503 green chili pepper recipes

A savory and delicious stew that's made with red lentils, basmati rice, potatoes and pinch of hungarian paprika.

A savory and hearty soup made with succulent beef, hot chili sauce and bean sprouts.

Chinese fried rice is probably the most popular take-out food, it's quick-easy to make, and packed with flavors. Because of the simplicity, making it at home becomes so easy, and you can be creative too. No matter what it always comes out with great flavors and textures.

A quick and easy way to make your leftover rice into a delicious one pan meal. Feel free to add cooked meat. For a meatless version, add some scrambled eggs or browned tofu cubes.

Sesame oil, soy sauce, chili-garlic sauce, garlic and ginger make a succulent sauce that is perfect for marinating the tofu. Then cook tofu until crusted. Stir-fry with several fresh vegetables, and pour the delicious sauce to thicken up at the end. This Asian inspired stir-fry can be served with cooked rice, quinoa, or any your favorite grain.

This was very quick and simple to make and the flavor was wonderful...

Oven-baked potato disks tossed in chili-infused olive oil with paprika and garlic powder. Festive red and green chili peppers flavor the oil overnight for subtle heat.

Southwestern bean stew with Anasazi and pinto beans, hominy, and roasted green chiles. Slow-cooked until creamy, hearty, and deeply satisfying.

Linda McCartney's chilled avocado and green chili soup blended with soy milk, lemon juice, and dry sherry. A creamy vegan soup ready in 20 minutes with no cooking required.

New Mexican green chili stew of browned beef (or pork) simmered with diced potatoes, onion, garlic, and Hatch green chilies in a brothy, soupy base. A classic Santa Fe and Albuquerque kitchen staple.

Classic Palak Tomatar (Spinach and Tomatoes) recipe

Hot pepper and garlic spaghetti pulls heat and flavor straight into the pasta water. Chili and garlic blended into the cooking liquid season the noodles from the inside out. Tossed with olive oil and parsley. Five ingredients, twenty minutes.

Meatless taco filling: rice-based vegetarian taco filling with garlic, green chiles, stewed tomatoes, and taco seasoning. Quick fat-free Mexican weeknight dinner option.

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.

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.

Try something new with this exotic dish made of eggplant, peppers and tamarind paste.