5,068 onion green pepper recipes

Crispy Asian-style crab cakes with lemongrass and cilantro, served with tropical fruit chutney for elegant seafood appetizers with Thai-inspired flavors.

A retro Southern appetizer of boiled shrimp suspended in seasoned consommé aspic with lemon, green onion, and a kick of hot sauce. Unmold onto crackers for a showstopping starter.

Vegetarian chickpeas sauteed with garlic, celery, and bell pepper in an olive-tahini sauce with wheat germ, tamari, and marjoram. Serve over rice or grains.

Wild rice and turkey salad with chopped apples, raisins, celery, and scallions in an olive oil vinaigrette with nutmeg. A great way to use leftover turkey.

Chinese sizzling sweet and sour seafood with shrimp, scallops, and vegetables in a tangy sauce poured over deep-fried rice cakes for a dramatic tableside sizzle.

Mulligatawny soup blends chickpeas, root vegetables, and coconut milk with turmeric, coriander, and fresh chili. Pureed silky-smooth and brightened with lemon at the finish.

Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.

One-skillet Tex-Mex chili chicken simmered with stewed tomatoes, rice, and peppers, then smothered in melted Monterey Jack. Dinner in 30 minutes flat.

Hearty Southwest quiche with smoked turkey, Monterey Jack, corn, and fresh cilantro in evaporated milk custard. Protein-packed brunch for crowds.

Serve as the first course of a traditional Chinese dinner or alone as a light nutritious supper.

Garlic shrimp crostini on toasted French bread rounds with a garlicky cream cheese spread, cherry tomato halves, and fresh parsley. Makes 24 bite-sized party appetizers.

Classic tabbouleh salad with bulgur wheat, fresh parsley, mint, tomatoes, scallions, and a lemon-oil dressing. A refreshing Lebanese grain salad served cold on lettuce.

Vegetarian grain burgers made with brown rice, oatmeal, cornmeal, and wheat germ, pan-fried in a crispy flour coating. Hearty, nutty, and satisfying.

Tom's Oysters Rockefeller: oysters baked under a rich green sauce of pureed spinach, scallion, celery, and parsley, seasoned with anchovy, anise, and Tabasco. The classic New Orleans baked oyster, done right.

Southwestern quiche with whole green chilies stuffed with Monterey Jack cheese, arranged in a pie crust and baked in a creamy French onion soup custard with Swiss cheese, dry mustard, and hot sauce.

Ginger shrimp stir-fry with zucchini, red peppers, and jalapeño in a bright sauce of white wine, lime, mirin, and chicken stock. A 20-minute Asian-fusion skillet dinner finished with cilantro and scallions.