856 well recipes

Grilled summer vegetables: eggplant, zucchini, and red and yellow bell peppers marinated in olive oil, white wine vinegar, garlic, and fresh oregano, then grilled until tender. A Mediterranean side for any BBQ.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Pirate's pie: a kid-friendly fish pie with canned salmon, leeks, red pepper, and corn in creamy sauce under a piped cheesy mashed potato crown. Budget-friendly family dinner.

Italian-seasoned barley cooked with onions, green pepper, garlic, tomatoes, and herbs. A low-fat vegetarian grain side dish that reheats well in the microwave.

My friend introduced this recipe to me, and I tried it, very good I will make this recipe often for sure.

A tangy-sweet piccalilli relish made with salted green tomatoes, fresh corn, bell peppers, and red onion in a spiced vinegar-sugar brine. Keeps for weeks in the fridge. Great on burgers and hot dogs.

Slow cooker pork chops layered with onion, red bell pepper, and ketchup for a tangy, fall-apart tender crockpot dinner. Just 5 ingredients and minimal prep.

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

Sherilyn's Bbq Chicken Burritos with Corn Relish & Guacamole recipe

Pickled okra recipe with dill seed, garlic, and hot peppers in a tangy vinegar brine. A classic Southern canning staple with snappy pods and a spicy kick.

Vegetable stew with potato, green beans, yellow and green peppers, and tomato simmered in chicken broth with fennel seed. A light, Weight Watchers-friendly one-skillet side.

Loaded Mexican potato wedges smothered in refried beans, salsa, green chilies, tri-color peppers, corn, and cilantro. A colorful, crowd-friendly Tex-Mex platter ready in 45 minutes.

Chez Melange gazpacho is a chilled tomato and tri-color pepper soup brightened with cucumber, dill, cilantro and a touch of beef stock for savory depth. No-cook summer starter.

A cost-effective veggie only hash that uses up basic pantry vegetables. Develops a nice crusty brown surface as it cooks.

Homemade hot dog relish with red and green bell peppers, onions, apple cider vinegar, and mustard seeds. A tangy, sweet canning relish that makes 8 pints for summer cookouts.

Gallo pinto: Costa Rican black beans and rice pan-fried with onions, bell peppers, spinach, Worcestershire, and hot sauce. A humble national dish made hearty and green. Vegan, one-skillet.