Recipes with sweet red bell peppers
2,292 recipes
Black Bean Relish
Quick black bean relish with tomato, serrano chile, red bell pepper, and red onion in a white wine vinegar dressing. No-cook condiment that perks up grilled meats, fish tacos, or chips.
Late-Summer Soup
Late-summer soup: a garden-cleanout vegetable soup with yellow squash, zucchini, tomatoes, red and yellow peppers, and fennel seed. Vegan, naturally gluten-free, and built for the August harvest.
Grilled Summer Vegetables.
Grilled summer vegetables: eggplant, zucchini, and red and yellow bell peppers marinated in olive oil, white wine vinegar, garlic, and fresh oregano, then grilled until tender. A Mediterranean side for any BBQ.
Mediterranean Salad
Mediterranean salad with toasted bread cubes, parsley, cucumber, and tomatoes in a lemon-cinnamon-allspice dressing. A fattoush-inspired bowl packed with fresh herbs.
Corn & Leftover Ham Pancakes with Roasted Cherry Tomatoes
Savory corn and ham pancakes fold leftover leg ham, corn kernels, red bell pepper, and green onions into a whole-wheat batter, then pan-fry to golden alongside blistered cherry tomatoes.
Salmon Corncakes
Salmon corncakes flake poached salmon with sweet corn, shallots, peppers, and cilantro into pan-fried cracker-crumbed patties. Pacific Northwest meets Southwestern in one crispy bite.
Cousous Topped with Almonds
Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.
Fresh Pesto Pasta
Fresh pesto pasta with basil, sauteed garlic, pine nuts, miso paste, and lemon juice. A dairy-free, vegan pesto that gets its umami depth from miso instead of Parmesan.
Pasta with Tuna & Fresh Basil
Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.
Scallops Grapefruit & Fried Rice
Seared bay scallops in a reduced grapefruit-butter sauce, plated in the center of a vegetable fried rice ring with snow peas and red pepper. Restaurant-style citrus-seafood dinner.
Spicy Smoked Spareribs
Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.
Scallops, Grapefruit & Fried Rice
Seared bay scallops in a reduced grapefruit-butter sauce served over sesame fried rice with corn, snow peas, and peppers. A fusion seafood dinner with citrus brightness.
Spinach Enchiladas With Hot Pepper Sauce
Impressive and healthy, realistic portion size. Save up for this one!
Jalapeno & Red Pepper Corn Sticks
Jalapeno and red pepper corn sticks made with blue cornmeal, baked in a cast iron mold until golden and crispy. A spicy, colorful twist on classic cornbread.
Sesame Rice Noodles
Sesame rice noodles toss soaked vermicelli with sesame oil, chile oil, bean sprouts, scallions, and cilantro. Light, fragrant Chinese-style noodles ready in 20 minutes, served hot or chilled.
Scallops Ceviche
Scallop ceviche with lime, red bell pepper, sweet green chili, jalapeño, fresh tomato, and cilantro. A Latin American-style no-cook seafood appetizer ready in an hour.
Quick black bean relish with tomato, serrano chile, red bell pepper, and red onion in a white wine vinegar dressing. No-cook condiment that perks up grilled meats, fish tacos, or chips.
Late-summer soup: a garden-cleanout vegetable soup with yellow squash, zucchini, tomatoes, red and yellow peppers, and fennel seed. Vegan, naturally gluten-free, and built for the August harvest.
Grilled summer vegetables: eggplant, zucchini, and red and yellow bell peppers marinated in olive oil, white wine vinegar, garlic, and fresh oregano, then grilled until tender. A Mediterranean side for any BBQ.
Mediterranean salad with toasted bread cubes, parsley, cucumber, and tomatoes in a lemon-cinnamon-allspice dressing. A fattoush-inspired bowl packed with fresh herbs.
Savory corn and ham pancakes fold leftover leg ham, corn kernels, red bell pepper, and green onions into a whole-wheat batter, then pan-fry to golden alongside blistered cherry tomatoes.
Salmon corncakes flake poached salmon with sweet corn, shallots, peppers, and cilantro into pan-fried cracker-crumbed patties. Pacific Northwest meets Southwestern in one crispy bite.
Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.
Fresh pesto pasta with basil, sauteed garlic, pine nuts, miso paste, and lemon juice. A dairy-free, vegan pesto that gets its umami depth from miso instead of Parmesan.
Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.
Seared bay scallops in a reduced grapefruit-butter sauce, plated in the center of a vegetable fried rice ring with snow peas and red pepper. Restaurant-style citrus-seafood dinner.
Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.
Seared bay scallops in a reduced grapefruit-butter sauce served over sesame fried rice with corn, snow peas, and peppers. A fusion seafood dinner with citrus brightness.
Impressive and healthy, realistic portion size. Save up for this one!
Jalapeno and red pepper corn sticks made with blue cornmeal, baked in a cast iron mold until golden and crispy. A spicy, colorful twist on classic cornbread.
Sesame rice noodles toss soaked vermicelli with sesame oil, chile oil, bean sprouts, scallions, and cilantro. Light, fragrant Chinese-style noodles ready in 20 minutes, served hot or chilled.
Scallop ceviche with lime, red bell pepper, sweet green chili, jalapeño, fresh tomato, and cilantro. A Latin American-style no-cook seafood appetizer ready in an hour.
