Frozen puff pastry is convenient to have on hand for last-minute or freeze-ahead appetizers. Here, it encloses a tasty swirl of black olives, red peppers and Asiago cheese.
This recipe is based on one given to Andrea Dulong by a friend from Mexico. Look for the Mexican ingredients in Latin American markets and specialty stores. Or follow our substitution. Toasting the dried peppers removes any bitterness and adds flavour.
Choose the freshest, darkest yellow corn to give this soup a pretty colour and creamy texture. Bottled roasted red peppers also work well in the sauce.
Partially freezing tempeh makes grating it a cinch. Nutritional yeast adds a savoury cheese-like dimension to the filling look for it in health food stores. Use medium-size green, red, yellow or orange peppers with flat bottoms.
Pantry ingredients plus fresh sweet peppers add up to a colourful must-have dish. Serve with Parmesan cheese to sprinkle over top.
Yellow peppers lend beautiful colour and a burst of sweetness to this meal. Don't be intimidated by the amount of spinach—you'll be surprised by how much it wilts after steaming.
Hummus takes a twist with the addition of roasted red pepper. Spread it on a tortilla for a sandwich as shown or pack it as a dip for carrots, celery and toasted pita triangles.
This satisfying spiced medley of black beans, peppers and flaked tilapia comes together in minutes and is a yummy way to introduce more fish into your family's diet. Wrapped up in warm tortillas, it's a dinner even picky eaters will love. Cost: 3.65/serving
This vegetarian dinner for two is ready in just 20 minutes. Double the recipe for four, or serve the pepper halves singly as a side dish with grilled meat.
The dressing lends a taste of summer any time of year. The red peppers provide vitamins A and C and potassium. Quick and easy to make, this salad is perfect to take to a last-minute potluck or picnic.
