1,318 bell pepper recipes

Meat loaf tropicale with mashed banana and quick oats in the mix, topped with crisscrossed bacon and orange marmalade glaze. A fruity, island-inspired twist on classic American meatloaf.

Vegan tofu breakfast scramble with mushrooms, red pepper, and onions in a savory miso-turmeric sauce. A hearty, egg-free morning meal loaded with vegetables.

Clam and shrimp chowder: a creamy New England-style seafood chowder with potatoes, corn, red pepper, and fennel seed. The anise note from fennel lifts it out of the ordinary.

Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.

A slow-simmered meat sauce with ground beef, red wine, mushrooms, and Italian herbs ladled over spaghetti and showered with Parmesan. Two hours of simmering builds layers of deep, rich flavor.

Oat-crusted Mexican chicken breast baked with chili powder and paprika, served with a fresh tomato, green pepper, and lemon relish. A crunchy, spiced chicken dinner with a no-cook salsa topping.

Traditional Bulgarian supa topcheta with rice-studded meatballs simmered in a vegetable broth, finished with a tangy egg-lemon sauce. Hearty, warming, and full of paprika flavor.

New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.

A lighter vegetarian lasagna with homemade veggie-red wine tomato sauce, ricotta, fresh spinach, and nonfat mozzarella. Ovo-lacto friendly and packed with vegetables in every layer.

Very healthy and nutritious salad. Flavor is great too.

A meatless kidney bean chili loaded with cashews, raisins, and a splash of apple cider vinegar for tangy depth. Spiced with cumin, chili powder, and oregano for a one-pot vegetarian feast.

Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.

Thin-sliced round steak braised until fork-tender in soy sauce and ginger broth, then simmered with tomatoes, green peppers, and mushrooms. A Chinese-American classic served over hot rice.

This stacked tostada layers crispy baked tortillas with spiced ground beef chili, kidney beans, and melted mozzarella and Monterey Jack. Cut into wedges like a Mexican lasagna.

Cincinnati four-way chili with cinnamon, allspice, and warm spices over spaghetti, topped with cheddar and raw onions. Ready in 30 minutes.

Chicken cacciatore baked in a crushed Roma tomato sauce with white wine, fennel seed, cinnamon, coriander, and red pepper flakes. A lighter, oven-baked Italian hunter's chicken.