1,578 green pepper recipes

Persian kebabs marinate cubed lamb in lemon juice, garlic, and bay leaf, then thread the meat with tomato, green pepper, and eggplant for grilling. Bright, herby skewers built for the barbecue.

Champ is the traditional Irish mashed potato side, fluffy russets beaten smooth with milk, butter, and chopped scallions. This microwave version delivers the classic in 25 minutes flat.

Crustless low-carb quiche packed with eggs, cooked turkey or chicken, bell peppers, and oregano. Bakes in 30 minutes for an easy keto-friendly breakfast or dinner.

Dilled cucumber salad with shredded cucumber, green onions, and fresh dill in thickened yogurt. A cool, creamy low-fat side dish similar to tzatziki.

Rack of lamb primeurs roasted over its own bones with thyme, then sauced with a deglazed pan jus and plated with spring baby vegetables. Classic French bistro dinner-party centerpiece.

Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.

Crunchy cream cheese veggie spread with grated carrots, radishes, chopped nuts, onion, and green pepper. A versatile no-cook spread for sandwiches, crackers, or lettuce rollups.

Caribbean jerk pork chops marinated overnight in allspice, cinnamon, thyme, scallions, and cayenne, then grilled hot until juicy and just-pink at the bone. Bold island flavor on a weeknight-friendly cut.

It's hard to go wrong with a combination of beef roast, hot green chile and beer. The beef was falling-apart tender with a hint of spiciness. Of course make sure to have enough beer to serve with the roast :)

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Grilled Salisbury steak patties with grated onion, chives, and garlic, broiled to order and finished with a buttery Belmont sauce of ketchup, mustard, lemon, and sherry. Supper-club classic.

Moroccan chicken tagine with green olives, preserved lemon wedges, and saffron. Slow-simmered until fall-off-the-bone tender with a rich reduced sauce.

Cauliflower florets stir-fried and simmered in a blended ginger-onion paste with tomatoes, cumin, coriander, turmeric, and a finish of garam masala. A fragrant Indian vegetable side dish with real depth.

Indian-style barbecued fish skewers marinated in a spiced yogurt paste with garam masala, coriander, ginger, garlic, and cayenne. A tandoori-inspired grilled fish kebab.

Baked oven omelet with sour cream, mushrooms, green pepper, and melted cheese topped with crispy bacon. Feeds six, no flipping, just cut and serve.

Green bell peppers stuffed with chopped White Castle sliders, eggs, chili powder, cumin, and hot sauce, topped with salsa and baked. A quirky, crowd-pleasing weeknight dinner.