5,068 onion green pepper recipes

Hot baked sourdough bread bowl stuffed with cream cheese, sour cream, dried beef, cheddar, and a kick of hot sauce. Wrap in foil, bake, and tear into it with friends.

Cajun shrimp jambalaya simmers smoky ham, the Holy Trinity of onion, celery and bell pepper, tomatoes and converted rice in bacon drippings before folding in shrimp at the end. A one-pot Louisiana classic.

Sautéed eggplant and tofu glazed in a savory miso-honey-sesame sauce served over fluffy bulgur wheat. A high-fiber vegetarian main dish ready in 35 minutes.

Creole catfish Bayou Lafourche: pan-fried catfish fillets topped with poached oysters in a silky tarragon-champagne butter sauce. An elegant Louisiana seafood dish built on a classic beurre blanc finish.

Marinated portobello mushrooms broiled after an overnight soak in soy sauce, lime juice, cilantro, chili pepper, and garlic. Bold, meaty, and vegan.

Wild rice with a four-mushroom medley (button, shiitake, oyster, enoki) plus snow peas and red pepper, simmered in soy-scented broth. A high-fiber, low-fat vegetarian dish with real depth.

Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.

This recipe is definitely worth the effort for the holidays and special company. Broiled stuffed tomatoes and a fresh green salad are perfect accompaniments with this meat dish.

Fiddlehead quiche with foraged fern shoots, mushrooms, sharp cheddar, scallions, and crisp bacon in a flaky crust. A celebration of spring forest flavors.

Grilled fresh tuna burgers glazed with sweet pineapple-mustard reduction, spiked with smoky chipotle and topped with spicy green chile pickle relish. A showstopper for your next backyard cookout.

Low-fat vegetarian chili with kidney beans, bulgur wheat, and jalapeno ready in 30 minutes. Braised in vegetable stock instead of oil for a lighter, healthier bowl.

Loaded Louisiana jambalaya with smoky sausage, shrimp, chicken, and black-eyed peas simmered with Rotel tomatoes, herbs, and long-grain rice. One pot, big flavors, feeds a hungry crowd of six.

Szechwan dry-fried beef: shredded steak fried until dark and chewy, then tossed with hot bean sauce, chiles, ginger, and toasted Sichuan peppercorns for that signature mala numbing-spicy heat.

Savory phyllo strudel filled with Spam, rice, mushrooms, and colorful vegetables seasoned with Dijon mustard and basil. A creative way to dress up canned meat.

Mushrooms and tofu simmered in white wine, tamari, ginger, and sesame oil. A vegan Chinese-French fusion braise to spoon over noodles with toasted almonds on top.

English muffin pizza pies topped with seasoned ground beef, spicy tomato sauce, mozzarella, mushrooms, and peppers. A quick kid-friendly dinner ready in 30 minutes.