6,126 green pepper recipes

Mixed red greens and pear salad with a toasted hazelnut vinaigrette made with lemon juice and lemon zest. A light, elegant fall salad with radicchio, endive, and butter lettuce.

Layered zucchini casserole with sour cream, cream of mushroom soup, and herb stuffing mix baked until bubbly and golden. A cozy, old-fashioned side dish that feeds 6 in under an hour.

Quick refrigerator kim chee made from napa cabbage, garlic, ginger, scallion and Korean red pepper flakes. Salt-soaked overnight, packed into jars and chilled, ready to eat the next day. Vegan and beginner-friendly.

Tortellini with garden vegetables tosses cheese-filled pasta with sautéed carrots, zucchini, peas, and fresh tomato in olive oil with Parmesan and basil. Quick vegetarian weeknight dinner.

A wholesome white bean soup with carrots, celery, green beans, garlic, and basil, brightened with lemon juice. Vegan, high fiber, and kid-friendly comfort food from dried beans.

A puffy, golden egg bake loaded with Monterey Jack, cottage cheese, and mild green chilis. This crustless chili cheese puff is ready in an hour and works for brunch, lunch, or a light supper.

Chili cheese cubes are a vegetarian Tex-Mex appetizer of baked egg, Monterey Jack, sharp cheddar, and green chiles cut into bite-sized squares. Equally good hot or cold.

Moroccan chicken tagine with green olives, preserved lemon wedges, and saffron. Slow-simmered until fall-off-the-bone tender with a rich reduced sauce.

Plump shrimp or scallops seared in garlic butter with sweet red pepper strips and a bright squeeze of lemon. This 5-ingredient Provencal-style seafood dinner is on the table in 30 minutes over steamed rice.

Creamy curry dip made with mayonnaise, curry powder, Worcestershire sauce, and chopped scallions. A quick no-cook party dip for fresh vegetables that improves after chilling.

Gurkensuppe, a German cucumber and potato soup with heavy cream, dill, and white pepper. Potatoes are boiled soft and sieved into a silky base with tender cucumber pieces.

Spinach and lentil soup with bay leaves, cumin, garlic, and green onions. A vegan, high-fiber bowl that comes together with pantry basics. Hearty without feeling heavy.

Crustless chili quiche loaded with Monterey Jack, cottage cheese, green chilies, and ten eggs. Bakes up puffy and golden with a mild Southwestern kick. Freezer-friendly.

Penne with green peas, diced tomatoes, fresh basil, and a touch of cream. A quick 30-minute pasta dinner with just enough richness from a splash of heavy cream.

Beef stew with pumpkin chunks, thyme, and peas, served inside a roasted hollowed-out pumpkin shell. A dramatic harvest-season centerpiece for fall dinners.

Mediterranean green bean, zucchini and potato stew simmered in plum tomatoes with cayenne and fresh parsley. Vegan one-pot dinner ready in an hour.