772 red bell pepper recipes

Vegetarian Cajun red beans and brown rice simmered low and slow with onions, bell pepper, tomato paste, Worcestershire, and hot sauce. Hearty, meat-free, and full of bayou flavor.

Crumbled cornbread loaded with andouille, tasso, and sautéed vegetables, moistened with smoky meat broth for a spicy Creole stuffing that elevates any roast.

Raw vegan vegetable-nut pate with pecans, walnuts, sunflower seeds, cilantro, and grated vegetables. A no-cook plant-based spread served in bell pepper cups with crudites.

Pasta bean salad with navy beans, snow peas, red pepper, toasted sesame oil, and tangy ume vinegar. A protein-packed Japanese-leaning lunch that holds up in the fridge.

Corn and cheese chili loaded with two kinds of kidney beans, crispy bacon, plum tomatoes, and sharp cheddar stirred in at the end. A hearty, no-meat-needed chili with smoky bacon richness.

Ham and asparagus pasta in a creamy tomato sauce with evaporated milk, basil, and oregano. A one-pot trick cooks the asparagus and ham right in the pasta water.

Chili bean and rib soup with fork-tender pork spareribs, slow-simmered red beans, and chili powder warmth in a tomato broth. Topped with melty Monterey Jack for a deep, smoky bowl.

Try something new when it comes to stew with this savory dish made with Canadian bacon, mushrooms and black olives.

Turkey tortilla stew loaded with pinto beans, kidney beans, corn, and crushed tomatoes. A hearty, high-protein one-skillet Mexican-style stew topped with crunchy tortilla chips.

Spinach spaghetti in a roasted red pepper cream sauce with basil, garlic, and chicken broth. Six charred peppers pureed into a silky, vibrant sauce.

Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.

A spicy, but savory dish made with pinto beans and smoked ham that tastes great after being left to simmer in a crockpot.

Harvest vegetable curry: steamed carrots, winter squash, broccoli, red pepper, summer squash, and chickpeas tossed in a quick curry-ginger-lemon sauce. Healthy, fast, and ready in 30 minutes.

Slow-braised shredded beef in red and green chile sauces with tomatillos, green chiles, and cumin. A New Mexican-style chile stew served with avocado and white cheese.

Creamy turkey ham ziti with a blended spinach and sour cream sauce, Dijon mustard, fresh dill, and red bell pepper. A lighter pasta dish with a vivid green sauce.

Italian giardiniera pickled vegetables with red peppers, cauliflower, wax beans, squash, radish, carrots, and onion in a basil-garlic brine. Water-bath canned for long pantry storage.