4,886 bell pepper recipes

Stir-fried udon noodles with chicken or tofu, cabbage, broccoli, and zucchini in a quick 30-minute one-pan meal. Veggie-loaded, adaptable, and ready faster than takeout.

A hearty soup that can pretty much go with anything else you serve for lunch or dinner.

Portuguese fish stew layered in an earthenware dish with tomatoes, onions, garlic, white wine, and a splash of piri-piri. Topped with crusty bread and baked until tender.

Old-fashioned chili sauce relish with tomatoes, celery, peppers, ginger, vinegar, and pickling spices. Vintage canning recipe to serve with cold meats and sandwiches.

Pizza monster made on an Italian bread shell with pepperoni, mozzarella, mushrooms, and olives arranged into a spooky face. A fun Halloween dinner kids love to build themselves.

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

Skillet macaroni barbecue: elbow pasta simmered one-pot with stewed tomatoes, barbecue sauce, sweet corn, peppers, onions, and melted cheddar on top. A vegetarian weeknight skillet dinner that tastes like a cowboy diner plate.

Crispy baked polenta triangles topped with roasted red peppers, fresh basil, and Parmesan. A light, low-fat Italian appetizer with golden crunch and creamy center.

Leek and potato gratin made with soaked matzo, sauteed leeks, red pepper, evaporated milk, and mozzarella cheese. A Passover-friendly baked casserole with a golden top.

Cheesy pull-apart bread made with refrigerator biscuits, cheddar, bacon bits, peppers, and pimentos. A 20-minute crowd-pleasing appetizer or side.

Mexican-style omelet filled with sauteed red peppers, green onions, and melted Velveeta Mexican cheese spread. A quick, cheesy breakfast with Southwestern flair.

H. Allen Smith's legendary no-bean chili: 4 pounds of coarse-ground sirloin simmered for 3 hours with dried hot chilis, Mexican oregano, and cumin. Pure Texas-style chili, the way the purists intended.

Mediterranean spring salad with marinated new potatoes, feta, cucumber, tomato, and green pepper on mixed greens. Lemon-oregano-olive oil dressing doubles as marinade.

Stuffed meatloaf rolled jelly-roll style around ham and melted mozzarella, topped with more cheese. A ground sirloin meatloaf with a gooey surprise inside.

A colorful salad of black-eyed peas tossed with wild rice, white rice, tomatoes, bell pepper, and corn in a fresh oregano-thyme vinaigrette. Feeds a crowd and tastes even better the next day.

Vegetarian black bean chili made from scratch with dried beans, green chiles, and cumin, topped with a sharp red onion, tomato, and cilantro salsa. Slow-simmered for deep flavor.