1,293 green pepper recipes

Bibimbap is my all-time loved Korean food, there are so many great flavors and textures in it, and the best of all is that I can add whatever veggies I like, adjust the seasonings to my own taste, and it always comes out delicious. This quick and easy version is the one I make when I am too lazy to prepare every single veggie.

Using cooked short-grain brown rice makes this super quick and tasty Asian risotto, it can be an appetizer or a simply delicious meal!

This was very quick and simple to make and the flavor was wonderful...

This makes a delicious and colorful vegetarian entree.

The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it.

A fresh, no-cook salsa made with red and green bell peppers, plum tomatoes, scallions, lime juice, and olive oil. Chunky, bright, and ready in 15 minutes.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

Sesame oil, soy sauce, chili-garlic sauce, garlic and ginger make a succulent sauce that is perfect for marinating the tofu. Then cook tofu until crusted. Stir-fry with several fresh vegetables, and pour the delicious sauce to thicken up at the end. This Asian inspired stir-fry can be served with cooked rice, quinoa, or any your favorite grain.

No wonder it's a World Championship chili, it was packed with flavour. Followed the recipe as it is, and not too hard to make. It was definitely a hit at our dinner table. I will have to keep this recipe.

Lower-fat 'guacamole' built from puréed green peas, green chiles, garlic, and salsa. A creamy, spicy dip that mimics the avocado original at a fraction of the fat.

Chickpeas simmered in a slow-cooked Spanish sauce of bell peppers, green chili, tomatoes, garlic, and parsley. A simple, vibrant vegetarian dish ready in 45 minutes.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

When I have abundant seasonal vegetables, I love making this vegetable casserole, and most of the time I just enjoy it with a loaf of good bread. That is all you need for a good meal.

A sweet-and-tangy canned squash relish with green tomatoes, bell peppers, onions, mustard seeds, and celery seeds in a vinegar-sugar brine. A farmhouse preserve that turns garden surplus into jars of condiment gold.

Spicy nachos supreme with a green chile tomato sauce, melted cheddar, fresh guacamole, sour cream, and jalapeño slices. Loaded appetizer nachos done right.