947 bull recipes

Slow cooker pork chops layered with onion, red bell pepper, and ketchup for a tangy, fall-apart tender crockpot dinner. Just 5 ingredients and minimal prep.

Four-bean skillet with black, kidney, pinto, and cannellini beans simmered in barbecue sauce and tomatoes with bell peppers and onions. Hearty, plant-based, and budget-friendly.

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

Chilled Mediterranean grilled vegetable soup with charred bell peppers, zucchini, red onion, vine-ripened tomatoes, basil, and red wine vinegar. A smoky, no-cook summer soup served cold.

Chicken chunks marinated in lime, garlic and apple juice then grills to juicy perfection.

Cuban-style black beans simmered with green pepper, garlic, cumin, and oregano, finished with a splash of red wine vinegar. Simple, saucy, and full of sofrito flavor.

Smoky black bean salsa with roasted poblano, chipotle in adobo, pomegranate juice, and toasted cumin. A more refined warm salsa for grilled fish, tacos, or rice bowls.

Grilled red and green bell peppers brushed with a Dijon mustard, garlic, and red wine vinegar marinade. A low-fat side dish ready in 20 minutes, served hot or cold.

Homemade pepper jelly with sweet bell peppers, banana peppers, and apple cider vinegar. Colorful marmalade-style slices suspended in a sweet, tangy jelly.

Black beans and fettuccine topped with a spiced ketchup-tomato sauce, steamed broccoli, and colorful bell peppers. A low-calorie vegetarian pasta that feeds a crowd.

Fresh Bahamian-style conch salad marinated in lemon juice with crunchy cucumber, bell pepper, celery, and tomato. No cooking required, just chill and serve.

A light, jiggly tomato aspic salad made with tomato juice, unflavored gelatin, and a squeeze of lemon. Diabetic-friendly at just 15 calories per serving, served on crisp lettuce with colorful pepper strips.

Japanese pickled cauliflower with Coca-Cola: a quirky fridge pickle of crisp cauliflower, bell pepper, and celery in a sweet-tangy cola-vinegar brine. Overnight quick pickles with a Japanese Showa-era twist.

Japanese pickled cauliflower, a quick refrigerator pickle with green pepper and celery in a sweet-tart brine with a surprising splash of cola for caramel depth.

Grilled vegetable kabobs: pre-cooked eggplant, carrots, and potatoes plus raw zucchini, peppers, onions, and mushrooms threaded onto skewers, herb-marinated and grilled low and slow. Vegetarian BBQ win.

A Mexican Veracruz-style sauce of dry-roasted cascabel chilies, garlic, fresh grapefruit and orange juice, and warm allspice. A bright, mildly smoky marinade for grilled fish, chicken, or pork.