Recipes with green chili peppers
871 recipes
Chhole Alu
Chhole alu: North Indian chickpeas and potatoes in a tangy-spicy gravy with jaggery, tamarind, garam masala, and green chiles. A Punjabi street-food classic made vegetarian and satisfying.
Chhole Alu
Chhole alu: North Indian chickpeas and potatoes in a tangy-spicy gravy with jaggery, tamarind, garam masala, and green chiles. A Punjabi street-food classic made vegetarian and satisfying.
Citrus Quinoa & Toasted Nuts Salad
Citrus quinoa and toasted pepitas salad simmers quinoa with green chiles, onion, and garlic, then tosses with lime juice, cilantro, scallions, and toasted pumpkin seeds. A Southwestern-leaning grain salad.
Green Chile Quiche
Green chile quiche loaded with canned green chiles and mixed cheese in a flaky pastry crust. A Southwestern twist on classic quiche with six eggs for a rich, custardy filling.
Turkey Empanadas
Baked turkey empanadas with a flaky cornmeal crust filled with cubed turkey, cheddar cheese, and green chilies. A great way to use leftover turkey.
Spicy Artichoke Dip
No-bake spicy artichoke dip with Parmesan, mayonnaise, green chiles, and garlic, topped with fresh tomatoes and green onions. Ready in 10 minutes flat.
Fire & Ice Chili
Fire and ice chili with cubed pork loin, pineapple chunks, jalapenos, green chiles, and a quarter cup of chili powder. A slow-simmered pork chili where sweet fruit meets serious heat.
Cookout Chili
Chili made from charcoal-grilled burgers crumbled with fire-roasted peppers, jalapenos, and kidney beans. Smoky, spicy, and built for eating outdoors around the fire.
Adriatic Spaghetti - Spaghetti dell'adriatico
A tasty and scrumptious seafood pasta dish that will have you hooked from the first bite to the last!
Ethiopian Beef & Peppers
Ethiopian beef and peppers with a spiced green chile paste of ginger, garlic, cardamom, and cinnamon. Sirloin strips seared and simmered in a fragrant red wine sauce.
Anai Pachadi
South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.
Chile Caribe
Simple crushed dried chile flakes for authentic New Mexican and Southwestern cooking. Make a big batch to season everything from beans to enchiladas to eggs.
Arroz Con Queso/Crockpot
A delicious dish made with rice, juicy tomatoes, cottage cheese and mexican style beans.
Buffalo Snort Red Chili
A fiery, no-bean red chili packing four meats (beef chuck, T-bone, Italian sausage, and armadillo), six kinds of peppers, bacon, and beer. Feeds a crowd of 15 with serious heat.
Southeast Asian Cabbage Salad
Crunchy Southeast Asian cabbage salad with a tangy soy-vinegar dressing, fresh chiles, garlic, cucumber, and roasted peanuts. A bright, no-cook side ready in 10 minutes.
Navajo Green Chile
Navajo green chile with fire-roasted Anaheim peppers, pork shoulder, habaneros, and beer simmered for two hours. Seriously hot and deeply flavorful. Serve with warm flour tortillas.
Chhole alu: North Indian chickpeas and potatoes in a tangy-spicy gravy with jaggery, tamarind, garam masala, and green chiles. A Punjabi street-food classic made vegetarian and satisfying.
Chhole alu: North Indian chickpeas and potatoes in a tangy-spicy gravy with jaggery, tamarind, garam masala, and green chiles. A Punjabi street-food classic made vegetarian and satisfying.
Citrus quinoa and toasted pepitas salad simmers quinoa with green chiles, onion, and garlic, then tosses with lime juice, cilantro, scallions, and toasted pumpkin seeds. A Southwestern-leaning grain salad.
Green chile quiche loaded with canned green chiles and mixed cheese in a flaky pastry crust. A Southwestern twist on classic quiche with six eggs for a rich, custardy filling.
Baked turkey empanadas with a flaky cornmeal crust filled with cubed turkey, cheddar cheese, and green chilies. A great way to use leftover turkey.
No-bake spicy artichoke dip with Parmesan, mayonnaise, green chiles, and garlic, topped with fresh tomatoes and green onions. Ready in 10 minutes flat.
Fire and ice chili with cubed pork loin, pineapple chunks, jalapenos, green chiles, and a quarter cup of chili powder. A slow-simmered pork chili where sweet fruit meets serious heat.
Chili made from charcoal-grilled burgers crumbled with fire-roasted peppers, jalapenos, and kidney beans. Smoky, spicy, and built for eating outdoors around the fire.
A tasty and scrumptious seafood pasta dish that will have you hooked from the first bite to the last!
Ethiopian beef and peppers with a spiced green chile paste of ginger, garlic, cardamom, and cinnamon. Sirloin strips seared and simmered in a fragrant red wine sauce.
South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.
Simple crushed dried chile flakes for authentic New Mexican and Southwestern cooking. Make a big batch to season everything from beans to enchiladas to eggs.
A delicious dish made with rice, juicy tomatoes, cottage cheese and mexican style beans.
A fiery, no-bean red chili packing four meats (beef chuck, T-bone, Italian sausage, and armadillo), six kinds of peppers, bacon, and beer. Feeds a crowd of 15 with serious heat.
Crunchy Southeast Asian cabbage salad with a tangy soy-vinegar dressing, fresh chiles, garlic, cucumber, and roasted peanuts. A bright, no-cook side ready in 10 minutes.
Navajo green chile with fire-roasted Anaheim peppers, pork shoulder, habaneros, and beer simmered for two hours. Seriously hot and deeply flavorful. Serve with warm flour tortillas.
