4,943 tell recipes

Grilled tuna and roasted pepper sandwiches: meaty grilled tuna layered with sweet roasted peppers, capers, and parsley salad on focaccia. A Mediterranean pan bagnat style picnic sandwich that only gets better after chilling.

Creamy ginger penne with grilled chicken, prosciutto, portobello mushrooms, and sweet peppers in a rich lemon-pepper cream sauce. A bold Southwestern-Italian fusion pasta.

Lemon chicken soup with fresh spinach and pasta shells in a garlic-rich broth. Lemon juice and zest brighten this hearty one-pot soup loaded with vegetables and tender chicken.

Make your chicken feel special with this tantalizing recipe that can be made using your crockpot.

A warm beef and bacon stew is served over pasta. It's delicious and fills you up. A great fall or winter dish.

Hearty burgundy spaghetti sauce with red wine, stewed tomatoes, tomato paste, green pepper, basil, and oregano. A meatless pasta sauce with rich, wine-deepened tomato flavor.

Veal scallopini with onions, green peppers, and mushrooms in a lemony, garlic-mustard sauce. Microwave-finished Italian-American classic ready quickly.

Broiled chicken with thyme, fennel, and peppers: pounded chicken breasts broiled crisp, served with charred fennel and red peppers under a thyme-lemon-fennel seed butter.

Spinach pasta with red peppers tosses wide spinach noodles in a garlic-heavy sauce of sauteed capers, basil, rosemary, and sweet red peppers. Light, vibrant, and oil-free.

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

Curried white bean sandwich spread with vegetables, cumin, and soy sauce. A chunky, low-fat, plant-based spread that's packed with fiber and loaded with spiced flavor. Vegan-friendly.

Nua Pad King: Thai ginger beef with seared sirloin strips, loads of fresh ginger, fish sauce, and oyster sauce tossed with bell peppers and onion. Serve over hot rice for a quick, fiery weeknight meal.

Vegetarian tamale pie layered with spiced kidney beans, corn, tomatoes, and cornmeal polenta topped with Monterey Jack cheese. Baked until bubbly and golden.

Taco-seasoned mashed potato crust loaded with chicken, refried beans, and barbecue sauce, then baked with melted cheddar. A Tex-Mex twist on pie night!

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.