The best way to keep them fresh is to leave them whole until you're ready to use them, but what happens if you end up with some sliced peppers in the fridge? A good rule of thumb is to use them as ...

Simply stuff them with a flavorful mix of rice, beans, and cheese (for a vegetarian version, or add quinoa for extra protein) ...

Roasted red pepper hummus is a delicious twist on the classic dip. Blend chickpeas, tahini, lemon juice, garlic, and roasted ...

Try piquillo peppers, which work well as tapas, either stuffed with soft cheese or served with pan-fried slices of chorizo. Or, ring the changes with pleasantly sweet Romero peppers. Yellow and ...

Peel the black skin from each pepper and remove their stems and seeds. Slice each pepper into 4 pieces lengthwise. Make the filling: In a medium bowl, mix together the tuna, lemon juice ...

As the slices are done, remove them to a plate. When all the salami is out of the pan, add the bell and jalapeño peppers along with a good pinch of salt and cook until tender, about 2 minutes.