2,451 green pepper recipes

Garbanzo guacamole blends chickpeas with avocado, lemon juice, garlic, and green chilies for a high-protein twist on classic guac. Chunky, zesty, and ready with no cooking required.

Cold tuna rice salad with green peas, celery, and scallions in a light lemon and hot sauce dressing. A no-cook, mayo-free lunch that chills in 30 minutes.

Rack of lamb primeurs roasted over its own bones with thyme, then sauced with a deglazed pan jus and plated with spring baby vegetables. Classic French bistro dinner-party centerpiece.

Bread Provencale is a Provençal stuffed baguette filled with sausage, tomatoes, olives, capers, and basil, then chilled overnight and sliced into rounds. A make-ahead picnic classic from the South of France.

Cooked green tomato salsa with Granny Smith apple, jalapeño, fresh ginger, lemon zest, and cilantro. A sweet-tart-spicy salsa that uses up end-of-season green tomatoes.

A quick vegan curry with chickpeas, potatoes, tri-color peppers, and apples over brown rice. Weeknight-friendly and ready in 40 minutes.

Microwave eggplant with chopped tomatoes, green chilies, cumin, oregano, and melted Monterey Jack cheese. A low-calorie Mexican-inspired vegetable side dish.

Cajun black bean soup simmers dried beans with smoky ham hock, paprika, cayenne, chili powder, and cumin into a thick, half-puréed pot. Serve with Monterey Jack, sour cream, chives, or chopped egg.

Stir-fried long beans (or green beans) with red bell pepper and nutty wild rice, finished with a touch of sugar for balance. Quick, light side dish for any main.

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.

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

A traditional Greek soupies me spanaki: tender cuttlefish braised in olive oil with wilted spinach, spring onions, and lemon. Rustic Mediterranean seafood at its best.

Napa cabbage and cilantro slaw with red bell pepper in a lime-garlic dressing with red pepper flakes. A crisp, light Asian-style coleslaw that's mayo-free and ready in 20 minutes.

West African vegetables with peanut sauce, fried plantains, sautéed carrots, and green beans. Scotch bonnet heat, allspice warmth, and creamy peanut richness in every bite.

Steamed potato salad tossed with green peas, celery, and scallions in a lighter dressing of mayonnaise, yogurt, Dijon mustard, and loads of fresh dill. A bright, tangy side for cookouts and potlucks.

Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.