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Entries tagged with 'peppers'

Jalapeño Jam

Serious Eats Joshua Bousel 15 comments

A sweet start is interrupted by the fruity heat of jalapeños and tempered by a vinegar tang in this addictively delicious jam. 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

Hot Pepper Relish

Serious Eats Joshua Bousel 6 comments

Whether you remove the seeds from the hot peppers for a sweeter heat, or leave them in for some fiery intensity, this relish will bring new meaning to the "hot" in hot dog. More

Grilled Pimientos de Padrón

Serious Eats Joshua Bousel 1 comment

Fresh, fruity, salty and mostly mild, these little Spanish peppers are a perfect quick accompaniment to almost anything. More

Grilled Ratatouille

Serious Eats Joshua Bousel 6 comments

If you, too, are a sucker for grilled veggies, mix a bunch of them together with a tangy herb vinaigrette for this irresistible grilled interpretation of ratatouille. More

Spicy Coddled Eggs with Focaccia

Serious Eats Sydney Oland 8 comments

Coddled eggs are a fantastic way to feed a group of people soft, runny eggs. This recipe adds multiple peppers for spice and acidity. More

Pork Chops With Potatoes and Vinegar Peppers

Serious Eats Jennifer Olvera 4 comments

A dish of pan-fried pork chops, lemony, herby potatoes, and pickled peppers delivers a blast of flavor with minimal effort. More

Andouille, Chicken, and Shrimp Jambalaya-Stuffed Peppers

Serious Eats Jennifer Olvera 2 comments

Spicy, smoky and comforting at once, jambalaya-stuffed bell peppers offer an update on the one-pot staple. More

Greek-Style Shrimp With Feta-Stuffed Peppers

Serious Eats Jennifer Olvera 2 comments

A two-part dish of feta-filled peppers and saucy Greek shrimp is a lively main course, but it doubles as party-friendly first-course fare. More

Coffee-Rubbed Beef Brisket With Parsley Couscous

Serious Eats Jennifer Olvera 2 comments

Moroccan spices and a coffee rub lend deep flavor and a russet hue to beef brisket, while couscous helps sop up its sauce. More

Pickled Banana Peppers

Serious Eats J. Kenji López-Alt 6 comments

These sweet and spicy peppers make a perfect pizza topping or sandwich ingredient. More

Grilled Chili-Cheese Spread Sandwiches

Serious Eats María del Mar Sacasa 1 comment

If you love pimento cheese, try this spiced up jalapeño and poblano pepper version. More

Gluten-Free Jalapeño Poppers

Serious Eats Elizabeth Barbone Post a comment

[Photographs: Elizabeth Barbone] If you have time, consider making the filling ahead of time. This allows the flavors to mingle. Be sure to allow the filling to come to room temperature before piping into peppers. About the author: Elizabeth Barbone... More

Tyrokafteri (Hot Pepper and Cheese Dip)

Serious Eats Joshua Bousel 5 comments

A simple Greek sauce of roasted hot peppers, feta, yogurt, olive oil, and lemon juice provides amazing layers of flavors in each bite. More

Grilled Chorizo Stuffed Poblano Peppers

Serious Eats Joshua Bousel 8 comments

These stuffed poblanos build upon the awesomeness chorizo with a mix of fresh, tangy, creamy, spicy, cheesy, meaty flavors. More

Chili Roasted Pepper Salad

Serious Eats Carrie Vasios Mullins 2 comments

A variety of peppers, zucchini, and onions are rubbed with a mix of chipotle and ancho chili powders then roasted and tossed with vinegar and Cotija cheese. More

Planked Goat Cheese-Stuffed Peppadews

Serious Eats Joshua Bousel 1 comment

Incredibly quick and easy to put together, these sweet and spicy goat cheese-stuffed Peppadews are perfect for a party, great to pop as the night goes on. More

Easy Skillet Braised Chicken with Peppers and Paprika

Serious Eats J. Kenji López-Alt 5 comments

[Photographs: J. Kenji Lopez-Alt] Note: You can finish this dish 100% on the stovetop by lowering the heat to the lowest possible setting in step 3, covering the pot, and cooking until tender (about 45 minutes). Stew will improve the... More

Pickled Hot Pepper Rings

Serious Eats Marisa McClellan 1 comment

These hot peppers are incredibly versatile. The brine is unseasoned so they work just as well on sandwiches as they do chopped and stirred into homemade salsa. The other nice thing about this recipe is that it comes together in about half-hour. More

Roasted Pepper and Celery Leaf Crostini

Serious Eats Caroline Russock Post a comment

These roasted peppers have all sorts of uses on their own (think mixed into salads or blended with tomatoes for a pasta sauce) but they make a particularly nice pre-meal bite when piled onto crisp rounds of garlic-rubbed bread for these Roasted Pepper and Celery Leaf Crostini. They're finished with chopped celery leaves (a vastly underused green if there ever was one) and briny capers or anchovies—perfect little cocktail hour snacks that work equally well for evenings that are casual or a bit more elegant. More

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