A sweet start is interrupted by the fruity heat of jalapeños and tempered by a vinegar tang in this addictively delicious jam.
'peppers' on Serious Eats
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.
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.
Fresh, fruity, salty and mostly mild, these little Spanish peppers are a perfect quick accompaniment to almost anything.
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.
Coddled eggs are a fantastic way to feed a group of people soft, runny eggs. This recipe adds multiple peppers for spice and acidity.
A dish of pan-fried pork chops, lemony, herby potatoes, and pickled peppers delivers a blast of flavor with minimal effort.
Spicy, smoky and comforting at once, jambalaya-stuffed bell peppers offer an update on the one-pot staple.
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.
Moroccan spices and a coffee rub lend deep flavor and a russet hue to beef brisket, while couscous helps sop up its sauce.
These sweet and spicy peppers make a perfect pizza topping or sandwich ingredient.
If you love pimento cheese, try this spiced up jalapeño and poblano pepper version.
[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...
A simple Greek sauce of roasted hot peppers, feta, yogurt, olive oil, and lemon juice provides amazing layers of flavors in each bite.
These stuffed poblanos build upon the awesomeness chorizo with a mix of fresh, tangy, creamy, spicy, cheesy, meaty flavors.
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.
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.
[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...
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.
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.