This is actually tastier if you bake the pepper slowly in the oven, but it's faster and easier in the microwave. I think cooked peppers taste sweeter and more delicious than raw. Use a large pepper with a firm flesh.The microwaving time will vary depending on how big the peppers are, and the wattage of your microwave oven. Microwave the peppers several times while checking on how they are progressing. If it's hard to peel them, they may not be cooked enough, but if you microwave the peppers too long they will burn, so watch out for that. Recipe by Heartful Kitchen Rei

A recipe for delicious and easy-to-digest peppers because they are cooked for a long time.

This is a traditional Spanish dish that's perfect if you're looking for something fun to serve for dinner! The flavor of the olive oil from Spain helps to perfectly cook the tender octopus so that it's juicy, fragrant, and melts in your mouth. Served on top of a perfectly cripsed potato thanks to the EVOO that it's cooked in with a pinch of sea salt for an extra bite of taste.

The stuffing for peppers is basically the same as that for tomatoes... but in peppers, oregano and salted anchovies are omitted... we should use red and yellow peppers and not green because they are not sweet enough... a really good stuffed vegetable!

My friend in UK says she can get Padron Peppers at local grocery stores. This is my recommending recipe for her!

I thought I had already shared this salad, but realized I hadn’t. It’s perfect for this time of year—refreshing and light, especially in summer. The name comes from the Spanish word for 'tear apart,' which is what you do with the cod and peppers. It’s very easy to make; you just need to let it sit so the flavors develop. Serve it as an appetizer, for snacking, or as a side dish—this recipe is a winner. Let’s get cooking!

I love Sausage & Peppers and Peppers & Eggs. I make one of these dishes at least once a month. So simple and delicious to make.About 10 years ago, I decided to mix it all together and it is a beautiful thing.Enjoy!

Caution: about one in ten shishito peppers will be "spicy"

The Thai hot Birds Eye peppers are ripe and will mellow better when dried slowly, taking two months hanging in our kitchen. They stay spicy, but the initial mouthfeel of slowly dried peppers is not as sharp as if they were sundried or ovendried, the outer pepper stays flexible and red instead of fragile and dark, they cook better.The secret is to coat the fresh peppers with a spray of olive oil, so mold, insects, and moisture do not degrade the peppers when hanging to dry two months.

Yesterday I made roasted peppers in the air fryer and dressed them with olive oil, garlic, and basil. We had them for lunch. I usually make a little extra because they taste even better the next day.Today, I saw Teresa's recipe for crostoni with peppers, eggplant, and anchovy fillets on her profile, and I loved it. I made them for lunch as an appetizer, but my version doesn't include eggplant.I used delicious bread—a semi-whole wheat ciabatta baked in a wood-fired oven, a gift from a friend.After slicing it, I warmed it up in the air fryer, drizzled it with a little extra virgin olive oil we made from our own olives a few days ago, and topped it with roasted peppers and anchovy fillets. They were delicious—my family loved them.

I was taught a delicious way to eat chard.Feta cheese has salt, so just a pinch of salt and pepper is enough for the pre-seasoning. Recipe by Sachioh

https://www.noifacciamotuttoincasa.it/filetto-di-maiale-speziato-al-forno-con-peperoni/Today, we decided to use a fairly economical cut, the pork tenderloin. Often this cut is “mistreated” because it is considered “fatty” and “dry.” However, it is quite the opposite; it is a very lean cut, suitable even for those who want to watch their weight, and if cooked well, it is also very juicy and flavorful.We thought of using a bold spice mix for this recipe to give the meat an intense and slightly spicy character. We used whiskey pepper, smoked salt, and a really special rub designed specifically for pork.To keep the meat juicy, we opted for a double cooking method: searing in a pan and then baking in the oven. Finally, we completed the dish with peppers and potatoes, perfect sides for pork!The result is a truly excellent dish. The Pork Tenderloin is crispy and very flavorful on the outside and juicy on the inside. The spice mix makes the meat tasty and well-balanced, and the peppers in two textures make the dish complete without weighing it down. In short, this dish is perfect if you want to enjoy flavorful meat without overdoing it on calories!A quick and simple dish to prepare, perfect for a quick lunch but also for important dinners!Until the next recipes!Pierre and Vivy