Let your slow cooker do the work! You can serve up this zesty chicken dish with peppers, corn, salsa and shredded cheese with or without hot cooked rice.
Cornish game hens stuffed with a vegetable mixture, then roasted. A Cornish game hen recipe that I found and tweaked a bit for the taste and size of our small family, but it would be very easy to adjust it to fit your needs. It goes well with oven-roasted potatoes.
These tacos are filled with chicken, peppers, onion and fresh cilantro, and they're served with celery and carrot sticks and a side of blue cheese for dipping.
Carrots and red and green bell peppers add lots of color to this classic sweet pineapple and sour soy-vinegar chicken stir fry with just a whiff of ginger.
Peppers, onions, cabbage, tomatoes, and chicken stock are simmered with quinoa in this delicious, traditional Peruvian soup. There are a lot of ingredients, but it is worth the work!
A slow cooker casserole version of the beloved Russian verenike or vereniki (little dough pockets stuffed with cheese), this is made in the slow cooker with cottage cheese, lasagna noodles, and ham to give you the flavor without the work of filling all the pastries.
Bell peppers, green onions, and your favorite salsa combine with beef and egg noodles for a stove-top casserole. Garnish with shredded cheese and chopped tomatoes.
In this version of the spicy Mexican soup, beef meatballs are cooked in a broth with carrots, green peppers, garlic, onion, canned tomatoes and seasonings.
Tilapia is marinated in lime juice and spices before being made into a coconut milk-based stew with onions, bell peppers, and tomatoes in this Brazilian recipe.
Chicken, bell peppers, eggplant, carrots and onion cook in balsamic vinegar spiked with rosemary. This aromatic dish can be served hot or at room temperature.
Fondue is a fun and informal way to gather friends and family together. Consider offering some fresh vegetables such as sliced peppers and halved mushrooms in addition to the chunks of French bread.
Red wine vinegar gives a piquant edge to sauteed garlic, Portobello mushrooms, red bell peppers and zucchini. Toss the mixture with bow tie pasta, and serve with grated Parmesan.
