Recipes with green bell peppers
2,649 recipes
Awesome Stuffed Mushrooms
Easy mushrooms stuffed with a simple savory, sour cream and bread crumb filling, baked in the oven until juicy and ready for guests in a flash.
Gazpacho (Salad Soup)
Classic gazpacho, the chilled Spanish salad soup, with fresh tomatoes, cucumber, green pepper, olive oil and white wine vinegar. No cooking required, just blend and chill.
Tomato Gazpacho
Chilled Spanish tomato gazpacho blended from ripe tomatoes, garlic, onion, green pepper, and olive oil, sharpened with vinegar and a hit of paprika. No-cook summer soup served with crunchy garnishes.
Beef & Vegetables in Red Wine Sauce
A sophisticated main dish of beef strips marinated in red wine and accompanied by a colorful array of sweet bell peppers, this recipe is a delightful fusion of rich flavors and vibrant colors, a feast for the senses that is as visually stunning as it is gastronomically gratifying.
Beef & Peppers
A simple 2 serving beef chunks with green peppers. Simplistic ingredients deliver big satisfying flavor.
Mom's Gazpacho
Fresh vegetable gazpacho with tomatoes, cucumbers, zucchini, and bell peppers. Quick cold Spanish soup ready in 10 minutes, perfect for summer lunches.
Kettle River Gazpacho
Kettle River gazpacho with fresh tomatoes, cucumber, green pepper, garlic, and chili sauce. A hot-and-spicy chunky version of the Spanish classic that works chilled, room temperature, or gently warmed.
Meatballs with Sauce
Cheese-stuffed meatballs simmered in a roux-thickened tomato sauce with white wine. Made with ground sirloin and cheddar, served over spaghetti or rice.
Make-Ahead Gazpacho
Make-ahead gazpacho with a Mexican twist: chilled tomato soup brightened with green taco sauce, cucumber, bell pepper, and scallions. A quick simmer melds the flavors before chilling for a sharper, deeper bowl.
Yummy Gazpacho Soup
No-cook chunky gazpacho with crushed and diced tomatoes, cucumbers, bell peppers, and a triple citrus-vinegar punch. Vegan, gluten-free, ready in 10 minutes plus chill.
Margaret's Garlicky Gazpacho
Garlicky gazpacho blended cold with six cloves of garlic, ripe tomatoes, cucumbers, bell peppers and onions, sharpened with balsamic vinegar and tomato-vegetable juice. A bold, no-cook summer soup served chilled.
So Dood Gazpacho
Classic chilled gazpacho, the no-cook Spanish soup of ripe tomatoes, cucumber, pepper, and onion blended with tomato juice and a splash of wine. Light, refreshing, vegan, and ready in 10 minutes.
Spiced Baba Gannouj
Spiced baba ghanoush with broiled eggplant, lemon, olive oil, and a warming hit of allspice and cinnamon. A Middle Eastern dip with unexpected spice depth, served with pita and fresh herbs.
Sausage Stuffed Green Peppers
Italian sausage stuffed bell peppers with mozzarella cheese and oregano in marinara sauce. Easy baked peppers ready in under an hour, perfect for weeknight dinners.
Tabouli Herb Salad
Lebanese tabbouleh herb salad heavy on fresh parsley and mint, fine bulgur, lemon and olive oil. Served on romaine leaves, the proper Middle Eastern way.
Italian Meatballs-Pasta Machine
Classic Italian meatballs with beef, herbs, and breadcrumbs. Freezer-friendly meatballs that bake or pan-fry until browned, perfect for pasta night or meal prep.
Easy mushrooms stuffed with a simple savory, sour cream and bread crumb filling, baked in the oven until juicy and ready for guests in a flash.
Classic gazpacho, the chilled Spanish salad soup, with fresh tomatoes, cucumber, green pepper, olive oil and white wine vinegar. No cooking required, just blend and chill.
Chilled Spanish tomato gazpacho blended from ripe tomatoes, garlic, onion, green pepper, and olive oil, sharpened with vinegar and a hit of paprika. No-cook summer soup served with crunchy garnishes.
A sophisticated main dish of beef strips marinated in red wine and accompanied by a colorful array of sweet bell peppers, this recipe is a delightful fusion of rich flavors and vibrant colors, a feast for the senses that is as visually stunning as it is gastronomically gratifying.
A simple 2 serving beef chunks with green peppers. Simplistic ingredients deliver big satisfying flavor.
Fresh vegetable gazpacho with tomatoes, cucumbers, zucchini, and bell peppers. Quick cold Spanish soup ready in 10 minutes, perfect for summer lunches.
Kettle River gazpacho with fresh tomatoes, cucumber, green pepper, garlic, and chili sauce. A hot-and-spicy chunky version of the Spanish classic that works chilled, room temperature, or gently warmed.
Cheese-stuffed meatballs simmered in a roux-thickened tomato sauce with white wine. Made with ground sirloin and cheddar, served over spaghetti or rice.
Make-ahead gazpacho with a Mexican twist: chilled tomato soup brightened with green taco sauce, cucumber, bell pepper, and scallions. A quick simmer melds the flavors before chilling for a sharper, deeper bowl.
No-cook chunky gazpacho with crushed and diced tomatoes, cucumbers, bell peppers, and a triple citrus-vinegar punch. Vegan, gluten-free, ready in 10 minutes plus chill.
Garlicky gazpacho blended cold with six cloves of garlic, ripe tomatoes, cucumbers, bell peppers and onions, sharpened with balsamic vinegar and tomato-vegetable juice. A bold, no-cook summer soup served chilled.
Classic chilled gazpacho, the no-cook Spanish soup of ripe tomatoes, cucumber, pepper, and onion blended with tomato juice and a splash of wine. Light, refreshing, vegan, and ready in 10 minutes.
Spiced baba ghanoush with broiled eggplant, lemon, olive oil, and a warming hit of allspice and cinnamon. A Middle Eastern dip with unexpected spice depth, served with pita and fresh herbs.
Italian sausage stuffed bell peppers with mozzarella cheese and oregano in marinara sauce. Easy baked peppers ready in under an hour, perfect for weeknight dinners.
Lebanese tabbouleh herb salad heavy on fresh parsley and mint, fine bulgur, lemon and olive oil. Served on romaine leaves, the proper Middle Eastern way.
Classic Italian meatballs with beef, herbs, and breadcrumbs. Freezer-friendly meatballs that bake or pan-fry until browned, perfect for pasta night or meal prep.
