1,099 telling recipes

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Tofu fiesta loaded with broccoli, mushrooms, carrots, and bell pepper, finished with ricotta cheese and toasted sesame seeds. A colorful, veggie-packed skillet dinner for two.

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

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

Green Pepper Jalapeño Jelly with Red Pepper Flakes recipe

Venison shoulder roast soaked overnight in milk to tame the gamey flavor, then braised in a Dutch oven with tomatoes, red wine, juniper berries, and a bouquet garni. Fork-tender wild game at its finest.

Loaded veggie sandwich on multigrain bread with mashed avocado, roasted red pepper, cucumber, tomato, cheddar, and alfalfa sprouts. No cooking required.

Fresh ripe tomatoes stewed with scallions, green pepper, dill, and basil, thickened with cornmeal and enriched with sunflower seed butter. Diabetic-friendly and naturally vegan.

Fluffy couscous steamed in a spiced, citrus-kissed stock and tossed with sauteed peppers, red onion, and courgette. A warm, fragrant vegetable couscous, a colourful side for grilled chicken or fish.

San Francisco vegetable soup, a light ginger-sesame broth with bok choy, snow peas, carrot, and red pepper. Vegan, quick, and built to keep every vegetable crisp-tender.

A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.

3 chicken breast chopped up into squares, one green pepper, one white onion, 3 tbl. of butter

Grilled bread salad with fresh figs, roasted red peppers, basil, and a balsamic-lemon vinaigrette. A summer grilled panzanella that turns stale bread into a smoky, fig-sweet main course salad.

Fresh papaya relish with red onion, bell pepper, chile, lime juice, and mint. A bright, vegan condiment for grilled fish, tacos, or chicken.

Vegetarian chili with soybeans and wheat berries instead of traditional kidney beans. Simmered with fresh tomatoes, jalapeno, red bell pepper, and warm spices. Better the next day.

Raw vegan vegetable-nut pate with pecans, walnuts, sunflower seeds, cilantro, and grated vegetables. A no-cook plant-based spread served in bell pepper cups with crudites.