Stuffed Red Peppers with Salsa Recipe

If you like it spicy, try one of our mexican recipes to fire up your taste buds.

You can use salsa to top off eggs, fajitas and even beef along with the traditional appetizer.

We have plentiful pepper recipes that you'll love.

Stuffed Peppers Begin by cutting a circle around the stem of the pepper. Carefully pull out the stem and ribs. Remove the remaining ribs by scraping with a spoon. Wash the pepper in cold running water to remove any remaining seeds.

Homemade canned salsa is the perfect choice for using your fresh garden vegetables. When you have an abundance of tomatoes and peppers canning salsa is a way for you to be able to enjoy your harvest throughout the year. Once the salsa is canned, it will keep for a year.

Pepper Preparation | Grilling Peppers Pepper Preparation Trimming Sides from the Core Core the pepper by cutting lengthwise on all four sides, cutting around the stem, seeds, and ribs.

Sweet Peppers | Chile Peppers |Pepper Preparation | Pepper Cooking | Tips Sweet Peppers A sweet pepper is a mild to sweet flavored pepper that can be eaten raw or cooked.

Stuffed Mushrooms Slice off the stem of a whole, clean, mushroom. With a small teaspoon (1/8 or 1/4 teaspoon), or small melon baller, scoop out the inside of the mushroom. Fill with prepared stuffing or favorite dip.

A long-grain variety of rice with red bran that is cultivated in India and has not been milled. Indian red rice has a nutty flavor and is reddish-tan in color.

A medium-grain variety of rice that is cultivated in Thailand. The rice is sold with much of the red bran covering the kernel so that only a hint of the white kernel is revealed.

A medium-grain variety of rice that is cultivated in Indonesia. The rice is sold with only flecks of red bran covering the kernel so that some of the white kernel shows through.

When working with hot chile peppers use caution not to place hands or fingers around the eyes, mouth or other areas of the body that may be painfully affected by the capsaicin substance contained within the chiles that easily rubs off onto the hands.

A long-grain variety of rice with red bran that is cultivated in Nepal. Himalayan red rice has a rich, nutty flavor and a deep red color when cooked.