970 green pepper recipes

A colorful five-bean salad with green beans, lima beans, kidney beans, wax beans, and chickpeas tossed in a tangy sweet vinegar dressing with green pepper, celery, and green onions. Best made overnight.

A lighter green chili loaded with beans, green peppers, jalapenos, green chiles, and cumin in chicken broth. No tomatoes, all heat, ready in 30 minutes flat.

Broiled salmon steaks served on a fiery sauce verde made from roasted New Mexican chiles, jalapeños, green peppercorns, white wine, and fresh dill. Bold, spicy, and ready in 40 minutes.

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.

Thai-style stuffed green peppers filled with chopped fresh mushrooms, scallions, garlic and ginger bound with a cornstarch slurry. Baked or steamed and finished with slivered dried chilies. A light vegetable side or vegan main.

Oven-braised turkey wings browned with paprika and garlic, then slow-cooked in a thick tomato gravy with peppers and onions. Soul food comfort that falls right off the bone.

Old-fashioned Spanish pickles: a sweet and tangy relish of peppers, cabbage, cucumbers, tomatoes, and onions spiced with turmeric, mustard seed, and cinnamon in vinegar.

Cold quinoa salad with red and green bell peppers, red onion, scallions, and fresh dill. A versatile, protein-rich vegetarian base you can dress any way you like.

Green bell peppers stuffed with a tangy cabbage, onion, and chili filling, pickled in spiced cider vinegar. Old-fashioned canning at its crunchy, fiery best.

Simple crushed dried chile flakes for authentic New Mexican and Southwestern cooking. Make a big batch to season everything from beans to enchiladas to eggs.

Add more toppings to your burger with this sweet and delicious condiment made from bell peppers.

Moroccan diced pepper and tomato salad with grilled green peppers, fresh tomatoes, and garlic. A smoky, no-cook side dish served chilled with just four ingredients.

Southwestern bean stew with Anasazi and pinto beans, hominy, and roasted green chiles. Slow-cooked until creamy, hearty, and deeply satisfying.

Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.

Grilled Italian sausage with charred bell peppers, Vidalia onions, jalapenos, and sweet pineapple chunks, tossed with rosemary and pineapple juice. Smoky, sweet, spicy, served over mashed potatoes.

Italian-seasoned barley cooked with onions, green pepper, garlic, tomatoes, and herbs. A low-fat vegetarian grain side dish that reheats well in the microwave.