2,164 bell pepper recipes

Misr allecha, an Ethiopian red lentil stew simmered with turmeric, garlic, and hot pepper into a thick, vibrant puree. A vegan, gluten-free side built for scooping with injera.

Southern catfish chili with chunky white fish fillets simmered in a tomato and kidney bean base with green peppers and garlic. Quick weeknight chili variation ready in 40 minutes.

Navy bean red pepper and green bean salad tosses canned navy beans, blanched green beans, and matchstick red pepper in apple cider vinaigrette. A 10-minute summer side.

Vegetable and herb curry tosses curried brown rice with sauteed onion, celery, and pepper plus sweet apple and raisins. A quick, mild vegan curried rice that comes together in about 30 minutes.

Stacked Southwestern tortilla wedges layered with chicken, guacamole, refried beans, salsa, sour cream, and melted cheddar. A fun shareable appetizer or snack.

Vegetarian bulgur chili with kidney beans, mushrooms, and tomatoes. Bulgur wheat absorbs the spiced broth and adds a meaty chew without any meat. Ready in 50 minutes.

Pesto pasta with marinated artichoke hearts, black olives, and sauteed bell peppers tossed with bowtie or angel hair. A 40-minute vegetarian-friendly dinner.

Old-fashioned mustard pickles with cauliflower, green tomatoes, white onions, and bell peppers in a turmeric-mustard brine. Pennsylvania Dutch chow-chow style relish for canning by the case.

Crispy baked polenta triangles topped with roasted red peppers, fresh basil, and Parmesan. A light, low-fat Italian appetizer with golden crunch and creamy center.

Sauteed shrimp with Earl Grey tea deglaze, asparagus, roasted red peppers, couscous, and papaya salsa. A fine-dining plate with unexpected bergamot flavor.

Vegetarian lentil hazelnut loaf with romano cheese and basil, topped with a fresh red pepper tomato sauce. A satisfying meatless main with serious flavor depth.

Pepperoni focaccia panini with garden vegetable cream cheese, provolone, tomato, and bell pepper, baked in foil until melty. Cut into wedges to share.

Rotelle with Provencal tomato sauce: a no-cook raw tomato sauce with balsamic vinegar, roasted red peppers, kalamata olives, capers, and fresh basil tossed with hot pasta. Ready in 20 minutes.

Grilled beef blade steaks marinated overnight in a spicy orange-soy blend with garlic, red pepper flakes, and apple cider vinegar. Served with grilled red bell peppers.

Sweet corn relish simmered with tomatoes, green pepper, jalapeno, brown sugar, and dill vinegar. A bright, tangy condiment for grilled meats and burgers.

Barbecue baked beans with pinto beans, chili powder, brown sugar, mustard, and apple cider vinegar. Baked uncovered until thick and caramelized. Smoky, tangy, and completely meatless.