970 green pepper recipes

Spicy split pea soup: a vegan one-pot soup with split green peas, carrots, celery, and a cayenne-paprika kick. Naturally thick, high-fiber, and budget-friendly comfort food.

Light mixed bean salad with green beans, broad beans, kidney beans, and firm tofu tossed in lemon juice and served with a fresh herb fromage frais dressing. A low-fat vegetarian side dish ready in 15 minutes.

Bread machine chile cheese bread with sharp cheddar and diced green chiles. Dump-and-press yeast loaf, soft crumb, spicy-savory, ready in one hour.

Moroccan spiced olives marinated in toasted cumin, fennel, coriander, cardamom, citrus, and garlic. Five-minute appetizer that improves for weeks in the fridge.

Grilled beef sirloin kabobs marinated in brown sugar, chili powder, and hot sauce, served over fresh spinach with a cool yogurt dipping sauce.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

French-style stuffed eggs with ham, Dijon, and thyme, topped with a broiled breadcrumb crust. A lightened-up deviled egg appetizer with a warm, crispy topping perfect for Easter brunches.

Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.

Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.

Hearty vegan lentil stew with brown rice, potatoes, and carrots in a tangy molasses-lemon broth. High fiber, plant-based comfort food that feeds a crowd.

Mageritsa is the traditional Greek Easter lamb soup served after midnight Resurrection Mass. Lamb offal, rice, dill and scallions in a tart avgolemono broth thickened with egg and lemon.

Provencal soup au pistou loaded with kidney beans, white beans, potatoes, tomatoes, carrots, green beans, and macaroni. A hearty, rustic French vegetable soup.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

Broiled crab melts on Melba toast rounds with lime, green onion, and hot mustard, topped with bubbling Swiss cheese. A two-bite appetizer for parties, ready in 20 minutes.

Slow cooker vegetarian chili with red kidney beans, brown rice, potatoes, cabbage, and tomatoes. Set it and forget it for 6 to 8 hours, then ladle out thick, hearty bowls for a crowd of 8.

Poached cod in a fragrant saffron broth with leeks, bell pepper, and tomato. A light, low-sodium fish dinner built on a slow-simmered vegetable stock with rich golden color and delicate flavor.