All the empanadas of Latin America—whether baked or fried, wrapped in a corn or flour dough—can thank the Galician empanada for their existence. Unlike the individual hand pies of Latin America, this empanada is formed as a large baked pie with a wheat crust and filled with onions, green peppers, and your choice of protein. Only after it's baked does it get cut into individual portions. Here's how to make it at home with a classic tuna filling.
'bell pepper' on Serious Eats
This refreshing beer cocktail has a savory twist: no, there's no meat in it, but the secret ingredient is steak sauce.
These Mexican-flavored peppers sport a cheesy, creamy beef-and-rice filling that's spiked with chili powder and cumin. It's topped with an enchilada-style sauce and gets its depth from ancho chili and unsweetened cocoa powders and its aromatics from cumin and lightly floral Mexican oregano.
Muddled bell pepper and strawberry make this creation from Jim Meehan of PDT more than your average pomegranate margarita.
Spicy, welcoming and undeniably in-your-face, Portuguese baked eggs are an equally pleasing main whether it's day or night.
This combination of red bell pepper, carrot, and tomato juices gets a punch of heat from fresh horseradish and garlic.
Pork sausage, green pepper and corn soup is an ideal cold weather restorative.
Savory beef brisket gets slow-cooked with potatoes and peppers in a deeply flavorful sauce.
When putting together the Chicago Food Glossary, a number of people chimed in that I had forgotten to include the pepper and egg sandwich, which was apparently a staple at hot dog stands during Lent. All the talk finally got me interested in a sandwich I'd always considered humble and, well, kind of boring. Perhaps I was missing something.
The combination of cauliflower and roasted peppers create a vibrantly colored, creamy soup perfect for those cooler fall days.
Tomatoes are still abundant this time of year in California. They're mostly big meaty specimens, taut with sweet juice. Tracey Medeiros offers an easy stuffed tomato recipe in her new book, The Vermont Table Cookbook. Instead of stuffing the tomatoes with a meat or bread-based stuffing, she fills them with other seasonal produce like yellow squash, zucchini, eggplant, and bell pepper, for a ratatouille-like melange of summer flavors.
An easy sweet potato and bell pepper hash served with eggs cooked directly in the same skillet.
Tender chicken legs are simmered in a fresh summer vegetable ratatouille for this quick one-pot meal.
Farro has a slightly nutty taste and a tender al dente texture that makes it ideal for salads.
A quick brunch based on the classic combination of sausage and peppers, topped off with an egg.
There's nothing like the first bite of a sweet-tart, chewy-crunchy, tomato-rich panzanella in the middle of the summer--except of course that moment when you realize that bread salads can be made sans tomato, all months of the year. After all, the beauty of panzanella is that you get to eat tons of bread and still call it a "healthy" salad, right? The Yellow Bell Pepper Panzanella in Michael Romano and Karen Stabiner's Family Table is a prime example of the form. Made mostly of caramelized onions and bell peppers, this panzanella has all of the vibrancy of the original without running the risk of eating a mealy tomato. Capers and a generous amount of torn basil are key to perking up the rich sweetness of the vegetables.
Even though I begrudgingly label this "a salsa," I can't deny the deliciousness that pineapples, peppers, onions, cilantro, and lime create when brought together and enjoyed with tortilla chips. I have come out of the fruit-salsa closet.