211 green pepper corn recipes

You will love how tasty this salad is. You can serve it as a side dish, or just have it for a simply flavorful yet nutritious main course.

My version of Bobby Flay's very distinctive southwestern, egg-less potato salad from his restaurant, Mesa Grill. Make sure you pour the sauce over the potatoes while they're still warm to ensure the flavors soak in. This salad goes nicely with grilled meat, poultry or seafood.

This is a delicious recipe that helps you make a tasty dish with leftover rice and whatever veggies you have on hand.

This colorful yet flavorful salad is made with assorted vegetables and cooked rice, tossed with a light and tasty soy-maple dressing. It's a refreshing summer salad that can be served with any BBQ. Make it a day ahead, put in the frige, it tastes even better next day.

Baked calabacitas is a New Mexican casserole of zucchini, corn, green chiles, and melted cheddar. Vegetarian Southwestern side dish ready in 35 minutes. Pairs with grilled meats or stands alone over rice.

Atar allecha is a mild Ethiopian split green pea puree gently spiced with turmeric, fresh green chili, and a base of sautéed onion and garlic. Vegan, naturally gluten-free, and the perfect scoop for warm injera.

Tex-Mex corn macaroni with green chilies, bell peppers, fresh tomatoes, and chili-oregano seasoning. A naturally gluten-free pasta dinner using corn pasta.

Vegetarian fresh corn tamales: masa harina dough stuffed with sautéed bell peppers and corn, wrapped in soaked husks, and steamed until tender. Served with a chunky avocado-tomatillo salsa for a lighter Mexican classic.

Mexican-style buttered corn with sauteed onion, green pepper, and pimiento. A colorful, quick side dish that goes with everything from tacos to grilled chicken.

Layered cornbread casserole with corn chips, sour cream, chilies, cheddar, and olive-studded cornbread baked over the top. A Southwest potluck bake that comes together in 30 minutes.

Corn salsa with green chilies, jalapeno, bell pepper, and white wine vinegar. A sweet, tangy, no-cook salsa made from pantry staples and ready after a quick chill.

This healthy yet straightforward brown rice and corn salad delivers flavor as well as fiber using guava, kiwi, or apples for a touch of sweetness and variety.

Hash-brown medley is an oil-free breakfast skillet of potatoes, green pepper, onion, corn, and tomato cooked in water. A healthy, vegan-friendly breakfast side with no added fat.

Warm up your winter with this exotic soup made of cucumbers, tomatoes and grilled bannock.

Crispy vegetable turnovers with potato, cauliflower, carrots, and peas in a matzo meal crust. These samoosi make 20 golden appetizers that are vegetarian-friendly.

Ham and potato chowder with corn, green peppers, and a creamy flour-thickened milk broth. A hearty stovetop soup that uses leftover ham and pantry staples.