1,318 bell pepper recipes

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

A hearty ground turkey meatloaf seasoned with barbecue spice and Worcestershire, bound with bread and egg, and finished under a tomato paste glaze. Sliced and re-baked so every piece gets crisp edges.

Clay pot chicken braised with ham, eggplant, zucchini, peppers, and tomatoes in wine. A rustic Spanish one-pot meal bursting with Mediterranean flavor.

Seared pork tenderloin roasted with bell peppers, zucchini, and onions in a rosemary white wine and apple juice sauce with red currant jelly. A gorgeous autumn dinner in one hour.

Water-bath canned pickled bell peppers with a simple vinegar and salt brine. Shelf-stable pantry pickles that put a year of summer color on the table.

Roasted red pepper sauce with charred peppers, sweet roasted garlic and fresh basil. Three-ingredient pantry sauce that elevates pasta, pizza, sandwiches and grilled meats.

Turkish-style marinated roast peppers charred until blackened, peeled, and bathed in a sharp garlic-vinegar dressing. Smoky, silky vegetable side served at room temperature.

Overlapping slices of zucchini and ripe tomatoes baked with bell pepper, onion, and olive oil until crisp-tender. A vegan, low-calorie side that looks as gorgeous as it tastes.

Pita bread calzone stuffed with ham, Jarlsberg cheese, sauteed peppers, and mushrooms. A quick, single-serving lunch baked in foil until golden.

Restaurant-style meatloaf with beef and sausage baked in a water bath for a silky, custard-like texture. Seasoned with cumin, nutmeg, three peppers, and sauteed vegetables throughout.

Mexican-style buttered corn with sauteed onion, green pepper, and pimiento. A colorful, quick side dish that goes with everything from tacos to grilled chicken.

Blueberry salsa pairs juicy berries with jalapeno, red onion, cilantro, and lime for a sweet-and-spicy condiment. A fresh summer dip for chips, grilled fish, or pork tacos.

Gypsy schnitzel with breaded veal cutlets topped in a creamy bell pepper, onion, and mushroom sauce made with beef bouillon and heavy cream.

Sri Lankan hathu mushroom curry, a quick stir-fry of mushrooms, green pepper, and onion with curry powder, turmeric, and chili. Vegetarian, ready in 20 minutes.

A vibrant Moroccan-style salad of grilled and skinned bell peppers, fresh tomatoes, and Spanish onion dressed in a simple garlic, olive oil, and vinegar vinaigrette. Served chilled for a refreshing side dish or starter.

Grilled lamb kabobs marinated overnight in lemon, oregano, and garlic with skewered bell peppers, eggplant, summer squash, and cherry tomatoes.