2,451 green pepper recipes

Southern-style green beans simmered low and slow with a smoky ham bone until fork-tender. Just 5 ingredients and the kind of home cooking that feeds the soul.

Southern skillet fried green tomatoes cooked slow in cast iron until dark, caramelized, and olive-brown. Flour-dusted, garlic-kissed, and worried around the pan the old-fashioned way.

Whole pea soup with fresh tarragon, pureed silky smooth from soaked green peas, stock, and carrot. A simple vegetarian soup with just five ingredients and herbaceous depth.

Chinese-style tofu stir-fried with salted black beans, mashed red beans, garlic, green chili, and soy sauce. A savory, protein-rich vegetarian main dish.

A bright Italian-style vegetable sauce with three sweet bell peppers, zucchini, tomatoes, and garlic, simmered in stock and tossed with pasta. Vegetarian, low-fat, ready in about 30 minutes.

Baked rice casserole with green onions, celery, butter, and sage simmered in chicken broth. A simple savory side dish that pairs with roast poultry or pork.

Poor Man's Jambalaya with tasso ham, andouille sausage, the Cajun holy trinity, and gumbo file seasoning - all cooked in one cast iron skillet in about 70 minutes.

Spicy Korean kimchi: napa cabbage salt-brined overnight then fermented two days with garlic, ginger, green chilies, and scallions. A simplified home kimchi you can start tonight.

Sri Lankan curried leeks simmer in two rounds of coconut milk with turmeric, green chilies, and curry leaves. A creamy, mild vegetarian curry that comes together in 40 minutes.

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

Hollowed tomatoes stuffed with chunky guacamole made from avocado, green chiles, onion, and lemon juice, topped with crumbled bacon. A fresh Mexican-inspired salad appetizer.

Baby greens tossed with ripe mango and red bell pepper, dressed in a spicy ginger-raisin vinaigrette blended with cilantro and green chile. A bright, low-calorie salad bursting with tropical flavor.

Thai-style plain fried rice with tofu, garlic, soy sauce, and white pepper, served with fresh cucumber, cilantro, chilies, and lime wedges.

Baked cod smothered in a creamy mushroom sauce with sweet peas, red bell pepper, and a squeeze of lemon. A freezer-friendly weeknight fish dinner ready in under an hour.

Microwave antipasto with tuna, olives, peppers, mushrooms, and carrots in a tangy tomato-ketchup sauce. Make-ahead appetizer that keeps for two weeks in the fridge.

Pasta primavera verde with steamed broccoli, asparagus, green beans, and sugar snap peas tossed with linguine, fresh dill, and garlic. A light, veggie-packed spring pasta.