1,350 green bell pepper recipes

Texas caviar made from dried black beans slow-simmered with a smoky ham hock, then tossed with sauteed peppers, onions, and fresh tomatoes. A Lone Star classic side dish.

Smothered pork chops simmered in a tangy ketchup and hot sauce gravy with mushrooms and green peppers. Iron skillet comfort food, fork-tender in under an hour.

Crunchy angel hair coleslaw tossed with red, green, and jalapeno peppers in a tangy lime-vinegar dressing. A light, no-cook side dish that's ready in about 10 minutes.

Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.

Grilled red and green bell peppers brushed with a Dijon mustard, garlic, and red wine vinegar marinade. A low-fat side dish ready in 20 minutes, served hot or cold.

Spiced ground venison hash baked with onions, bell peppers, tomatoes, and chili peppers in a covered casserole. Hearty, lean, and loaded with Southwestern heat. Feeds five hungry folks.

Japanese pickled cauliflower brined in cola, white wine vinegar, and sugar with bell pepper and celery. A quirky, sweet-tangy quick pickle ready overnight.

Tofu and rice stuffed peppers fill green bell peppers with brown rice, mixed vegetables, sauteed mushrooms and crumbled tofu, then bake under tomato soup. A vegan, low-fat take on the classic stuffed pepper. Make-ahead friendly.

A quick vegan curry with chickpeas, potatoes, tri-color peppers, and apples over brown rice. Weeknight-friendly and ready in 40 minutes.

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

Tri-pasta salad combines ziti, bow-tie, and spinach rotini with tri-color peppers, olives, and capers in a no-oil herbed red wine vinaigrette. Colorful, tangy, and low-fat for picnics and potlucks.

Reuben bundles wrap corned beef, sauerkraut, and cheese inside crescent roll dough for handheld sandwiches. Classic deli flavor in a portable baked package.

Garden ratatouille baked with zucchini, eggplant, bell peppers, mushrooms, and Parmesan. Sauteed vegetables simmered in pasta sauce, then baked until bubbly and golden.

Four-bean salad with green beans, wax beans, chickpeas, and kidney beans in a sweet vinegar dressing with bell peppers and scallions. A make-ahead potluck classic.

A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.

Marinated bean salad with five beans (yellow, green, kidney, lima, garbanzo) and bell peppers tossed in a sweet-and-tangy brown sugar vinaigrette. Make ahead for picnics, potlucks, and barbecues.