2,451 green pepper recipes

Pecan wild rice pilaf with wheat pilaf, dried currants, fresh mint, orange zest, and Italian parsley. A festive room-temperature side dish for holiday tables.

No-cook spicy ginger noodle sauce with rice vinegar, sesame oil, soy sauce, chili oil, and fresh cilantro. Just whisk and toss with cold or warm noodles for an instant meal.

Green beans braised in white wine with summer squash, cherry tomatoes, oregano, and a shower of Parmesan. A light, healthy 30-minute side that puts peak-season produce front and center.

Clear chicken broth infused with ginger and white wine, loaded with sauteed shiitake mushrooms, napa cabbage, and wilted spinach finished with sesame oil.

Chilled penne pasta salad with julienned carrots, zucchini, green onions, and fresh basil in a light sesame-cream dressing. A vibrant make-ahead side dish.

Rice salad with corn, kidney beans, and bell peppers tossed in a tangy vinegar-horseradish dressing. No-cook, vegetarian, and ready in 15 minutes flat.

Thai green chicken curry with coconut cream, eggplant, basil, and green curry paste. An authentic Gaeng Kiow Wahn Gai with rich, aromatic coconut sauce.

Hint of ginger marinade combines soy sauce, dry sherry, fresh ginger, garlic, and lemon zest for poultry, pork, and fish. A fast Asian-leaning marinade ready in 5 minutes, no cooking required.

Chinese whole crab wok-fried with fresh ginger, scallions, and red pepper in a glossy sherry-soy sauce thickened with cornstarch. Messy, hands-on, and absolutely worth it.

Home-style Indian vegetable curry with potatoes, carrots, cauliflower, green beans, and tomatoes simmered in a blooming spice base of mustard seeds, cumin, coriander, cardamom, and turmeric. A satisfying vegetarian main over rice.

This is a great recipe- very light and a great dish for a veggie night!

Crispy baked vegan burgers made from mashed zucchini, tahini, sesame seeds, sunflower seed meal, and cornmeal with sautéed garlic, onions, and carrots. Plant-powered patties with serious crunch and savory depth.

Thai-inspired tofu lemongrass soup with shiitake mushrooms, bok choy, and kaffir lime leaves. Light, fragrant, and ready in 35 minutes. A bright, warming bowl that's naturally vegan.

Vegetarian mapo tofu (Mabo Dofu) with silken tofu, mushrooms, leeks, and sake in a savory soy-sesame sauce. A quick Japanese-style tofu stir-fry ready in 15 minutes.

Summer vegetable pasta with seared zucchini, yellow squash, fresh tomatoes, mushrooms, and basil tossed with ziti and Parmesan. Bright, garden-fresh, and quick.

Vegetarian linguine with miso sauce, sauteed shiitake mushrooms, eggplant, zucchini, and yellow bell pepper. Light, savory, low-calorie, and ready in 20 minutes.