772 red bell pepper recipes

Fettuccine with zucchini, red bell peppers, tomatoes, garlic, and red pepper flakes in olive oil. A vibrant, vegetable-forward pasta dinner ready in 25 minutes with no cream or cheese needed.

Creamy ham and lima bean soup with red potatoes, bell peppers, and chicken broth. A hearty, smoky one-pot soup that comes together in under 40 minutes.

Slow cooker venison chili loaded with kidney beans, mushrooms, jalapenos, barbecue sauce, and six cloves of garlic. Thick, spicy, and built for long cooking.

Cajun tofu simmered in a spicy roux-based tomato sauce with bell peppers, onion, celery, and bay leaves. Vegetarian, protein-packed, and served over steamed rice with fresh parsley.

Four-bean skillet with black, kidney, pinto, and cannellini beans simmered in barbecue sauce and tomatoes with bell peppers and onions. Hearty, plant-based, and budget-friendly.

Red lentils simmer with sautéed peppers, onions, and berbere spice in ghee for this protein-rich Ethiopian main dish ready in an hour.

Enjoy all summer long as a topping for burgers, sandwiches and cold meats. This relish is so yummy and easy to make, you'll want to keep some on hand all year long.

These a few kinds of grilled vegetables together are absolutely delicious! Tossing them with a very light and flavorful sherry vinaigrette, definitely will be a hit on your table as a side dish.

Garden-loaded ratatouille sauce with eggplant, zucchini, bell peppers, and sweet potato tossed with ziti and showered in fresh basil and mint. A vibrant, plant-based pasta that eats like a celebration of summer produce.

Minted orange salad with blood oranges, mandarin segments, sweet bell pepper, and fresh mint on red lettuce. Dressed with olive oil and mandarin juice for a bright, refreshing side.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Cuban black bean stew with ham, rum, and oregano served over rice. Dried beans soaked overnight and simmered until creamy, thickened by mashing a cup of beans back in.

A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.

Bring flavors of the Mediterranean Sea to your crockpot with this simple recipe that is easy to follow.

Green bell peppers stuffed with seasoned mashed potatoes, sauteed onions, red pepper, and chives, baked in tomato sauce. A vegetarian stuffed pepper that's hearty and satisfying.

Grilled Japanese eggplant and green bean salad with balsamic vinegar, red bell peppers, and mixed greens. A smoky, tangy summer salad ready in 30 minutes.