Bell Pepper

A few tricks make this hearty weeknight black bean chili recipe great.

This simple, creamy squash casserole with a crunchy breadcrumb topping is the perfect way to use up summer’s most bountiful vegetable.

Da pan ji is a hearty Xinjiang-style dish of chicken and vegetables over noodles.

Heilongjiang in Northeast China does not have a huge repertoire of famous recipes, but this eggplant preparation should put it on the map.

Build a sauce bulked up with jarred red peppers and green olives, then toss it with pasta and lots of mozzarella cheese that goes crisp on top and cheesy-pully in the middle in the oven.

Truly a one-pot wonder, this dish is homey, comforting, and weeknight-friendly (thanks to the minimal cleanup). Rinse your rice until the water runs clear before adding to keep the grains from going clumpy or gummy in the pot.

Spiced tomato sauce with bits of creamy paneer fills delicious stuffed peppers here, but it can also be served with flatbread, over quinoa, or in a quesadilla.

While most baked Bries are on the sweet side, with layers of jam or chutney under the crust, this one goes savory with anchovies, garlic, and roasted bell peppers.

Originally from Yemen, this fiery condiment has a dense, round flavor that comes from a variety of fresh chiles, herbs, and spices.

Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this sauce flavorful, thick, creamy, and totally vegan.

Named for the famous 8th century Tang dynasty consort, Yang Guifei, this dish of juicy dark-meat chicken and peppers is sweet, sour, and just a little spicy.

Like chutney in India or salsa in Mexico, no one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Here is our version, full of vegetables and spices. Serve the chakalaka with bread, rice, grilled meats or fish, stews...anything.

Let’s be honest, this salad is a vehicle for eating crispy, melty cheese for dinner. Not just any cheese, but rich and dense grillable cheeses like bread cheese, Halloumi, or paneer. When grilled or seared, these varieties brown and crisp on the outside while becoming soft and meaty inside, without melting into a puddle.

The formula for this cooling summer soup couldn’t be simpler: blended cucumbers, tomatoes, and sweet red peppers, plus garlic, herbs, and fresh citrus.