Recipes with green bell peppers
2,632 recipes
Chiles Rellenos Casserole
Chiles rellenos casserole: all the flavor of stuffed poblanos without the fry station. Green chilies, cheddar, mozzarella, and a baked egg-milk custard, finished with salsa cheese topping.
Oven Pot Roast with Beer
Beer-braised oven pot roast with chuck beef, chili sauce, and aromatic vegetables. Roasts uncovered first for browning, then covered in beer until fork-tender.
Marinated Bean Salad
Marinated bean salad with five beans (yellow, green, kidney, lima, garbanzo) and bell peppers tossed in a sweet-and-tangy brown sugar vinaigrette. Make ahead for picnics, potlucks, and barbecues.
Fruity Macaroni Salad
This is an easy salad, I have made it for many times, especially when I cook some meat, I always cook this salad as a accompaniment.
Jean's Sweet & Sour Pork
Sweet and sour pork the proper way: marinated pork cubes battered and deep-fried crisp, then tossed in a homemade sweet-sour sauce with peppers, carrots and lychees. Crunchy, glossy and far better than takeout.
Low-Fat Chili
Chili lovers will enjoy this healthier version that tastes wonderful with a light crusty bread or those classy bread bowls!
Tandoori Tofu Brochettes
Tandoori tofu brochettes marinate extra-firm tofu overnight in a saffron yogurt tandoori spice paste, then grill on skewers with red onion, mushrooms, peppers, and cherry tomatoes. A vegan twist on classic tandoori cooking.
Tofu-Vegetable Pot Pie
Vegan-friendly tofu vegetable pot pie with zucchini, peppers, Swiss chard, corn, peas, and carrots under a golden biscuit crust. Hearty and plant-based.
Turkey & Rice Quiche
Crustless turkey and rice quiche with mozzarella, fresh tomato, basil, and green pepper. A lighter leftover turkey recipe with a rice base instead of pastry crust.
Beef Corn Casserole
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.
Classic Cole Slaw
Classic creamy coleslaw with shredded cabbage, carrots, and bell pepper in a tangy mayo-lemon dressing. Chill for two hours and let the flavors meld for the best results.
Veal Scaloppine with Chianti
Warm up your winter with this savory dish that will have you licking your lips after every bite.
China Gourmet Green Pepper Steak
This steak is very tasty, the beef should be very fresh, then can get very nice steak!
Taco Pockets
Taco pockets: ground turkey patties seasoned with cumin, chili powder, and cayenne, wrapped in flour tortillas with lettuce, tomato, and Monterey Jack, then cut corner-to-corner into triangle pockets that do not fall apart.
Spicy Chicken Tacos
Spicy chicken tacos with seared chicken strips, fresh jalapeño, cumin, and hot salsa wrapped in warm corn tortillas. A 35-minute weeknight skillet dinner with customizable heat and classic taco garnishes.
Chick Peas in Olive-Tahini Sauce
Vegetarian chickpeas sauteed with garlic, celery, and bell pepper in an olive-tahini sauce with wheat germ, tamari, and marjoram. Serve over rice or grains.
Chiles rellenos casserole: all the flavor of stuffed poblanos without the fry station. Green chilies, cheddar, mozzarella, and a baked egg-milk custard, finished with salsa cheese topping.
Beer-braised oven pot roast with chuck beef, chili sauce, and aromatic vegetables. Roasts uncovered first for browning, then covered in beer until fork-tender.
Marinated bean salad with five beans (yellow, green, kidney, lima, garbanzo) and bell peppers tossed in a sweet-and-tangy brown sugar vinaigrette. Make ahead for picnics, potlucks, and barbecues.
This is an easy salad, I have made it for many times, especially when I cook some meat, I always cook this salad as a accompaniment.
Sweet and sour pork the proper way: marinated pork cubes battered and deep-fried crisp, then tossed in a homemade sweet-sour sauce with peppers, carrots and lychees. Crunchy, glossy and far better than takeout.
Chili lovers will enjoy this healthier version that tastes wonderful with a light crusty bread or those classy bread bowls!
Tandoori tofu brochettes marinate extra-firm tofu overnight in a saffron yogurt tandoori spice paste, then grill on skewers with red onion, mushrooms, peppers, and cherry tomatoes. A vegan twist on classic tandoori cooking.
Vegan-friendly tofu vegetable pot pie with zucchini, peppers, Swiss chard, corn, peas, and carrots under a golden biscuit crust. Hearty and plant-based.
Crustless turkey and rice quiche with mozzarella, fresh tomato, basil, and green pepper. A lighter leftover turkey recipe with a rice base instead of pastry crust.
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.
Classic creamy coleslaw with shredded cabbage, carrots, and bell pepper in a tangy mayo-lemon dressing. Chill for two hours and let the flavors meld for the best results.
Warm up your winter with this savory dish that will have you licking your lips after every bite.
This steak is very tasty, the beef should be very fresh, then can get very nice steak!
Taco pockets: ground turkey patties seasoned with cumin, chili powder, and cayenne, wrapped in flour tortillas with lettuce, tomato, and Monterey Jack, then cut corner-to-corner into triangle pockets that do not fall apart.
Spicy chicken tacos with seared chicken strips, fresh jalapeño, cumin, and hot salsa wrapped in warm corn tortillas. A 35-minute weeknight skillet dinner with customizable heat and classic taco garnishes.
Vegetarian chickpeas sauteed with garlic, celery, and bell pepper in an olive-tahini sauce with wheat germ, tamari, and marjoram. Serve over rice or grains.
