5,223 bill recipes

Sloppy Joe-style pizza burgers with ground beef, pepperoni, pizza sauce, mozzarella, and mushrooms on toasted buns. All the flavors of pizza in a handheld meal.

Iowa Thunder and Lightning Salad is a Midwest marinated vegetable salad with cabbage, tomatoes, cucumbers, and bell peppers in a sweet vinegar and honey dressing. Chills for 2 days for bold flavor.

Green bell peppers stuffed with pearl barley, cheddar cheese, tomato sauce, and garlic. A wholesome vegetarian main dish baked until bubbly in just one hour.

Savory shrimp and Gruyere cheesecake on a buttery cracker crust, baked silky with sauteed shrimp and peppers, then chilled and served with warm Italian tomato sauce. A make-ahead party appetizer that wows.

Become an Italian and a crockpot chef with this easy to follow recipe that creates a tantalizing dish you will remember.

Roasted red pepper sauce with charred peppers, sweet roasted garlic and fresh basil. Three-ingredient pantry sauce that elevates pasta, pizza, sandwiches and grilled meats.

Ground beef, barbecue sauce, sliced potatoes, and melted cheddar pile onto pizza dough for a hearty cowboy pizza the whole family will demolish. Ready in about an hour.

Treat your guests with this scrumptious chicken dish that everyone will love!

Homemade baked gefilte fish made with ground halibut, shaped into tender balls and baked in tomato sauce with onions and green pepper. An easier, oven-baked twist on the Jewish classic.

Bread and Butter Pickles (Mother Stickney's Very Best) recipe

Pickled sweet peppers brined overnight and canned in an apple cider vinegar brine with horseradish and garlic. A classic boiling-water bath canning recipe for colorful bell peppers.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.

Late-summer soup: a garden-cleanout vegetable soup with yellow squash, zucchini, tomatoes, red and yellow peppers, and fennel seed. Vegan, naturally gluten-free, and built for the August harvest.

Garden ratatouille baked with zucchini, eggplant, bell peppers, mushrooms, and Parmesan. Sauteed vegetables simmered in pasta sauce, then baked until bubbly and golden.

Low-fat garden vegetable scramble with egg substitute, bell peppers, celery, chives, and nonfat cheddar. A quick, healthy breakfast with no added oil or butter.

A crustless breakfast pie loaded with bacon, sharp cheddar, grated russet potatoes, and bell peppers. Bake in a quiche dish or individual ramekins for a crowd-friendly brunch.