This is my mom's recipe. She usually fries the chicken in oil, but I was inspired by the #DelantalCoopad2025 challenge and decided to grill the chicken over coals instead.

I came up with this recipe since bell peppers were on sale and I wanted an easy way to prepare them.Be careful not to heat the bell peppers too long in the microwave.I used sweet umeboshi with an 8% salt content. Recipe by EnjoyKitchen

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

Blistered peppers rubbed with olive oil and coarse seasalt, great fingerfood, the peppers will taste sweet and fresh. If you cannot find Padron peppers, young unripe poblano peppers work well.

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.

Very tasty, could use a little more heat. Great with the roasted peppers. Well done.

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.

Traditional salad from Valencia made with roasted red peppers and salted cod. It also includes a bit of chopped garlic and, of course, is dressed with good olive oil.

I wanted to recreate a rock salt bagel that I ate in a shop in Shibuya, Tokyo.This is a flavourful bagel made with salt and domestic Japanese flour. If you use Haruyutaka brand flour, using the amount indicated in this recipe may leave you with a sticky dough. So try using only 110 ml warm water instead. Recipe by Masacchi

Shishito Peppers are mild and easy to eat with almost no heat, BUT BE WARNED! They are sometimes called “1 in 10” Peppers because one in ten of them are Holy Molly Hot.Make a drinking game out of it: the person who gets the hot one must finish their beer 🍺 (they’ll want to anyway)This is a heartier tempura batter than most, but I wanted it to be slightly more dense.

These are so good! I only had 3 peppers on hand so I split one in half instead of whole. I also added 3 tbsps of jalapeños for a bit of heat. Awesomeness! And healthy too!:positive

I love stuffed bell peppers, but I dislike using my oven in the heat of summer. Here is my crockpot version of year round goodness.