5,068 onion green pepper recipes

A fiery, no-bean red chili packing four meats (beef chuck, T-bone, Italian sausage, and armadillo), six kinds of peppers, bacon, and beer. Feeds a crowd of 15 with serious heat.

Homemade vegetable samosas with a crisp yogurt-enriched pastry wrapped around a spiced potato, carrot, and pea filling, fried golden and served with mango chutney. A classic Indian appetizer made from scratch.

Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.

Layered beef enchilada pie with seasoned ground beef, kidney beans, pinto beans, green chiles, and sharp cheddar stacked between corn tortillas and baked until bubbly.

Everyone loves this dish, even those who don't particularly like egg plant. The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts. Serve as a side dish or first course for Western menus.

Toasted quinoa salad with seared scallops and snow peas tosses dry-toasted quinoa with soy-ginger-sesame dressing, crisp snow peas, red pepper, and golden pan-seared scallops. A protein-rich Asian-inspired grain bowl.

A rich broccoli quiche layered with Swiss cheese, Parmesan, and scallions in a flaky prebaked crust. The custard gets extra savory depth from chicken broth and a dash of hot sauce. Brunch, lunch, or dinner worthy.

Manila Clams with Black Bean & Ginger Sauce recipe

A thick Kentucky-style burgoo loaded with chicken, beef shank, bacon, fresh corn, lima beans, okra, and tomatoes. Low and slow in a big Dutch oven for a crowd-feeding stew.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Very popular in Asian restaurants, can be used as a appetizer or main dish, both work very well.

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

Shredded carrots and turnips baked in a rich Parmesan custard with scallions and parsley until golden and bubbling. An elegant, make-ahead side dish for holiday tables or weeknight dinners.

A succulent seafood dish made with shrimp, mussels, clams and white wine.

Hearty wild rice soup with chicken, mushrooms, slivered almonds, and three kinds of onion in a dill-seasoned egg yolk-enriched broth. A Minnesota-style comfort bowl.

Hearty ground beef minestrone soup with kidney beans, carrots, green beans, lima beans, and pasta shells in a beefy tomato broth seasoned with Italian herbs.