232 green pepper potato recipes

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.

A scrumptious and tasty vegetarian dish made out of a variety of vegetables you can get from your garden or the grocery store.

Curried vegetable stew with chickpeas, potatoes, cauliflower, carrots, and peas in a tomato-spiced broth. A vegan one-pot curry with ginger, turmeric, cumin, and cinnamon served over rice.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

Corned Beef Brisket with Vegetables and Horseradish Sauce recipe

Hearty vegan lentil stew with brown rice, potatoes, and carrots in a tangy molasses-lemon broth. High fiber, plant-based comfort food that feeds a crowd.

Garden-fresh vegetable soup with Roma tomatoes, new potatoes, corn cut from the cob, and a bouquet garni of oregano, parsley, and lemon zest. Ready in 30 minutes.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

Hearty tofu stew loaded with sweet potatoes, parsnips, turnips, zucchini, and mushrooms in a ginger-spiked broth with mirin and sake. A warming, veggie-packed bowl for cold nights.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.

Vegan black bean stir-fry loaded with sweet potato, mushrooms, broccoli, red cabbage, and crumbled tofu in a sesame-soy-chili sauce. Low-cal, low-fat, and on the table in 35 minutes.

Baked Idaho potatoes topped with a creamy broccoli, mushroom, turkey ham, and Dijon mustard sauce made with yogurt instead of cream. A lighter loaded potato that's microwave-quick.

Loaded vegetables minestrone packs cannellini beans, zucchini, carrots, celery, cabbage, potatoes, green beans, and elbow macaroni into a beef-stock tomato broth. Classic Italian comfort soup, feeds 10.

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.

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.