1,441 red bell pepper recipes

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

Serve with Carrot Slaw and Pine Nut and Orange Wild Rice Salad for a lunch meal.

Caribbean-style rice and peas gets a vegan upgrade with cubed tempeh, coconut-toasted brown rice, black-eyed peas, and cinnamon. A hearty plant-based main with island flavor.

A meatless kidney bean chili loaded with cashews, raisins, and a splash of apple cider vinegar for tangy depth. Spiced with cumin, chili powder, and oregano for a one-pot vegetarian feast.

Herb garden couscous salad with black beans, fresh dill, mint, parsley, tomatoes, olives, and a lemon-olive oil dressing. A bright, no-cook grain salad.

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.

Vegetable-packed beer chili with kidney beans, chickpeas, zucchini, and carrots simmered in a cumin-chili spice base. Topped with cheese, sour cream, and sunflower seeds.

Vegan pepper steak made with seitan, shiitake mushrooms, and bell peppers in a rich miso-tamari sauce thickened with arrowroot. Serve over rice, noodles, or mashed potatoes.

This savory and succulent chili is made with beef, white kidney beans and chickpeas.

Caribbean-style baby back ribs marinated in a from-scratch sofrito with annatto oil, cilantro, Anaheim chile, guava jelly, and coffee liqueur. Baked low and slow until tender.

Loaded Tex-Mex casserole with brown rice, zucchini, turkey sausage, corn, and a creamy pepper Jack cheese sauce, topped with cream cheese and pickled jalapenos. Feeds a crowd and freezes like a champ.

Grilled swordfish steaks marinated in soy sauce, fresh ginger, dry sherry, garlic, and lemon zest. An Asian-inspired marinade with bold umami flavor and a quick grill.

Easy recipe as refrigerated biscuits are used instead of making a dough.

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.

Quick chicken and walnut stir-fry with mushrooms, red bell pepper, and a glossy oyster-soy sauce. Light, fast, and full of crunch.