Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
Roasted Red Pepper Tapenade
Roasted red peppers, artichoke hearts and garlic are the main flavors in this bright tapenade. This simple recipe can be used as a dip for vegetables and pita triangles or as a sandwich spread.
Sponsored By MyPlate
Tastira (Tunisian Fried Peppers and Eggs)
I learned this recipe from my mother-in-law in Tunisia. Serve it on four separate plates or on one large platter. Serve with sliced French bread.
Italian Sausage, Peppers, and Onions
A simple, satisfying one-pan Italian sausage, peppers, and onions recipe.
Healthier Stuffed Peppers
This healthier stuffed peppers recipe uses an assortment of colored peppers, lean ground beef, brown rice, fresh onion and garlic, and natural tomato sauce. So colorful and so healthy!
Portuguese Pork with Red Peppers
One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.
Stuffed Mexican Peppers
This is a recipe I came up with 20 years ago that has recently won me the grand prize in our paper's holiday recipe contest. It is my family's favorite meal. Serve with tortilla chips on the side.
Chef John's Classic Macaroni Salad
Whether it's sitting next to some smoky ribs or just a humble hot dog, this deli-style macaroni salad will always be a crowd favorite, as long as you pay attention to a few key details.
Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.
Pasta Primavera with Cauliflower Sauce
If you're not using a high-protein pasta, you can double the protein per serving by adding 8 ounces cooked and sliced chicken breast. Double the sauce in Step 1 to keep the dish creamy.
Grilled Corn Salad
A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.