6,015 green pepper recipes

Mexicali corn stir fry combines two cans of corn with garlic, ginger, oyster sauce, and soy in a fast wok dish. A 20-minute side that pairs perfectly with steamed rice.

Picante red sauce blended from roasted red bell pepper, diced tomatoes with green chiles, soy sauce, umeboshi vinegar, and basil. A smoky, tangy all-purpose sauce for pasta, stuffed peppers, or cabbage rolls.

Hungarian-style paprika gravy with sour cream, beef stock, green peppers, tomatoes, and garlic. A rich, velvety sauce for schnitzel, dumplings, or roasted meats.

One-pot chicken dinner simmers a whole chicken with tomatoes, green pepper, okra, and chili powder into a Southern-style stew spooned over rice. Honest, hearty, and feeds a crowd of 8.

Add a little zing to the old Green Bean Casserole recipe with a spicy version made for 21st Century taste buds. This is not your grandmas Green Bean Casserole.

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

Peppered farmhouse pate with pork shoulder, liver, veal, green peppercorns, and brandy, wrapped in stretched bacon and baked in a water bath. A rustic French-style terrine for entertaining.

Vegan chili non carne with kidney beans, zucchini, carrots, tomatoes, and warm chili-cumin spices. High fibre, plant-based, freezer-friendly chili that feeds a crowd.

Country potato salad with a vinaigrette-soaked Yukon Gold base, hard-boiled eggs, dill pickles, black olives and a cayenne-spiked mayo dressing. The vinegar-while-hot trick is what sets it apart.

Old-fashioned Pennsylvania Dutch chow chow relish packed with green tomatoes, string beans, lima beans, corn, cauliflower, and peppers in a tangy mustard-vinegar brine. A Southern pantry staple for canning season.

Green chili with three meats, roasted poblano peppers, fresh cilantro, and beer. Slow-simmered for two hours and finished with beurre manie for serious richness and body.

New Mexico green chile sauce made with poblano peppers, jalapeno, onion, garlic, and heavy cream. Rich, spicy, and ready in 20 minutes.

Mexican green rice made with parsley, cilantro, poblano peppers, and chicken broth. Fragrant, herbaceous, and the ideal side for any Latin meal.

Italian-style spinach steamed with no added water, then tossed with olive oil, garlic, salt, and pepper. A 5-minute side dish that keeps the spinach bright green and tender.

Italian seafood antipasto with canned tuna, crisp raw vegetables, briny capers, and olives for a light no-cook lunch or appetizer ready in 10 minutes.

Beet pesto blends roasted beets and sauteed beet greens with toasted walnuts, garlic, banana pepper, and red onion. Vibrant magenta vegetarian pasta sauce or spread that uses the whole beet, root to leaf.