699 red bell pepper recipes

Stir-fried long beans (or green beans) with red bell pepper and nutty wild rice, finished with a touch of sugar for balance. Quick, light side dish for any main.

Start a fiesta with your ribs with this delicious recipe that will be one of your favorites during the summer!

The oldest diner sandwich in the book becomes a great summer meal when you make it live up to its name—cook it on the grill.

Roasted red pepper sauce blends sweet roasted peppers with fresh basil, parsley, and garlic into a smooth, no-cook pasta sauce. Bright, light, and ready in about five minutes, with no cream or stovetop required.

Texas-style dill pickles from Pflugerville with garlic, red pepper, fresh dill, and a simple vinegar brine. A classic water-bath canned pickle recipe that improves over two weeks.

The perfect companion for sandwiches and crackers that is great for a picnic, or even a light snack.

Homemade ranchero sauce with Roma tomatoes, red bell pepper, onion, and garlic simmered in chicken broth. A chunky, mild Mexican tomato sauce for huevos rancheros and more.

Tortilla pizzas with garlicky tomato sauce, sautéed mushrooms, zucchini, peppers, and melty mozzarella on crisp flour tortillas. Lighter than delivery, bakes fast.

Bay scallops with pasta shells in a fresh tomato cream sauce made with white wine, shallots, basil, and reduced heavy cream. An elegant 45-minute seafood pasta dinner.

Pepperoni cheddar pasta salad tosses tricolor pasta with sliced pepperoni, sharp cheddar, fresh peppers, tomatoes, and olives in Italian dressing. Potluck favorite that travels well.

Made this while cleaning out the refrigerator... thus the name. John

Piccalilli is a sweet-sour spiced relish of green tomatoes, peppers, onion and cabbage, salted overnight then simmered in cider vinegar, brown sugar and whole spices. A tangy condiment for hot dogs, beans and cold meats.

A cold seafood pizza appetizer on a flaky crescent roll crust with sour cream spread, shrimp, crab, broccoli, and colorful bell peppers. The potluck crowd-pleaser that vanishes first.

Five-pepper chicken fajitas with red, yellow, and green bell peppers plus jalapeño and black pepper. Lime-cumin marinated chicken in whole wheat tortillas.

Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.

Twice-cooked pork stir-fried with dried mushrooms, bell pepper, bamboo shoots and bean curd in a gingery soy-mushroom sauce. A classic Sichuan-style dish with tender poached pork and crisp wok-fired vegetables.