1,844 green chili pepper recipes

Tandoori tofu brochettes marinate extra-firm tofu overnight in a saffron yogurt tandoori spice paste, then grill on skewers with red onion, mushrooms, peppers, and cherry tomatoes. A vegan twist on classic tandoori cooking.

A scrumptious and tasty vegetarian dish made out of a variety of vegetables you can get from your garden or the grocery store.

Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

Vegetarian chili with bulgur wheat, kidney beans, chickpeas, and a hearty veggie base. Vegan, protein-packed, and meatier in texture than most plant-based chilis.

Seafood gumbo built on a butter-flour roux with shrimp, okra, tomatoes, chili powder, and Worcestershire, served over rice with filé powder. Where Louisiana bayou meets Texas ranch country.

Oven-braised beef stew with toasted cumin, chili powder, red wine, crushed tomatoes, pearl onions, and green olives. A Southwestern spin on classic stew with deep, earthy warmth in every spoonful.

Adding some fresh vegetables with some chili lime dressing makes this leftover turkey salad taste so flavorful and refreshing.

Seared tuna on leaf lettuce: quickly seared tuna over dressed greens with a warm pineapple-ginger-jalapeño salsa, finished with sizzled scallions in smoking olive oil. A restaurant-caliber composed salad for summer entertaining.

Lettuce cups with ground beef and tofu in a savory chili-garlic, hoisin, and sesame sauce. A lighter take on Chinese lettuce wraps with hidden tofu stretching the beef.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

Golden, puffy souffle roll filled with a warm cream cheese and crab meat filling. This impressive rolled souffle with Parmesan and chives slices into elegant pinwheels.

Stacked flour tortillas layered with a spiced four-bean and lentil puree, melted Monterey Jack, and fresh garnishes. Think vegetarian Mexican lasagna, baked until bubbly.

Barbecued tempeh baked in a homemade molasses-mustard sauce with cumin, coriander, and cayenne. A hearty vegetarian main served over rice or stuffed in pita.

Restaurant-style sesame beef stir fry with crisp asparagus and red bell pepper. Triple-fried strips get tossed in a savory soy, sesame paste, and Shaoxing wine sauce that clings to every bite.

Arugula is most commonly employed in salads as in the infamous tricolor salad.