4,885 bell pepper recipes

This cheesy chicken & mushroom lasagna saves your time and expense with judicious ingredient choices but doesn't skimp on delivering big, bold flavors. It's a perfect example of how a little ingenuity can turn simple ingredients into a gourmet experience.

Grilled chicken and vegetable kabobs brushed with sweet Heinz 57 and honey glaze: tender cubes threaded with peppers, onions, squash, and mushrooms, charred until sticky-brown.

Portuguese chili beans with ground chuck, dried kidney beans, tomato sauce, cloves, and a whole red chili pepper. A hearty, mildly spiced bean stew served with crusty Portuguese bread.

This Is A Delicious And Easy To Make Black Bean Chili Quesadilla Recipe!! It's Also Used For The Chili Dish As Well!! Two In One You Might Say!! It's Also Vegan!! You Can Add Any Combination Of Veggies Or Spice It Up Anyway You Like. It's Up To Your Imagination. Also You Can Use Any Variety Of Tortilla And There Are So Many Available In Grocery Stores. You Can Get Spinach, Sun Dried Tomatoes, Whole Wheat, Whole Grain, Flour - Practically Any Flavor You Want. You Can Add Diced Tomatoes To The Quesadilla But Sometimes It Makes It Soggy. So, I Skipped It In My Recipe. Choose Any Color Or a Combo Of Bell Peppers And It Still Tastes Good. Here Is My Version.

This classic Korean dish can be found at almost any Korean restaurant, it's easy to make, and it's flavorful. Assorted mushrooms, Asian chives or green onions and freshly seasonal asparagus create this absolutely delicious dish.

Steak Habanero: pounded flank steak seared and simmered in a fiery sauce of roasted poblanos, onion, garlic, habanero, and cilantro. Served with warm tortillas for dunking. Bold heat in about 20 minutes.

Layered portabella mushroom pasta bake with wheat germ-crusted mushroom slices, chunky tomato sauce, and melted mozzarella. A vegetarian Italian comfort dinner for two.

This recipe will produce a notably hot chili. But there are plenty of points where you can modify the heat level. You can substitute a bell or poblano pepper for the fresh hot peppers, substitute olive oil for the chile oil, and adjust or eliminate the hot sauce and/or cayenne pepper.

Country potato salad with a vinaigrette-soaked Yukon Gold base, hard-boiled eggs, dill pickles, black olives and a cayenne-spiked mayo dressing. The vinegar-while-hot trick is what sets it apart.

Quick 30-minute sweet and sour chicken with brown rice, tossed with crisp veggies and a tangy apricot-ginger glaze. A healthy weeknight stir-fry the whole family will love!

Chicken pot pie topped with crispy golden Tater Tots instead of pastry! Creamy chicken, broccoli, cauliflower, and thyme bubble underneath a crunchy potato crust the whole family will love.

Italian vegetarian lasagna layered with sherry-sautéed mushrooms, zucchini, spinach, and bell peppers with a three-cheese ricotta-cottage-Parmesan filling. Lighter than meat lasagna, still hearty.

Italian seafood antipasto with canned tuna, crisp raw vegetables, briny capers, and olives for a light no-cook lunch or appetizer ready in 10 minutes.

Layered corn tortillas baked with Monterey Jack, poblano peppers, and a creamy egg-buttermilk custard. A Mexican-inspired casserole that feeds 6 in about an hour.

If you want to try these recipes but don't want the heat, just eliminate the habaneros from the sauce mixture. You will still have a delicious red bell pepper sauce.

This dish is best at room temperature, although it is good hot or cold also. I have given just the basic recipe; you can add all kinds of things, like corn, fresh tomatoes, cilantro, scallions, blanched chayote squash, etc.