Recipes with green chili peppers

Chiles rellenos con queso stuffs roasted green chiles with Monterey Jack, dips them in fluffy egg batter, and fries to golden puffs. Topped with a spiced cinnamon-clove tomato sauce.

Crustless bacon breakfast pie with Monterey Jack, green chiles, and sour cream. Bisquick batter forms its own crust as it bakes for a no-fuss brunch dish.

Indian-spiced lentil stuffed peppers fill green bell peppers with red lentils, cumin, ginger, coriander, and chilies. A vegetarian main dish that's high in fibre, plant-protein packed, and bursting with flavor.

Tex-Mex pork stew: slow-simmered pork shoulder with black beans, corn, green chiles, and chili spice. A dump-and-go stew for the crockpot or stovetop with bold southwestern flavor.

Grilled spareribs basted with a fire-roasted salsa made from charred tomatoes, green chiles, cilantro, and red wine vinegar. Served with sour cream and fresh lime wedges.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Goan chicken curry with dry-roasted whole spices, toasted fresh coconut, garlic-ginger paste, and green chilies. An authentic West Indian recipe with layered, aromatic flavors.

Use this creamy dip on a vegetable dip or as a companion with tortilla chips.

Ginger glazed salmon broiled with a soy, lime and brown sugar glaze, served with a bright green herb sauce of cilantro, mint, parsley, and jalapeno. A restaurant-style dinner ready in under 30 minutes.

Chili cheese bread with Monterey Jack, green chilies, and mayonnaise spread on French bread and baked golden. A 30-minute crowd-pleasing appetizer or game-day side.

No-bean Texas-style chili with ground beef, ground chile peppers, green chiles, and fresh tomatoes. Fat is skimmed after chilling for a leaner bowl.

White chicken chili with dried white beans, green chiles, cumin, oregano, and melted Monterey Jack cheese. A creamy, brothy alternative to traditional red chili.

Baby greens tossed with ripe mango and red bell pepper, dressed in a spicy ginger-raisin vinaigrette blended with cilantro and green chile. A bright, low-calorie salad bursting with tropical flavor.

Savoy cabbage and corn chowder with new potatoes, green chili peppers, and a blend of crushed fennel, coriander, and dill in a light milk broth. Half-pureed for creamy texture.

South Indian cucumber pachadi with tamarind, green chilies, and a sizzling tempering of mustard seeds, fenugreek, and asafetida. A tangy, spicy condiment served cold.

Fresh Indonesian relish with lime, tomatoes, onions, basil, and chili peppers. This bright, no-cook condiment takes 15 minutes to prep and develops incredible flavor as it sits.

Lazy chili rellenos skip the frying and batter. Green chiles stuffed with sharp cheddar and baked in a simple egg custard. A no-fuss, five-ingredient take on the Mexican classic.

Holiday brunch egg casserole loaded with diced ham, Monterey Jack, cottage cheese, and green chiles. A make-ahead crowd-feeder that bakes up puffy and golden for Christmas morning.

Carne asada with round steak marinated in red wine vinegar, sage, savory, and paprika, then grilled and sliced thin. Served on warm flour tortillas with onions, green chiles, salsa, and guacamole. Build-your-own taco night.

Sri Lankan omelette, a thick, savory egg pancake studded with onion, green chili, and curry leaves, stabilized with a teaspoon of cornstarch for that firm pancake-like bite. Ready in 15 minutes.

Mexican dump cornbread with three cheeses, green chili peppers, and honey. A quick sheet pan cornbread where everything gets dumped into one bowl, stirred, and baked golden.

Seasoned ground beef, lettuce, tomatoes, and cheddar roll up in flour tortillas with a creamy chile-spiked white sauce. Bake until bubbly for enchilada-style burritos.

Crispy pan-fried tofu tossed in a fiery Sichuan wok sauce with yellow bean paste, red and green chilies, leeks, and a splash of dry sherry. Dinner for two in 30 minutes.

Our favorite Superbowl chili. Years of tweaking to get it to this level of perfection.

Mexican-style chicken Kiev stuffs chicken breasts with green chiles and Monterey Jack, rolled in chili-cumin breadcrumbs, and served with a cumin-tomato sauce.

Three-meat meatloaf packed with green chiles, hot Italian sausage, cornbread stuffing, and chili powder, baked on a bed of slivered green peppers. Tex-Mex twist on the family classic.

Flour tortillas stuffed with chicken, green chiles, black olives, sharp cheddar, and Monterey Jack in a creamy chicken soup sauce. Make ahead, freeze, and bake when you're ready.

Impossible bacon breakfast pie uses Bisquick to form its own crust while baking. A no-roll quiche with bacon, green chiles, Monterey Jack, and sour cream.

Poached chicken chili with white corn, great northern beans, and green chiles, served over crushed tortilla chips and Monterey Jack with a fresh tomatillo salsa verde.

This bold, garlicky cheese spread blends sharp cheddar, Monterey Jack, green chilis, and pimentos into a fiery no-cook appetizer that gets funkier and better after two days in the fridge.

Boldly spiced vegan chickpeas simmered with roasted cumin, garam masala, amchoor, and fresh ginger. Ready in 35 minutes and even better the next day.

Fluffy whipped eggs layer with mild green chilies and melted longhorn and Monterey Jack cheeses in this easy baked casserole. Golden and puffy straight from the oven.

Stuffed hamburgers with your choice of fillings sealed between two thin beef patties. Fill with cheese, pickles, mustard, horseradish, or the included peppy cheese filling recipe.

Layered shrimp enchilada bake with corn tortillas, refried beans, green chiles, sweet corn, and melted cheese. This Mexican-style casserole feeds 8 and comes together in under 45 minutes for an easy weeknight crowd-pleaser.

Layered Mexican tortilla stacks with pinto beans, black beans, corn, green chiles, and melted cheddar and Monterey Jack. A 25-minute vegetarian casserole the whole family will love.

Hearty sausage soup with hot Italian sausage marinated in white wine and garlic, simmered with cabbage, tomatoes, and green chiles. A bold, spicy one-pot soup that fills the kitchen with incredible aroma.

Rio Grande chili is a no-bean Texas-style chili with ground beef, cumin seeds, green chiles, beer, and masa flour for body. Simmered low for two hours. Bold and authentic.

Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.

Grilled shark steaks marinated in lime juice, beer, cumin, and Dijon mustard, topped with fresh salsa and avocado slices. A bold Mexican-style fish for the grill.

Canned refried beans transform into a velvety smooth soup with chicken broth, green chilies, and cilantro, topped with melted cheese and sour cream for a quick Mexican-inspired meal ready in 20 minutes.

Prawns Hunan style: flour-dusted shrimp flash-fried in peanut oil, then tossed with a ginger-garlic-chili paste and a reduced soy-chicken stock sauce. Bold, spicy, and fast.

Pork chile verde: tender pork simmered in a tangy blended sauce of tomatillos, jalapeño and green chiles with cumin. A comforting Mexican green chili for rice or tortillas.

Low-cal crustless quiche packed with green chilies, Monterey Jack, roasted red peppers, and Dijon mustard. Spicy, cheesy, and lighter than traditional quiche.

Mexican-style beans and rice with sauteed onion, green chili, fresh tomato, and pinto or kidney beans. A simple vegetarian one-pan main that delivers a complete protein in under 35 minutes.

Classic Turkish çoban salatası, the chopped 'shepherd's salad' of tomatoes, cucumber, onion, green pepper, and parsley dressed with lemon and olive oil. Bright, fresh, and built for summer.

Madras beef curry slow-simmered with whole cloves, cardamom, green chilies, ginger, and tamarind. A fiery South Indian-style curry with tender braised beef cubes.

Casserole de Santa Fe layers spiced cornmeal cornbread batter with pinto beans, tomato sauce, and cheese for a hearty vegetarian Southwestern bake. Cumin and chili powder built in.

Spinach moong dal: tender yellow split mung beans simmered with spinach, tamarind and turmeric, finished with a sizzling tadka of mustard seeds, fenugreek and dried chiles. South Indian comfort food.