6,126 green pepper recipes

Charred poblano peppers meet sautéed red onions, fresh mint, and a splash of balsamic in this bold relish that brings smoky heat to grilled meats, tacos, and sandwiches.

Potato and onion koora is a South Indian potato dish bloomed in mustard seeds, urad dal, ginger, and green chiles. Chunky, lemony, deeply spiced, and ready in 40 minutes.

Cajun chicken and sausage gumbo with a dark roux, ham, two kinds of sausage, Creole seasoning, and cayenne. A Louisiana party pot that feeds 15 to 20.

Double rice stuffing for a 12-pound turkey with long grain and wild rice blend, sautéed celery and onion, and briny pimento-stuffed green olives. A bread-free Thanksgiving stuffing alternative.

Crustless Greek spinach pie with cottage cheese, Parmesan, and nutmeg that forms its own crust from Bisquick as it bakes. A simplified spanakopita without the fussy phyllo dough.

Baked peppery shrimp marinated in lime juice, soy sauce, garlic, and red pepper flakes, finished with a drizzle of sesame oil. A spicy, citrusy shrimp dish with bold Asian-inspired flavor.

Monkfish chili with kidney beans, bell peppers, and a bold spice blend of cumin, cayenne, and Cajun seafood seasoning. A seafood twist on classic chili with real depth.

A spicy and scrumptious dish made with cabbage, potatoes and hot green peppers.

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.

Baked pork chops topped with rice-stuffed green pepper rings, cream of mushroom soup, red onion, and cherry tomatoes. A retro casserole that doubles as dinner and presentation.

Savory turkey meatloaf with horseradish, dry mustard, poultry seasoning, and green bell pepper. A leaner take on classic meatloaf with a peppery kick.

Mexican-style omelet filled with sauteed red peppers, green onions, and melted Velveeta Mexican cheese spread. A quick, cheesy breakfast with Southwestern flair.

Old-fashioned celery relish with green tomatoes, cabbage, cauliflower, and red peppers in a tangy mustard-turmeric vinegar sauce. A classic canning recipe for fall harvests.

Grilled pork shoulder kabobs marinated in peanut oil, apple cider vinegar, and Italian herbs, threaded with green pepper and pineapple chunks. Marinate overnight for the boldest flavor.

Slow cooker Spanish rice with ground beef, tomatoes, green peppers, and chili powder. Dump it all in the crock pot and let it simmer for 6 to 8 hours.

Easy chunky gazpacho built on V8 juice with finely chopped cucumber, carrot, radishes, celery, green pepper, and tomato. No-cook chilled summer soup, ready to refrigerate in 15 minutes.