5,068 onion green pepper recipes

Microwave antipasto with tuna, olives, peppers, mushrooms, and carrots in a tangy tomato-ketchup sauce. Make-ahead appetizer that keeps for two weeks in the fridge.

Pasta primavera verde with steamed broccoli, asparagus, green beans, and sugar snap peas tossed with linguine, fresh dill, and garlic. A light, veggie-packed spring pasta.

Moqueca de Peixe is a Bahian fish stew with cod, fresh coconut milk, dendê palm oil, cilantro, and tomato. Authentic Brazilian flavor in 1 hour, served with rice and Farofa.

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.

Cheesy Vegetarian Brown Rice and Bean Chili recipe

Savory turkey stuffing loaded with diced apples, crunchy pecans, aromatic vegetables, and herbs. This generous recipe stuffs a 20-pound bird. Add hot peppers if you dare.

Santa Fe blue corn casserole layers blue cornmeal batter with cumin-spiced pinto beans, green chilies, tomato sauce, and a generous topping of cheese. A Southwestern vegetarian-friendly bake with serious New Mexico flavor.

Vegetarian fresh corn tamales: masa harina dough stuffed with sautéed bell peppers and corn, wrapped in soaked husks, and steamed until tender. Served with a chunky avocado-tomatillo salsa for a lighter Mexican classic.

Slow cooker baked beans with bacon, Rotel tomatoes, green chiles, dark brown sugar, and garlic. Cooked 12 to 14 hours in a crock pot for deep, smoky-sweet flavor.

Loaded vegetable Italian minestrone soup with elbow macaroni, kidney beans, spinach, and Romano cheese. Hearty, fiber-rich, and built for chilly weeknights.

Chinese-style tofu stir-fried with salted black beans, mashed red beans, garlic, green chili, and soy sauce. A savory, protein-rich vegetarian main dish.

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.

Louisiana shrimp gumbo with a dark bacon-dripping roux, smothered okra, bell peppers, and tomatoes. Served over rice with cayenne heat and bay leaf depth.

Cajun crab and rice casserole baked with tomatoes, green pepper, Worcestershire, and a Parmesan crust. Bayou comfort food that feeds four in about an hour.

Cajun red beans and rice slow-simmered with salt pork, bell pepper, celery, garlic, and a whole hot pepper. Old-school Louisiana comfort food with a thick, creamy bean gravy.

Plump shrimp or scallops seared in garlic butter with sweet red pepper strips and a bright squeeze of lemon. This 5-ingredient Provencal-style seafood dinner is on the table in 30 minutes over steamed rice.