6,126 green pepper recipes

Hearty vegan sloppy joes made with textured vegetable protein in a spiced tomato sauce with oregano and cayenne. Plant-based comfort food on toasted rolls in just 30 minutes.

Jamaican red pea soup with kidney beans, stewing beef, pig's tail, and coconut milk simmered low and slow with Scotch bonnet and fresh thyme.

Rich and creamy Southwestern chicken con queso soup with jalapeños, cumin, cheddar cheese, and a silky roux-thickened broth. Restaurant-quality comfort in every spoonful.

A lighter salmon dip made with thick strained yogurt instead of mayo, canned salmon, scallions, celery, and toasted sesame seeds with a dash of hot sauce. High-protein, tangy, and great with crackers or crudites.

Pizza soup with stewed tomatoes, pepperoni, mushrooms, green peppers, basil and oregano, topped with broiled mozzarella. All the flavor of pizza in a chunky bowl.

Crispy fried wontons stuffed with ground pork, minced prawns, dried mushrooms, and water chestnuts. A classic Chinese appetizer that fries golden in 2 minutes and freezes beautifully for make-ahead entertaining.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.

Slow-baked chickpeas in tomato sauce with bacon, molasses, brown sugar, and dry mustard. A hearty from-scratch baked bean recipe using garbanzo beans instead of navy beans.

A great side dish that can be made, courtesy of your crockpot. Just in time for Thanksgiving!

Lower-fat Philly cheesesteak with thinly sliced flank steak, sauteed peppers and onions, and reduced-fat cheddar on hoagie rolls. Broiled until bubbly in 20 minutes.

Creole beans and rice layers a tomato-spiced kidney bean stew over fluffy rice, finished with a fresh cucumber-tomato salsa for crunch. Vegan, high-fiber Louisiana classic.

Make-ahead brunch egg casserole with sourdough bread, cheddar, Swiss cheese, and green chilies baked in an egg custard. Assembled the night before and baked the next morning.

Easy oven beef stew for diabetics made with round steak, potatoes, carrots, and stewed tomatoes. Thickened with tapioca, baked low and slow in a Dutch oven.

Slow-braised shredded beef in red and green chile sauces with tomatillos, green chiles, and cumin. A New Mexican-style chile stew served with avocado and white cheese.

Cold Italian pasta salad loaded with pepperoni, mushrooms, zucchini, and tomatoes in a tangy mayo-mustard dressing. A no-cook crowd-pleaser that gets better as it chills.

Savory green tomato pie filled with tangy green tomatoes sauteed with onion and garlic, then baked in a flaky crust under melted cheddar. A clever, vegetarian way to use up end-of-season unripe tomatoes.