2,258 bill recipes

Basil-Vegetable Saute with zucchini, bell peppers, scallions, and fresh basil, ready in 15 minutes. A low-calorie, vegan side dish that works alongside grilled meats or pasta.

A Greek style dish that has varieties of vegetables and delicious flavors. Serve it with some fresh bread and sprinkle some feta cheese on top.

Cool papaya salsa with diced papaya, red onion, green pepper, cilantro, and fresh lime. A bright tropical fruit salsa for grilled fish, chicken, or tortilla chips. Five minutes, no cooking.

Southern pigs' tails and lima beans, slow-simmered with onion, garlic, and sweet bell peppers for deep pork-infused flavor. Old-school soul food stew where inexpensive pork cuts make rich, sticky broth.

Tender black beans tossed with fire-roasted red and yellow peppers, sweet corn, and jalapeño in a cumin-lemon dressing bright with fresh basil.

Spice up your dinner with this scrumptious dish that can be used as an appetizer or can accompany any kind of meat.

A sweet and spicy jelly that tastes wonderful on toast, in sandwiches or on your famous meat loaf!

One-pot brown basmati rice pilaf loaded with mushrooms, bell peppers, tomatoes, and onions. A dump-and-simmer weeknight dinner using whatever vegetables you have on hand.

Garlic toast brushed with slow-infused garlic olive oil and baked until pale gold. A three-ingredient Italian appetizer base ready for grilled red peppers or any topping.

This is a healthy and tasty spread. Serve on Toasted Pita Crisps or crisp sesame crackers,

Roasted red peppers blended with sour cream and a touch of heat create a vibrant Mexican sauce perfect for tacos, enchiladas, grilled meats, or veggie bowls.

Moroccan potato, pepper, and tomato casserole tossed in a vibrant morocca chermoula of garlic, paprika, cumin, cayenne, cilantro, and parsley. A bold vegetarian main or side.

Grilled vegetable salad with eggplant, roasted peppers, zucchini, mushrooms, and red onion tossed in a balsamic basil vinaigrette. Make it hours ahead and serve at room temperature for peak flavor.

Vegan fricadelle: crisp pan-fried patties of tofu, toasted millet, and finely chopped vegetables, breaded golden and served with a bright cilantro-almond chutney. A hearty meat-free, dairy-free main.

Baked halibut steaks on a bed of slow-cooked peppers, onion, balsamic vinegar, and herbes de Provence. A Provencal-inspired one-dish fish dinner with bold, layered flavors.

Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.