So I wrote about roasting red bell peppers ... pour any roasting juices from the skillet into the bowl. The roasted peppers will keep for a week or so in the refrigerator. Eat them like the ...

Smooth, thick, and layered with flavor, this mildly spicy dip of roasted red bell ... in a dry skillet renders the fat, resulting in a deliciously crispy sausage. Tender bell peppers add a welcome ...

Add the garlic and cook for 1 additional minute. Stir in milk, chicken broth, pureed red bell pepper, Italian seasoning, chili flake and pasta. Season with a little salt and pepper and bring to a ...

Jarred, roasted red peppers originate as red bell peppers before getting flame roasted, peeled, and packed in liquid. Though ...

The combination of sausage and peppers is a welcome weeknight, one-skillet meal ... also delectable augmented with roasted Baby Dutch Yellow potatoes. 1 red bell pepper, cored, seeded, thickly ...

Heat a small skillet over medium ... and stir in 1/4 cup vinaigrette. Top with roasted red bell peppers and goat cheese, and drizzle with remaining vinaigrette. This salad, as its name suggests ...

“I’ve long loved romesco sauce, the Catalan sauce made with pounded roasted hazelnuts ... cumin seeds, crushed red pepper, ⅓ cup of the oil, grated garlic and 1 teaspoon of the salt.