4,993 bell pepper recipes

Japanese pickled cauliflower with Coca-Cola: a quirky fridge pickle of crisp cauliflower, bell pepper, and celery in a sweet-tangy cola-vinegar brine. Overnight quick pickles with a Japanese Showa-era twist.

Roast leg of lamb on a rack over a potato, onion, and roasted red pepper gratin. Lamb drippings baste the vegetables below as everything roasts together in one dish.

A rustic Spanish stew of yellow summer squash, potatoes, tomatoes, green peppers, and onions simmered in olive oil with garlic and parsley. Vegan and naturally hearty.

Elaborate muffuletta with homemade olive salad loaded with roasted red peppers, jalapeños, fresh vegetables, and oregano. Broiled until the cheese melts for a hot, gourmet sandwich experience.

Steamed salmon with black bean sauce, ginger and colorful peppers. Chinese-style fish recipe ready in 40 minutes with aromatic Asian flavors.

White gazpacho is the Spanish ajo blanco-style cold soup with almonds, cucumber, green pepper, and bread. No tomatoes, just creamy almond-cucumber refreshment for hot summer days.

Mexican tortilla stack layered with seasoned pork tenderloin, kidney beans, corn, and melted cheddar between crispy fried tortillas. A bold cumin-and-chili filling meets a cool cilantro sour cream for one hearty pan dinner.

Black-eyed pea and crab salad with bacon, roasted peppers, and fresh herbs in a bright vinaigrette. A Stephan Pyles-style Southwestern recipe served on gorditas or crisp tortillas.

Vegetable tamale pie with pinto beans, peppers, tomatoes, and melted cheddar under a yogurt-cornmeal biscuit topping. A vegetarian Tex-Mex casserole that swaps cornbread for a lighter tamale crown.

Roast pork loin rubbed with ground ancho chilies, cumin, and a bold Southwestern spice blend, served sliced on a pepper-tomato-bacon sauce reduced with red wine and veal stock.

Quick Tex-Mex corn soup with creamed corn, whole kernels, red bell pepper, and red pepper flakes in chicken broth. Ready in 20 minutes with pantry staples.

One-skillet pork chops baked over Spanish-style rice with stewed tomatoes, peppers, and Parmesan. A classic 1950s casserole where the chops baste the rice as everything cooks together.

Armenian sauerkraut soup with bulgur wheat, potatoes, and tomato puree in chicken broth. A tangy, hearty bowl with Eastern European roots.

Poor Man's Jambalaya with tasso ham, andouille sausage, the Cajun holy trinity, and gumbo file seasoning - all cooked in one cast iron skillet in about 70 minutes.

Leek and potato gratin made with soaked matzo, sauteed leeks, red pepper, evaporated milk, and mozzarella cheese. A Passover-friendly baked casserole with a golden top.

One-skillet beef and noodle supper with ground beef, mushrooms, onion, green pepper and flat noodles in a thyme-scented gravy. Old-school weeknight comfort food.