Peppers

No one would ever guess this chicken dinner takes just 30 minutes (and very little prep) to perfect.

Quick, easy and deeply flavorful, Outside Inc.'s resident chef Biju Thomas has a twist on tomato soup you'll absolutely love.

Making your own teriyaki sauce is a breeze with our easy recipe that uses pantry staples. Serve this protein-rich chicken and shrimp stir fry with brown jasmine rice or brown rice udon noodles.

This salad is inspired by a Levantine dip called muhammara, which is made a vibrant color by roasting red peppers.

Shishitos are usually mild, but every once in a while you get a firecracker. That’s what makes this dish really fun! Blistering the beans and peppers in a skillet gives them a nice charred taste without having to toss them on the grill or under the broiler. If you can’t find shishito peppers, try multicolored mini bell peppers instead.

Queso fresco is a soft, mild cheese that you’ll find in Mexican or Latin American markets. Alternatively, use a mild feta — it’s brinier and a bit more assertive but just as delicious.

Meaty haddock meets smoky chipotle sauce in these tasty tacos, but the unsung hero is the quick-pickled cabbage that lends a bit of sour crunchiness and elevates all the other flavors.

Gochujang is a fermented hot pepper paste and a staple in Korean cooking. Here, we use a few pantry staples to transform it into a spicy-sweet dressing.

Roasted poblano peppers pureed with cheese and Greek yogurt make an easy, creamy dip. Turn up the heat with jalapeños.

Craving guac but don't have any ripe avocados on hand? This recipe calls for edamame in place of avocados. Blistered shishito peppers add a deep smoky flavor.

Roasting tomatillos softens their sourness while adding a little sweetness, making them the ideal topping for chicken and zucchini. If you can't find poblano pepper, a red or green bell pepper can substitute.

It’s here – a family-friendly casserole that’s Whole30 compliant! Everyone will dig into this bubbly mix of zucchini and chicken with savory Southwest flavors, while leftovers make fantastic lunches throughout the week.

This version of the Syrian roasted red pepper dip is sweetened with a date to avoid refined sugars. Urban suggests it as a snack for your next book club night, but we also love it as a topper for a piled-high bowl.

The fiber- and protein-rich filling with tempeh and pinto beans is packed with flavor while a bonus tomatillo sauce gives this plant-based dish a zesty kick. Because they’re frozen separately, both the filling and sauce retain maximum flavor and texture when reheated. It’s like a taco kit in your freezer!

These authentic, Mexican shrimp tacos will leave you craving more! Smokey chipotle flavors and creamy, no-fuss guacamole in the center—it’s what you would find at a restaurant but in the comfort of your home. WHOLLY® GUACAMOLE makes it easy to elevate all of your taco recipes.

Bell peppers are stuffed with quinoa, tomatoes and veggies for a hearty, healthy protein-packed meal.

The low-carb bread holding together these gooey grilled cheeses is a grain-free combination of cauliflower rice and almond flour. This recipe comes without excess carbs – helping to keep insulin levels in check. Plus, cauliflower is rich in dietary fiber that helps keep your body’s fullness signals on point.

A hearty, white-fleshed fish, mahi mahi stands up well to the bold flavors of pineapple and red bell pepper.

Pinto beans lend body while also adding a dose of satiating protein and fiber to this spicy soup. Adapt the toppings to your taste — we love it with tangy pickled onions, but they are completely optional. Avocado, cilantro, jalapeños and radishes all make great toppers as well.

This baked fajita recipe uses pork instead of the usual beef or chicken. And it's easy to make — just cut up the pork and veggies, then pop them in the oven. The outcome is juicy and tender pork and a dinner that's packed with flavor.

Our team was seriously impressed by the deep flavors in this easy-to-make roast. Pop it into the slow cooker before you head to work and come home to a comforting meal. Make sure you check all your ingredients to ensure they are Whole30 compliant.

This light, yet satisfying tomatillo green chili contains the delicious flavors of cumin, coriander and a trio of roasted chili peppers paired with hearty chicken and cannellini beans.

Red lentils add protein to this meatless main with cauliflower and sweet potatoes. Making your own paste with chiles, ginger and garlic adds heaps of flavor to the dish with just a whirl in the food processor. Serve the curry with whole-grain naan or pita bread.

Bone-in chicken is simmered with fragrant spices, tomatoes and chipotle chiles for a deeply flavorful taco filling. Both the filling and the salsa hold up well in the refrigerator and make great leftovers for lunch the next day.

Our peri peri-roasted chicken employs Portuguese cooking techniques but uses African ingredients. You'll love the tangy, spicy sauce served alongside sweet potatoes and kale.

Beets give these patties their earthy flavor while freshly cooked black beans and quinoa add a meaty texture.

The key to this salad is to cut the veggies into extra-small pieces – about the size of a pea – so that you get a variety of flavors and textures in every bite. Salzman uses her Everyday Salad Dressing to dress this fresh salad.

This easy take on the classic French vegetable stew is one of our favorite ways to enjoy a bundle of freshly picked veggies at once. A simple herb sauce is a perfect finishing touch – bonus points if the basil comes from your garden, too!

This Italian antipasto is filled with artichokes, roasted peppers and pepperoncini- all tossed together in a salad with an oregano-cheese dressing.

All over Thailand, you’ll see cooks in food carts working huge mortars and pestles, pounding together the ingredients for this spicy, refreshing salad.

Sweet and tender frozen petite peas, or baby peas, give our Bolognese-style sauce a burst of color and freshness.

In our ultimate energizing lunch or dinner bowl, protein- and fiber-packed spiced lentils are tossed with tender butternut squash and topped with a gorgeous pile of antioxidant-rich kale and bell peppers.

Thanks to its low heat, longer cooking time and added liquid, braising is the cooking method of choice to soften lean, low-fat cuts of bison. If bison (often labeled as buffalo) is a bit out of your budget or unavailable in your area, simply substitute with lean beef instead.

Sweet bell peppers are tasty little vessels for this Southwest-style stuffing, chock-
full of fiber-rich corn, black beans and cilantro. Plus, there’s no need to parboil 
the peppers to give them tenderness, 
since they’ll be slowly simmered all day 
in a smoky tomato sauce.

This satisfying salad is a quick dinner recipe with a delicious combination of crisp veggies, juicy steak and pungent blue cheese.

Sweet roasted peppers are drizzled with a citrus vinaigrette and just a touch of heat.

Fresh and sweet-tart, this Mexican inspired salad with its light, tropical and citrus flavors pairs beautifully with delicate grilled shrimp or other mild seafood. This recipe doubles as an amazing burger topper – simply omit the pasta!

Jicama gives this guacamole a unique and refreshing crunch – everyone will be trying to guess your secret ingredient!

The tangy coconut lime dressing in this cool and colorful Thai rice noodle salad goes hand in hand with naturally sweet mango and red bell pepper.

Not only does our Mediterranean Baked Cod offer a generous 35 grams of protein, but we also serve it on a piece of sweet and colorful bell pepper with a hearty chickpea salad.

Ginger, lime, honey, soy sauce, ginger and then some - this beef stir-fry packs flavor in spades and keeps you full thanks to rice and eggplant sides.

Sweet delicate crab shines in this simple but delectable dish with zesty lemon, fresh parsley and a touch of chile!

You've never made quicker - or tastier - crab cakes than these. With zesty lemon, sweet bell pepper and a yogurt-cucumber sauce over top, these cakes offer an unbeatable flavor combination.

The classic mingling of chile and lime in these juicy pork tacos is sure to draw your family to the table tonight! If you can't find tomatillos for the salsa, substitute with vine-ripened tomatoes.

Mexican food often gets pegged being unhealthy, but our Mexican stuffed bell peppers prove the contrary! We’ve doubled up on fiber-rich beans and sweet corn while still packing in juicy beef, so you get all the flavor with less fat. Serve with lime wedges and brown rice or quinoa.

Greek yogurt stands in for heavy cream to give this dish a rich and velvety texture. With a side of potatoes, artichokes and sweet bell pepper that's cooked along with the chicken, this dish will quickly become a family favorite in your home.

Creamy avocado and slow-cooked peppers make a delicious combination in this rich, velvety soup. Serve it right out of the slow cooker or refrigerate and serve cold.

Sweet, savory and filled with good-for-you veggies, this speedy stir-fry will please both vegetarians and meat lovers alike. Try serving this flavor-packed dish over brown jasmine rice or Wehani red rice.

Black Forbidden rice gets its name from ancient China, where the dark-hued grain was banned from commoners and reserved strictly for royalty and nobility. Today, it can be found in local markets and ethnic grocery stores, and is commonly used in Thai cooking and is perfect in this black rice salad!

Chile-rubbed sea bass is topped with crispy cabbage and spicy jalapeño in this super-stuffed taco. Buttermilk yogurt dressing adds a decadent touch to this easy recipe.

The only thing better than chunky Yukon gold wedges topped with melted cheddar, bell peppers and a sprinkle of cilantro is their 154-calorie count!

Diners, Drive-Ins & Dives host Guy Fieri shares one of the reasons he loves squash: a Stuffed Acorn Squash recipe filled with homemade turkey sausage!

This 10-minute sauté takes its cue from a classic frittata, combining fluffy egg whites with pops of color from sweet bell peppers, crisp zucchini and golden threads of saffron.

This fish dish is as easy as they come, ready in just 25 minutes and mild enough for your pickiest eaters. Bonus: use up whatever veggies you have in our fridge!

This simple Moroccan chickpea salad is hearty enough to stand on its own for a no-cook dinner, and if you have any leftovers simply pack them for work tomorrow – a marinated dish such as this often tastes even better the next day!

Sure to appear on your weekly menu over and over again, this simple-to-prepare beef stir-fry boasts incredible depth of flavor and is on the table in 15 to 20 minutes!

With a shorter cooking time, this orange-infused salmon is a great dish to throw in the slow cooker before heading out to run errands. You’ll look forward to coming home to this light and fresh meal.

Wakame, a type of seaweed, must first be soaked briefly in cold water before using. Drain it thoroughly before adding it to other ingredients.

To choose an acorn squash, look for an unblemished fruit that's heavy for its size. If possible, buy one or two more than you'll need for this recipe: The winter squash is truly versatile and can be baked in the oven, sauteed, steamed, mashed of pureed for a seasonal soup.

The original breaded, fried veal and veggies on a white bun was easily transformed using the Italian Scaloppine style of cooking. Herb- and garlic-rich tomato sauce forms the base for the veal as well as the sauce for the sammie.

Quick-cooking polenta is topped with a saucy mix of tomato, bell peppers and crumbled turkey sausage in this quick protein- and veggie-rich dish.

By making your own homemade BBQ blend, you'll be able to control every last ingredient that goes in (plus, tinker with our recipe to whip together your own signature secret sauce in the process).

To save time and make this healthy sweet and sour chicken recipe even simpler than it already is, pre-chop your vegetables and let your chicken marinate in the fridge up to eight hours ahead of time. Then, when you and your loved ones are ready to eat, it'll take just 10 minutes to get your Asian-inspired dinner on the table!

These tofu steaks become pleasantly toothsome thanks to their time on the grill, and the flavorful smoky-sweet rub lends delicious dimension to a somewhat plainly flavored protein.

Flank steak is an affordable, lean cut, which benefits from quick cooking. Since it does not have extensive marbling, cooking to medium rare or medium, and slicing thinly against the grain, will result in the most tender texture.

Leftover fish, whole grains and a crisper drawer's share of produce, and this reader made dinner!