654 green pepper cap recipes

Mexican-style meatloaf with taco seasoning, green chiles, and cheddar cheese, topped with a fresh tomato-salsa topping. Serve with Mexican rice for a Tex-Mex twist.

A no-fuss tamale pie with ground beef, stewed tomatoes, green chiles, mixed vegetables, and cornmeal baked under a blanket of melted cheddar. Weeknight Tex-Mex in one hour.

Pasta fagiole with cannellini beans, tomato, and aromatics. The classic Italian pasta and bean one-pot dinner for eight, budget-friendly and filling.

Green chili con carne with cubed pork loin braised in tomatillos, fresh green chilis, cumin, and white wine in a pressure cooker. A New Mexican-style green pork stew.

Easy New Orleans-style okra gumbo with bacon, tomatoes, the holy trinity, and optional shrimp. A quick Cajun stew served over rice without a roux.

Hearty Cajun corn soup loaded with smoked sausage, cubed ham, tomatoes, and corn kernels in a roux-thickened broth with cayenne and hot sauce. Feeds a crowd and simmers for an hour.

Impossible chicken tamale pie with taco-seasoned chicken, corn, and green chilies under a Bisquick batter that bakes into its own crust. Classic retro weeknight dinner.

Beef liver seared and simmered in stewed tomatoes with green pepper, basil, sherry, and garlic, spooned over hot rice. Old-school Cajun comfort for liver lovers.

Spicy black bean and corn casserole with cornmeal, green chilies, and stewed tomatoes. A one-bowl vegetarian Tex-Mex bake that comes together with pantry staples and feeds a crowd.

Soft-rolled chicken enchiladas with shredded chicken breast and green chiles, sauced with garlic-onion tomato sauce and finished with a dollop of sour cream. 25 minute Tex-Mex weeknight dinner.

Vegetarian tamale pie layered with spiced kidney beans, corn, tomatoes, and cornmeal polenta topped with Monterey Jack cheese. Baked until bubbly and golden.

Low-fat spaghetti Napoli loaded with bell peppers, mushrooms, tomatoes, and basil. A colorful vegetarian pasta dinner that's on the table in just 20 minutes.

A lighter green chili loaded with beans, green peppers, jalapenos, green chiles, and cumin in chicken broth. No tomatoes, all heat, ready in 30 minutes flat.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

Blender-smooth fresh salsa made with canned tomatoes, green chilies, and cilantro, ready in minutes with zero chopping and perfectly pourable consistency.

Santa Fe eggs blend eggs, green chiles, milk and sharp cheddar into a puffy, crustless baked casserole with gentle Southwestern heat. A wheat-free breakfast bake you make right in the blender.