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Seasoned ground beef, tomatoes, cheese, and bell pepper fill low-carb tacos wrapped in romaine lettuce instead of tortillas or taco shells for a lighter Mexican option.
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These are always a hit who can resist a warm sausage roll? And the fact that they can be prepared ahead makes them a double winner.
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I wanted to create a vegetarian chili that is deeply flavored with real chiles, and spicy enough to make smoke come out of your ears. I think I’ve finally cracked...
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This very simple salsa with fresh pineapple, red bell pepper, shallots, and fresh lemon juice pairs well with grilled chicken or salmon.
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Curry powder and crushed red pepper add a dose of spice to this thick garbanzo bean, potato, cauliflower, and squash stew.
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To get the most from a marinade, slash the skin and meat so the flavors can seep in.
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Dried split peas are cooked with a ham bone, carrots, onion and garlic covered in water. Season with plenty of freshly ground black pepper.
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The cooked potatoes are partially whipped in this rich and chunky soup made with heavy cream, carrots, green pepper and celery.
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Alyssa Gorelick serves this grilled Romesco sauce over quinoa-stuffed poblano peppers. Any extra sauce is terrific with roasted or grilled potatoes or on a veggie burger.
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Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. Use the scaling feature to scale this recipe to the amount of venison you have to can.
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This crunchy cashew salad is loaded with colorful bell peppers, avocado, grapes, and feta cheese for a salad the whole family will love.
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This Israeli salad, made by tossing cucumbers, bell peppers, and radishes in olive oil, sumac, and lemon juice is a fresh way to enjoy lunch.