7,154 pepper recipes

Moroccan-style cooked tomato and green pepper salad with cumin, garlic, chili, and lemon juice. Served warm or cold as a side dish or mezze appetizer.

One-pan pepper steak and potatoes with thinly sliced flank steak, green peppers, and garlic pepper seasoning. A complete skillet dinner ready in 30 minutes.

Vegetarian roasted bell peppers stuffed with sauteed mushrooms, pine nuts, olives, and fresh marjoram in a homemade tomato sauce, topped with Parmesan. A colorful, hearty meatless main.

Balsamic and black pepper filet mignon broiled in under 20 minutes with a two-ingredient molasses-balsamic glaze. A weeknight steakhouse dinner with deep caramelized crust and tender beef.

Condimento Pugliese: roasted red pepper spread with olive oil and red pepper flakes. A chunky Italian condiment for crostini, pasta, or bruschetta. Five ingredients, no cook.

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Romesco-style roasted pepper dip made with broiled red and yellow bell peppers, roasted garlic, almonds, and sherry vinegar. A low-fat vegetarian appetizer with a striking two-tone presentation.

Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.

Four pepper salsa with red, yellow, and green bell peppers plus green chiles, pulsed in a food processor with plum tomatoes, mustard seeds, and fresh cilantro. A colorful, make-ahead party salsa.

Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.

Roasted red peppers blended with sour cream and a touch of heat create a vibrant Mexican sauce perfect for tacos, enchiladas, grilled meats, or veggie bowls.

Thin-pounded pork steaks coated in a spiced cornmeal and whole wheat crust, pan-fried crisp alongside red and green pepper strips. A 30-minute skillet dinner for 4.

Green pepper, tomato, spinach and peanut butter make a unique quick and easy side dish.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Vegetarian stuffed green peppers Santa Maria style, filled with herbed rice, fresh tomatoes, walnuts, and marjoram, baked in olive oil until charred and tender.

Fresh peaches tossed with balsamic vinegar, black pepper, and a touch of sugar. A four-ingredient no-cook dessert that's elegant and impossibly simple.