970 green pepper recipes

Ratatouille pizza with eggplant, yellow squash, bell pepper, and red onion on a quick Bisquick crust. A veggie-loaded, mozzarella-topped pizza ready in 40 minutes.

San Francisco-style seafood stew loaded with shrimp, clams, crab, and whitefish simmered in a garlicky tomato-wine broth. A homemade shellfish stock from the shrimp shells builds deep, briny flavor.

Light Southwestern vegetable stew with zucchini, mushrooms, kalamata olives, salsa, and salsa verde simmered in vegetable broth. Vegan, quick, and full of bold flavor.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

Mexican-style spicy beef stew braises chuck cubes in a tomato, garlic, and roasted green chile sauce until fork-tender. Served with warm flour tortillas to scoop up the rich, brick-red gravy.

Vegetarian supreme pizza on whole wheat crust loaded with steamed spinach, zucchini, artichoke hearts, mushrooms, and fresh tomatoes. No cheese, all vegetables.

Quick refrigerator kim chee made from napa cabbage, garlic, ginger, scallion and Korean red pepper flakes. Salt-soaked overnight, packed into jars and chilled, ready to eat the next day. Vegan and beginner-friendly.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.

Fresh corn bisque with turmeric, aromatic vegetables, and green onion garnish. A dairy-free, vegan-friendly soup that works hot or chilled. Ready in 25 minutes.

Vegetarian enchiladas filled with sauteed eggplant, zucchini, onion, and green chiles in salsa-softened corn tortillas topped with cilantro. A light, vegan-friendly Mexican dinner for two.

Old-fashioned chili sauce relish with tomatoes, celery, peppers, ginger, vinegar, and pickling spices. Vintage canning recipe to serve with cold meats and sandwiches.

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

Skillet macaroni barbecue: elbow pasta simmered one-pot with stewed tomatoes, barbecue sauce, sweet corn, peppers, onions, and melted cheddar on top. A vegetarian weeknight skillet dinner that tastes like a cowboy diner plate.

German cucumber salad with a creamy sour cream dill dressing, sliced tomatoes, and scallions. A cool, tangy no-cook side dish that improves after chilling.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

Couscous and vegetables tops fluffy couscous with a quick tomato ragout of corn, bell pepper, mushrooms, and chili in a broth-sauté base. Vegan weeknight dinner in 30 minutes.