1,177 bill recipes

Instead of lighting the barbecue, turn on your crockpot so you can enjoy this succulent dish that will satisfy your hunger.

Mom's creamy chicken gravy with celery, green pepper, and pimentos ladled over warm buttermilk biscuits. Old-school comfort food ready in 20 minutes.

Blended red pepper pasta sauce made with sweet bell peppers, onions, garlic, and fresh basil. Oil-free, vegan, and ready in 45 minutes with vibrant color and flavor.

Fresh tomato sauce with green beans, 6 cloves of garlic, and half a cup of basil tossed over spaghetti. A simple vegetable-forward pasta sauce made from ripe summer tomatoes.

A scrumptious dish that's healthy and perfect for the beautiful summer weather!

Filete Albanil is a Mexican bricklayer's steak: sliced beef tenderloin simmered in a smoky pepper-tomato puree with mushrooms, garlic, oregano, and red wine. A rustic one-skillet main.

Gazpacho relish for hot dogs: chopped tomato, cucumber, green pepper, onion, and garlic in a sweet-tangy red wine vinaigrette. Cookout topping that beats anything from a jar.

Fresh salsa with diced tomatoes, three jalapenos, green bell pepper, red onion, cilantro, and lime juice. No cooking required, just chop and mix for a bright, spicy salsa in 15 minutes.

Tuna cheese salad with cubed cheddar, sweet gherkins, celery, and light mayonnaise. A protein-packed cold salad served on crisp lettuce with colorful pepper strips.

Grilled vegetable soup with charred zucchini, yellow squash, shiitake mushrooms, red pepper, and red onion. Emeril-inspired, with deep smoky flavor from the grill.

Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.

Wild rice cucumber salad with red bell pepper and scallions, tossed with your favorite dressing. A nutty, crunchy grain salad that's naturally vegan and high in fiber.

Chinese chicken with cashews stir-fried in a wok with green pepper, water chestnuts, and hoisin imperial sauce. Velveted chicken stays silky and tender.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Tex-Mex tortilla stack: flour tortillas layered with shredded chicken, jicama, refried beans, avocado dip, lettuce, sour cream, and cheese. A no-cook cake-style casserole cut into wedges.

Pepper cabbage slaw, the Pennsylvania Dutch classic with shredded cabbage, green pepper, carrot, and a sweet-tangy vinegar dressing. No mayo, holds for days in the fridge.