Recipes with sweet red bell peppers
2,292 recipes
Vegetable Stew with Spicy Peanut Sauce
Stir-fried vegetable stew drenched in a spicy peanut sauce with ginger, garlic, and red pepper flakes. Loaded with broccoli, cabbage, cauliflower, and bell peppers. Ready in 30 minutes.
Crostini Di Polenta
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.
Jamie's Chilli Con Carne
Hearty ground beef simmers with chickpeas, kidney beans, carrots, and peppers in a cumin-spiked tomato base. This crowd-feeding chili serves 12 and tastes even better the next day.
Smoky Beef & Black Eyed Peas
Slow cooker beef chuck roast simmered all day with black-eyed peas, carrots and green chiles, finished with a hit of hickory liquid smoke. Set it and forget it for 9 to 10 hours.
Pissaladiere Pizza
Pissaladiere-style pizza with caramelized leeks, roasted eggplant, roasted peppers, capers, basil, and balsamic vinegar on a homemade whole wheat crust. Vegan-friendly.
East: Calcutta Curried Fish with Crisp Vegetables
Kolkata-style curried salmon simmered with whole spices, yogurt, and mustard, served over crisp-tender steamed vegetables. Fragrant with cardamom, cloves, and fresh ginger.
Open Faced Pita Sandwich
Open-faced pita sandwich: vegetarian flatbread topped with sauteed carrots, zucchini, mushrooms, peppers, and tomato. Healthy low-calorie lunch under 25 minutes.
Hot Spicy Chicken Tortillas
Cajun chicken tortillas stuffed with bell peppers, yellow squash, chickpeas, and a hit of hot sauce. A 30-minute spicy weeknight wrap.
Lobster & Roasted Corn Chowder
Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.
Garlic Guacamole
Garlic guacamole with tofu: a vegan, lighter take on guacamole stretched with silken tofu and amped up with six garlic cloves, hot sauce, and curry powder. Bold flavors, half the avocado.
Quick Tortillas/Capati Rolls
This is a low-fat recipe, and very healthy and tasty!
General Tso's Chicken #8
Crispy deep-fried General Tso's chicken with bamboo shoots, bell peppers, and a tangy sauce of dark soy, Chinese cooking wine, and chili sauce.
Stir Fry with Black Bean Sauce
A quick and easy recipe to use up your leftover rice, and make you a delicious meal!
Janet's Pork Chops
Slow cooker pork chops layered with onion, red bell pepper, and ketchup for a tangy, fall-apart tender crockpot dinner. Just 5 ingredients and minimal prep.
Herb Crusted Rack of Lamb with Roasted
Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.
Cajun 3-Pepper Bread
A crusty Cajun yeast bread loaded with three kinds of pepper: black, cayenne, and hot sauce. Polenta adds grit and crunch while garlic and parsley bring herby depth. Baked with steam like French bread.
Stir-fried vegetable stew drenched in a spicy peanut sauce with ginger, garlic, and red pepper flakes. Loaded with broccoli, cabbage, cauliflower, and bell peppers. Ready in 30 minutes.
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.
Hearty ground beef simmers with chickpeas, kidney beans, carrots, and peppers in a cumin-spiked tomato base. This crowd-feeding chili serves 12 and tastes even better the next day.
Slow cooker beef chuck roast simmered all day with black-eyed peas, carrots and green chiles, finished with a hit of hickory liquid smoke. Set it and forget it for 9 to 10 hours.
Pissaladiere-style pizza with caramelized leeks, roasted eggplant, roasted peppers, capers, basil, and balsamic vinegar on a homemade whole wheat crust. Vegan-friendly.
Kolkata-style curried salmon simmered with whole spices, yogurt, and mustard, served over crisp-tender steamed vegetables. Fragrant with cardamom, cloves, and fresh ginger.
Open-faced pita sandwich: vegetarian flatbread topped with sauteed carrots, zucchini, mushrooms, peppers, and tomato. Healthy low-calorie lunch under 25 minutes.
Cajun chicken tortillas stuffed with bell peppers, yellow squash, chickpeas, and a hit of hot sauce. A 30-minute spicy weeknight wrap.
Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.
Garlic guacamole with tofu: a vegan, lighter take on guacamole stretched with silken tofu and amped up with six garlic cloves, hot sauce, and curry powder. Bold flavors, half the avocado.
This is a low-fat recipe, and very healthy and tasty!
Crispy deep-fried General Tso's chicken with bamboo shoots, bell peppers, and a tangy sauce of dark soy, Chinese cooking wine, and chili sauce.
A quick and easy recipe to use up your leftover rice, and make you a delicious meal!
Slow cooker pork chops layered with onion, red bell pepper, and ketchup for a tangy, fall-apart tender crockpot dinner. Just 5 ingredients and minimal prep.
Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.
A crusty Cajun yeast bread loaded with three kinds of pepper: black, cayenne, and hot sauce. Polenta adds grit and crunch while garlic and parsley bring herby depth. Baked with steam like French bread.
