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Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.
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A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates blissful balance Here, the sweet peppers are sautéed slowly with onions to intensify their gentle honeyed character Half of the hot chiles are left raw, sharp and biting to create as much contrast as possible
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Get Hot Italian Sausage Panini with Pickled Peppers Recipe from Food Network
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Get Pork Chops Smothered with Peppers and Onions Recipe from Food Network
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Get Merguez with Halloumi and Flame-Roasted Peppers Recipe from Food Network
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This recipe is by Dana Bowen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This linguine is served with a buttery thyme and roasted red pepper sauce. It is delicious.
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Chef John dishes up his take on flavor-packed Cincinnati-style chili, served over spaghetti with Cheddar cheese and onion.
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These fish tacos al pastor are made with trout and taste as good as the original meat version, especially with the charred tomatillo salsa.
Ingredients: tomatillos, peppers, cloves
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Grits are cooked with garlic flavored processed cheese, and served with sauteed shrimp and tomatoes.
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After a wild night marinating in a slightly sweet soy sauce and lemon-lime mixture, sirloin steak chunks are skewered with veggies and grilled. You'll want to make these again and again!