18 Spicy Green Pepper Recipes Delicious

Craving a kick of heat in your meals? You’re in the right place! Our roundup of 18 Spicy Green Pepper Recipes is packed with mouthwatering dishes that promise to spice up your cooking routine. From quick weeknight dinners to bold comfort foods, these recipes are sure to delight your taste buds. Dive in and discover your next favorite dish today!

Stuffed Green Peppers with Quinoa and Black Beans

Unbelievably easy and packed with flavor, these stuffed green peppers are your next go-to weeknight dinner. You’ll love how the quinoa and black beans come together for a hearty, healthy meal.

Ingredients

• 4 large green peppers
• 1 cup quinoa
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, rinsed and drained
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the green peppers and remove the seeds. Place them in a baking dish.
3. Rinse the quinoa under cold water. In a saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until soft, about 5 minutes.
5. Stir in the black beans, cumin, chili powder, and salt. Cook for another 2 minutes.
6. Mix the cooked quinoa into the skillet with the bean mixture. Spoon the filling into the green peppers.
7. Sprinkle the tops with cheddar cheese. Tip: For extra flavor, add a pinch of smoked paprika to the cheese.
8. Bake for 25 minutes, or until the peppers are tender and the cheese is bubbly. Tip: Cover with foil if the cheese browns too quickly.

Look at how the cheese melts perfectly over the tender peppers. The quinoa and black beans give it a satisfying texture, while the spices add just the right kick. Serve with a dollop of sour cream or avocado slices for an extra creamy touch.

Green Pepper and Onion Stir Fry

Unbelievably simple yet packed with flavor, this green pepper and onion stir fry is your go-to for a quick, healthy meal. You’ll love how the veggies stay crisp while soaking up all the savory goodness.

Ingredients

• 2 tbsp vegetable oil
• 1 large green bell pepper, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp black pepper

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 large sliced green bell pepper and 1 large sliced onion to the skillet. Stir fry for 5 minutes, until veggies start to soften but remain crisp.
3. Tip: Keep the heat high to ensure the vegetables sear rather than steam, locking in their vibrant color and crunch.
4. Add 2 minced garlic cloves to the skillet. Stir fry for 30 seconds, just until fragrant.
5. Pour in 1 tbsp soy sauce and 1 tsp sesame oil. Sprinkle with 1/2 tsp black pepper. Stir everything together for another 2 minutes, ensuring the veggies are evenly coated.
6. Tip: For an extra flavor boost, let the stir fry sit for a minute off the heat before serving. This allows the sauces to meld beautifully with the vegetables.
7. Remove from heat and serve immediately.
8. Tip: Serve over a bed of steamed rice or noodles for a hearty meal, or enjoy it as is for a low-carb option.

You’ll be amazed at how the green peppers and onions caramelize slightly, offering a sweet contrast to the savory soy and sesame. Try topping it with a sprinkle of sesame seeds for an extra nutty crunch.

Green Pepper Cornbread

You’re going to love this twist on classic cornbread. It’s got a little kick from green peppers, making it perfect for those who like their sides with a bit of personality.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1/2 cup diced green peppers

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt. Tip: Sifting the dry ingredients can help avoid lumps.
3. In another bowl, beat 1 egg, then mix in 1 cup milk and 1/4 cup vegetable oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can make the cornbread tough.
5. Fold in 1/2 cup diced green peppers gently.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Tip: The edges should be golden brown when it’s ready.

Expect a moist, slightly sweet cornbread with a crunchy edge and the fresh bite of green peppers. Serve it warm with a pat of butter or alongside a bowl of chili for a comforting meal.

Green Pepper Jelly

So, you’ve got a bunch of green peppers and no idea what to do with them? Let’s turn them into something unexpectedly delicious—green pepper jelly. It’s sweet, a little spicy, and perfect on crackers or as a glaze.

Ingredients

• 2 cups finely chopped green peppers
• 1 1/2 cups apple cider vinegar
• 6 cups granulated sugar
• 1/2 tsp butter
• 1 pouch (3 oz) liquid pectin

Instructions

1. Combine the green peppers, apple cider vinegar, and sugar in a large pot.
2. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to dissolve the sugar.
3. Add the butter to reduce foaming. Tip: A little butter goes a long way in keeping your jelly clear.
4. Once boiling, stir in the liquid pectin quickly. Tip: Have your pectin ready to go to avoid overcooking the jelly.
5. Return the mixture to a full boil for exactly 1 minute, then remove from heat.
6. Skim off any foam with a spoon for a clearer jelly. Tip: Skimming while hot ensures a smoother texture.
7. Pour the jelly into sterilized jars, leaving 1/4 inch headspace.
8. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

With its vibrant color and unique flavor, this green pepper jelly is a conversation starter. Try it over cream cheese for an easy appetizer that’ll wow your guests.

Green Pepper and Tomato Salad

Wondering what to do with those fresh green peppers and tomatoes sitting in your fridge? You’re in luck! This Green Pepper and Tomato Salad is a crisp, refreshing dish that’s perfect for summer days or as a light side.

Ingredients

• 2 cups chopped green peppers
• 2 cups chopped tomatoes
• 1/4 cup olive oil
• 2 tbsp vinegar
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Wash the green peppers and tomatoes under cold running water.
2. Chop the green peppers into bite-sized pieces, removing the seeds and stems.
3. Chop the tomatoes into similar-sized pieces for even mixing.
4. In a large bowl, combine the chopped green peppers and tomatoes.
5. In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper until well blended.
6. Pour the dressing over the vegetables and toss gently to coat everything evenly.
7. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld.
8. Serve immediately or chill in the refrigerator for up to 2 hours for a cooler salad.

Just like that, you’ve got a vibrant salad that’s bursting with freshness. The crunch of the green peppers pairs beautifully with the juiciness of the tomatoes, making it a perfect side for grilled meats or a standalone light lunch. Try adding some crumbled feta cheese for an extra flavor boost!

Green Pepper Soup

Warm up your kitchen with this simple yet flavorful Green Pepper Soup. It’s perfect for those days when you crave something light but packed with flavor.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onions
• 2 cups diced green peppers
• 3 cloves minced garlic
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onions and sauté until translucent, about 5 minutes.
3. Stir in 2 cups diced green peppers and 3 cloves minced garlic, cooking until peppers soften, about 7 minutes.
4. Pour in 4 cups vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes to blend flavors.
6. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
7. Stir in 1 tsp salt and 1/2 tsp black pepper, adjusting to taste if necessary.
8. Remove from heat and gently mix in 1/2 cup heavy cream for richness. Tip: For a lighter version, substitute with coconut milk.
9. Let the soup sit for 5 minutes before serving to allow flavors to meld. Tip: Garnish with fresh herbs or a drizzle of olive oil for an extra touch.

Light and velvety, this Green Pepper Soup boasts a delicate balance of sweetness and spice. Serve it with crusty bread or a side salad for a complete meal.

Green Pepper and Chicken Fajitas

Craving something quick, flavorful, and a bit spicy? You’re in luck because these green pepper and chicken fajitas are just the ticket for a fuss-free dinner that packs a punch.

Ingredients

• 1 lb chicken breast, sliced into strips
• 2 green peppers, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 flour tortillas
• 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken strips to the skillet, seasoning with chili powder, cumin, garlic powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink inside.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add the remaining 1 tbsp olive oil, then toss in the sliced green peppers and onion. Cook for 4-5 minutes, until they start to soften but still have a bit of crunch.
5. Return the chicken to the skillet with the vegetables, stirring everything together for another 2 minutes to combine the flavors.
6. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they’re soft and pliable.
7. Serve the fajita mixture on the warm tortillas with lime wedges on the side for squeezing over the top.

Ready to dig in? The chicken is juicy, the peppers have just the right amount of crunch, and that squeeze of lime brings it all together. Try serving these fajitas with a side of guacamole or a dollop of sour cream for an extra layer of flavor.

Green Pepper Pizza Topping

Craving something fresh and zesty for your pizza night? You’re in luck because this green pepper pizza topping is about to become your new favorite. It’s simple, vibrant, and packs a punch of flavor that’ll elevate any homemade pizza.

Ingredients

• 1 cup green bell peppers, thinly sliced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 425°F to ensure it’s ready for your pizza.
2. In a medium bowl, combine the thinly sliced green bell peppers with olive oil, salt, black pepper, and garlic powder. Toss well to coat evenly.
3. Spread the seasoned green peppers evenly over your prepared pizza dough. Tip: For an even distribution, use your hands to scatter the peppers.
4. Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the peppers are slightly caramelized. Tip: Keep an eye on the peppers to prevent burning.
5. Remove the pizza from the oven and let it cool for a couple of minutes before slicing. Tip: Letting it rest ensures the toppings set and don’t slide off.

Kick back and enjoy the crisp texture and sweet yet slightly spicy flavor of the green peppers. Try pairing this pizza with a light salad or a cold beer for the ultimate meal.

Green Pepper and Sausage Pasta

Ready to whip up something delicious that’s both easy and packed with flavor? This green pepper and sausage pasta is your go-to for a hearty meal that doesn’t skimp on taste.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 cup green bell pepper, diced
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chicken broth
• 8 oz pasta
• 1/4 cup Parmesan cheese, grated

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add 1 lb Italian sausage to the skillet. Cook for 5 minutes, breaking it apart with a spoon, until browned.
3. Stir in 1 cup green bell pepper, 2 cloves garlic, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3 minutes, until peppers soften.
4. Pour in 1 can diced tomatoes and 1/2 cup chicken broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. Meanwhile, cook 8 oz pasta according to package instructions. Drain and set aside.
6. Combine the cooked pasta with the sausage mixture in the skillet. Toss well to coat.
7. Sprinkle with 1/4 cup Parmesan cheese before serving.

Combining the pasta with the sausage mixture not only infuses it with flavor but also gives it a satisfying texture. Serve it with a side of crusty bread to soak up the delicious sauce, or top with extra Parmesan for a cheesy finish.

Green Pepper and Egg Scramble

Vibrant and satisfying, this Green Pepper and Egg Scramble is your go-to breakfast for a quick, nutritious start to the day. You’ll love how the crisp green peppers contrast with the fluffy eggs, making every bite a delight.

Ingredients

• 2 tbsp olive oil
• 1 medium green pepper, diced
• 4 large eggs
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a non-stick skillet over medium heat (350°F) for 1 minute.
2. Add 1 medium diced green pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until slightly softened.
3. Crack 4 large eggs into a bowl. Whisk until the yolks and whites are fully combined.
4. Pour the whisked eggs over the cooked green peppers in the skillet.
5. Sprinkle 1/4 tsp salt and 1/4 tsp black pepper evenly over the eggs.
6. Gently stir the mixture with a spatula every 30 seconds for 2-3 minutes, or until the eggs are fully set but still moist.
7. Remove the skillet from heat immediately to prevent overcooking.

Light and fluffy with a slight crunch from the green peppers, this scramble is perfect on its own or wrapped in a warm tortilla for a hearty breakfast burrito. The simplicity of the ingredients lets the natural flavors shine, making it a versatile dish for any morning.

Green Pepper and Beef Stir Fry

Over the years, I’ve found that a good stir fry is all about simplicity and speed. You’ll love how this Green Pepper and Beef Stir Fry comes together in no time, packing a punch of flavor with every bite.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tbsp vegetable oil
• 2 green peppers, sliced
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1/2 cup beef broth
• 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the beef slices in a single layer, cooking for 2 minutes per side until browned. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove the beef from the skillet and set aside on a plate.
4. In the same skillet, add the remaining 1 tbsp vegetable oil and heat for 30 seconds.
5. Add the sliced green peppers and minced garlic, stirring frequently for 3 minutes until the peppers are slightly softened.
6. In a small bowl, whisk together the soy sauce, cornstarch, beef broth, and black pepper until smooth.
7. Pour the sauce mixture into the skillet with the peppers, stirring constantly for 1 minute until the sauce thickens.
8. Return the beef to the skillet, tossing to coat with the sauce and heat through for 1 minute. Tip: This step melds the flavors together beautifully.
9. Serve immediately over steamed rice for a complete meal. Tip: For an extra kick, sprinkle with red pepper flakes before serving.

This dish boasts a perfect balance of tender beef and crisp peppers, all coated in a savory sauce that’s just thick enough to cling to every bite. Try wrapping it in warm tortillas for a fun twist on taco night.

Green Pepper and Potato Curry

Wondering what to make for dinner that’s both comforting and packed with flavor? This Green Pepper and Potato Curry is your answer. It’s a simple, hearty dish that brings a little spice to your table without any fuss.

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, diced
• 2 green peppers, sliced
• 3 medium potatoes, cubed
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water

Instructions

1. Heat the vegetable oil in a large pan over medium heat until shimmering.
2. Add the diced onion to the pan. Cook for 5 minutes, stirring occasionally, until translucent.
3. Tip: For extra flavor, let the onions cook until they’re just starting to brown.
4. Stir in the sliced green peppers and cubed potatoes. Cook for another 5 minutes.
5. Add the minced garlic, curry powder, salt, and black pepper. Stir well to coat the vegetables.
6. Pour in the water, then bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
7. Tip: Check halfway through to stir and ensure nothing’s sticking to the bottom.
8. After 20 minutes, remove the lid and cook for an additional 5 minutes to thicken the sauce slightly.
9. Tip: The curry is ready when the potatoes are tender and can be easily pierced with a fork.

Ladle this curry over steamed rice for a satisfying meal. The potatoes soak up the curry’s spices, while the green peppers add a fresh crunch. Try topping it with a dollop of yogurt to cool down the heat.

Green Pepper and Cheese Omelette

Oh, you’re going to love this Green Pepper and Cheese Omelette. It’s the perfect way to start your day with something both hearty and healthy, and it’s so easy to whip up.

Ingredients

• 2 large eggs
• 1 tbsp butter
• 1/4 cup diced green pepper
• 1/4 cup shredded cheddar cheese
• 1/8 tsp salt
• 1/8 tsp black pepper

Instructions

1. Crack 2 large eggs into a bowl and whisk until fully blended.
2. Heat a non-stick skillet over medium heat and add 1 tbsp butter, letting it melt completely.
3. Add 1/4 cup diced green pepper to the skillet, sautéing for 2 minutes until slightly softened.
4. Pour the whisked eggs into the skillet over the green peppers, tilting the pan to spread evenly.
5. Sprinkle 1/4 cup shredded cheddar cheese, 1/8 tsp salt, and 1/8 tsp black pepper evenly over the eggs.
6. Let the omelette cook undisturbed for 2 minutes, or until the edges start to set.
7. Using a spatula, gently fold the omelette in half and cook for another 1 minute to melt the cheese.
8. Slide the omelette onto a plate, serving immediately.

With its fluffy texture and the perfect balance of savory cheese and crisp green pepper, this omelette is a morning game-changer. Try pairing it with a slice of toast or a fresh fruit salad for a complete breakfast.

Green Pepper and Shrimp Skewers

Hey, if you’re looking for a quick, flavorful dish that’s perfect for summer grilling, you’ve got to try these green pepper and shrimp skewers. They’re a breeze to make and packed with fresh, vibrant flavors that’ll have everyone asking for seconds.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 green peppers, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a large bowl, combine the shrimp, green peppers, olive oil, lemon juice, garlic powder, salt, and black pepper. Toss gently to coat everything evenly. Tip: Let the mixture sit for 10 minutes to marinate for extra flavor.
3. Thread the shrimp and green pepper pieces onto skewers, alternating between them. Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
4. Place the skewers on the grill. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Tip: Don’t overcrowd the grill to ensure even cooking.

Vibrant and juicy, these skewers are a hit with their slight char and zesty marinade. Serve them over a bed of quinoa or with a side of grilled corn for a complete meal that screams summer.

Green Pepper and Mushroom Risotto

Got a craving for something creamy and comforting? This green pepper and mushroom risotto is your answer. It’s packed with flavor and easier to make than you might think.

Ingredients

• 1 tbsp olive oil
• 1 cup diced green peppers
• 1 cup sliced mushrooms
• 1/2 cup chopped onion
• 2 cloves minced garlic
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add diced green peppers, sliced mushrooms, chopped onion, and minced garlic. Cook until vegetables are soft, about 5 minutes.
3. Tip: Stir occasionally to prevent sticking.
4. Add Arborio rice to the pan. Stir to coat the rice with the oil and vegetable mixture.
5. Pour in 1 cup of warm vegetable broth. Stir continuously until the broth is absorbed.
6. Tip: Keeping the broth warm helps the rice cook evenly.
7. Continue adding broth 1 cup at a time, stirring until each cup is absorbed before adding the next. This process should take about 20 minutes.
8. Once the rice is creamy and al dente, remove from heat.
9. Stir in grated Parmesan cheese and butter until melted and well combined.
10. Tip: Let the risotto sit for 2 minutes before serving to thicken slightly.
11. Season with salt to taste.

Creamy, rich, and full of earthy flavors, this risotto is a winner. Try topping it with extra Parmesan or a drizzle of truffle oil for an extra touch of luxury.

Green Pepper and Tofu Stir Fry

Oh, you’re going to love this Green Pepper and Tofu Stir Fry—it’s quick, easy, and packed with flavor. Perfect for those nights when you want something healthy but don’t feel like spending hours in the kitchen.

Ingredients

• 1 block (14 oz) firm tofu
• 2 green peppers
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp ground black pepper

Instructions

1. Press the tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Slice the green peppers into thin strips, discarding the seeds and stems.
3. Heat the vegetable oil in a large pan over medium-high heat (350°F).
4. Add the tofu cubes to the pan, cooking for 5 minutes until golden brown on all sides. Tip: Don’t stir too often to get a nice crust.
5. Add the green pepper strips to the pan, stirring occasionally for 3 minutes until they start to soften.
6. Sprinkle the garlic powder and black pepper over the tofu and peppers, then drizzle with soy sauce.
7. Stir everything together and cook for another 2 minutes, ensuring the tofu and peppers are evenly coated with the seasonings.

Great for a quick dinner, this stir fry has a delightful contrast between the crispy tofu and the tender, slightly sweet green peppers. Try serving it over a bed of steamed rice or noodles for a more filling meal.

Green Pepper and Lamb Kebabs

Perfect for those summer BBQs or a cozy indoor grill night, these Green Pepper and Lamb Kebabs are a game-changer. You’ll love how the juicy lamb pairs with the crisp green peppers, all hugged by that smoky char.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 2 large green peppers, cut into 1-inch pieces
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1 tsp paprika
• 8 skewers, soaked in water for 30 minutes if wooden

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, cumin, and paprika.
2. Add lamb cubes to the bowl, tossing to coat evenly. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F).
4. Thread marinated lamb and green pepper pieces alternately onto the skewers, leaving a small space between each piece for even cooking.
5. Grill kebabs for 10-12 minutes, turning every 3 minutes, until lamb is cooked to your desired doneness and peppers are slightly charred.
6. Let kebabs rest for 5 minutes before serving to allow juices to redistribute.

You’ll notice the lamb is incredibly tender, with a hint of smokiness from the grill. Serve these kebabs over a bed of fluffy couscous or with a side of tzatziki for dipping.

Green Pepper and Rice Pilaf

Just when you thought rice couldn’t get any more exciting, here comes a dish that’s both simple and packed with flavor. Green Pepper and Rice Pilaf is your go-to for a quick, satisfying meal that doesn’t skimp on taste.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 large green pepper, diced
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cumin

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add chopped onion and diced green pepper to the pan. Cook for 5 minutes, stirring occasionally, until vegetables are soft.
3. Tip: Don’t rush the veggies—letting them cook slowly builds flavor.
4. Stir in rice, salt, black pepper, and cumin. Cook for 2 minutes, stirring constantly, to toast the rice slightly.
5. Pour in water and bring to a boil. Then, reduce heat to low, cover, and simmer for 18 minutes.
6. Tip: Resist the urge to peek! Keeping the lid on ensures the rice cooks evenly.
7. After 18 minutes, remove from heat and let sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.
8. Tip: Fluff the rice with a fork before serving to separate the grains.

Mmm, the pilaf is fluffy with a slight bite, and the green pepper adds a fresh crunch. Try serving it alongside grilled chicken or stuffed into bell peppers for a fun twist.

Conclusion

Variety is the spice of life, and our roundup of 18 Spicy Green Pepper Recipes is no exception! Whether you’re craving something bold or subtly seasoned, there’s a dish here to ignite your taste buds. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the heat by pinning this article on Pinterest for fellow foodies to discover!

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