red bell pepper

I noticed that the most popular boxed soup at my supermarket is a tomato and red pepper soup, so I decided to come up with my own version.

Puréed Tomato and Red Pepper Soup

red bell peppers, roasted

extra virgin olive oil

onion,

carrot

celery

Salt

garlic cloves, minced

tomatoes

tomato paste

basil

cinnamon

sugar (optional)

vegetable stock

rice

pepper

Garlic croutons (toast thin slices of bread, rub

Parmesan

basil leaves

Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Set aside.

Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.

Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.

Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.

Celeriac and Red Pepper Salad

celeriac

red bell peppers

red wine vinegar vinegar

lemon juice

Dijon mustard

chervil

tarragon

parsley

olive oil

black pepper

Peel celeriac and julienne with extrafine julienne blade of food processor, or by hand.

Wash, core and seed peppers and cut into very fine julienne strips.

Mix vinegar, lemon juice, mustard, chervil, tarragon and parsley with whisk. Gradually whisk in oil. Season with pepper.

Combine celery root and pepper and pour over dressing, mixing well. Refrigerate at least four hours. Overnight is fine too.

To serve, drain off excess dressing, if any. Sprinkle with parsley.

This savory cake is very versatile in that you could substitute the couscous with other cooked grains, or make use of whatever herbs, cheeses or spices you have on hand. The options to make this cake your own are endless; leftover cooked barley or maftoul, Parmesan and Gruyère, dill or tarragon, toasted cumin or fennel seeds would all work well. Serve with a big green salad for a complete meal.

Giant Couscous Cake With Roasted Pepper Sauce

tomato,

salt and black pepper

red wine vinegar

maple syrup

pearl couscous

water

scallions (spring onions),

baby spinach (about 4 packed cups)

Greek-style yogurt

mozzarella

flour

eggs

garlic cloves,

coriander seeds,

Heat the oven to 425 degrees Fahrenheit/220 degrees Celsius.

Prepare the pepper sauce: Add the bell peppers and tomato to a baking sheet (tray) and toss with 1 tablespoon oil, 1/4 teaspoon salt and a good grind of pepper. Drizzle the garlic heads with a little oil, wrap tightly in foil and place them to one side of the baking sheet. Roast for 35 minutes or until the pepper skins are well charred and the garlic has softened.

When cool enough to handle, peel and discard the pepper and tomato skins. (Don’t worry if you can’t remove all the skin.) Add the peeled vegetables to a food processor. Squeeze the garlic cloves out of their papery skins (discarding the skins) and add them to the blender along with the vinegar, maple syrup, 1/4 teaspoon salt and a good grind of pepper. Blitz for a few seconds, then, with the machine running, slowly drizzle in the remaining 3 tablespoons oil until incorporated and the sauce is smooth. Set aside pepper sauce.

Meanwhile, prepare the couscous cake: Add the couscous, 1/2 teaspoon salt and boiling water to a medium saucepan over medium-high heat. Bring to a simmer, then cover with a lid and turn the heat to medium-low. Cook for 10 minutes, then set aside to cool.

Place a large nonstick skillet over high heat. Toss the scallions (spring onions) with 1/2 tablespoon oil, then add to the pan and fry until softened and charred, turning halfway through, about 4 minutes. Set the scallions aside.

Turn the heat down to medium-high, then add another 1/2 tablespoon oil and the spinach to the pan. Cook until wilted, about 90 seconds, then transfer to a large bowl. Roughly chop the scallions and add two-thirds to the bowl with the spinach. Add the couscous, yogurt, both cheeses, flour, eggs, garlic, coriander, basil, 1/2 teaspoon salt and a good grind of pepper to the bowl and mix everything to combine.

Wipe out the skillet and heat 5 tablespoons oil over medium-high. Once hot, add the couscous mixture, and use a spoon to evenly distribute and smooth out the top. Turn the heat down to medium-low and cook for 20 minutes; the edges will be golden, the cake will start to set in the center and you should be able to loosen the cake from the base.

Use a spatula to gently separate the cake from the sides of the pan, running it under the cake as well to try to loosen it from the bottom. Remove the pan from the heat and, very gently, invert the whole thing onto a large plate. Return the pan to the heat and slide the cake back into it, crispy-side up, to brown the other side. Cook for 8 minutes over medium heat, then transfer the cake to a large wooden board or serving platter.

In a small bowl, combine the remaining scallions with the extra basil leaves and the remaining 1 tablespoon oil. Sprinkle the cake all over with the extra pecorino and top with the scallion mixture. Serve with the pepper sauce in a bowl alongside.

Chili Lime Tacos with Mango Salsa {Grilled or Pressure Cooker}

Tortillas

avocados (pitted and flesh scooped out)

sour cream

lime juice (from about 2 limes)

salt

garlic powder

fresh cilantro leaves (about 1/4 to 1/2 cup)

Milk

red pepper

red onion

jalapeno, seeds and membraned removed, finely diced

cilantro

lime juice

cumin

salt and pepper

chicken breasts

chili powder

paprika

oregano

onion powder

coarse kosher salt

cayenne pepper

lime juice (from about 2-3 limes)

For the chicken, place the chicken in a...

For the chicken, place the chicken in a ziploc bag or in a dish. Combine all the marinade ingredients (chili powder, cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, cayenne and lime juice) and pour over the chicken. Refrigerate for a couple of hours (up to 8 hours). Grill the chicken until cooked through (about 6-7 minutes per side on a grill preheated to medium-high heat). Alternately, the chicken can be pressure cooked at high pressure for 8 minutes; on an InstantPot, add the chicken and marinade ingredients PLUS 1/2 CUP LOW-SODIUM CHICKEN BROTH OR WATER, secure the lid and press manual --> 7 minutes (let the pressure cooker naturally release pressure when finished cooking). Let the chicken rest for 5 or so minutes before slicing into strips or shredding.

For the mango salsa, combine all the ingredients...

For the mango salsa, combine all the ingredients in a medium bowl and give it a good stir. Refrigerate until ready to serve; can be made a day or so in advance if you have the willpower not to eat it all before you serve it with the tacos.

For the avocado cream, combine all the ingredients...

For the avocado cream, combine all the ingredients except the milk in a blender and process until smooth. Add milk, a tablespoon at at time, until the sauce is at the right consistency for drizzling (not too thin!).

To serve, top each tortilla with chicken, mango...

To serve, top each tortilla with chicken, mango salsa, and avocado cream. You can also transition this very easily into a main dish salad by swapping out the tortillas for romaine lettuce.

Roasted Red Pepper Ginger Soup - A vegan yet creamy and gorgeous Roasted Red Peppers soup spiced with warm ginger, herbs, and creamy coconut milk. This soup is Part-2 of my last week's Garlic Cheese Naan Crouton bread which I served on the side to dunk into this creamy luscious soup for dinner.Even though this is not an Indian soup... but hint of ginger and side of <a href="https://www.chefdehome.com/recipes/653/grilled-garlic-cheese-naan-bread" target="_blank" title="Recipe link to Cheese Naan Bread">Naan Bread</a> makes it a perfect cold-weeknight-dinner for my family. I personally also love the fact that I can bring this soup to dinner table under 30 minutes.<img alt="Creamy yet vegan and low-oil Roasted Red Pepper Soup | chefdehome.com" src="https://media.chefdehome.com/750/0/0/red-pepper-soup/roasted-red-pepper-ginger-soup-chefdehome-3.jpg" />Since El Nino arrived.... where every one is worried about the unpredictable weather it's bringing... We, drought-struck California residents, are waiting for the rain this phenomenon will bring.. It has hardly rained much in past 3-4 years in California but past few weeks.... we enjoyed good showers and amazingly beautiful cold weather and that good omen calls for bone-warming soup, for sure!I know you wondering, soups and more soups? Well, this the season to share soups. I just can't help to enjoy a few more of my favorite soups until the winters lasts. So friends, today is yet another cold day and I'm ready with my pot of warm and ginger spiced Roasted Red Pepper Soup. :)Isn't this gorgeous rep pepper color soup worth a comforter, comfy couch near fire-place and favorite show on TV? Oh, ask me, it sure is! :)The smoky roasted red peppers, subtle warm spice of ginger, and delicious grilled-cheese naan croutons to dunk-in! This homemade meal is sure to bring smile on everyone's face.You know the best part? If you have a can of roasted red peppers in-hand, this soup needs no trip to grocery store. You can serve a comforting dinner in just 30 minutes. Or if you have few Red Bell Peppers in refrigerator, follow this easy recipe <a href="https://www.chefdehome.com/recipes/60/how-to-roast-bell-peppers" target="_blank" title="Recipe for How to Roast Red Peppers">here</a> to roast'em in no time. You can roast peppers on the stove, you don't even need oven.&nbsp;Once peppers are roasted, this soup is all about cooking ingredients to develop flavor.&nbsp;<img alt="Lite and Healthy Roasted Red Pepper Soup | chefdehome.com" src="https://media.chefdehome.com/750/0/0/red-pepper-soup/roasted-red-pepper-ginger-soup-chefdehome-4.jpg" />I start by heating a little oil in heavy bottom pan and saute the herbs and aromatics to develop flavor. A good aromatic base is key to any flavorful soup. So even when I cook soups in slow cooker, I spend 5 minutes to saute the aromatics which make huge difference in flavor of soups/stews.Once the onions are soft and herbs release nice aroma.... it just takes 15-20 minutes for soup to come together. Specially when I use stock the soup comes together much faster since stock gives soup another layer of flavor. PS: Try to make your own veggie stock and freeze... It is sure way to keep it low-sodium and low-fat also. If you are new to making stock for soups, I have an easy recipe <a href="https://www.chefdehome.com/recipes/637/homemade-vegetable-stock-in-pressure-cooker" target="_blank" title="Recipe to Homemade Veggie Stock">here</a>.I mostly puree soup using hand-blender just because I'm lazy in taking blender out and later washing it. &nbsp;You can use any processing method - hand blender or food processor, roasted cooked peppers are so soft already.... these don't need much hard work of high quality food processor.&nbsp;Oh, and roasted red pepper soup freezes beautifully. Pack in single-serve pouches/containers and then enjoy all week long. We, however, are so so addicted to enjoying Roasted Red Pepper soup this season that every time I cook a fresh batch..... it is gone by the evening same day! This is all doing of cold weather. &nbsp;So, good luck with saving some to freeze. :)<img alt="Garlic Cheese Naan served with Roasted Red Pepper Soup | chefdehome.com" src="https://media.chefdehome.com/750/0/0/cheese-naan/cheesy-spinach-garlic-naan-chefdehome-6.jpg" />100% Vegan yet Creamy Soup:I have used coconut milk to make this soup creamy and also vegan. If you don't use a little suggested sugar and add some other natural sweetener instead, this soup is also paleo.Honestly, depending upon what is available in my refrigerator, I use heavy cream or coconut milk or even sour cream in this soup. A forgiving soup like Roasted Red Pepper just ask for some creaminess not necessarily a dairy creamer.... So coconut cream blends beautifully and give delicious creaminess to this soup without effecting the taste.&nbsp;Ginger is yet another important ingredient of this soup which do deserve a shout-out. You know, in cold weather like these days, a little splurge of warm spices and herbs is must to fight the tough weather. Ginger is one such deliciously warm root/spice. So add it fresh or use ginger powder.... you will enjoy a subtle taste and lots of warmth after eating soup. (Bonus! Ginger also makes soup more appetizing.)<img alt="Lite and Healthy Roasted Red Pepper Soup | chefdehome.com" src="https://media.chefdehome.com/750/0/0/red-pepper-soup/roasted-red-pepper-ginger-soup-chefdehome-2.jpg" />So make some Vegan Roasted Red Pepper soup for dinner tonight and enjoy the cold weather days until these last.Wish you a great day ahead. -Savita

Vegan Roasted Red Pepper and Ginger Soup

Red Bell Pepper, roasted, follow link to roast own red peppers

inch Ginger, small chopped

Cup Coconut milk, low-fat

Cup Water, or low-sodium chicken stock,

Paprika

tbsp Olive Oil

Parsley, fresh chopped,

Salt and Black Pepper, as per taste

Sugar,

tbsp Tomato Paste

tsp Thyme

Garlic, cloves, minced

Cup Yellow Onion, small chopped

Heat oil in heavy bottom pan. Add onion, ginger and garlic, then cook until onions are soft. (2-3 minutes)

Add thyme (or herb you using), paprika, 1/4 teaspoon salt and saute for 30 seconds.

Add rough chopped roasted red peppers, tomato paste and continue cooking for 1 minute. 

Add water or stock then bring to boil. cook covered on medium heat for 15 minutes.

After cooking, transfer the content of soup to blender in two batches or use immersion blender to puree. (be careful with hot liquid)

Transfer pureed soup back to pan and let it heat through. Stir in coconut cream and sugar (if using). Taste and adjust salt and black pepper. 

Garnish with fresh parsley. Serve with Naan Bread Triangles or bread of your choice. Enjoy!

Every step and ingredient adds something important to this recipe from the Puerto Rican-born chef and writer Reina Gascón-López. Annatto seeds steeped in oil give the rice its signature marigold hue. The banana leaf imparts a subtle tropical aroma to the rice as it cooks. Olives, ham, beer and peppers with their brine offer salt, fat, acid, umami and a bright pop of color. The sheer number of flavors layered into this dish make it a delight to unpack. The most exhilarating layer is the last one: pegao, the crisp, glassy shards of rice at the bottom of the pot. Gandules (pigeon peas) make this version of rice and beans distinctly Caribbean. Ms. Gascón-López prefers to start with dry gandules, which her family sometimes ships to her from Puerto Rico, then flavors the pot with some sofrito, a bay leaf or two and a smoked pork neck. If you have trouble finding dry pigeon peas, they are often labeled as toor at Indian grocery stores.

Arroz Con Gandules (Puerto Rican Rice With Pigeon Peas)

banana

neutral oil,

annatto seeds

sofrito (recipe below)

manzanilla olives

pigeon peas, drained (reserve 2 1/2 cups cooking liquid, if possible)

Store-bought or homemade adobo spice blend (see Tip), to taste

pale, lager-style beer

yellow onion, large diced (about 1 cup)

red bell pepper, stem,

green bell pepper, stem,

garlic

cilantro,

scallions,

ají dulce peppers, stemmed and seeded (optional)

store-bought

Arroz con Gandules (Puerto Rican Rice With Pigeon Peas)

Lay 1 banana leaf (or more, if needed) flat on a large cutting board, then set the lid of a large Dutch oven or similar pot on top. Use a paring knife to trace around the lid, and cut the leaf (or leaves) so that they will fit properly inside the pot. Cover with a clean dishcloth and set aside.

In a small saucepan, cook the neutral oil and annatto seeds over medium heat, allowing the seeds to infuse the oil. After 2 to 3 minutes, when the oil begins to bubble and the seeds start to crackle, turn off the heat and allow the oil to cool completely. Pour the cool oil through a fine-mesh strainer, reserving seeds for another round of infusing, if desired.

Make the sofrito: Use a food processor or high-speed blender to pulse the onion, red and green bell peppers, cubanelle pepper, garlic, cilantro, scallions, ají dulce peppers (if using) and culantro (if using), adding 1 to 2 tablespoons of water if needed to achieve a smooth, salsa-like consistency. Stir in 3/4 teaspoon sazón and set aside. (The sofrito makes about 2 cups. Refrigerate it for up to 5 days or portion it into ice cube trays or plastic containers, and freeze up to 6 months.)

Set the large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons annatto oil and the ham or fatback. Sauté until crisp and most of the fat has rendered, about 6 minutes. Add 1/4 cup sofrito, the olives and 1 tablespoon sazón, stirring until sofrito is fragrant, about 3 minutes.

Next, add pigeon peas and sauté for another 3 minutes. Season with adobo, salt and black pepper to taste.

Reduce heat to medium. Add rice, stirring until grains are all coated, seasoned and starting to toast. If there isn’t enough oil to generously coat all of the rice and peas in the pot, add the remaining tablespoon of annatto oil. This will help form a delicious golden bottom crust called pegao.

Once the rice is toasted, stir in the beer and cook for about 3 minutes, then add the reserved pigeon-pea liquid (or 2 1/2 cups water) and roasted red pepper brine. Taste the cooking liquid and adjust salt as needed; it should be pleasantly salty.

Gently stir rice, then spread about half the thinly sliced roasted red pepper over the rice. Drizzle with olive oil. Cover rice with prepared banana leaves, then cover pot with its lid and cook for 22 minutes.

Once the time has passed, remove the lid, open the banana leaves and gently fold the rice onto itself from the outside in to form a mound in the center of the pot. Reduce heat to medium-low, replace banana leaves and lid and continue cooking for 20 to 25 minutes to allow pegao to form at the bottom of the pot.

To serve, spoon rice atop a platter layered with fresh banana leaves. Garnish with remaining sliced roasted peppers. Use a metal spatula to scrape pegao out of the pot and serve on a separate plate. Be careful, because everyone will fight over it!

This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.

Stir-Fried Tofu and Peppers

firm tofu

soy sauce

brown sugar

vegetable, peanut or canola oil

hoisin sauce

sesame oil

red bell peppers,

green bell pepper,

ginger

red pepper flakes (to taste)

Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.

Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.

In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.

Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

This one-dish dinner takes inspiration from <a href="https://cooking.nytimes.com/recipes/1017169-chicken-parmesan">chicken Parmesan</a>, but eliminates the fuss of breading and frying chicken cutlets. Instead, chicken meatballs are the star, delivering an equally comforting and satisfying meal. The unexpected secret to these tender meatballs is tofu, which keeps them juicy. Simply press pieces of tofu between your fingertips to create small crumbles that resemble ground meat. The addition of ricotta creates a creamy texture, as well as great flavor. The meatballs are simmered in marinara sauce with red bell peppers, which infuse the sauce with fresh flavor and natural sweetness. Sharp and tangy provolone completes the dish, although mozzarella could be used for milder flavor. Enjoy over buttered egg noodles, or with crusty bread to sop up the sauce.

Cheesy Chicken Parmesan Meatballs

firm tofu (about 4 ounces)

ricotta (about 4 ounces)

Parmesan (about 1 1/2 ounces)

bread crumbs

Kosher salt and black pepper

chicken (or turkey)

red bell peppers, cored and sliced lengthwise 1/2-inch-thick

marinara sauce (about 24 ounces)

provolone cheese,

egg noodles

Chopped parsley, for garnish (optional)

Heat oven to 375 degrees. In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper, and mix until well combined. Add chicken and gently mix to incorporate. Lightly wet hands to prevent meatball mixture from sticking, then roll into 24 (1 1/2-inch) golf ball-size rounds.

In a Dutch oven, heat oil over medium. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add marinara sauce and meatballs, and stir gently to coat the meatballs in the sauce. Bring to a boil, cover and transfer to the oven to bake until meatballs are cooked through, 20 minutes.

Top with provolone slices, slightly overlapping, and bake until cheese melts, about 3 minutes longer.

Serve meatballs, peppers and sauce over egg noodles. Garnish with parsley, if using.

This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They’ll cook faster than the thighs. Remove them when they’re ready, but let the vegetables roast until they thoroughly golden and tender.

Sheet-Pan Chicken With Sweet Potatoes and Peppers

apple cider vinegar

honey

red onion, thinly sliced

salt,

coriander

bone-in, skin-on chicken thighs (4 to 6 thighs)

sweet potato (1 large), peeled and cut into 1/2-inch cubes

red, yellow or orange bell pepper, thinly sliced

sage

sweet paprika

cayenne

allspice

Cilantro leaves,

In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.

In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.

Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.

Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)

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Top 33 red bell pepper recipes from across the web

The most viewed red bell pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Puréed Tomato and Red Pepper Soup

Celeriac and Red Pepper Salad

Giant Couscous Cake With Roasted Pe...

Chili Lime Tacos with Mango Salsa {...

Vegan Roasted Red Pepper and Ginger...

Arroz Con Gandules (Puerto Rican Ri...

Stir-Fried Tofu and Peppers

Cheesy Chicken Parmesan Meatballs

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James Beard’s Farmer’s Chicken

Yum Yum Rice Bowls with Knockoff Yu...

Spicy Chili Tofu Stir Fry

Sofrito

The Best Homemade Spaghetti Sauce

Saffron Fish With Red Peppers and P...

Roasted Pepper Tartine

Ground Beef, Zucchini and Potatoes

Mushroom Ceviche

Cilantro Lime Kale Slaw

Turkish Eggs With Olives, Feta and ...

Grilled Portobellos With Chile Sauc...

Spicy Stir-Fried Tofu With Kale and...

Spinach and Red Pepper Frittata

Instant Pot Barley and Vegetable Ri...

Jalapeno Jelly

Pan-Fried Skate Wings With Capers

Texas Caviar with Blackeyed Peas

Gazpacho

Roasted Red Pepper Filled With Tuna

Lentil and Red Bell Pepper Soup

Tofu Sisig Recipe

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The most viewed red bell pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine