4,231

Peppers

recipes

Roasted Baby Potatoes and Vegetables

Posted by Studentchef  

I was at a friends house helping her cook a Moroccan meal, and she needed a side dish of baby red and white potatoes and some vegetables. What I came up with, with her, was this side dish. If you find that there some potatoes larger than others... MORE»

Recipe #398210

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Chicken Breasts With Mushroom Cream Sauce over Egg Noodles

Posted by Manami  

Diabetes Appropriate/Low Cal/Low Carb/Low Sodium/and just delicious. From EatingWell Magazine. March/April 2008 edition. The secret to a good cream sauce is always the same: not too much cream or it can be over powering, masking the more delicate... MORE»

Recipe #398200

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Italian Vegetable Stew

Posted by loof  

This recipe came from a September 1996 issue of Woman's Day magazine, tweaked just a bit. It's so easy to make and so healthy - great when you want a hearty meatless meal! MORE»

Recipe #397912

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Salsa

Posted by Chef #578370  

A mild tomato and sweet pepper salsa with cilantro and lime. Easy and fast to make using a food processor, but can be prepared by chopping the vegetables by hand if a food processor is not available. For a thicker salsa squeeze some of the juice... MORE»

Recipe #397904

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Crockpot Italian Sausage and Peppers

Posted by Sam #3  

Taken from busycooks.about.com. This updated version of Italian sausage and peppers cooks in the crockpot. MORE»

Recipe #397860

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Habanero Mango Hot Sauce

Posted by ~Rita~  

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces.... MORE»

Recipe #397737

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Easy Potato Pastie Pie

Posted by Stars-n-Atoms  

Potato mixture baked into pastry, like a potato filled crescent. A vegetarian play on the Cornish Pasty Pie. This recipe is so easy and a great addition to a brunch menu. MORE»

Recipe #397536

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Curried Pineapple and Stone Fruit Chutney

Posted by breezermom  

This chutney is delicious with ham or with pork tenderloin. It keeps for a week in the refrigerator. MORE»

Recipe #397448

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Crawfish Cakes With Lemon Butter Sauce

Posted by Molly53  

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, featured in The Louisiana New Garde television series. If you do not have access to crawfish meat, please feel... MORE»

Recipe #397383

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Sweet and Spicy Pepper Jelly

Posted by Chef #636238  

This is a recipe I created for something different to serve with tortilla chips besides salsa. Great snack for watching football games. MORE»

Recipe #397354

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High-Octane Olive Salsa

Posted by Michael Keizer  

A salsa that tastes decidedly different because of the olives. The jalapeños add oomph. The rice vinegar can be replaced with white wine vinegar. MORE»

Recipe #397243

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Maque Choux

Posted by breezermom  

This is a traditional dish from Louisiana. It can be served as a side dish, or as a topping for blackened chicken or fish. Best of all, you can put it together in 30 minutes! MORE»

Recipe #397103

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Chili Rellenos Casserole

Posted by sweetcakes  

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Recipe #396990

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Stuffed Red Peppers With Cheesy Polenta and Green Chiles

Posted by Sharon123  

Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004 MORE»

Recipe #396821

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Grilled Vegetable Salad With Mustard Herb Dressing

Posted by Dole  

Courtesy of Dole MORE»

Recipe #396807

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Classic Chili Poblano Rellenos

Posted by Sharon123  

I love chili rellenos and with poblano chilies, they are super good! I hope you enjoy this classic recipe, using poblano chilies! This chile pepper is often mislabeled 'Pasilla', which is a different pepper entirely.It is one of the most popular... MORE»

Recipe #396646

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Classic Chili Rellenos With Anaheim Peppers

Posted by Sharon123  

Anaheim's are very popular in Southwestern US Cuisine.Also called "New Mexican Chile". These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.... MORE»

Recipe #396645

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Warm Pesto Roast Vegetables

Posted by English_Rose  

A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch. You can roast halved and deseeded squash with the skin on, if you like - just scoop the flesh away from the skin with a spoon and toss into the salad. MORE»

Recipe #396543

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Bollywood Chicken Skewers With Spiced Yogurt Dip

Posted by College Girl  

Toasted Indian spices and lots of green herbs set these skewers apart. The spiciness of fresh jalapenos varies greatly, so take a tiny taste to gauge the heat, then adjust to your preference. The yogurt dip provides a cooling contrast. MORE»

Recipe #396524

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Mediterranean Strata Quiche

Posted by Irmgard  

This dish from Chatelaine magazine's website is a combination of two brunch favourites: strata and quiche. This smaller sized version is ideal for a light dinner served with salad. You may add green olives to the dish if you like, but I didn't... MORE»

Recipe #396517

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