1,221 peele recipes

Vegetarian stuffed peppers filled with brown rice, red kidney beans, sauteed vegetables, and Italian herbs, topped with diced tomatoes and roasted until tender.

Western beans and franks slow-baked with two kinds of beans, molasses, brown sugar, bacon, and diced orange. A hearty, smoky bean pot with citrus sweetness.

Sauteed shrimp with ancho chiles and 25 cloves of garlic in olive oil, finished with lime juice and fish stock. A bold, smoky 20-minute shrimp dinner served over rice.

Spicy fruit salad with oranges, pears, bananas, grapes, and toasted walnuts tossed in a cinnamon-cardamom yogurt dressing. A fresh, no-cook side or snack.

Red snapper ceviche skewers marinate in citrus juice, then thread with red onion, mango, and citrus sections for a quick grill-mark finish. Caribbean-inspired tropical seafood.

Caribbean guisado loaded with pumpkin, yucca, chickpeas, and pinto beans, slow-roasted with 16 cloves of garlic and fresh cilantro until the vegetables melt into a thick, fragrant sauce.

Puerto Rican fried fish drowned in mojo isleno sauce: slow-simmered onions, green olives, capers, and tomato. A classic island preparation from the coastal town of Salinas.

Mim's cabbage rolls are stuffed with ground beef, rice, and nutmeg in a sweet-tangy tomato sauce with brown sugar and lemon juice. Make-ahead freezer-friendly casserole, classic comfort.

Fennel, zucchini and tomato soup builds Mediterranean summer flavor from ripe tomatoes, sliced fennel bulbs, basil and white wine. A light, vegetarian first-course soup.

A moist bundt cake loaded with cinnamon schnapps-soaked apples and nuts, drenched in a buttery cinnamon glaze while still warm from the oven.

A hearty Louisiana-style lentil stew simmered with tomatoes, red wine, zucchini, and Italian herbs. Think of it as Cajun chili without the meat. Serve over polenta or brown rice.

Apple dessert bars with a buttery shortbread crust, cinnamon-lemon apple layer, and a rich coconut-nut custard topping that bakes into chewy squares.

Try this slow cooker recipe that is made with succulent lamb shanks, beef broth and split green peas.

Chunky turkey vegetable soup with sweet potatoes, broccoli, zucchini, and a half-and-half cream finish. A hearty post-holiday soup loaded with vegetables and leftover turkey.

Garden-fresh sweet potato pie with a rich buttermilk custard filling, two sticks of butter, and pure vanilla. No spices needed when the sweet potatoes do all the talking. Baked low and slow, makes two pies.

Hearty summer pasta and lentil salad with green lentils, pasta shells, crunchy veggies, cherry tomatoes, and a garlicky Dijon vinaigrette. Topped with pine nuts for a protein-packed potluck favorite.