720 red bell pepper recipes

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Recipe found on a different site, gunna try it soon

Herbed tomato spaghetti sauce with fresh tomatoes, mushrooms, red wine, aniseed, and four fresh herbs added at the end to preserve their bright flavor. A vegetarian sauce simmered from scratch.

Tex-Mex tortilla stack: flour tortillas layered with shredded chicken, jicama, refried beans, avocado dip, lettuce, sour cream, and cheese. A no-cook cake-style casserole cut into wedges.

Rainbow trout Provencale with red bell pepper, fennel seeds, garlic, vermouth, and tomato paste. A light French-inspired fish dish cooked in minutes.

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

Chilled tomato salsa over hot angel hair pasta with red and yellow peppers, basil, garlic, and a hit of romano. Italian summer technique that needs zero cooking for the sauce. Ready in 20 minutes.

Here's a tasty, mayonnaise-free version of a favorite American salad.

Five-pepper chicken fajitas with red, yellow, and green bell peppers plus jalapeño and black pepper. Lime-cumin marinated chicken in whole wheat tortillas.

Halibut Creole bakes firm white fish under a topping of tomatoes, green pepper, and onion, then drizzles a Tabasco-spiked lemon butter over the top for a 25-minute Louisiana-style supper. Works equally well with cod or other firm white fish.

Vegan-friendly tofu vegetable pot pie with zucchini, peppers, Swiss chard, corn, peas, and carrots under a golden biscuit crust. Hearty and plant-based.

Sweet, sour and crunchy! I don't think I can ever go back to the store-bought pickles after I tried this. It was so good! I used cauliflower this time, and will try brussels sprouts when I finish this bunch. Delicious!

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.

Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.