613 green tomato recipes

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.

One-pot brown basmati rice pilaf loaded with mushrooms, bell peppers, tomatoes, and onions. A dump-and-simmer weeknight dinner using whatever vegetables you have on hand.

Traditional tabbouleh salad with fine bulgur wheat, fresh mint, parsley, lemon juice, and ripe tomatoes. A bright, herby Middle Eastern side dish served cold.

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.

Classic Sicilian caponata with fried eggplant, plum tomatoes, green olives, capers, and pine nuts in a tangy vinegar-sugar agrodolce. Serve chilled as an appetizer or relish.

Vegetarian supreme pizza on whole wheat crust loaded with steamed spinach, zucchini, artichoke hearts, mushrooms, and fresh tomatoes. No cheese, all vegetables.

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.

Boneless turkey simmered with new potatoes, corn, tomatoes, and green pepper in a herb-seasoned broth. This hearty Vermont stew is fall comfort in a bowl.

Veal stew Marengo style, a classic French rework of leftover veal stew with mushrooms, tomatoes, white wine, orange zest, and green olives. A bright, fast second-day dinner.

A vegan Spanish tortilla made with blended tofu, potato, tomato, green pepper, and turmeric for that golden egg color. Egg-free, protein-rich, and ready in 30 minutes.

A dump-and-go slow cooker chicken braised with white wine, tomatoes, green peppers, garlic, and a pinch of cayenne. Just 10 minutes of prep for tender, fall-off-the-bone results.

Quick Italian pasta shells tossed with garlic-sauteed shrimp, fresh green beans, sun-dried tomatoes, and crushed red pepper in olive oil. A 25-minute weeknight dinner with big Mediterranean flavor.

Afghan layered eggplant with tomatoes, peppers, and onions topped with garlic yogurt sauce. This vegetarian main dish is comfort food at its finest, served with flatbread.

Tangy barbecue sauce simmered with fresh tomatoes, green peppers, and red wine, spiked with mustard, capers, and cumin. A bold, piquant sauce for grilled meats that skips the bottled stuff.

Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.