5,026 telling recipes

A French-style chiffonade salad of finely shredded radicchio, Bibb, and iceberg lettuce with green pepper strips, tossed in a simple red wine vinaigrette. Crisp, colorful, no cooking required.

Awesome sandwich, you can add some other herbs or cheese too, easy and delicious.

This simple recipe will have you making this scrumptious side dish that is great to serve when having guests over for dinner.

Spaghetti with pork chops simmered in tomato soup sauce with onion and green bell pepper. A retro weeknight pasta with pantry-staple ingredients.

Vegan shepherd's pie with veggie burger crumbles instead of lamb, topped with mashed potatoes folded with green peas and red bell pepper. Plant-based comfort food classic.

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Baked peas layered with green bell pepper, onion, and canned tomatoes in a simple vegetable casserole. An old-fashioned side dish baked uncovered in tomato juice until tender.

Melty Monterey Jack cheese dip with sautéed bell peppers, mushrooms, and a splash of sherry. Scoop it up with warm flour tortillas for a quick Mexican-style appetizer.

Braised Hungarian partridge with green bell peppers, pimentos, onions, garlic, and dry sherry. A rustic game bird dish slow-cooked until fork-tender in a pepper-rich sauce.

Baked zucchini and tomatoes arranged in overlapping layers with bell pepper and olive oil. A naturally vegan side dish that comes out crisp-tender in 25 minutes flat.

Roasted red peppers blended with sour cream and a touch of heat create a vibrant Mexican sauce perfect for tacos, enchiladas, grilled meats, or veggie bowls.

Easy garlic bean soup: white beans simmered with a whole head of roasted garlic and a sweet roasted red pepper. Five ingredients, naturally vegan, deep slow-cooked flavor.

Roasted red pepper spread made with just peppers, garlic, olive oil, whole wheat bread, and salt. Smooth, smoky, and perfect on crackers or toasted bread as an appetizer.

South American empanadas with a lard pastry and two filling options: spiced fruit dessert or savory beef carne in tomato sauce. Bake, fry, or grill.

Breakfast burritos pack hash browns, scrambled eggs, sausage, peppers, and cheddar into flour tortillas. Make-ahead and freezer-friendly, perfect for grab-and-go mornings or weekend brunch.

Spicy vegetarian chili simmers kidney and pinto beans with tomatoes, jalapeños, and bell peppers in a bloomed chili-cumin base. Ready in under an hour, hearty without the meat.