4,886 bell pepper recipes

Diner-style macaroni and cheese with sharp cheddar cheese spread, shredded cheddar, sauteed onions, and green bell pepper, baked until bubbly. No roux needed for this creamy classic.

Prawns New Orleans in a colorful Creole sauce of tomatoes, okra, bell peppers, allspice, and cayenne, served over rice. A bright, spicy one-pan seafood dinner in about an hour.

Green Pepper Jalapeño Jelly with Red Pepper Flakes recipe

Pat's Shrimp Creole with a two-stage sauce: the first vegetables simmer into the tomato base for 45 minutes then get strained out, and fresh aromatics with brown sugar finish the dish. Serves 8 over rice.

Vegan Cuban-style black beans with two stages of green pepper, classic sofrito, and a finish of apple cider vinegar. Slow-simmered until the beans crack open. Plant-based comfort that holds its own.

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

Classic French ratatouille with eggplant, zucchini, tomatoes, green pepper, and basil. The Provençal vegetable stew served hot or cold, a vegan summer-garden essential.

If you love hot food, you will love this tantalizing crockpot dish made with chili powder and jalapeno peppers.

Creamy ham and lima bean soup with red potatoes, bell peppers, and chicken broth. A hearty, smoky one-pot soup that comes together in under 40 minutes.

Loaded Mexican potato wedges smothered in refried beans, salsa, green chilies, tri-color peppers, corn, and cilantro. A colorful, crowd-friendly Tex-Mex platter ready in 45 minutes.

Mama's Italian Meatloaf is a rolled masterpiece stuffed with ham, mushrooms, and gooey mozzarella. Seasoned with oregano and garlic, then brushed with tangy pizza sauce for a hearty Italian-American dinner.

Fragrant cumin-spiced brown rice baked with tender eggplant, sweet bell peppers, and tomatoes in a golden turmeric-ginger sauce, finished with melted cheese.

Tender beef cubes simmer for 2 hours in a spiced tomato base with cayenne and ginger, then fresh spinach wilts into the stew for a hearty African meal over rice.

Japanese pickled cauliflower, a quick refrigerator pickle with green pepper and celery in a sweet-tart brine with a surprising splash of cola for caramel depth.

Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.

A Cajun classic with browned chicken simmered alongside fresh corn scraped from the cob, tomatoes, onion, and red bell pepper in a cast iron pot. Louisiana soul food at its best.