14 green pepper recipes

Green pepper and tomato soup with a mortar-pounded garlic-herb paste, saffron, and rice stirred in at the end. A Provencal-style vegetable soup with Parmesan garnish.

BBQ time, we want some simple and tasty vegetables as a side dish, this green beans and pepper recipe is a perfect fit.

Three-vegetable kimchi: napa and green cabbage with carrots, scallions, and bell pepper fermented with a heavy garlic-red pepper-paprika paste. Big-batch Korean pickle, ferments 2-3 days at room temperature.

Barley Stuffed Green Peppers filled with pearl barley, mushrooms, onion, Monterey Jack cheese, thyme, and marinara sauce. A hearty meatless main dish baked until the peppers are perfectly tender.

Green peppercorn bread: a rustic German rye and wheat sourdough flavored with green peppercorns soaked in apple juice. Earthy, fragrant, faintly peppery, made the traditional leavened way.

Green bell peppers stuffed with seasoned mashed potatoes, sauteed onions, red pepper, and chives, baked in tomato sauce. A vegetarian stuffed pepper that's hearty and satisfying.

Cuban-style black beans with ham bone, green peppers, garlic, and a finishing splash of vinegar. Three green bell peppers and a fresh ham hock build deep flavor in the slow-simmered classic.

Moroccan-style cooked tomato and green pepper salad with cumin, garlic, chili, and lemon juice. Served warm or cold as a side dish or mezze appetizer.

Vegetarian stuffed green peppers Santa Maria style, filled with herbed rice, fresh tomatoes, walnuts, and marjoram, baked in olive oil until charred and tender.

Slow cooker stuffed green peppers filled with ground beef, pork and beans, mustard, and tomato sauce. Topped with crispy French fried onions for crunch.

No-bean chili with a veal, beef, and pork blend simmered in canned tomatoes with chili powder, cumin, and a splash of red wine vinegar. Texas-style heat in 80 minutes.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

Sauteed striped bass escabeche marinated in white wine, sherry vinegar, and citrus with bell peppers, green olives, and crisp green beans. A stunning make-ahead dish.

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.