6,015 green pepper recipes

Chilled brown rice salad loaded with shrimp, bay scallops, Jarlsberg cheese, sunflower seeds, raisins, and crisp red bell pepper. Toss with your favorite dressing and serve over greens.

Grilled chicken breasts topped with a fresh pineapple, red bell pepper, green onion and cilantro salsa. Bright, tropical, weeknight-friendly in 30 minutes.

Sautéed green beans and cherry tomatoes with garlic and balsamic. A quick one-pan side dish ready in 15 minutes, with seared beans and jammy blistered tomatoes.

Twice-baked stuffed potato loaded with cottage cheese, cheddar, sunflower seeds, green pepper, carrots, and scallions. A lean, vegetable-packed baked potato made in the microwave.

Mexican lentil casserole with brown rice, tomato paste, taco seasoning, and chili powder. A hearty, high-fiber vegetarian main dish baked until set.

Red pepper and goat cheese frittata with fresh oregano and scallions. An 18-minute stovetop-to-broiler vegetarian brunch dish that slices clean and feeds six.

A scrumptious appetizer made with fresh artichoke hearts, cheddar cheese and soda crackers.

Loaded vegetable frittata packed with peppers, onion, mushrooms, broccoli and squash, set on the stovetop and finished in the oven for a tender, golden egg bake. An easy way to clear out the crisper drawer.

Sloppy sardines over rice: canned sardines simmered with onions, green pepper, tomato and garlic, served on a bed of fluffy long-grain rice. Pantry-friendly weeknight protein on a budget.

Stop making simple meals and try this savory dish that is bound to change your cooking ways!

A simple but succulent chicken dish that has an amazing aroma that even your crockpot will enjoy.

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.

Navajo green chile with fire-roasted Anaheim peppers, pork shoulder, habaneros, and beer simmered for two hours. Seriously hot and deeply flavorful. Serve with warm flour tortillas.

What a great way to cook with seasonal veggies. I used both green zucchini and yellow summer squash that grew in my garden as well as tomato, and it was yummy and refreshing.

Baked bean and cheese tortilla bundles stuffed with refried beans, green chiles, cheddar, tomato, and chili powder. Easy Mexican-style burritos baked until melty and topped with taco sauce.

Easy ratatouille roasts eggplant, zucchini, summer squash, peppers, red onion, and Roma tomatoes in one pan with a Dijon-balsamic-garlic marinade. The shortcut version of the classic Provencal vegetable stew.