1,321 telling recipes

Clam risotto with red chile powder, Roma tomatoes, and bell peppers finished with Parmigiano-Reggiano. Arborio rice cooked in homemade clam broth for deep seafood flavor.

Pork stew simmers cubed pork loin and bulk sausage with bell peppers, butternut squash, corn, and olives. Topped with a tender cornbread crust for a Southwestern Sunday supper.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

Bermuda grouper chowder, the island's signature soup, simmers fresh grouper into a rich tomato-and-roux broth with potatoes and vegetables. Finished the traditional way with black rum and sherry peppers.

Mexican-style red rice with tomatoes, cumin, chili powder, and vegetable broth, finished with green peas and pimiento. Toast the rice in oil first for fluffy, flavorful grains.

Microwave pork and noodle casserole with cream of chicken soup, sharp cheddar, corn, and bell pepper. A retro one-dish dinner ready in about 20 minutes.

Shrimp and cheese enchiladas in a creamy jalapeño-pepper sauce with Monterey Jack, sour cream, and fresh tomatoes. A rich, Tex-Mex seafood enchilada baked until bubbly.

Greek-style lamb meatloaf stuffed with crumbled feta cheese and toasted pine nuts, seasoned with basil and rosemary, topped with tomato sauce. Serve with pita bread.

Spice up your gumbo with this simple recipe that calls for tuna fish, shrimp and steamed rice.

Classic Louisiana Jambalaya made with andouille sausage, chicken, and the Creole trinity (onions, celery, green peppers) over rice. Traditional techniques for both brown and red jambalaya versions with detailed step-by-step instructions.

This savory tomato sauce made with carrots, green bell peppers and tomatoes will become one of your crockpot favorites.

A whole pumpkin stuffed with herbed rice, sauteed mushrooms, spinach, and bell pepper, then baked until the flesh turns silky soft. A vegetarian showstopper.

Creamy one-skillet chicken and potato dinner with bell peppers, onions, and melted cheddar cheese. Uses frozen O'Brien potatoes for a 40-minute weeknight meal.

Vinaigrette potato salad with olive oil, lemon, white wine, and Dijon mustard instead of mayonnaise. A lighter make-ahead potato salad with hard-boiled eggs and shallots.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.

Baked potatoes scooped out and sauteed with butter, cashews, scallions, tomatoes, bell pepper, and garlic, then restuffed and topped with cheddar. A loaded twice-baked potato with crunch.