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Photo of: Tarradls (Italian Pepper Rings)

Tarradls (Italian Pepper Rings)

Submitted by: Vince
These savory Italian bread rings with a bite of black pepper are hiding whole almonds within. They make a terrific snack or a novel dinner accompaniment. 

Three Pepper Pesto

Submitted by: mushythedestroyer
Living In: Boulder, Colorado, USA
Red bell peppers, black pepper, and red pepper flakes are blended with basil and Parmesan cheese in this bright and flavorful pesto. Serve this chilled or at room temperature with toasted bread and fresh vegetables as an easy, make-ahead appetizer. 

Tomato Pepper Sauce

Submitted by: rubybegonia
Passed down from my grandparents, this recipe is a great way to use the extra tomato and peppers from the garden! Quick, easy and also very healthy! A nice warm lunch for the veggie lover! Makes its own sauce and can be canned for the winter months. Serve over sliced fresh buttered bread and a few shakes of salt and pepper. 

Roasted Red Pepper Dip I

Submitted by: Andrew
An exciting blend of ingredients comes together to form a wonderfully zesty dipping sauce for chips. For a hotter sauce, use more peppers! 

Photo of: Pesto Pepper Tortellini

Pesto Pepper Tortellini

Submitted by: Julie
Try this creamy, basil-infused dish for two. Strips of sweet red pepper are sauteed with garlic, cooked with cream and enriched with walnuts, basil and onion. Serve warm over cheese tortellini. 

Sweet Pepper Pasta Toss

Submitted by: Full Circle Farm, Carnation, WA
Roasted sweet peppers and garlic are tossed with goat cheese, parsley and capers in this delicious, easy pasta dish. Feel free to add any other greens in place of parsley such as cooked spinach or kale. 

Roasted Red Pepper Tapenade

Submitted by: ASHBETH
Living In: Lexington Park, Maryland, USA
Roasted red peppers, artichoke hearts and garlic are the main flavors in this bright tapenade. This simple recipe can be used as a dip for vegetables and pita triangles or as a sandwich spread. 

Red Pepper Chimichurri

Submitted by: chel79
This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks. 

Black Pepper Rings

Submitted by: Michele O'Sullivan
Home Town: San Diego, California, USA
Living In: Las Vegas, Nevada, USA
Simple boiled biscuits with the bite of ground black pepper. 

Roasted Red Pepper Dip II

Submitted by: Michele O'Sullivan
Home Town: San Diego, California, USA
Living In: Las Vegas, Nevada, USA
Serve this delicious cold roasted red pepper dip with assorted cut up veggies or chips. 
 
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