Recipes with sweet red bell peppers

Canned chili meets melted cheddar cheese spread and sour cream in this dead-simple rice topper. Five ingredients, one pot, and dinner is handled. The ultimate lazy night comfort meal.

Italian sausage stuffed shrimp with vegetables and homemade seasoning blend. Large butterflied shrimp topped with spicy sausage stuffing and baked until golden.

In this recipe tarragon combines with turkey breast, mushrooms and red pepper to create a fast and ultra-flavorful summer supper. The flavor is reminiscent of bearnaise sauce, minus the high-fat butter and egg yolks. Just 24 percent of the calories in this dish come from fat.

Golden chicken, broccoli, and red bell pepper tossed with linguine in a garlic-butter sauce finished with fresh lemon juice and Parmesan. Quick, colorful, and on the table in under 45 minutes.

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.

Grilled vegetable soup with charred zucchini, yellow squash, shiitake mushrooms, red pepper, and red onion. Emeril-inspired, with deep smoky flavor from the grill.

Fresh mushrooms, red and green peppers, zucchini, corn, and kidney beans simmer in spiced tomato sauce for this quick garden vegetable chili. Ready in 35 minutes.

Gallo pinto: Costa Rican black beans and rice pan-fried with onions, bell peppers, spinach, Worcestershire, and hot sauce. A humble national dish made hearty and green. Vegan, one-skillet.

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

Browned turkey sausage with red and green peppers, onion, and diced tomatoes in a smoky, spicy sauce tossed with spaghetti. A leaner take on the Italian-American classic, ready in 35 minutes.

Velveted chicken stir-fry seasoned with oregano, lemon pepper, and white wine instead of soy and ginger. The Greek-Chinese mashup that actually works. Two-serving size.

Stuffed eggplant loaded with ginger, peanut butter, red peppers, and warm spices, then baked until tender. A bold vegetarian Indian-inspired main dish.

Homemade kosher garlic dill pickles with a spiced vinegar brine, bay leaf, mustard seed, and fresh dill. A classic canning recipe that yields 7 pints of crunchy pickles.

Lentil savoy stew: a vegan one-pan braise of lentils, mushrooms, red bell pepper, and steamed kale, warmed with cinnamon. High-fiber, plant-powered weeknight dinner.

Vegan tofu vegetable pizza topped with shredded frozen-then-thawed tofu, sauteed peppers, garlic, fresh tomatoes, and olives. Finished with a snowfall of nutritional yeast for that cheesy umami hit.

Quick Moroccan couscous salad with warm spiced dressing, sweet raisins, and crisp peppers. Ready in 25 minutes for easy weeknight sides or meal prep lunches.