding the fish. In no time at all, you will have a delicious dinner with only one pan to wash.
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This teriyaki beef stir-fry is incredibly easy for a busy weeknight. While flank or skirt steak would be great here, we opted for top round steak, which is nicely tender after marinating for just 30 minutes.
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This crowd-pleasing, easy casserole is made with chicken, almonds, pimento peppers, celery, and Cheddar cheese and can be served hot or cold.
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This classic Mexican condiment is super simple to make.