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Entries tagged with 'bell peppers'

Black Bean, Corn, and Red Pepper Salad with Lime Cilantro Vinaigrette

Serious Salads Jennifer Segal 2 comments

This is the ultimate summer salad, and it's perfect for entertaining. Not only is it festive and colorful, but you can make it ahead of time—in fact, you should, because it gets better and better the longer it sits. More

Black Bean, Corn, and Red Pepper Salad with Lime Cilantro Vinaigrette

Serious Eats Jennifer Segal 14 comments

This is the ultimate summer salad, and it's perfect for entertaining. Not only is it festive and colorful, but you can make it ahead of time—in fact, you should, because it gets better and better the longer it sits. More

Spicy Noodle Bowl with Beef and Mango

Serious Eats Suzanne Lehrer 2 comments

Sweet mango and Thai basil balance out a spicy dressing with lime and fish sauce in this bowl of noodle goodness. Fresh and bright, this flavorful dish won't leave you with post-greasy takeout blues. More

Beyond Curry: Capsicum Besan Sabji (Bell Pepper and Chickpea Flour Stir-Fry)

Beyond Curry Denise D'silva Sankhe Post a comment

I've personally never liked the flavor of capsicum or bell peppers. But tasting this method of preparation had me completely converted. It's a unique combination of chickpea flour and bell peppers, resulting in a wonderful textural contrast of soft and mildly crisp. More

Capsicum Besan Sabji (Stir-Fried Bell Pepper and Chickpea Flour Stir-Fry)

Serious Eats Denise D'silva Sankhe 5 comments

I've personally never liked the flavor of capsicum or bell peppers. But tasting this method of preparation had me completely converted. It's a unique combination of chickpea flour and bell peppers, resulting in a wonderful textural contrast of soft and mildly crisp. More

Farro and Roasted Pepper Salad

Serious Eats Nick Kindelsperger 4 comments

Dinner Tonight: Helen Chen's Pork and Cucumber Stir Fry

Serious Eats Nick Kindelsperger 4 comments

It's been about four years since I first sauteed a cucumber and I can safely say, I have not returned to that recipe. There's a much better return to this one from Grace Young's The Breath of a Wok. The green vegetable is paired with thinly sliced pork and red bell pepper. It's the kind of humble, straightforward Chinese dish that I've been falling in love with recently. More

Healthy & Delicious: Roasted Pepper Halves with Bread Crumb Topping

Serious Eats Kristen Swensson Sturt 3 comments

Roasted Pepper Halves with Bread Crumb Topping, from Lidia Bastianich's Lidia's Italian-American Kitchen, is simple to prepare, yet impressive enough to elevate the most pedestrian of meals, up to and including a cold slice of pepperoni pie. The peppers act as both flavoring agent and serving vessel, making it lighter than most breaded hors d'oeuvres. More

In Season: Bell Peppers

Tom Sullivan Post a comment

After a most unfortunate cooking accident involving a ton of jalapenos and me not properly washing my hands after slicing them (you do the math), I came to love the less traumatizing bell pepper, which can be had at its freshest in these later months of the year. The veggie is native to Mexico, Central America, and northern parts of South America, but you'll of course have no trouble picking up a few at your local grocery store or produce market. Perfect for everything from stir-fries to tacos (learn how to chop them here), it's always a good idea to have a few in the fridge, just in case. More

Knife Skills: How to Cut a Bell Pepper

Knife Skills J. Kenji López-Alt 24 comments

Bell peppers are in season right about...now. They're great raw on their own, cooked rapidly in stir fries, or cooked down slowly for stews and soups. Each cooking method requires a different shape, and with a vegetable as oddly shaped as a pepper, it's not always obvious how to cut it uniformly. This short video should help. More

Dinner Tonight: Curried Udon Noodle Stir-Fry

Serious Eats Nick Kindelsperger 4 comments

I've gone a little noodle crazy. Though I've done my fair share of Italian pasta dishes over the years, it wasn't until the past few months that I started eating Asian noodles with abandon. I guess I finally realized a simple sauce and vegetables works just as well for udon as it can for spaghetti. This recipe from The Kitchn is one of the better ones I've found recently. More

Dinner Tonight: Breakfast Sausage, Home Fries, and Eggs

Serious Eats Nick Kindelsperger 8 comments

It's not often, but sometimes I just need to revel in greasy diner fantasy with only meat, eggs, and fried potatoes involved. The trick is to get as many ingredients as possible fried in the sausage fat. Apparently Emeril shares this fantasy with me. This recipe adds a slight Creole twist to this diner classic. A little green bell pepper gives it a nice freshness, and the sprinkling of Creole powder adds some kick. More

In Season: Bell Peppers

In Season Claire Sellers 2 comments

Photograph: sling on Flickr As summer comes to a close and we kiss the warm, carefree days of summer goodbye, we can console ourselves with a whole new crop of early fall vegetables perfectly ripe and in season. One of those fall treasures is the bell pepper, which hit their peak during the months of August and September. Originating in South America in 5000 B.C., universally popular bell peppers are a member of the nightshade family, which also include potatoes, tomatoes, and eggplants. The color bell pepper you choose will bring a unique taste to the table: the green and purple bell peppers have a somewhat bitter flavor, while the red, orange, and yellows are sweeter and almost fruity.... More

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