861 bell pepper recipes

Tuna chili Texas-style with kidney beans, tomatoes, bell pepper, chili powder, cumin, and red wine vinegar. A quick microwave chili that swaps ground beef for canned tuna.

Minted orange salad with blood oranges, mandarin segments, sweet bell pepper, and fresh mint on red lettuce. Dressed with olive oil and mandarin juice for a bright, refreshing side.

Denver grainlette is a vegan twist on the diner omelet, combining cooked lentil-grain mix with tomatoes, bell pepper, scallion, and mushrooms in a quick skillet sauté. Egg-free and hearty.

Freezer pickles preserve cucumbers, celery, bell peppers, cauliflower, and carrots in a sweet vinegar brine. No-cook, no-can pickling method that yields ready-to-eat sweet pickled vegetables. Makes 8 quarts.

Quick sweet and sour fried fish with ketchup, vinegar, and vegetables. Pan-fried fish cubes topped with a tangy tomato-based sauce ready in 40 minutes.

Whip up this glossy sweet and sour sauce in minutes using your blender. Pineapple juice concentrate, brown sugar, vinegar, and green pepper make a thick, tangy glaze for roasted or broiled meats.

A light, jiggly tomato aspic salad made with tomato juice, unflavored gelatin, and a squeeze of lemon. Diabetic-friendly at just 15 calories per serving, served on crisp lettuce with colorful pepper strips.

Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.

Individual tuna pizza on a crispy flour tortilla with pizza sauce, mushrooms, tomato, green pepper, and mozzarella. A quick, high-protein personal pizza ready in 20 minutes.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Santa Maria salsa is the no-cook California barbecue staple: chopped canned tomatoes, celery, onion, and green pepper sharpened with horseradish, vinegar, and Worcestershire. Pour, chill, serve.

Grilled flounder fillets with lime, lemon, and quick-pickled cucumber noodles. A bright citrus-forward seafood dinner with a refreshing salad base.

Low-fat marinated vegetable platter with crisp broccoli, carrots, celery, red pepper, olives, and artichoke hearts in tangy Italian dressing. Make-ahead appetizer that gets better as it chills.

Thai basil fried rice with fresh red chilies, button mushrooms, long beans, and light soy sauce. A vegetarian wok-fried rice that's spicy, aromatic, and ready in minutes.

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Mexican vegetable stew simmers red and sweet potatoes, peppers, zucchini, black beans, and corn in a cumin-spiked broth, finished with lime and cilantro for a brothy, plant-packed one-pot meal.