125 canned sweet pepper recipes

Homemade Mexican Spanish rice toasted golden in a skillet with tomatoes, garlic, onions, and bell pepper. This easy one-pot side dish simmers to fluffy, savory goodness in just 35 minutes.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

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.

Lighter clam chowder made entirely in the microwave with leeks, potatoes, sweet corn, and low-fat milk. No cream, no roux, ready in about 40 minutes.

Meatless potato and pinto bean chili spiked with jalapeño, cumin, allspice, and chili powder in a chunky tomato-vegetable broth. Filling, vegan, and on the table in an hour from one Dutch oven.

Baked orange roughy with stewed tomatoes, mushrooms, red bell pepper, and Italian herbs. A light, low-fat one-pan fish dinner with a thick vegetable sauce.

Light mixed bean salad with green beans, broad beans, kidney beans, and firm tofu tossed in lemon juice and served with a fresh herb fromage frais dressing. A low-fat vegetarian side dish ready in 15 minutes.

Creamy lima bean spread with cumin, garlic, lemon, mint, cilantro and dill. Middle Eastern-inspired dip that's a lighter alternative to hummus.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Microwave tuna burgers with canned tuna, chopped hard-boiled eggs, American cheese, sweet pickles, and mayo on hamburger buns. Ready to eat in under 20 minutes.

Hearty three-bean chili with black beans, kidney beans, and pinto beans simmered in tomato-chili broth with bell peppers, topped with sour cream and fresh diced peppers. Meatless, protein-packed comfort.

Santa Fe pumpkin soup blends canned pumpkin with enchilada sauce, fire-charred red peppers, and half-and-half for a creamy, smoky bowl with Southwestern heat. Topped with sour cream and fresh cilantro.

Pasta Mexicali is a cold penne salad loaded with black beans, cannellini, corn, red pepper, and cilantro in a cumin-cayenne vinaigrette. Vegetarian, protein-packed potluck stunner.

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.

I used fresh garlic replace of garlic powder, I think it is so great, sure, I am a garlic fan! This is a nice recipe!

Pan-seared steak pizzaiola with ribeye and a quick fennel-garlic-oregano tomato sauce. An Italian-American classic ready in 30 minutes, perfect for a Sunday dinner or date-night weeknight.