541 red bell pepper recipes

Jalapeno jelly made with fresh jalapenos, bell peppers, vinegar, and liquid pectin. A sweet-hot pepper jelly for pouring over cream cheese, glazing meats, or gifting in jars.

Cajun-style crab boil with live blue crabs, corn on the cob, red potatoes, and tri-color peppers. A one-pot Southern seafood feast ready in 30 minutes that serves 4.

Hot and spicy red pepper apricot chutney with dried apricots, raisins, garlic, and red pepper flakes in a tart-sweet vinegar simmer. Big flavor condiment for meats and cheese boards.

Spiced ground venison hash baked with onions, bell peppers, tomatoes, and chili peppers in a covered casserole. Hearty, lean, and loaded with Southwestern heat. Feeds five hungry folks.

Bean lovers will love this delicious crockpot dish that tastes great with bread bowls or crusty bread.

Cheesy eggplant pasta sauce with mushrooms, red pepper, and blended cottage cheese braised in dry sherry. A creamy, low-fat vegetarian sauce with nutritional yeast for extra savory depth.

Simple vegetarian chili with dark red kidney beans, three cans of crushed tomatoes, and chili powder, simmered one hour in a single pot. An easy meatless chili that feeds 8 with minimal effort.

Note: 15 bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts of dried blackeyed peas, red kidney beans, white kidney beans (cannellini), green lentils, split peas, black beans, yellow split peas, navy beans, cranberry (Roman, shell, or shell out) beans, great Northern beans, pinto beans, small white limas, red lentils, cow peas (field peas), and pink beans. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varities.

This is actually fairly easy to make, the only time consuming part was peeling the eggplant and chopping vegetables.

Baked red beans braised in red wine with garlic, bell pepper, tomato paste, and bay leaf. A simple, rustic bean casserole with deep, wine-rich flavor and almost no fat.

Fresh papaya salsa with red chili, mint, lime juice, and red bell pepper. A tropical, no-cook salsa with sweet heat. Pairs with grilled fish, tacos, and chips.

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Pasta salad primavera: warm or cold pasta tossed with broccoli, red pepper, carrots, tomatoes, garlic, and fresh basil. A light, vegetable-forward Italian spring salad that works any temperature.

Pennsylvania Dutch pickled bell peppers stuffed with shredded cabbage, salt, and yellow mustard seeds, then submerged in cold vinegar. Old-fashioned cold-pack pickle that keeps for months without canning.

Roasted red pepper sauce with charred peppers, sweet roasted garlic and fresh basil. Three-ingredient pantry sauce that elevates pasta, pizza, sandwiches and grilled meats.

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.