Recipes with green bell peppers
2,649 recipes
Easy Chicken Creole
Easy chicken Creole with cooked chicken in a tomato-paste sauce with onions, green pepper, garlic, and Tabasco. A 25-minute Louisiana-style weeknight dinner over rice.
Red Beans & Rice Ii
Cajun red beans and rice slow-simmered with salt pork, bell pepper, celery, garlic, and a whole hot pepper. Old-school Louisiana comfort food with a thick, creamy bean gravy.
Seasoned Tempeh in a Cold Vegetarian Gelatin.
Seasoned tempeh aspic: grated tempeh browned with tamari and paprika, set in an agar-based vegetarian aspic with dill pickle and bell peppers. A meat-free spin on old-world cold cuts, served with rye and mustard.
Basil-Vegetable Saute
Basil-Vegetable Saute with zucchini, bell peppers, scallions, and fresh basil, ready in 15 minutes. A low-calorie, vegan side dish that works alongside grilled meats or pasta.
Sweet & Sour Chicken with Cranberries
Sweet and sour chicken with cranberries, pineapple, carrots, and bell peppers stir-fried in a tangy pineapple-vinegar sauce. Holiday twist on the classic, served over rice.
Spanish Omelette's
Spanish omelettes: vegetable-loaded egg substitute omelettes with zucchini, mushrooms, peppers, and tomato sauce. A lighter breakfast built for watching cholesterol without skipping flavor.
Tex-Mex Bake
Tex-Mex bake with a crushed corn chip crust, seasoned ground beef with green chilies, tomato sauce, and melted Monterey Jack cheese. An easy weeknight casserole.
Rice Salad
Rice salad with corn, kidney beans, and bell peppers tossed in a tangy vinegar-horseradish dressing. No-cook, vegetarian, and ready in 15 minutes flat.
Pizza Sandwiches
Pizza sandwiches turn toasted English muffins into quick mini pizzas, topped with a homemade herb tomato sauce, cottage cheese, and parmesan, then broiled bubbly. A fast, lighter take on pizza night for snacks or lunch.
Black Bean Soup (Jeremy Rifkin's)
Black bean soup made from dried beans with sauteed onions, green pepper, garlic, cumin, and tomatoes. Thick, earthy, and finished with fresh lemon juice. Vegan.
Skillet Macaroni Barbecue
Skillet macaroni barbecue: elbow pasta simmered one-pot with stewed tomatoes, barbecue sauce, sweet corn, peppers, onions, and melted cheddar on top. A vegetarian weeknight skillet dinner that tastes like a cowboy diner plate.
Black Bean Chili (Pfeiffer's)
From-scratch black bean chili with oven-roasted cumin and oregano, jalapenos, and charred red pepper. Served over goat cheese with sour cream and warm tortillas.
Sloppy Ziti
Sloppy ziti with lean ground beef and food-processor chopped vegetables in a chili-spiced tomato paste sauce. A healthier, sneaky-veggie twist on sloppy joes tossed with pasta.
Chunky Garden Gazpacho
Chunky garden gazpacho with fresh tomatoes, bell peppers, cucumber, and celery in a tomato sauce base with olive oil, red wine vinegar, and honey. A no-cook chilled soup.
Tofu Tacos
Tofu tacos with crumbled tofu, brown rice, green pepper, and taco seasoning in warm corn tortillas. A quick vegetarian taco filling with familiar Mexican flavors and no meat.
Colorful White Gazpacho
Rainbow-bright chilled gazpacho with red, yellow, and green peppers finely diced in tangy buttermilk and sour cream. Fresh lime juice, cucumbers, and tomatoes.
Easy chicken Creole with cooked chicken in a tomato-paste sauce with onions, green pepper, garlic, and Tabasco. A 25-minute Louisiana-style weeknight dinner over rice.
Cajun red beans and rice slow-simmered with salt pork, bell pepper, celery, garlic, and a whole hot pepper. Old-school Louisiana comfort food with a thick, creamy bean gravy.
Seasoned tempeh aspic: grated tempeh browned with tamari and paprika, set in an agar-based vegetarian aspic with dill pickle and bell peppers. A meat-free spin on old-world cold cuts, served with rye and mustard.
Basil-Vegetable Saute with zucchini, bell peppers, scallions, and fresh basil, ready in 15 minutes. A low-calorie, vegan side dish that works alongside grilled meats or pasta.
Sweet and sour chicken with cranberries, pineapple, carrots, and bell peppers stir-fried in a tangy pineapple-vinegar sauce. Holiday twist on the classic, served over rice.
Spanish omelettes: vegetable-loaded egg substitute omelettes with zucchini, mushrooms, peppers, and tomato sauce. A lighter breakfast built for watching cholesterol without skipping flavor.
Tex-Mex bake with a crushed corn chip crust, seasoned ground beef with green chilies, tomato sauce, and melted Monterey Jack cheese. An easy weeknight casserole.
Rice salad with corn, kidney beans, and bell peppers tossed in a tangy vinegar-horseradish dressing. No-cook, vegetarian, and ready in 15 minutes flat.
Pizza sandwiches turn toasted English muffins into quick mini pizzas, topped with a homemade herb tomato sauce, cottage cheese, and parmesan, then broiled bubbly. A fast, lighter take on pizza night for snacks or lunch.
Black bean soup made from dried beans with sauteed onions, green pepper, garlic, cumin, and tomatoes. Thick, earthy, and finished with fresh lemon juice. Vegan.
Skillet macaroni barbecue: elbow pasta simmered one-pot with stewed tomatoes, barbecue sauce, sweet corn, peppers, onions, and melted cheddar on top. A vegetarian weeknight skillet dinner that tastes like a cowboy diner plate.
From-scratch black bean chili with oven-roasted cumin and oregano, jalapenos, and charred red pepper. Served over goat cheese with sour cream and warm tortillas.
Sloppy ziti with lean ground beef and food-processor chopped vegetables in a chili-spiced tomato paste sauce. A healthier, sneaky-veggie twist on sloppy joes tossed with pasta.
Chunky garden gazpacho with fresh tomatoes, bell peppers, cucumber, and celery in a tomato sauce base with olive oil, red wine vinegar, and honey. A no-cook chilled soup.
Tofu tacos with crumbled tofu, brown rice, green pepper, and taco seasoning in warm corn tortillas. A quick vegetarian taco filling with familiar Mexican flavors and no meat.
Rainbow-bright chilled gazpacho with red, yellow, and green peppers finely diced in tangy buttermilk and sour cream. Fresh lime juice, cucumbers, and tomatoes.
