777 sweet pepper recipes

Minted orange salad with blood oranges, mandarin segments, sweet bell pepper, and fresh mint on red lettuce. Dressed with olive oil and mandarin juice for a bright, refreshing side.

A scrumptious vegetable dish your family or friends will love. Tastes wonderful when served over rice.

Cold spaghetti pasta salad tossed with diced cucumber, red bell pepper, fresh tomatoes, tomato sauce, and bottled Italian dressing. A potluck classic that travels well and tastes better the second day.

Grilled flounder fillets with lime, lemon, and quick-pickled cucumber noodles. A bright citrus-forward seafood dinner with a refreshing salad base.

Spinach spaghetti in a roasted red pepper cream sauce with basil, garlic, and chicken broth. Six charred peppers pureed into a silky, vibrant sauce.

Thai basil fried rice with fresh red chilies, button mushrooms, long beans, and light soy sauce. A vegetarian wok-fried rice that's spicy, aromatic, and ready in minutes.

Linguine with Mussels Sun-Dried Tomatoes & Olives recipe

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Quick vegetable medley with corn, black beans, yellow pepper, and tomatoes sauteed in sesame oil and finished with umeboshi vinegar. Vegan and versatile.

Mexican vegetable stew simmers red and sweet potatoes, peppers, zucchini, black beans, and corn in a cumin-spiked broth, finished with lime and cilantro for a brothy, plant-packed one-pot meal.

Pinto bean and andouille sausage stew with smoked paprika, three peppers, and a bright lime finish. A smoky Cajun-Creole one-pot with rendered bacon fat building deep bottom-of-the-bowl flavor.

Pickled zucchini with onions and bell peppers in a sweet cider vinegar brine spiced with mustard seed, turmeric, celery seed, and cinnamon. A classic canning recipe.

Pickled mixed vegetables with cucumbers, cauliflower, carrots, celery, onions, and bell peppers in a turmeric-tinted mustard brine. Crunchy garden-variety pickle with classic giardiniera flavor.

Lemony lentil salad with feta, crisp cucumber, red bell pepper, and a generous handful of fresh dill. A no-cook, protein-packed vegetarian lunch that gets better the longer it sits.

Traditional Cajun red beans and rice with salt pork, dried red kidney beans, and Italian seasoning. Boil the pork to remove salt, simmer beans with peppers and garlic for 3 hours until creamy. Serve over white rice.

Butterflied leg of lamb marinated 24 hours in lemon, garlic, rosemary and marjoram, then broiled or grilled. Served with roasted potatoes, zucchini, and red peppers.