This hearty summer salad is a celebration of the season’s freshest vegetables. Roasted eggplant, juicy tomatoes, sweet red ...

According to FoodSafety.gov’s FoodKeeper app, developed by the USDA's Food Safety and Inspection Service, bell peppers can safely last six to eight months in the freezer if frozen from the date of ...

Add bell peppers and onions sprinkle on salt, and stir-fry 1 minute until tomatoes begin to soften. Swirl sherry in add basil and stir-fry 30 seconds to 1 minute or until peppers are tender-crisp.

For serving: 3 to 4 heads Belgian endive separated into individual leaves, or one sliced baguette PROCEDURE 1. In a medium bowl, combine peppers, garlic, olive oil, lemon juice, green onions and ...

Bring water, farro and 1 teaspoon of the salt to a boil in a medium-size saucepan over medium-high heat. Reduce heat to medium low, and simmer, covered, until tender, about 25 minutes. Drain farro ...

If bell peppers are your "vegetable" of choice, there are plenty of ways to increase your intake. Try out a pepper-based meal like chili or stir-fry; dice them for a salad or add them into salsa ...

Truthfully, diversity in bell pepper color is best, Crumble Smith says. Some recipes may call for sweeter red bell peppers, while green peppers may be best suited for others.