All recipes » Peppers
Red horn peppers stuffed with cheese by Easy Cook - Laka kuharicaDelicious starter or a side dish combines the tanginess of the cheeses with the sweetness of peppers. |
1 vote
3785 views
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Stuffed Green Peppers (crockpot) by Lori Early BristolWe typically eat only 1/2 of a pepper for a meal since it's so filling, The Nutritional Data for 1/2 pepper is as follows: Calories 212, Fat 3g, Carbs 32, Protien 15g, Sodium 373mg |
2 votes
5196 views
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Stuffed Peppers by Piper Seeger
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2 votes
4650 views
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PICA DE DIABLO by Charles Wayne MyersHot |
2 votes
3208 views
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Ashley's Jalapeno Poppers by ashley shott
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1 vote
2478 views
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Bacon Wrapped Jalapeno Poppers by David St. John
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1 vote
2801 views
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Bacon Wrapped Feta Stuffed Jalapeno Peppers by Shea Goldstein
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1 vote
4616 views
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Dolcelatte & Red Bell Pepper Fusilli by Ramón FarrugiaThis must be one of tastiest pasta sauces we ever made. The kitchen is still smelling good right this minute. The flavour that balsamic vinegar gives to this sauce is just incomparable. It even looks aesthetically good as we used nice fresh large red bell pepper, an extra sweet pointed red pepper and a beautiful red onion. Dolcelatte… |
1 vote
2546 views
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Prosperity Pork with Pine Nuts by BlackswanLet this Prosperity Pork with Pine Nuts tickle your taste buds! Make an impact on your family & guests with this 5-star dish from Shirley’s Kitchen! |
1 vote
2727 views
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Muhammara by J. LarkinA great dip for grilled meats |
2 votes
5208 views
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Grilled Red Pepper Pizza by Catherine PappasEnjoy with Love, Catherine |
2 votes
2979 views
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Pepper Soup by Evelyn ScottThe key to making good pepper soup is to utilize a wide variety of pepper types and seasonings, and in this sense every batch of pepper soup is truly unlike every other. One good tip on making pepper soup is to make certain that the peppers are soft and cooked well - if not the name of this soup can be changed to "instant heartburn".… |
2 votes
3100 views
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CECELIA’S ROASTED RED PEPPERS by Cecelia HeerMost recipes—if not all—for roasted red peppers tell us to “roast/toast them” on a gas stove over a flame, then place the peppers in a in a brown bag to cool down. Mine are not done that way. I have a different approach. And, after more than 15 years of my method—more like 25 years—and after receiving accolades from a grandmother… |
1 vote
2246 views
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Roasted Red Peppers with Lemon Juice by zentMRS
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1 vote
1615 views
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Turkey and Chicken Mole Sauce by Linda Fillhardt
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1 vote
6082 views
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