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Bell peppers are stuffed with a simple mixture of beef, rice, and onion, then baked until tender. Leftover filling can be used to make a quick pasta sauce, or served with hamburger buns as a sloppy joe alternative.
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Crisp, crunchy and alive with fresh garden taste, this colorful spinach salad features ripe tomatoes, cucumbers, radishes and red bell pepper with a salty sprinkling of feta cheese.
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This pasta salad recipe uses salsa, sour cream, black beans, and bell pepper to give a Mexican flair to an old favorite.
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Toasted English muffins make a perfect crust for mini breakfast pizzas.
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This is an easy smoky salsa that uses 4 kinds of peppers, both sweet and hot. It can be adjusted to any degree of heat that you like!
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This home-style favorite is full of tuna, onion, green and red bell pepper, and noodles in a mild Cheddar cheese sauce. It's topped with seasoned breadcrumbs and baked until crisp and golden brown.
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Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal.
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Here is Craig Claiborne's version of the classic lunchbox staple Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.
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These burgers are packed with bell pepper, sun-dried tomato, green onions, and garlic for a delicious sandwich inspired by a farmers' market in Innwood, New York.
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Roasting Roma tomatoes with onions and a hint of red bell pepper gives this chicken broth-based tomato soup the ultimate flavor boost without a drop of cream.
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Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice Wild rice and corn contribute a New World character to this multicolored, multitextured risotto
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