...well, refrigerator. The pepperonata was equally amazing. This dish was made with penne pasta and the sauce was made of chunky fresh tomatoes, large chunks of mild and spicy Italian sausage, sautéed sweet peppers, red onion,... (2 replies, last updated by superbossmom February 7, 2009)

I tried the one in a can. I liked it, although I found it much more tomato-y rather than roasted red pepper-y. (4 replies, last updated by szw February 26, 2009)

There was a short thread recently, you can do a search for it, I have not been there. Where is Red White and Blues, anyway? (4 replies, last updated by gourmetla November 3, 2006)

anyone have some fun red white and blue dessert ideas for 4th of july? (20 replies, last updated by galleygirl July 4, 2007)

a combination of sources, the thread below, epicurious and Jamie Oliver’s. I didn’t want to can, I just wanted to pickle. So, I sterilized my jars, picked and blanched my peppers. I had a combo of jalepenos, habeneros,... (2 replies, last updated by beetlebug September 27, 2004)

Have heard a lot about the Red Pepper Group restaurants- Green Olive, Black Truffle, Purple Sage, etc. but haven’t been to any of them. Are they any good? Specifically, I have been invited to dinner at the Green Olive and... (4 replies, last updated by magnolia March 4, 2002)

The over use of red peppers makes me nuts....try finding a Lean Cusine, or any other low cal frozen meal without them...damn near impossible! I think they add a lot of flavor, (that I hate) and color so they throw them in... (51 replies, last updated by Scargod April 4, 2008)

I stuff them with fresh mozzarella. I like the smooth creamy taste against the sweet spicy flavor of the peppers. I found goat, blue and gorgonzola to be too strong and took away from the peppers. I like it better when the pepper... (3 replies, last updated by Deirdre October 10, 2005)

I realize others on this board have given Red Fish Blue Fish mixed reviews, but I happen to really like the place — especially the outdoor patio this time of year. The food is good for the most part; I particularly like... (12 replies, last updated by wishbugger February 24, 2009)

I ran across a recipe for chili that serves six, but on ingredient listed is "1/2 cup sweet red chili pepper flakes" that seems like a lot to me. What do you think? Thanks, Thomas in Delaware. It is for a Delaware Chili called "... (4 replies, last updated by PDXpat November 8, 2007)

They make a beautiful cold salad with an equal amount of fresh lightly steamed green beans, some carrot shreds and roasted red pepper strips and a basil vinaigrette. Toss in some grated parmesan, too. (3 replies, last updated by wolive August 24, 2006)

Hey chowhounds, Thinking of going to Biscuits and Blues with out of towners on Valentines Day. We’re not looking for a formal, prix fix menu, so the casual atmosphere would be fine, actually probably preferred for these... (4 replies, last updated by rworange February 8, 2009)

I might start making them at home! We got the appetizer plate made up of prosciutto, fig, blue cheese stuffed olives, and red peppers. While it was no doubt tastey, the prosciutto was a little fatty and for what you get I thought... (3 replies, last updated by Northshoregirl October 26, 2009)

Yesterday I set up my slow cooker to cook a chicken dish, starting at 11 a.m. I included skinless chicken thighs, chopped onions, a little sherry, a little lemon juice, black pepper, a little red pepper and a lot (ca. 20 cloves)... (9 replies, last updated by Nail March 23, 2005)

it was outstanding. Go with an appetite because the portions are HUGE! We had a special soup – corn & potato chowder, followed by roasted red pepper hummus served with toasted foccacia and grilled veggies, fried smashed... (3 replies, last updated by Lisa January 15, 2003)