1,177 bill recipes

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.

Paprika pork chops simmered in white wine, stock, sweet red pepper, and crème fraîche. A Hungarian-influenced weeknight braise with a silky, tangy sauce.

Buffalo burgers grilled medium rare and stacked with grilled portobello caps and a quick green tomato salsa. Lean game meat, smoky mushroom layer, tart unripe tomato salsa with jalapeno heat.

Made this while cleaning out the refrigerator... thus the name. John

Try a different kind of chili this winter with this simple and succulent crockpot dish that is sure to have you licking your fingers.

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.

Microwave Cajun spiced chicken drumsticks marinated in vegetable juice, hot sauce, and vinegar. Served over rice with a tangy vegetable sauce. Quick, low-fat, and ready in an hour.

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.

Mixed greens tossed with homemade balsamic vinaigrette made from shallots, fresh basil, and extra-virgin olive oil, then topped with grape tomatoes and yellow bell pepper strips.

A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.

Broccoli with roasted red peppers tossed in a quick water saute with sliced garlic and fresh marjoram. A bright, oil-free Mediterranean side that doubles as a warm salad with a squeeze of lemon.

Crispy pan-fried patties made with amaranth and millet flour, grated zucchini, red bell pepper, and a touch of chili powder. A gluten-free, grain-based side dish with satisfying crunch in every bite.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

This cheesy and delicious sauce goes well with any type of noodles to make a scrumptious meal you will remember!

Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.

Salmon baked in parchment paper (en papillote) with Dijon glaze, tri-color bell peppers, red onion, and lemon juice. Steams in its own juices for a healthy one-packet meal.