2,164 bell pepper recipes

Pizza sandwiches turn toasted English muffins into quick mini pizzas, topped with a homemade herb tomato sauce, cottage cheese, and parmesan, then broiled bubbly. A fast, lighter take on pizza night for snacks or lunch.

Impressive and healthy, realistic portion size. Save up for this one!

Hearty vegetarian chili with dried kidney beans, bulgur wheat soaked in tomato juice, carrots, celery, and a double chile spice blend. Thick, meaty, and vegan.

Vegan carrot burgers bound with tahini and peanut butter, seasoned with tamari and herbs. Baked golden on both sides for a hearty plant-based patty with real substance.

Polenta pie sets a rosemary corn polenta crust in a springform pan, then layers grilled squash, eggplant, and roasted peppers inside. A vegetarian Italian showpiece, served chilled.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

Make-ahead Italian antipasto with tuna, olives, artichoke hearts, mushrooms, and vegetables simmered in tomato sauce. Freezes for up to three months.

Indian-style fried potatoes simmered in a tomato curry with asafetida, fenugreek, fennel, mustard seeds, and turmeric. Bold, layered spice work over crispy potato cubes.

Quebec poached salmon steaks gently cooked in a lemon court bouillon, chilled, then cloaked in a vivid green herb mayonnaise of spinach, parsley, scallion, and pepper. An elegant make-ahead cold salmon platter.

Slow cooker bean casserole topped with golden, from-scratch cornbread. Kidney beans, pinto beans, and spicy tomato sauce bubble away while the cornbread steams to fluffy goodness on top.

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Low-calorie cottage cheese plate with fresh vegetables or tropical fruit, a hard-boiled egg, and rye crisp crackers. A high-protein, no-cook light lunch on a bed of lettuce.

Stir-fried vegetables with napa cabbage, bean sprouts, bamboo shoots, water chestnuts, and spinach in soy sauce. A crunchy, vegan wok-tossed side dish ready in 30 minutes.

German fest pizza layers crumbled bratwurst, sauerkraut, swiss and mozzarella on a prepared crust, then tops with mushrooms, peppers, and olives. Oktoberfest meets Friday pizza night.

Spaghetti in a creamy peanut sauce with sesame oil, soy sauce, lime juice, and crushed red pepper, topped with blanched summer squash, scallions, and red bell pepper.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.