970 green pepper recipes

Cape May clam chowder is a Jersey Shore tomato-based chowder with fresh clams, sea scallops, bacon, and herbs. The Mid-Atlantic answer to the New England-versus-Manhattan debate.

Sauteed eggplant, green peppers, and carrots seasoned with cinnamon, fresh parsley, and dill. A light vegetarian side dish with Middle Eastern flair.

Homemade Creole sauce with okra, tomatoes, green peppers, onions, and sherry blended smooth. A versatile Louisiana-style sauce with heat from hot sauce and depth from chili sauce.

Afghan layered eggplant with tomatoes, peppers, and onions topped with garlic yogurt sauce. This vegetarian main dish is comfort food at its finest, served with flatbread.

Fresh tomatillo green sauce with jalapenos, cumin, cilantro, and garlic sauteed in vegetable stock. A low-fat, bright salsa verde for tacos, enchiladas, and grilled meats.

Stovetop sweet and sour meatballs glazed in tangy pineapple sauce with crisp-tender green peppers in just 40 minutes.

Quick three-pepper pizza on a pre-cooked crust with green, red, and yellow bell peppers, mozzarella, and Italian seasoning. Ready in 10 minutes flat from oven on.

Grilled red and green bell peppers brushed with a Dijon mustard, garlic, and red wine vinegar marinade. A low-fat side dish ready in 20 minutes, served hot or cold.

Fresh mango chutney: a raw, uncooked chutney of ripe mango, jalapeño, red onion, ginger, and black beans. Bright, spicy, fiber-packed condiment for grilled fish, chicken, or tacos.

Microwave grouper with bell pepper and onion topped with a tangy horseradish-Catalina sauce with hot sauce and lemon. A fast, flaky fish dinner ready in 15 minutes.

Slow cooker veggie chili layers black beans, corn, peppers and crushed tomatoes with spices bloomed in oil first, then simmers all day. A hearty, high-fiber vegetarian chili that's nearly hands-off.

This is a low-calory and vegetarian pizza, light and tasty, you don't worry about fat, calories, enjoy it.

Chilla puri are savory Indian whole wheat crepes studded with grated onion, green chili, and fresh cilantro, cooked on a griddle with ghee. Serve hot with mint chutney or pickle.

Tameya is Egyptian falafel made from dried broad beans instead of chickpeas, ground with fresh herbs, garlic, and spices, coated in sesame seeds and fried to a deep golden crunch.

Mongolian barbecue is a tableside grilling experience with thinly sliced lamb, fresh vegetables, and a star anise soy-rice wine sauce. Interactive feast for 8 guests.

Sweet-tangy apple jelly glaze spiked with curry powder, mustard, and white wine. This 5-minute sauce adds sophisticated flavor to roasted meats or grilled vegetables.