980 green pepper recipes

This recipe is a combination of the best parts of many other General Tso's Chicken recipes I have seen.

Build-your-own summer salad with fresh veggies, marinated artichokes, avocado, sprouts, shrimp, bacon bits, and cheese. A flexible no-cook recipe you can customize with whatever is in season.

Leek potato and matzo gratin baked with mushrooms, red pepper, and soy milk for a dairy-free Passover casserole. Golden on top, creamy inside, ready in about an hour.

Homemade raw banana chips, thin slices of green banana fried crisp in coconut oil and tossed with salt, black pepper, and chili. A savory, spicy South Asian snack that beats the store-bought bag.

A single-serving vegetable calzone stuffed with stir-fried veggies and cheddar cheese sauce, folded in pizza dough and baked golden. Quick, easy, and vegetarian.

Southwest green rice cooked in pureed roasted poblano peppers and chicken broth. A Mexican-inspired arroz verde side dish with smoky pepper flavor.

Indian carrot and yogurt relish (raita) with blanched shredded carrots, cumin, chili, and onion. A cool, tangy condiment ready in minutes.

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.

Southern hog jowls and turnip greens slow-cooked with smoked pork, seasoned with red pepper, and served with poached eggs and cornbread. Down-home soul food.

Southern-style okra stewed with Rotel tomatoes and green chilies, bacon drippings, bell pepper, celery, and chili powder. A smoky, spicy side dish that freezes well.

Kinome-ae is a classic Japanese dish pairing dashi-simmered bamboo shoots with a vivid green miso dressing colored with spinach paste. Finished with fragrant sansho pepper powder.

Split pea soup simmers dried split peas with a smoky ham hock, onion, salt, and pepper for 90 minutes until the peas collapse into a thick green broth and the meat falls off the bone.

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.

Grapes, dried apricots, figs, fresh salad greens and cooked turkey breast make a delicious, refreshing yet wholesome salad.

Potatoes Rio Grande with boiled potato cubes tossed in a skillet with green chiles, garlic, stewed tomatoes, and bell pepper, topped with melted cheddar. A Tex-Mex potato side dish.

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.