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Chunks of avocado, tomato, red and green peppers, and plenty of cilantro give flavor to this refreshing and colorful salad, and jalapeno peppers give it a hint of heat. Dressing is just a simple squeeze of lime juice.
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Spicy, sweet, colorful, and delicious - this is a versatile tropical salsa that goes well with any type of meat or seafood! Or serve it with!
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Learn to make pickled eggplant, a classic Italian-American condiment or side dish. This recipe uses just eight ingredients in four steps, complete with photos...
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Kick off your party with Chef John's shareable spin on the Philly cheese steak--a gooey, cheesy party dip filled with colorful peppers and juicy browned steak.
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This light and refreshing jicama mango salad pairs perfectly with Mexican and Asian cuisine.
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This is a great vegetarian sandwich with roasted asparagus and bell peppers that even meat-lovers will like! I came up with this idea after having an asparagus sandwich at a restaurant that my husband and I both loved. It is quick and easy and so yummy!
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My crab salad with fruity-salsa flavorings is simple and appealing. Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out.
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Bay scallops and shrimp are cooked in a creamy risotto seasoned with basil and lemon juice.
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A tart lemon glaze contrasts sweet onions and red bell peppers in this lively chicken saute.
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Chicken afritad, a dish from the Philippines with chicken, bell peppers, and soy sauce, is cooked in the slow cooker for a warm and comforting meal.