Recipes with sweet red bell peppers
2,292 recipes
Navy-Bean Red-Pepper & Green-Bean Salad
Navy bean red pepper and green bean salad tosses canned navy beans, blanched green beans, and matchstick red pepper in apple cider vinaigrette. A 10-minute summer side.
Stir-Fried Bean Curd with Ground Pork & Oyster Sauce
Stir-fried bean curd with ground pork, oyster sauce, five-spice powder, garlic, ginger, and green chile. A savory, saucy Chinese wok dish with silky tofu cubes.
Sole Steam in Corn Husks
Sole or cod steamed in corn husks with poblanos, roasted red peppers, tomatoes, and garlic. A Mexican-inspired fish preparation that cooks like a tamale with bright chile flavors and zero cleanup.
Red Pepper Bisque with Seafood
Velvety roasted-color red pepper bisque finished with baby shrimp, bay scallops, and corn. A light, dairy-free puree with a tangy lift from tarragon vinegar and lime juice.
Greek Lamb Salad with Feta & Olives
A Greek lamb salad of lemon-and-rosemary marinated lamb, griddled and sliced over a loaded tomato, cucumber, and olive salad with a herby dressing and crumbled feta. A summery main-course salad.
Squash & Two Potatoes with Chicken on Pasta with Passion
Stir-fry chicken with yellow squash, yam, and red potato tosses over angel hair pasta in a zippy orange-juice-and-hot-sauce glaze. Quick one-wok dinner with peanut crunch.
Chili Bean Tacos
Chili bean tacos stuff hard shells with cumin-spiced sausage, kidney beans, tomato and bell pepper, topped with sour cream. A 30-minute Tex-Mex weeknight dinner.
Twice Cooked Pork & Spicy Vegetables
Twice-cooked pork stir-fried with dried mushrooms, bell pepper, bamboo shoots and bean curd in a gingery soy-mushroom sauce. A classic Sichuan-style dish with tender poached pork and crisp wok-fired vegetables.
Lettuce Cups with Tofu & Beef
Lettuce cups with ground beef and tofu in a savory chili-garlic, hoisin, and sesame sauce. A lighter take on Chinese lettuce wraps with hidden tofu stretching the beef.
Valencian Red Beans& Rice
Valencian red beans and rice with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Caribbean-meets-Spanish vegetarian dish.
Grilled Fish Salad on Bruschetta
Grilled fish salad bruschetta piled onto garlic-rubbed Italian bread with charred zucchini, eggplant, peppers and a lemon-basil fish flake topping. Summer entertaining at its most relaxed.
Market Pasta Salad
Market pasta salad with shell pasta, broccoli, zucchini, red pepper, and cheddar in a Dijon-lemon dressing with Worcestershire and Parmesan. A colorful vegetarian side.
Black Bean Burgers
Never eat a frozen veggie burger again. Vegetarian burgers are easy to make, and you’ll be proud to show meatless who’s boss.
Fettuccine with Grilled Summer Vegetables
Fettuccine with grilled summer vegetables: smoky charred eggplant, zucchini, peppers, tomatoes, and onion tossed with mashed roasted garlic, basil, and thyme over hot pasta.
Crawfish Etouffee
Louisiana crawfish étouffée smothers tender tails in a buttery trinity of onion, celery, and bell pepper with a kick of pepper. Serve over hot rice for Cajun country at its finest.
Lamb Couscous
Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.
Navy bean red pepper and green bean salad tosses canned navy beans, blanched green beans, and matchstick red pepper in apple cider vinaigrette. A 10-minute summer side.
Stir-fried bean curd with ground pork, oyster sauce, five-spice powder, garlic, ginger, and green chile. A savory, saucy Chinese wok dish with silky tofu cubes.
Sole or cod steamed in corn husks with poblanos, roasted red peppers, tomatoes, and garlic. A Mexican-inspired fish preparation that cooks like a tamale with bright chile flavors and zero cleanup.
Velvety roasted-color red pepper bisque finished with baby shrimp, bay scallops, and corn. A light, dairy-free puree with a tangy lift from tarragon vinegar and lime juice.
A Greek lamb salad of lemon-and-rosemary marinated lamb, griddled and sliced over a loaded tomato, cucumber, and olive salad with a herby dressing and crumbled feta. A summery main-course salad.
Stir-fry chicken with yellow squash, yam, and red potato tosses over angel hair pasta in a zippy orange-juice-and-hot-sauce glaze. Quick one-wok dinner with peanut crunch.
Chili bean tacos stuff hard shells with cumin-spiced sausage, kidney beans, tomato and bell pepper, topped with sour cream. A 30-minute Tex-Mex weeknight dinner.
Twice-cooked pork stir-fried with dried mushrooms, bell pepper, bamboo shoots and bean curd in a gingery soy-mushroom sauce. A classic Sichuan-style dish with tender poached pork and crisp wok-fired vegetables.
Lettuce cups with ground beef and tofu in a savory chili-garlic, hoisin, and sesame sauce. A lighter take on Chinese lettuce wraps with hidden tofu stretching the beef.
Valencian red beans and rice with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Caribbean-meets-Spanish vegetarian dish.
Grilled fish salad bruschetta piled onto garlic-rubbed Italian bread with charred zucchini, eggplant, peppers and a lemon-basil fish flake topping. Summer entertaining at its most relaxed.
Market pasta salad with shell pasta, broccoli, zucchini, red pepper, and cheddar in a Dijon-lemon dressing with Worcestershire and Parmesan. A colorful vegetarian side.
Never eat a frozen veggie burger again. Vegetarian burgers are easy to make, and you’ll be proud to show meatless who’s boss.
Fettuccine with grilled summer vegetables: smoky charred eggplant, zucchini, peppers, tomatoes, and onion tossed with mashed roasted garlic, basil, and thyme over hot pasta.
Louisiana crawfish étouffée smothers tender tails in a buttery trinity of onion, celery, and bell pepper with a kick of pepper. Serve over hot rice for Cajun country at its finest.
Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.
