4,993 bell pepper recipes

Tortilla pizzas with garlicky tomato sauce, sautéed mushrooms, zucchini, peppers, and melty mozzarella on crisp flour tortillas. Lighter than delivery, bakes fast.

Cuban black beans and rice cooked in one pot with sofrito, cumin, and bay leaf. The classic congri-style side, vegetarian and vegan, ready in 30 minutes from already-cooked beans.

Ground turkey meatballs with sweet red and yellow peppers, mushrooms, and a light creamy sauce made with evaporated skim milk. Served over parsley rice.

Sweet red pepper jalapeño jelly cooks chopped peppers with cider vinegar, sugar, and pectin into a sweet-and-spicy jelly. Cream cheese and crackers' best friend.

Green bell peppers stuffed with a tangy cabbage, onion, and chili filling, pickled in spiced cider vinegar. Old-fashioned canning at its crunchy, fiery best.

Chicken a la king with sauteed breast, mushrooms, roasted red and green peppers, scallions, and a sherry-cream pan sauce. A refined, from-scratch version of the retro classic.

Spicy vegetarian chili simmers kidney and pinto beans with tomatoes, jalapeños, and bell peppers in a bloomed chili-cumin base. Ready in under an hour, hearty without the meat.

One-pot beef and corn casserole with rice, peppers, leeks, and carrots simmered in beef broth. Cubed beef browned then slow-cooked with vegetables until tender.

Pork chili con carne with ground pork, tomatoes, kidney beans, and chili flakes. A leaner twist on classic beef chili with a quick 40-minute simmer.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

Quick Mexican-style fiesta rice with stewed tomatoes, green pepper, and onion simmered together with cooked rice for a simple, flavorful side dish.

A hearty ground turkey meatloaf seasoned with barbecue spice and Worcestershire, bound with bread and egg, and finished under a tomato paste glaze. Sliced and re-baked so every piece gets crisp edges.

Clay pot chicken braised with ham, eggplant, zucchini, peppers, and tomatoes in wine. A rustic Spanish one-pot meal bursting with Mediterranean flavor.

A simple and delicious macaroni and cheese casserole that's made with bell peppers and tabasco sauce.

Slow-simmered Creole lentil soup with bell peppers, celery, onion, tomato paste, and a touch of brown sugar. Hearty, plant-based, and full of bayou soul.