6,015 green pepper recipes

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.

Cajun stuffed crabs loaded with claw meat, bell peppers, onions, and celery, breaded and fried until golden and crunchy. A Louisiana seafood classic ready in 30 minutes.

Fajitas-on-a-stick turn beef fajitas into grilled skewers: sirloin marinated in Italian dressing and lime, woven onto sticks and grilled with peppers and onion, then tucked into tortillas with all the fixings. A fun cookout twist.

Chicken, noodles, and veggies, simple and easy preparation

Seafood never had it so good, and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence.

Layers of steamed cauliflower, sliced tomatoes, and water chestnuts smothered in a homemade cheddar cheese sauce with basil and a hint of cayenne. Topped with seasoned breadcrumbs and baked until bubbly and golden.

Bul Kogi is so popular that many Koreans consider it the national meat dish. Serve with rice and kimchi.

Low-cal crustless quiche packed with green chilies, Monterey Jack, roasted red peppers, and Dijon mustard. Spicy, cheesy, and lighter than traditional quiche.

Sesame-soy marinated beef skewers grilled with green peppers, cherry tomatoes, and mushrooms. Asian-style steak kebabs with a blended ginger-garlic marinade basted on the grill.

Spice-rubbed chicken breasts with a luxurious green peppercorn cream sauce made with white wine and chicken stock. A bistro-style French classic you can pull off at home in about an hour.

White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.

Louisiana crawfish étouffée smothers tender tails in a buttery trinity of onion, celery, and bell pepper with a kick of pepper. Serve over hot rice for Cajun country at its finest.

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

Classic chicken cacciatore with flour-dredged chicken browned in olive oil, then simmered in a rustic tomato sauce with garlic, peppers, and oregano. Serve over spaghetti or fettuccine.

Sherilyn's Bbq Chicken Burritos with Corn Relish & Guacamole recipe

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.