1,316 hell recipes

Skillet macaroni barbecue: elbow pasta simmered one-pot with stewed tomatoes, barbecue sauce, sweet corn, peppers, onions, and melted cheddar on top. A vegetarian weeknight skillet dinner that tastes like a cowboy diner plate.

Vegetarian Mexican stuffed peppers filled with brown rice, black beans, cumin, and chili powder, baked in a tomato sauce. A hearty plant-based main dish with warm Southwestern spices.

Fiery chili salsa for canning: fire-roasted hot peppers and red bells blended with tomatoes, onions, garlic, and vinegar. Shelf-stable jars of serious heat for tacos, eggs, or chili bowls.

No-cook couscous tabbouleh with kidney beans, sweetcorn, beefsteak tomatoes, and red pepper dressed in lemon juice. A quick vegetarian salad ready in 25 minutes, low-fat and packed with fiber.

Topsy-turvy apple pie: a double-crust cinnamon apple pie baked over a brown sugar and pecan layer, then flipped so a glossy praline-pecan top crowns every slice. A clever twist on apple pie.

Classic Cuban black bean soup simmered with smoked ham, green pepper, cumin, oregano, and a splash of dark rum. Topped with chopped hard-boiled egg and raw onion.

Personal veggie pizzas on honey wheat crust with broccoli, yellow pepper, roma tomatoes, fresh basil, and melted provolone. Three crispy pies in 30 minutes flat.

An easy to make soup for lunch that will have you licking your spoon, and maybe even your bowl!

Vegetarian stuffed green peppers Santa Maria style, filled with herbed rice, fresh tomatoes, walnuts, and marjoram, baked in olive oil until charred and tender.

A big-batch Southern chow-chow relish made with half-ripe tomatoes, celery, green peppers, and onions in a tangy brown sugar and vinegar brine. Cures for 6 weeks before serving.

Upgraded ramen noodles stir-fried with cabbage, bell pepper, onion, and diced ham or Spam with red pepper flakes. A budget-friendly, filling dinner that turns instant noodle packets into a real meal.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

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.

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.

Santa Fe Trail beef casserole: ground beef, onion, green pepper, and green beans in tomato soup, blanketed with egg-enriched mashed potatoes. A shepherd's-pie style Southwestern classic.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice, baked in spaghetti sauce. A dairy-free, plant-based take on classic stuffed pasta shells.