980 green pepper recipes

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.

Ground beef pepper steak with seared patties and soy sauce-garlic green peppers. Seven ingredients, 20 minutes, and a budget-friendly riff on Chinese pepper steak.

Cold quinoa salad with red and green bell peppers, red onion, scallions, and fresh dill. A versatile, protein-rich vegetarian base you can dress any way you like.

Classic Southern chow-chow relish: a bright yellow mustard-pickled mix of cabbage, cauliflower, green tomatoes, onions, and bell peppers. Sweet, tangy, mustardy, and turmeric-bright, water-bath canned for the pantry shelf.

Smothered pork chops simmered in a tangy ketchup and hot sauce gravy with mushrooms and green peppers. Iron skillet comfort food, fork-tender in under an hour.

Peppered pork roast with sour cherry salsa: coarsely pepper-crusted pork loin roasted simple, served with a sweet-hot relish of cherries, green chiles, peppers, and cilantro. Holiday-worthy and easy.

Big-batch homemade salsa with fresh tomatoes, green peppers, jalapenos, green chilis, and cayenne pepper. Makes 7 quarts for canning with a water bath method. Stock your pantry for the year.

Five-ingredient South Texas chuck wagon rub with crushed garlic, dried green chiles, cayenne, and seasoned pepper. A quick, bold paste for steaks, brisket, and grilled meats.

Crustless turkey and rice quiche with mozzarella, fresh tomato, basil, and green pepper. A lighter leftover turkey recipe with a rice base instead of pastry crust.

Pickled green tomatoes with fresh dill, garlic, celery, and green pepper in a hot vinegar brine. A tangy, crunchy refrigerator pickle ready in 4 weeks using end-of-season tomatoes.

Simple crushed dried chile flakes for authentic New Mexican and Southwestern cooking. Make a big batch to season everything from beans to enchiladas to eggs.

Louisiana Creole rabbit marinated overnight in garlic, cayenne, and vinegar then roasted with white wine, mushrooms, and green pepper. Cajun-spiced and fork-tender.

Classic New Orleans crabmeat ravigote with lump crab, bell pepper, pimiento, scallions, and a bright lemon-cayenne kick. No cooking required. Ready in 20 minutes.

A sweet-and-tangy canned squash relish with green tomatoes, bell peppers, onions, mustard seeds, and celery seeds in a vinegar-sugar brine. A farmhouse preserve that turns garden surplus into jars of condiment gold.

Moroccan diced pepper and tomato salad with grilled green peppers, fresh tomatoes, and garlic. A smoky, no-cook side dish served chilled with just four ingredients.

Mexicali pizza on flour tortillas with Monterey Jack, tomatoes, green chiles, bell peppers, and black olives. A crispy, cheesy Mexican-style flatbread in under 30 minutes.