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A yummy vegetarian side dish, easy to make. Taste holds up for leftovers. The use of frozen okra makes this a year-round favorite in our family.
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Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.
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Give scrambled eggs some savory add-ins with this tasty combination from Down Under. Sauteed onions and bell pepper, mushrooms, and bacon are stirred into beaten eggs along with grated cheese and diced tomatoes.
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You'll be ready to eat in under an hour with this creamy corn chowder that's made with fresh corn and potatoes simmered in vegetable broth.
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This is a hearty and colorful milk-based chowder with bell peppers, canned corn, and Monterey Jack cheese.
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Recipe for Green Pea Puree, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
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Tangy and tasty - this creamy shrimp dip with peppers, tomato and cheese is sure to be the best tasting dip at any party. Serve with your favorite crackers or tortilla chips.
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This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
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Potato tots topped with spicy eggs scrambled with green onions and bell pepper are then topped with Cheddar cheese for an awesome egg bowl breakfast.
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Get MOP-it-up Pasta Salad Mushrooms, Peppers and Onions Pasta Salad with Red Pepper Pesto Recipe from Food Network
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Garden-fresh tomatoes, bell peppers, celery, and onion are simmered together into this thick, juicy side dish perfect for a summer meal.
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This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side.