6,126 green peppered recipes

Pan bagnat is the South of France's answer to the packed lunch: a crusty roll stuffed with tomatoes, peppers, onions, olives, hard-boiled egg, and anchovies, drenched with olive oil and vinegar. Beach-food classic.

Vegetarian chili pie topped with a thick cornmeal crust, loaded with kidney beans, tomatoes, bell pepper, and cumin. A hearty, meat-free weeknight dinner baked in one pan.

Crisp garlic croutons, silky prosciutto strips and a nutty walnut oil vinaigrette tossed with tender greens. A 25-minute elegant Italian salad for two that feels straight from a Tuscan trattoria.

Cream cheese stuffed mushrooms loaded with sautéed onions, green peppers, and celery, brightened with lemon and Worcestershire, then baked until golden. The ultimate party appetizer.

Ground beef chili with kidney beans, tomato sauce, celery, green pepper, and scallions simmered until thick. A classic weeknight chili topped with cheddar, lettuce, and tortilla chips.

Low-calorie chili rice with sauteed brown rice topped in a roasted green chile and cilantro sauce. A quick Mexican-inspired side dish with smoky, tangy flavor.

One-pot brown basmati rice pilaf loaded with mushrooms, bell peppers, tomatoes, and onions. A dump-and-simmer weeknight dinner using whatever vegetables you have on hand.

Pinto bean burgers made from scratch with dried beans, oats, green chiles, and ketchup, dredged in cornmeal and pan-fried crispy. A Southwestern-style vegetarian burger that holds together.

Grilled liver kabobs wrapped in bacon with bell peppers and onions, brushed with a tangy molasses-mustard-ketchup sauce. A bold cookout skewer.

Vegetarian lentil enchiladas made with cumin-spiced lentils, onion, green pepper, and salsa wrapped in flour tortillas. A hearty, protein-packed meatless Mexican dinner.

Sloppy Joes simmer ground beef with onions, green and jalapeno pepper, garlic, ketchup, and fresh tomato into a smoky-spiced sandwich filling. A 35-minute weeknight bun-buster.

A creamy red potato salad with sweet pickle crunch, chopped egg, celery, and a tangy mustard-mayo dressing. Skin-on red potatoes hold their shape. A make-ahead picnic and barbecue classic.

Traditional Spanish black bean soup simmered all day with green peppers, garlic, oregano, bay leaves, and olive oil. Thick, hearty, and naturally vegan. Serve over rice.

Make-ahead pizzaburgers stuffed with seasoned ground beef, tomato sauce, mozzarella, and chopped green olives on hamburger buns. Wrap, refrigerate, and reheat anytime.

A big hit, it is almost the most excelllecnt pasta salad I have ever eaten. I think I will make it more and more!

Mexican cheese squares are a baked cheddar, egg, sour cream, and green chile appetizer cut into squares. A make-ahead party snack that also freezes and reheats beautifully.