1,047 green pepper recipes

This quick but succulent chicken dish is the perfect dinner to prepare after coming home from a long day at work.

Vegan Mexican lentil casserole with brown rice, taco seasoning, and tomato paste baked until thick and hearty. High-protein, budget-friendly, and packed with Southwestern flavor without any meat or dairy.

New Mexico chile salve is a simple spice paste of ground green chile, hot paprika, coriander, and oil. Rub it on beef, pork, or poultry before grilling for bold Southwestern heat.

Slow-cooked chicken with pineapple, tri-color bell peppers, mushrooms, and Vidalia onions, served over brown rice cooked right in the flavorful broth. A colorful crowd-pleaser for 10.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.

Green chili sauce made from scratch with diced green chiles, garlic, onion, and a simple flour roux. Ready in 15 minutes for enchiladas, burritos, and smothered anything.

Creamy chile dip made with sour cream, diced green chiles, and ranch dip mix. Only 3 ingredients and 5 minutes of prep for a cool, tangy, mildly spicy party dip.

Sliced tomatoes with raw salsa: ripe tomato slices over a bed of alfalfa sprouts, topped with a chilled fresh salsa of green pepper, scallions, cilantro, cumin, and apple cider vinegar.

Chinese-style stir-fried salad greens with lettuce, cucumber, tomatoes, and bell pepper wok-tossed with garlic, vinegar, and sugar until just wilted.

Fresh tomato sauce with green beans, 6 cloves of garlic, and half a cup of basil tossed over spaghetti. A simple vegetable-forward pasta sauce made from ripe summer tomatoes.

Smoked chicken soup with chipotle peppers and basmati rice for a spicy, smoky one-pot meal. Simple ingredients, bold Southwestern heat in every spoonful.

Cuspajs is a traditional Hungarian cabbage and potato soup finished with zafrig, a browned flour roux. Simple, hearty peasant cooking at its finest.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

Wine-marinated venison chops stacked with green pepper rings, rice, onion, and tomato slices, then oven-steamed in a garlicky tomato sauce spiked with Angostura bitters. A complete one-dish meal.

Texas caviar made from dried black beans slow-simmered with a smoky ham hock, then tossed with sauteed peppers, onions, and fresh tomatoes. A Lone Star classic side dish.

Beef and beer braise with chuck, mushrooms, onions, and bell peppers slow-simmered in beer with ketchup and mustard. Hearty pub-style stew that gets better as it sits.