3,067 red bell pepper recipes

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Baked vegan pâté with toasted pecans, mushrooms, silken tofu, ginger, jalapeño, and roasted red pepper. Earthy, spicy, and spreadable, served warm or at room temperature.

Open-faced vegetable Welsh rarebit on whole wheat toast with chopped cabbage, carrots, radishes, and bubbly melted cheddar. A crunchy, cheesy 15-minute meal.

Layered salt cod baked with sliced potatoes, sweet peppers, onions, and ripe tomatoes in olive oil. A rustic Portuguese-style casserole topped with hard-boiled egg and fresh parsley.

A tender and delicious bread made with cornmeal, light cream and sweet bell peppers.

Calico salad is a colorful three-bean salad with kidney beans, green beans, and wax beans in a sweet vinegar dressing with chopped green pepper and onion.

Whole fish sauteed in coconut milk with green pepper, tomato, and celery. A Caribbean-style pescado guisado that's simple, fragrant, and ready in 30 minutes.

Filete Albanil is a Mexican bricklayer's steak: sliced beef tenderloin simmered in a smoky pepper-tomato puree with mushrooms, garlic, oregano, and red wine. A rustic one-skillet main.

Spanish omelettes: vegetable-loaded egg substitute omelettes with zucchini, mushrooms, peppers, and tomato sauce. A lighter breakfast built for watching cholesterol without skipping flavor.

Slow cooker chili built from cubed beef chuck, dried pinto beans, tomatoes, and a backbone of chili powder, cumin, and garlic. Everything goes in the crock for a low, hands-off simmer that turns the chuck fork-tender.

Kung Pao chicken stir-fry with charred dried chiles, roasted peanuts, bell peppers, and a soy-vinegar-sesame glaze. Wok-cooked with ginger and garlic in under 10 minutes.

Provencal vegetable ragout slow-roasted for four hours with eggplant, tomatoes, mushrooms, squash, potatoes, red wine, and twelve cloves of garlic. Vegan and deeply flavored.

Big-batch beef and pork chili con carne with four kinds of beans, plantain (or banana), molasses, and a deep spice blend. An overnight-marinated chili built for slow simmering and serving a crowd.

Mexican rice casserole toasts long-grain rice with peppers, jalapeños, and garlic, then bakes covered with roma tomatoes and southwest spices. Feeds a crowd, pairs with everything.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Spice-rubbed chicken baked crisp then simmered with okra, tomatoes, bell peppers, celery, and onions in a thick, aromatic Louisiana-style gumbo. Ladle it over rice and taste the bayou.