6,126 green pepper recipes

Layered black bean dip with a creamy cream cheese base, seasoned beans with lime and cumin, ripe olives, and chopped hard-boiled eggs. A no-cook Mexican-inspired appetizer.

Vegetarian zucchini kofta: grated courgette balls bound with gram flour, deep-fried to a reddish-brown crisp, then simmered in a spiced tomato cream sauce with garam masala and roasted cumin.

This golden, bubbling one-dish wonder transforms boneless chicken breasts into a creamy comfort feast with mushrooms, peas, and sweet red peppers beneath a crunchy saltine crust. Endlessly adaptable for busy weeknight dinners.

Grilled pork loin chops stuffed with blue cheese, chopped pecans, shredded carrots, and Worcestershire, served with a creamy yogurt pan sauce. A steakhouse-worthy dinner at home.

Chunky corn chowder loaded with bell peppers, red potatoes, sausage, and a touch of cumin. Half the corn is pureed for a thick, creamy base. Even better the next day.

Louisiana hunting camp chili with cubed alligator meat, pinto beans, and bold Southwestern spices. Unique game meat chili traditionally served over spaghetti.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

Indian chickpeas simmered with cinnamon, cloves, ginger, green chili, and garam masala in their own cooking liquid. A fragrant vegan chana dish served hot or cold.

Italian hunter's-style chicken browned and baked in tomato sauce with red wine, garlic, bell peppers, and mushrooms. Finished with Parmesan for a rustic, hearty dinner.

Saddlebag chili with ground brisket, bacon fat, beer, sour mash whiskey, and eight whole jalapeños. A boozy, smoky cowboy-style chili built for the long simmer.

Reuben omelet that turns the deli classic into breakfast: tender eggs folded over Swiss cheese, lean corned beef, and tangy sauerkraut. Diner-style brunch in 25 minutes for two.

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.

A delicious and refreshing pasta salad is perfect for spring or summer.

Crowd-sized sloppy joes for 100 people, with ground beef simmered low in a sweet-tangy tomato sauce with peppers, onions, and Worcestershire. The go-to potluck, wedding, or church supper recipe.

Hearty vegetable soup with rice, tomatoes, carrots, celery, and a splash of hot sauce simmered in chicken broth. A comforting one-pot soup ready in about an hour from scratch.