Directions. Preheat a grill to high. Preheat oven to 375 degrees. Thread meat onto 8 flame-resistant skewers and lightly brush with olive oil. Arrange peppers on a baking sheet and drizzle with 2 ...

Once the peppers are nicely roasted, place them in a bowl and cover it with a lid or plastic wrap, the stem will help to remove the peel easily after 15-20 minutes, time enough also for the ...

The flame roasted peppers add a mild smokiness, while the blistered tomatoes bring a juicy, acidic contrast to the pasta, while a simple basil and oregano combination add a bright, herbal finish.

Preheat grill to high (450° to 500°). Coat bell peppers with 1 tablespoon of the oil. Place peppers on oiled grates; grill, uncovered, turning occasionally, until charred all over, 12 to 15 minutes.

Green peppers sometimes have a bitter flavor, while red peppers — the sweetest variety — have a luscious, almost silky texture when roasted or grilled. Cherry peppers or pimientos: Round ...

Bring stock, lentils, and 2 teaspoons salt to a boil in a medium saucepan over medium-high. Reduce heat to medium-low; cover and simmer until lentils are tender, about 25 minutes.

Tossed with olive oil, salt and herbs, these peppers can form the base of countless sheet-pan meals. Top them with fish fillets, chicken, sausages or simply the canned chickpeas I use here, which ...

The easiest way to make fire-roasted peppers is to throw them on whole while preheating your outdoor grill. It’s a great way to make good use of the time and the heat while your grill is getting ...

3 garlic cloves, smashed, chopped. 1/2 teaspoon crushed red pepper. 1/2 cup pitted Kalamata olives. 2 to 3 thyme and/or oregano sprigs, plus additional leaves for garnish ...

Whether it’s the Super Bowl or the Oscars, a watch party calls for finger food, a food that’s easy to serve, easy to eat and easy on the cook.