4,886 bell pepper recipes

Beef barley soup made from braised short ribs, canned tomatoes, pearl barley, and a load of carrots, celery, and bell pepper. The ribs simmer first to render rich beef flavor before the vegetables and barley go in.

Cajun lamb curry blends Louisiana heat with Indian spice. Coconut cream, cayenne, jalapeno, ripe banana, and toasted pecans build a sweet-hot curry served over rice.

Savory turkey meatloaf with horseradish, dry mustard, poultry seasoning, and green bell pepper. A leaner take on classic meatloaf with a peppery kick.

Malaysian beef stir fry slices flank steak thin, velvets it with cornstarch and soy, then sears it with cauliflower, carrots, peppers, mushrooms and bean sprouts. A 30-minute weeknight wok dinner.

Chili bean and rib soup with fork-tender pork spareribs, slow-simmered red beans, and chili powder warmth in a tomato broth. Topped with melty Monterey Jack for a deep, smoky bowl.

Chicken chili con carne with ground chicken breast, kidney beans, sweet peppers, and crushed tomatoes, finished with melted Monterey Jack. A leaner, weeknight take on classic chili that simmers in one skillet.

Breakfast quiche with a crispy hash brown crust filled with ham, sharp cheddar, green peppers, and eggs in a creamy chicken soup base. No pastry crust needed.

Curried white bean sandwich spread with vegetables, cumin, and soy sauce. A chunky, low-fat, plant-based spread that's packed with fiber and loaded with spiced flavor. Vegan-friendly.

Stacked crepe tower layered with spinach, ricotta, smoked ham, and roasted red peppers, baked under cheese sauce and Parmesan. A stunning make-ahead centerpiece.

Spinach and fresh fruit salad with strawberries, blueberries, avocado, brie, and walnuts in a bright lemon-basil vinaigrette. A no-cook 10-minute summer salad that eats like a full meal.

Italian zucchini casserole with a spaghetti sauce, cheddar cheese, and mushroom topping baked under Parmesan. A vegetarian main dish or side that uses up summer zucchini.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Love this casserole. It has everything that I need in a meal that tastes great and is also loaded with feel-good ingredients.

Easy tortilla soup with pureed tomatoes, garlic, green pepper, and onion in chicken broth, topped with crisp baked tortilla strips and Monterey Jack cheese. A 35-minute weeknight Mexican soup.

Marinated shrimp cocktail kebabs threaded with red bell pepper, green olives, and scallion daisies. The zesty lemon-garlic marinade with mustard and horseradish packs a bright punch. No cooking needed.

Twice-baked stuffed potato loaded with cottage cheese, cheddar, sunflower seeds, green pepper, carrots, and scallions. A lean, vegetable-packed baked potato made in the microwave.