2 pounds dry-aged steak, such as rib-eye or strip steak, cut into 1½-inch cubes ¼ cup extra-virgin olive oil, plus more for brushing meat 12 jarred piquillo peppers, strained Kosher salt 1 head ...

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 ...

This easy method for roasted peppers takes only about 15 minutes. The peppers get a delicious smoky flavor and are delicious on sandwiches, burgers, salads, quiche, and scrambled eggs.

About this recipe This salad, as its name suggests, can be served warm, but it’s versatile enough to enjoy at room temperature or chilled. Vibrant and cozy, it’s a salad that comes together in ...

Add roasted red peppers and cream. Blend until smooth. 4) Finish the sauce: Return sauce to skillet over low heat. Stir in Parmesan (if using), salt, pepper, and a pinch of red pepper flakes.

Poblano peppers are green peppers that can be mild or spicy, but always offer a whole lot of flavor. They are the classic pepper for many famed Mexican dishes like chile rellenos. The following ...

¼ cup fresh Italian parsley leaves 1. In a food processor, combine the almonds, bell peppers, sun-dried tomatoes, garlic, sweet and smoked paprika, vinegar, and olive oil. Pulse until mostly smooth.

Place peppers on oiled grates; grill, uncovered, turning occasionally, until charred all over, 12 to 15 minutes. Transfer to a heatproof bowl, and cover with plastic wrap; set aside, and let steam ...

Add the peppers, onion, garlic and crushed red pepper. Continue to cook until the vegetables soften, 2 to 3 minutes more.

I like to mix fleshy, multihued bell peppers with a medium-spicy pepper (such as Hungarian wax, Jimmy Nardello or Cubanelle) for a range of flavors and a sunset of colors. Tossed with olive oil ...