Recipes with green bell peppers
2,649 recipes
Sloppy Franks
Sloppy franks are sliced hot dogs simmered in barbecue sauce and ketchup with onion and green pepper, served on buns. A 20-minute kid-friendly dinner.
Bell Pepper Rajas
Bell pepper rajas broiled with melted Monterey Jack cheese, black olives, and red pepper flakes. A colorful Mexican appetizer ready in 15 minutes flat.
Fiesta Rice
Quick Mexican-style fiesta rice with stewed tomatoes, green pepper, and onion simmered together with cooked rice for a simple, flavorful side dish.
Loaded Beans & Chicken White Chili
White chicken chili loaded with two cans of pinto beans (one whole, one pureed) plus chickpeas, dry vermouth, and a touch of honey for body. Topped with melted mozzarella.
Potluck Special
Sauerkraut and ground beef casserole with rice, tomatoes and green pepper. Tangy Midwestern potluck dish that doubles easily for a crowd.
Mushrooms & Tofu in Wine
Mushrooms and tofu simmered in white wine, tamari, ginger, and sesame oil. A vegan Chinese-French fusion braise to spoon over noodles with toasted almonds on top.
Super Spicy Rice & Vegetables
Super spicy rice and vegetables sautees green chilies, bell pepper, celery, and onion with butter and honey, then simmers brown rice with chopped apple and almonds folded in. A sweet-spicy vegetarian one-pot.
Glazed Chicken with Julienne Vegetables
Glazed chicken breast with julienne carrots and green pepper in a honey-mustard apple juice sauce. A one-skillet weeknight dinner served over noodles with a glossy, tangy glaze.
Inside Out Stuffed Peppers
Inside-out stuffed peppers with ground beef, chopped green pepper, rice, and stewed tomatoes baked in a casserole and topped with melted cheddar. All the flavor, no fussy stuffing.
Italian Beef with Rump Roast
Chicago-style Italian beef with slow-roasted rump roast sliced paper-thin and simmered in garlicky pan drippings. Served on crusty Italian rolls for authentic sandwiches.
Broiled Cheddar-Olive
Broiled cheddar-olive sandwiches loaded with sharp cheddar, olives, hard-boiled egg, and green pepper on toasted buns. A retro open-face sandwich that broils bubbly in minutes.
Honey- Mustard Turkey Meatballs
Honey-mustard turkey meatballs baked lean and tender, then glazed in a sweet-tangy honey-mustard sauce brightened with pineapple juice. Great as a party appetizer or a main over rice, with extra sauce for dipping.
Chicken Saute a la Creole
Chicken saute Creole style with sieved tomatoes, green peppers, onions, garlic, and basil. Flour-dredged and browned, then simmered until fork-tender in a rich tomato sauce.
Chili Ro*Tel Style
Ro*Tel-style chili: quick, punchy ground beef chili built on canned tomatoes with green chiles for instant Tex-Mex heat. One pot, 30 minutes, weeknight dinner solved.
Pierre's Chili
Pierre's chili with a beef and pork blend, kidney beans, crushed tomatoes, cumin, oregano, and chili powder. Garnished with Monterey Jack, sour cream, and lime wedges.
Corn Salsa
Corn salsa with green chilies, jalapeno, bell pepper, and white wine vinegar. A sweet, tangy, no-cook salsa made from pantry staples and ready after a quick chill.
Sloppy franks are sliced hot dogs simmered in barbecue sauce and ketchup with onion and green pepper, served on buns. A 20-minute kid-friendly dinner.
Bell pepper rajas broiled with melted Monterey Jack cheese, black olives, and red pepper flakes. A colorful Mexican appetizer ready in 15 minutes flat.
Quick Mexican-style fiesta rice with stewed tomatoes, green pepper, and onion simmered together with cooked rice for a simple, flavorful side dish.
White chicken chili loaded with two cans of pinto beans (one whole, one pureed) plus chickpeas, dry vermouth, and a touch of honey for body. Topped with melted mozzarella.
Sauerkraut and ground beef casserole with rice, tomatoes and green pepper. Tangy Midwestern potluck dish that doubles easily for a crowd.
Mushrooms and tofu simmered in white wine, tamari, ginger, and sesame oil. A vegan Chinese-French fusion braise to spoon over noodles with toasted almonds on top.
Super spicy rice and vegetables sautees green chilies, bell pepper, celery, and onion with butter and honey, then simmers brown rice with chopped apple and almonds folded in. A sweet-spicy vegetarian one-pot.
Glazed chicken breast with julienne carrots and green pepper in a honey-mustard apple juice sauce. A one-skillet weeknight dinner served over noodles with a glossy, tangy glaze.
Inside-out stuffed peppers with ground beef, chopped green pepper, rice, and stewed tomatoes baked in a casserole and topped with melted cheddar. All the flavor, no fussy stuffing.
Chicago-style Italian beef with slow-roasted rump roast sliced paper-thin and simmered in garlicky pan drippings. Served on crusty Italian rolls for authentic sandwiches.
Broiled cheddar-olive sandwiches loaded with sharp cheddar, olives, hard-boiled egg, and green pepper on toasted buns. A retro open-face sandwich that broils bubbly in minutes.
Honey-mustard turkey meatballs baked lean and tender, then glazed in a sweet-tangy honey-mustard sauce brightened with pineapple juice. Great as a party appetizer or a main over rice, with extra sauce for dipping.
Chicken saute Creole style with sieved tomatoes, green peppers, onions, garlic, and basil. Flour-dredged and browned, then simmered until fork-tender in a rich tomato sauce.
Ro*Tel-style chili: quick, punchy ground beef chili built on canned tomatoes with green chiles for instant Tex-Mex heat. One pot, 30 minutes, weeknight dinner solved.
Pierre's chili with a beef and pork blend, kidney beans, crushed tomatoes, cumin, oregano, and chili powder. Garnished with Monterey Jack, sour cream, and lime wedges.
Corn salsa with green chilies, jalapeno, bell pepper, and white wine vinegar. A sweet, tangy, no-cook salsa made from pantry staples and ready after a quick chill.
