6,011 green peppered recipes

Vegetarian steamed wontons filled with seasoned tempeh, mushrooms, scallions, and ginger in a tamari-honey glaze. Serve with sweet and sour sauce for a plant-based dim sum appetizer.

Fish house barbecue with whole grilled trout basted in a tomato sauce, white wine, butter, and lemon juice. A classic lakeside cookout recipe ready in 35 minutes.

Frank-ly paella with hot dogs, cocktail franks, and salami standing in for traditional seafood, cooked with saffron rice, peppers, and tomatoes. A playful, kid-friendly spin on Spanish paella.

Vegetarian zucchini kofta: grated courgette balls bound with gram flour, deep-fried to a reddish-brown crisp, then simmered in a spiced tomato cream sauce with garam masala and roasted cumin.

Alaskan-inspired bouillabaisse loaded with halibut, clams in the shell, shrimp, and crab in a garlicky tomato-wine broth seasoned with thyme, marjoram, and hot sauce.

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

Sandwich maker chicken fajitas with overnight soy-orange-ginger marinated chicken, peppers, and onions sealed inside pressed tortilla pockets. A handheld weeknight twist on classic fajitas.

Warm couscous with roasted butternut squash, chickpeas, red pepper, and cumin. A vibrant vegan fall dish that's meal-prep friendly and full of earthy, roasted flavor.

Stuffed pork burgers with a sauteed mushroom and green onion filling sealed between two seasoned patties. Grilled until juicy and served on kaiser rolls with fresh toppings.

Mediterranean portobello burgers pile grilled mushroom caps, feta, Kalamata olives, roasted red peppers, and greens onto crusty sourdough. A meatless vegetarian grill dinner ready in under 30 minutes.

Tender beef chunks simmer for hours with tomatoes, potatoes, carrots, and peas in this hearty Italian-style stew. Basil, dill, and thyme add layers of herb-forward comfort to every spoonful.

Egg foo yung with bean sprouts and onions fried into golden patties, topped with a savory oyster sauce and chicken broth gravy. A Chinese-American classic made in a wok or heavy skillet.

Hearty beef chili with kidney beans, tomato sauce, and red pepper flakes cooked in a Dutch oven. Topped with Monterey Jack cheese and packed with garlic and celery.

"...For those who love a harmony of softly blended flavors with the faint suggestion of seafood..."

Fresh vegetable turkey salad: marinated cherry tomatoes, mushrooms, zucchini, olives, and peppers over crisp greens, topped with turkey strips and cheddar. High-protein, low-carb.

Gujarati dal: a Western Indian lentil stew with eggplant, zucchini, and tomato, tempered with mustard seed, cumin, and asafetida in ghee. Vegetarian, warmly spiced, served over rice.