6,015 green pepper recipes

Crab croquettes made with mashed potatoes, chopped hard-boiled eggs, green pepper, and Old Bay seasoning, rolled in cracker meal and deep-fried golden. Ready in 30 minutes.

Spinach pasta soup with orzo, tomato paste, and chicken broth, ready in 30 minutes. A light, low-sodium soup loaded with fresh greens and tiny pasta in a savory tomato broth.

New Mexico style chili built on coarse-ground beef and cracked wheat in place of beans, blended with mild and hot ground chile, green chiles, and chile caribe for a slow-simmered Southwestern bowl.

Quick stir-fried tofu with broccoli, cauliflower, mushrooms, snap peas and bean sprouts in a tamari-rice syrup glaze. A 20-minute vegan weeknight dinner over jasmine rice.

Fresh lime-pineapple relish with chopped pineapple, red bell pepper, green onions, lime zest, and ginger. A bright no-cook tropical condiment for grilled fish, chicken, or pork.

Cajun boudin sausage made with pork, liver, rice, green onions, and parsley stuffed into casings. A Louisiana staple you can freeze and steam whenever the craving hits.

Jalapeno casserole layered with green chilies, Monterey Jack cheese, and sliced tomatoes in an egg custard. A Tex-Mex baked dish topped with sour cream and avocado.

Favourite Sweet 'N' Sour Pork with Pineapple recipe

Warm couscous with roasted butternut squash, chickpeas, red pepper, and cumin. A vibrant vegan fall dish that's meal-prep friendly and full of earthy, roasted flavor.

Pizza Marietta on a Boboli shell with Italian sausage, mozzarella, green peppers, and red onion rings. A quick homemade pizza ready in 20 minutes flat.

Cajun lamb curry blends Louisiana heat with Indian spice. Coconut cream, cayenne, jalapeno, ripe banana, and toasted pecans build a sweet-hot curry served over rice.

Who needs meat? The cuminscented black bean filling is hearty, satisfying, and incredibly easy to prepare.

Curried turkey pasta salad tosses leftover turkey with whole wheat shells, mango chutney, toasted almonds, and a yogurt-mayo dressing bloomed in warm curry powder. A bright, crunchy use for Thanksgiving leftovers.

Mexican beef salad with seared round steak strips, hominy, olives, and Monterey Jack over lettuce and tomato in a cumin-oregano vinaigrette. A Tex-Mex taco-salad alternative.

Homemade garden vegetable relish with green peppers, tomatoes, zucchini, and eggplant in a sweet vinegar brine with mustard seed and celery seed. A great way to use summer produce.

Saucy black beans with mushrooms, green chiles, and cilantro over fluffy brown rice. Loaded with veggies, naturally vegan, and on the table in 30 minutes.