7,013 pepper recipes

Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.

Red pepper bread machine loaf studded with sweet bell peppers, onion, and parmesan. Dump, press start, and walk away. Italian-inspired flavor with zero kneading required.

Vegan stuffed peppers filled with split peas, couscous, mushrooms, and fresh tomatoes seasoned with cumin and balsamic vinegar. High-protein, no meat, and finished in the microwave for a fast weeknight dinner.

Red pepper rouille is a Provencal-style emulsified sauce of roasted peppers, garlic, basil, and chili. The smoky, garlicky French aioli for grilled fish, bouillabaisse, and crusty bread.

A quick South Indian-style bell pepper curry with mustard seeds, cumin, turmeric, peanuts, and chickpea flour for a nutty golden crust. Ready in 15 minutes. Serve with dal and rice.

South Indian green pepper curry with ground coconut, poppy seeds, turmeric, and coriander. A simple vegetarian curry with a fragrant masala paste and fresh cilantro.

Pepper poached pears simmer in white wine with black peppercorns, ginger, cinnamon and a whisper of chili heat, then chill in a syrup reduced from the poaching liquid. An elegant, lightly spiced dessert.

Pepper beef balls simmer tender meatballs in a glossy soy-ginger sauce with green peppers, onion, and tomato, thickened to coat. A pepper-steak twist in meatball form, served over rice.

Pickled hot red peppers: whole small chilies canned in vinegar brine with garlic, allspice, peppercorn, and bay leaf. Topped with olive oil and processed for shelf-stable storage.

Vegetarian tempeh-stuffed peppers simmered in a tangy tomato-sauerkraut sauce, packed with miso, beans, and herbs. Hearty plant-based main with Eastern European roots.

Asian sweet and sour bell peppers stir-fried with garlic, ginger, scallions, and a lemon-tamari-honey sauce. A quick low-calorie vegetable side for rice or noodle bowls.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.

Grilled pepper sirloin steaks marinated overnight in steak sauce, Dijon mustard, brown sugar, and crushed whole peppercorns. Bold, spicy, and built for the grill.

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.