These are the most common pepper-related mistakes you can make -- and how to avoid them. Read more: French Cooking Tricks You ...

The flesh of peppers is juicy and robust enough to withstand fiery hot coals. Griddle the pepper halves, then drizzle with pesto and sprinkle over toasted breadcrumbs - a simple accompaniment to ...

After you remove the skin, cut the pepper in half from stem to tip and remove seeds and pith. The pepper is now ready to chop or mince and add to a salsa, soup, or any other recipe. Roast: Heat oven ...

With a pair of tongs, transfer the hot peppers to a bowl and cover tightly with cling film. The steam will help finish cooking the peppers and loosen their skins. Leave to cool for 10 minutes or so.

Chili peppers make a spicy addition to all kinds of dishes—Italian arrabbiata, Chinese Kung Pao chicken, Mexican mole sauce and Indian curry are some of our favorites. Different types of chilies ...

Ingredients: 4 bell peppers, 2 cups cooked rice of choice, 1 cup textured soy protein or chickpeas, 1/2 cup light coconut milk, 1/2 cup chopped bell peppers, 4 tbsp crushed tomatoes Add the ...