1,441 red bell pepper recipes

A unique and delicious bulgur recipe made with sweet bell peppers and zucchini.

Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.

A hearty soup that can pretty much go with anything else you serve for lunch or dinner.

Ground chicken breast meat ring baked in a fluted bundt pan with spaghetti sauce mix, bell peppers, and onions. A lighter meatloaf with an impressive ring shape.

Crispy baked polenta triangles topped with roasted red peppers, fresh basil, and Parmesan. A light, low-fat Italian appetizer with golden crunch and creamy center.

Leek and potato gratin made with soaked matzo, sauteed leeks, red pepper, evaporated milk, and mozzarella cheese. A Passover-friendly baked casserole with a golden top.

Gratin of red beans baked with caramelized onions, sweet red peppers, tomato, red wine, and a parmesan-breadcrumb crust. A hearty, mostly vegetarian one-dish dinner.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

Pizza Marietta on a Boboli shell with Italian sausage, mozzarella, green peppers, and red onion rings. A quick homemade pizza ready in 20 minutes flat.

Spicy Thai cold pasta salad with red and green bell peppers, scallions, and toasted black sesame seeds in a hot sesame oil, brown rice vinegar, and mirin dressing. A fast vegetarian potluck salad served chilled.

Spicy Thai-inspired soba noodle salad with bell peppers, scallions, and sesame seeds in a hot sesame oil and rice vinegar dressing. Served cold and full of crunch.

Baked pork chops topped with rice-stuffed green pepper rings, cream of mushroom soup, red onion, and cherry tomatoes. A retro casserole that doubles as dinner and presentation.

Savory basil red pepper muffins with olive oil, scallions, and egg whites. A low-fat, no-butter muffin that works as a side for soups, stews, or on its own for brunch.

Easy vegetarian bean and vegetable casserole with kidney beans, chickpeas, canned tomatoes, bell pepper, and frozen vegetables baked together. Top with cheese and serve over couscous.

Roasted red pepper spread with cream cheese, sun-dried tomatoes, Vidalia onion, cumin, garlic, and cilantro. A smoky, creamy no-cook appetizer blended in the food processor and served chilled with crackers.

Moosewood-style minestrone with onions, eggplant, green pepper, carrots, celery, peas, pasta, and tomato puree in a red-wine-kissed broth. Vegetarian comfort inspired by the Ithaca classic.