202 green pepper cap recipes

Beef barley soup made from braised short ribs, canned tomatoes, pearl barley, and a load of carrots, celery, and bell pepper. The ribs simmer first to render rich beef flavor before the vegetables and barley go in.

Vegetarian pumpkin walnut loaf: fresh pumpkin, rice, walnuts and herbs baked together and served with a quick stewed tomato sauce. A fall main dish that doesn't apologize for being meat-free.

Mexican chef salad with hot spiced smoked sausage and kidney beans tossed over crisp lettuce, avocado, cheddar, tomatoes, and crushed taco chips in a French onion dressing with hot sauce.

Stuffed sweet potato boats loaded with smoky black bean chili, corn, and warm spices. A hearty vegetarian main dish topped with cool yogurt and fresh lime.

Chunky minestrone loaded with red potatoes, white beans, barley, corn, and peas in a crushed tomato broth with leeks and basil. Makes a full gallon for big batch meal prep.

Garden-loaded ratatouille sauce with eggplant, zucchini, bell peppers, and sweet potato tossed with ziti and showered in fresh basil and mint. A vibrant, plant-based pasta that eats like a celebration of summer produce.

Delicious and dramatic, this dish is a mosaic of colors. It's easy enough to make for a simple family dinner but impressive enough to serve to guests.

A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.

Rustic vegetable stew with eggplant, butternut squash, and potato, spiced with turmeric, cumin, and ginger, built on a base of deeply caramelized onions deglazed with red wine.

Hearty beef chuck chili simmered low for hours with kidney beans, stewed tomatoes, chili powder and a secret hit of cornmeal for body. A Southern-style bowl that warms you from the inside out.

This is a flavorful and mildly spicy chili recipe. Best served with a side of bread!

Mexican style chicken tortilla soup that's packed full of beans, veggies and chicken for a filling dinner.

Diabetic-friendly minestrone with extra-lean ground beef, kidney beans, kale, zucchini, cabbage, and just a half-cup of macaroni for controlled carbs. The classic Italian vegetable soup adapted for sugar control.

Hearty Mexican chili with three beans, eggplant, ale, and poached chicken. Slow simmered with cumin, oregano, and red pepper flakes, then finished with goat cheese and fresh cilantro.

Mexican spaghetti pie with a Parmesan-egg pasta crust topped with chili-spiced ground beef, kidney beans, cheese, olives, and crushed tortilla chips. A Tex-Mex casserole mashup.

Minestrone pasta salad with kidney beans, chickpeas, carrots, bell pepper, and Parmesan tossed in Italian dressing. Served warm or cold in 25 minutes.