1,546 green pepper recipes

Gingered beef stir-fry with sirloin, snow peas, mushrooms, red pepper, and celery in a soy-ginger sauce. Includes both wok and microwave methods. Served over rice.

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

Mexican-style rainbow stuffed peppers with ground turkey, refried beans, corn, rice, and tomatillo salsa in red, green, yellow, and orange bell pepper halves.

Beef tenderloin stir-fried with vibrant red, yellow, and green bell peppers in sesame oil with ginger, cumin, and a white wine finish. A fast, colorful weeknight dinner for 4 to 6.

Italiano meat pie packs the flavor of spaghetti and meatballs into a buttery pie shell: spiced ground beef simmered in tomato sauce, layered with parmesan and mozzarella, and baked bubbling.

This is a very colorful and tasty arrangement of marinated and then skewered and grilled vegetables and fish. The marinade, called chermoulla, is a blend of fragrant seasonings, oil, and lemon juice. In this version I've suggested my favorite vegetables for kebabs. You should choose your own favorites; some other good choices are eggplants, mushrooms, and onions.

A healthy alternative to gumbo that's delicious and tantalizing down to the last bit!

Sun Dance chili with coarse-ground beef, ground chile peppers, mushrooms, and kidney beans simmered for two hours. A hearty, from-scratch chili that uses real ground chiles instead of chili powder.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

Chickpea and green bean salad with two separate garam masala dressings, garlic, cayenne, and fresh ginger. A spiced bean salad served cold or at room temperature.

Mandarin shrimp stir-fry made entirely in the microwave with broccoli, bell peppers, and a glossy orange marmalade glaze spiked with ginger and soy sauce. Ready in 30 minutes over rice.

Veal grillades and grits, a classic New Orleans Creole brunch dish. Flour-dusted veal steaks browned and baked in a rich tomato-pepper gravy, spooned over creamy grits.

Colorful rotini tossed with black-eyed peas, sweet corn, crisp bell peppers, and zesty salsa-lime vinaigrette. Perfect make-ahead potluck side.

Saffron-scented rice loaded with chorizo, pork, squid, and clams, studded with almonds, pine nuts, and artichoke hearts. A Catalan spin on paella that feeds a hungry table of six.

A set-it-and-forget-it chicken stroganoff simmered in the slow cooker with mushrooms, white wine, and garlic, then finished with a creamy sour cream sauce. Serve over egg noodles for the coziest weeknight dinner.

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.