1,441 red bell pepper recipes

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

Vegetarian fresh corn tamales: masa harina dough stuffed with sautéed bell peppers and corn, wrapped in soaked husks, and steamed until tender. Served with a chunky avocado-tomatillo salsa for a lighter Mexican classic.

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.

A quick vegan curry with chickpeas, potatoes, tri-color peppers, and apples over brown rice. Weeknight-friendly and ready in 40 minutes.

Calico salad is a colorful three-bean salad with kidney beans, green beans, and wax beans in a sweet vinegar dressing with chopped green pepper and onion.

Great asian style pasta, nice side dish, very healthy.

Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.

A quick and simple recipe that's perfect for a light lunch at work or at home.

Roasted red peppers blended with sour cream and a touch of heat create a vibrant Mexican sauce perfect for tacos, enchiladas, grilled meats, or veggie bowls.

Chilled tomato salsa over hot angel hair pasta with red and yellow peppers, basil, garlic, and a hit of romano. Italian summer technique that needs zero cooking for the sauce. Ready in 20 minutes.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

Herbed tomato spaghetti sauce with fresh tomatoes, mushrooms, red wine, aniseed, and four fresh herbs added at the end to preserve their bright flavor. A vegetarian sauce simmered from scratch.

Chilled fresh tomato salsa over hot angel hair pasta with Roma tomatoes, red and yellow peppers, basil, and extra-virgin olive oil. A no-cook summer sauce with Romano cheese on the side.

My craving for Korean food has officially come back to life again, and this was the dish I made for dinner yesterday. Instead of using cooked rice that traditional bibimbap does, this time I cooked soba noodles instead. Sauteed a few veggies that I had on hand separately, tossed with the spicy Korean chili sauce and a bit ketchup, and served with homemade kimchi. YUM!

Rustic Italian yeast bread made with durum semolina flour and loaded with sautéed butternut squash, roasted red peppers, tomatoes, and onions. Uses a biga starter for deep flavor and makes four golden loaves.

Slow-roasted chopped pork shoulder with a spicy red pepper rub, vinegar baste, and tangy barbecue sauce. Season it overnight, roast it low, chop it, and sauce it up for pulled pork perfection.