1,314 green pepper recipes

Black beans cooked from scratch with lemon juice, then sauteed with mushrooms, green chiles, carrots, and cilantro over brown rice. Includes a basic bean recipe to start from dry.

An exotic and scrumptious dish made with potatoes, mixed vegetables and blanched almonds.

Mexican vegetable pie with corn, pinto beans, tomatoes, and picante sauce baked in a cornmeal crust and topped with melted Monterey Jack cheese. Vegetarian and ready in 30 minutes.

Stuffed sweet potato boats loaded with smoky black bean chili, corn, and warm spices. A hearty vegetarian main dish topped with cool yogurt and fresh lime.

Chunky minestrone loaded with red potatoes, white beans, barley, corn, and peas in a crushed tomato broth with leeks and basil. Makes a full gallon for big batch meal prep.

Garden turkey and brown rice salad with toasted wheat germ, celery, carrots, and a light Italian-lemon dressing. A healthy no-cook meal salad ready in 10 minutes.

Tofu and mushrooms in mustard sauce with pan-fried tofu cubes and button mushrooms simmered in a soy-mustard gravy. A hearty vegetarian main dish cooked in a wok.

Tangy garbanzo dip with soy sauce, fresh ginger, rice vinegar, and scallions. An Asian-inspired twist on hummus with no tahini, blended smooth in minutes.

Mesquite-grilled chicken breast marinated in coriander, thyme, and garlic, topped with a fresh citrus sauce of lemon, lime, orange, and Grand Marnier.

Cuban-style navy bean soup simmered with smoked ham, salt pork, butternut squash, and potato in a sofrito-tomato base. Thick, smoky, and deeply satisfying.

Slow-cooker two-bean corn chili with black-eyed peas, navy beans, sweet corn, and jalapenos. Vegan, dump-and-go, ready when you walk in the door.

Hearty vegetable soup with pot barley, macaroni, cabbage, potatoes, mixed vegetables, and your choice of chicken, beef, or ham. One pot, serves 8, uses up the fridge.

Pressure cooker black bean soup made from dried beans with no soaking, ready in well under an hour. Smoky or vegetarian, thickened with bulgur, and finished with cilantro and a splash of sherry.

Sesame gingered shrimp stir-fried with asparagus, orange and lemon zest, and a sherry-cornstarch sauce. A bright, citrus-kissed seafood stir-fry over fluffy long-grain rice.

Santa Fe spicy baked black beans with chipotle puree, ancho chiles, molasses, and two vinegars in a smoky-sweet sauce. Baked for an hour until thick and saucy. Serve in warm corn tortillas.

Hearty Italian spaghetti with ground beef, tomato sauce, tomato paste, black olives, and green peppers simmered 90 minutes. A slow-cooked Sunday sauce topped with Parmesan cheese.