Pepper Recipes | Red Pepper Recipes | Green Pepper Recipes

Red, Green, Yellow, Hot or not. What do you do with your peppers. How spicy do you like it?

Recipe courtesy Rachael Ray

2 Tablespoons Extra-Virgin Olive Oil, 2 Turns Of The Pan
4 Cloves Garlic, Crushed Away From Skin
2 Green Bell Peppers, Seeded And Sliced Lengthwise, 1/2-Inch Strips
1 Large Red Bell Pepper, Seeded And Sliced Lengthwise, 1/2-Inch Strips
Salt And Pepper
1/4 Cup Grated Parmesan, A Couple Of Handfuls
2 Tablespoons Chopped Flat-Leaf Parsley

Heat a skillet over medium high heat. Add extra-virgin olive oil, crushed garlic and peppers. Season with salt and pepper. Saute until just tender, 6 or 7 minutes. Sprinkle in cheese and remove from heat. Transfer peppers to a platter. Garnish with chopped parsley. Cover with foil to keep warm until ready to serve. Prep Time: 10 minutes. Cook Time: 7 minutes. Yield: 6 servings.

This is a wonderful recipe. My husband raves about it.


3/4 Cup Chicken Broth
1/2 Cup Catsup
2 Tablespoons Soy Sauce
1 Tablespoon Chili Garlic Sauce
1 Tablespoon Rice Vinegar
1 Tablespoon Sugar

1 Live Dungeness Crab OR About 3/4 To 1 Pound Shrimp
2 Tablespoons Cooking Oil
2 Tablespoons Minced Garlic
1 Tablespoon Minced Ginger
1 Red Jalapeno Chili, Seeded And Minced
1 Green Onion, Sliced

1 Egg, Lightly Beaten

Sliced Green Onion

Mix sauce ingredients in a small bowl and set aside.

If using crab:
In a pot of boiling water, parboil crab for 2 minutes. Drain, rinse with cold water, and drain again. Pull off the top shell in one piece and reserve for garnish. Remove and discard the gills and spongy parts under the shell. Twist off the claws and legs; crack them with a cleaver or mallet. Cut the body into 4 pieces.

If using shrimp:
Cut down the back and remove any vein.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic, ginger, chili, and one sliced green onion; cook, stirring, for 1 minute. Add crab and stir-fry for 2 minutes. If using shrimp, stir-fry for only 1 minute more.

Add sauce and reduce heat to low; cover and simmer, stirring once or twice, until crab is cooked, 6 to 7 minutes. Cook only 1 to 2 minutes for shrimp.

Stir in egg and cook just until it begins to set, about 1 minute.

Arrange crab and top shell on a serving plate. Pour sauce over all and garnish with green onion.
Adapted From Martin Yan’s Asia 1997.

This is easy and tasty, depending on how much red pepper you use.


Olive Oil To Sauté
4 Loin Lamb Chops, Trimmed Of Excess Fat
Flour For Dusting
1/2 Cup Pitted Sliced Olives (Cured Or Kalamata Or Good Green Ones), Coarsely Chopped
Dried Or Fresh Oregano To Taste
About 2 Tablespoons Fresh Lemon Juice Or To Taste
Crushed Red Pepper

Heat olive oil in a large skillet. Lightly dust loin chops in flour; when hot, sear chops on both sides for a minute. Lower the heat and cook, uncovered, turning frequently, for 5 to 10 minutes depending on how rare you like them. Remove chops to a plate and pour out most of the fat from the skillet. Add olives, oregano and fresh lemon juice to the skillet, deglaze and reduce. Season with salt and crushed red pepper to taste. Yield: 2 servings.

This is really good. Have made it several times.


1 1/2 Pounds Flank Steak

1/2 Pound Ground Beef
1/4 Cup Flavored Bread Crumbs
2 Eggs
Garlic Powder

1/4 Cup Chopped Onions
1/4 Cup Chopped Carrots

Broccoli (cooked for 4 minutes) Or Spinach (uncooked)

1 Extra Large Can Beef Broth

Spicy Sauce:
2 Medium Tomatoes, Peeled, Seeded, Finely Chopped
1 Medium Onion, Finely Chopped
1/2 Green Pepper, Seeded, Finely Chopped
2 Green Chilies, Roasted, Peeled, Seeded, Finely Chopped, Or To Taste
1 Clove Garlic, Minced
1/4 Cup Olive Oil
2 Tablespoons Red Wine Vinegar

Cut the flank steak through the middle (butterfly) so there are two pieces. Combine ground beef, bread crumbs, and eggs. Add salt, pepper, garlic powder and parsley to taste. Spread half of this mixture on each piece of flank steak. Sprinkle with carrots and onions. Top with broccoli or spinach. Roll up jelly roll fashion. Tie in at least two places and once around the ends. Place the meat in a Dutch oven and cover with broth. Bring to a boil. Cover and simmer for 1 1/2 to 2 hours.

Combine all sauce ingredients. Mix well. Serve steak warm or cold, thinly sliced, with spicy sauce. Makes 4 to 6 servings. From Noteworthy, a collection of recipes from Ravinia, IL.

Barley-Stuffed Peppers
Prep Time: 35 minutes

1 cup reduced-sodium chicken broth
1 cup sliced fresh mushrooms
⅔ cup quick-cooking barley
2 large red, yellow, and/or green sweet peppers (about 1 pound)
1 egg, beaten
¾ cup shredded reduced-fat mozzarella cheese (3 ounces)
1 large tomato, peeled, seeded, and chopped (about ¾ cup)
½ cup shredded zucchini
⅓cup soft bread crumbs
1 tablespoon snipped fresh basil or ½ teaspoon dried basil, crushed
1 teaspoon snipped fresh rosemary or ⅛ teaspoon dried rosemary, crushed
⅛ teaspoon onion salt
Several dashes bottled hot pepper sauce
Fresh rosemary (optional)
Dried red chili peppers (optional)


  1. In a medium saucepan combine the broth, mushrooms, and barley. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender. Drain thoroughly.
  2. Cut sweet peppers in half lengthwise; remove seeds and membranes. If desired, precook pepper halves in boiling water for 3 minutes. Drain on paper towels.
  3. In a medium mixing bowl stir together the egg, 1/2 cup of the cheese, the tomato, zucchini, bread crumbs, basil, rosemary, onion salt, and bottled hot pepper sauce. Stir in cooked barley mixture. Place peppers, cut side up, in a 2-quart rectangular baking dish. Spoon barley mixture into the pepper halves.
  4. Bake stuffed peppers, covered, in a 350 degree oven for 20 to 25 minutes or until filling is heated through. Sprinkle remaining cheese over the peppers. Return to oven; bake 2 minutes more. Carefully transfer peppers to a serving platter. If desired, garnish with fresh rosemary and dried red chili peppers.
    Makes 4 servings.

Casserole-Style Chiles Rellenos
Prep Time: 25 minutes

2 large poblano peppers or green sweet peppers (8 ounces)
1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
3 beaten eggs
¼ cup milk
⅓ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon ground red pepper
⅛ teaspoon salt
¾ cup shredded cheddar cheese (3 ounces)
1 cup picante sauce
¼ cup dairy sour cream

  1. Quarter the peppers and remove stems, seeds, and veins. Immerse peppers into boiling water for 3 minutes. Drain. Invert on paper towels to drain well.
  2. Place half the peppers in a well-greased 1½-quart casserole. Top with half of the shredded Monterey Jack cheese. Repeat layers.
  3. In a medium mixing bowl combine eggs and milk. Add flour, baking powder, red pepper, and salt. Beat until smooth.
  4. Pour egg mixture over peppers.
  5. Bake, uncovered, in a 450º F oven for 15 minutes or until set.
  6. Sprinkle with the shredded cheddar cheese. Let stand about 5 minutes or until cheese melts.
  7. Serve with picante sauce and sour cream.
    Makes 4 main-dish servings.

Corn Grilled in the Husk with Roasted Red Bell Pepper Butter
4 servings

4 ears corn, unhusked
Red Bell Pepper Butter, recipe follows

It is a popular misconception that corn must be soaked in water or wrapped in tin foil before being cooked on the grill. All you need to do is peel off the excess huskage (leaving the cob with 2 or 3 layers of husk still intact) and yank off the silk. Then simply place the corn on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes, as the husk starts to blacken. When the entire husk begins to resemble blackened carbon, remove from grill. Peel away blackened husk and serve with Red Bell Pepper Butter.
F.Y.I., the heat of the grill causes the natural sugars in the corn to caramelize and some of the kernels to turn brown. The more browning, the sweeter the corn.

Roasted Red Bell Pepper Butter:
• 2 red bell peppers
• 1 pound butter, at room temperature
• 1/4 cup basil leaves
• 2 tablespoons lime juice
• Salt and freshly ground pepper

  1. Roast the red peppers whole over a charcoal flame or under a broiler, turning until entirely blackened. Remove from the grill and immediately place in a paper bag. Seal bag and let sit for 10 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
  2. In a food processor, puree the butter, peppers, basil, lemon juice, salt and pepper.
  3. Divide butter into 4 equal amounts, place each portion on tin foil, waxed paper or plastic wrap, then roll into a butter log, approximately 1 1/4-inches in diameter. Return to refrigerator until butter hardens. To serve, remove from foil, and slice into 1/4-inch slices. Flavored butter may be kept refrigerated for up to 1 week or frozen for 1 month. It is excellent on burgers, veal chops, steaks, baked potatoes, or on toasted crusty bread.

Pepper and Herb Green Rice
4 to 6 servings

• 3 dried pasilla chiles
• 1 tablespoon plus 1 1/2 teaspoons vegetable oil
• 1/2 cup chopped white onions
• 2 teaspoons chopped garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 cup roughly chopped fresh cilantro, plus more for garnish
• 1/4 cup roughly chopped fresh parsley
• 1 3/4 cups chicken stock
• 1 cup long grain white rice

  1. Heat a heavy skillet over medium-high heat. Add the chilies and toast 2 at a time to blister the skin, turning, about 30 seconds. Remove from the heat and soak in a bowl of water until soft, about 15 minutes. Remove the stems, skins, and seeds, and discard. Roughly chop the chiles.
  2. In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth.
  3. Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes. Add the remaining stock; stir, cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes.
  4. Remove from the heat and let sit without stirring for 10 to 15 minutes.
  5. Fluff with a fork and serve, garnished with additional cilantro.

Asparagus with Sweet Red Pepper Dressing
When choosing asparagus, opt for the thickest stems because they’re the tastiest. Be sure to find those without any woodiness showing at the stem end. They should be green from top to bottom.

2 roasted red bell peppers
2 garlic cloves, chopped
2 tablespoons fresh oregano
2 teaspoons fresh lemon juice
½ teaspoon salt
⅓ cup olive oil
1 lb. asparagus
½ cup (2 oz.) crumbed soft goat cheese

  1. In blender, combine bell peppers, garlic, oregano, lemon juice and salt; blend until smooth. With blender running, add olive oil in steady stream. (Puree can be made up to 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
  2. Break tough ends from asparagus. With vegetable peeler, peel asparagus from just below flowering top to end.
  3. Fill large skillet with water; bring to a boil over high heat. Add asparagus; cook 5 minutes or until tender. Drain; run under cold water to stop cooking.
  4. Arrange asparagus on serving platter or divide among 4 salad plates. Drizzle with dressing; sprinkle with cheese.
    4 servings

Yellow-Pepper Soup

1 tablespoon olive oil
4 medium yellow bell peppers, diced
1 medium potato, diced
3 tablespoons chopped shallots
2 teaspoons curry powder
¾ teaspoon salt
Pinch ground red pepper
1 tablespoon apple-flavored brandy
2 cans (14-oz. each) chicken broth
2 tablespoons dairy sour cream
2 tablespoons finely diced red bell pepper, for garnish

  1. Heat oil in 3-quart saucepan over medium-high heat. Add yellow peppers, potato, and shallots; cover and cook 5 minutes, stirring twice, until vegetables begin to soften. Add curry, salt and red pepper; cook, stirring, 1 minute. Add brandy; cook 30 seconds more. Stir in broth; bring to boil. Reduce heat and simmer 10 to 12 minutes, until potato is tender. Cool slightly, 10 minutes.
  2. Puree one third vegetable mixture in blender until smooth; transfer to large bowl. Repeat process two more times. Whisk in sour cream. Chill uncovered for at least 2 hours.
  3. Stir well before serving. Divide soup among 4 serving bowls. Garnish each with red pepper.
    Makes 4 servings.

Salami, Fontina and Roasted Bell Pepper Panini

• 1/4 cup extra-virgin olive oil
• Leaves of 1 rosemary sprig
• 2 slices sourdough bread, each 1/2 inch thick
• 1 oz. thinly sliced Tuscan salami
• 1 oz. sliced fontina cheese
• 1/4 cup sliced roasted red bell peppers

  1. In a small saucepan over medium heat, warm the olive oil. Add the rosemary and fry until just fragrant, about 20 seconds. Remove from the heat and let cool.
  2. Preheat an electric panini maker according to the manufacturer’s instructions.
  3. Brush one side of each bread slice lightly with the rosemary oil. Lay a bread slice, oiled side down, and arrange the salami and cheese on the bread. Add the bell peppers and top with the other bread slice, oiled side up.
  4. Place the sandwich on the preheated panini maker and cook until the sandwich is hot throughout, golden and crispy. Alternatively, grill in a hot skillet with another pan on top for weight. Flip and repeat.
  5. Transfer the sandwich to a cutting board and cut in half. Serve immediately.
    Serves 1.

Baked Tofu with Braised Peppers and Onions

Serve with grilled polenta, rice or spinach pasta.

1 lb. firm tofu
1 tbsp. olive oil
2 medium onions, thinly sliced
3 medium bell peppers, 1 each red, yellow and green, thinly sliced
3 oz. mushrooms, thinly sliced
1 medium clove garlic, minced
¼ cup chopped fresh flat-leaf parsley
1 tbsp. chopped fresh marjoram or basil
½ cup dry white wine
20 niçoise olives, halved and pitted
1 tsp. salt
½ tsp. freshly ground pepper

2 tbsp. sherry vinegar or red wine vinegar
1 tbsp. olive oil
1 tbsp. tomato paste
1 tsp. Dijon mustard
2 medium cloves garlic, minced
¼ tsp. freshly ground pepper
½ tsp. soy sauce or tamari

  1. Preheat oven to 375º F. Drain tofu very well and cut into triangles or slabs about 1½ inch wide. Place in ungreased pie plate and bake until slightly firm and liquid is released, about 20 minutes. Pour off any liquid. Set aside.

  2. In a large skillet, heat oil over high heat. Add onions and cook, stirring often, 2 to 3 minutes. Add bell peppers, mushrooms, 1 clove garlic, parsley, marjoram and thyme and cook, stirring often 2 to 3 minutes. Reduce heat to medium and cook, stirring occasionally, until onions are tender, about 6 minutes. Stir in wine, olives, salt and pepper and cook, until vegetables are tender and coated with syrupy sauce, about 8 minutes.

  3. Coat 8x8-inch square or 2-quart casserole with cooking spray. Add vegetable mixture, then gently arrange tofu pieces in mixture.

  4. Make sauce: In small bowl, whisk together vinegar, oil, tomato paste, mustard, garlic, pepper and soy sauce or tamari. Pour sauce over vegetables and tofu. Cover and bake until heated through, about 25 minutes. Serve hot.

Servings: 4

Pilaf in Peppers
Prep Time: 45 min.

2 cups water
1 cup regular brown rice
½ cup chopped celery
½ cup shredded carrot
4 green onions, sliced
1 tablespoon margarine or butter
2 teaspoons instant chicken bouillon granules
⅛ teaspoon pepper
3 medium green, red, and/or yellow sweet peppers

  1. In a medium saucepan combine water, brown rice, celery, carrot, green onions, margarine or butter, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 35 minutes or until rice is tender.

  2. Meanwhile, cut sweet peppers in half lengthwise. Cut away stem and membrane. Place pepper halves, cut side up in two foil pie pans or one 13x9-inch foil pan. Spoon rice mixture into peppers, mounding as necessary. Cover pan(s) with foil.

  3. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place foil pan(s) containing pepper halves over drip pan. Cover and grill for 20 to 25 minutes or until peppers are tender and rice is heated through. Makes 6 servings.

Grilled Peppers

I just marinate peppers with Kraft Sun-dried Tomatoes and Oregano salad dressing for 1/2 hour or so then place on the grill until desired doneness. Keep basting with salad dressing several times.

When done, I just slice in slivers and add to chicken or steak fajitas, or to pita bread stuffed with grilled chicken and grilled onions (done the same), and romaine lettuce and with a little Ceasar dressing.

Pepper Steak

1-1/2 lbs sirloin steak
3 tbsp vegetable oil
1/8 tsp salt
1/8 tsp pepper
2 cups diagonally sliced celery
2 cups green pepper, cut into 1/4-inch strips (about 1 med.)
1 cup finely chopped scallion
1 small clove garlic, minced
1/2 cup beef broth
2 tbsp soy sauce
2 tsp cornstarch
Hot cooked rice

Using sharp knife, cut meat into 2 x 1/4-inch strips. In large skillet, heat oil over medium-high heat. Add meat and cook, stirring constantly, 2-3 minutes or until browned. Sprinkle with salt and pepper.

Add celery, green pepper, scallion and garlic. Cook 2 minutes, stirring constantly until vegetables are soft or to desired doneness (I like mine with a little crunch). Reduce heat; add beef broth. Cook, stirring often, 5 minutes.

In small bowl, stir together soy sauce and cornstarch until smooth. Stir into skillet. Bring to a boil. Boil 3 minutes, stirring coonstantly, until thickened. Remove from heat. Serve over rice.

Chicken Fajitas
4 Boneless chicken breasts, cut in 1 x 1 & ½ -inch strips
½ C Fajita marinade or Italian salad dressing
¼ C Chopped cilantro
1 T Lemon juice
1 Clove garlic, minced
3 T Olive oil
2 med. Green bell peppers, cut into strips
1 med. Red bell pepper, cut into strips
1 Yellow onion, cut into strips
1 Avocado, peeled, pitted, and cut into long strips
Sour cream
Pico de Gallo
Warmed tortillas

Put chicken stripe in a glass bowl, cover with the fajita marinade or Italian dressing, cilantro, lemon juice and garlic. Cover and marinate in the refrigerator for at least 4 hours.
Heat the olive oil in a frying pan and sauté the peppers and onion until crisp-tender. Drain the chicken and grill over hot coals or sauté in olive oil in a frying pan. Divide the chicken, peppers and onions and place on top of warmed flour tortillas. Top with avocado strips and serve with small bowls of sour cream, grated cheese, and Pico de Gallo so that people can top the fajitas to their taste.

Serves 4

Red Chile Potatoes

2 T Butter
3 T Olive oil
1 med. Onion, cut in half lengthwise, and sliced
4 Lg White potatoes, thinly sliced
½ t Salt
1 t Freshly ground black pepper
1 t Ground mild New Mexico Red Chile, or to taste

Melt butter in a frying pan, add olive oil, and sauté the onion for 2 to 3 minutes. Add the potatoes, salt, pepper, and ground Chile. Sauté, for 20 to 30 minutes or until the potatoes ate done through and lightly browned.

Serves 4-6

Basic Red Chile Sauce

15-20 Dried mild red Chile pods (or to your taste-you can use hot if you prefer.)
4-5 C. Water
2 T Vegetable oil
2 T All purpose Flour
1 t Ground Cumin
1 t Salt
1 T Tomato Paste (optional)

Wash the Chile pods and remove the stems and place in a heavy saucepan, add the water, and bring to a boil. Lower the heat and cook for approximately 15 minutes. Let cool, then spoon some of the Chile pods into a blender, covering with water until the blender is half full. Pulse until blended, then strain through a sieve.
Repeat the process until all the Chile pods are blended. Heat the oil in a heave saucepan, stir in the flour, and let cook, over high heat, until the flor just begins to turn brown.
Stir in the red Chile, cumin, salt, and tomato paste. Reduce the heat and simmer over low heat for 5-10 minutes.

Yields 5-6 Cups.
Recipe from Lynn Nusom’s cookbook Authentic Southwestern Cooking pg 21

Traditional Red Rice
(Spanish rice)

3 T Olive oil
1 Lg Yellow onion, diced
1 Green bell pepper, seeded, membranes removed, and sliced
1 C Medium grain white rice
1 Clove garlic
2 Ripe, red tomatoes, peeled and diced
1 –8oz. Can tomato sauce
2 C Water
½ t Salt

Heat the oil in a heavy pan, sauté the onion and bell pepper, then stir in the rice and sauté until lightly colored. Add the garlic and stir. Add the tomatoes, tomato sauce, water, and salt. Cover, turn the heat down to a very low simmer, and cook for 20 minutes. Check the rice 2 or 3 times during the cooking process and stir with a fork each time.

Recipe from Lynn Nusom’s cookbook Authentic Southwestern Cooking pg 48