3,803 pepper recipes

Pasta tossed with raw fresh tomato vinaigrette of vine-ripened tomatoes, olive oil, lemon juice, basil, and parsley. A low-calorie no-cook summer sauce that comes together while the pasta boils.

Carrot orange cilantro soup blended silky smooth with fresh orange juice, zest, and vegetable stock. A vibrant, vegan puréed soup with bright citrus and herbal notes.

Pressure cooker lamb stew with potatoes, carrots, and onions. Hearty chunks of meat and vegetables in a thick gravy, done in just 45 minutes.

Summer soup with potato, leek, watercress, and fresh basil in vegetable stock. A light, peppery vegetarian soup that celebrates green flavors without cream or heavy thickeners.

Chiles rellenos sauce simmers tomato, garlic, onion and oregano into a smooth broth-based salsa for poaching stuffed chiles. The classic Mexican caldillo for ladling over rellenos.

Garlic vegetable soup with two whole heads of garlic simmered into a creamy, vegan, fat-free puree with potatoes, carrots, celery, and onion. The cure-all soup for cold and flu season.

Elk or venison meat loaf topped with chili sauce uses water-softened bread as a binder for a lean, flavorful wild game loaf. Simple ingredients let the rich game meat shine.

Light cream of pea soup combines pureed green peas with a quick white sauce of butter, flour, and milk. A simple vegetarian soup ready in 40 minutes with pantry staples.

Hernekeitto (Finnish pea soup) made with dried whole peas and pork leg simmered low and slow with marjoram and mustard. A traditional Scandinavian comfort soup that freezes beautifully.

A 10-minute blender salsa with tomato sauce, fresh jalapeños, scallions, and garlic. No cooking required. Bright, spicy, and ridiculously easy to throw together for taco night or last-minute snacking.

German red cabbage salad with a warm bacon fat, vinegar, and wine dressing poured over shredded cabbage with caraway seeds and crumbled bacon. A tangy, smoky side dish served at room temperature.

Chestnut-stuffed mushrooms on buttery whole-wheat croûtes: pan-fried mushroom caps filled with a chunky chestnut, onion, and nutmeg stuffing, grilled until bubbling. A festive vegetarian starter.

Corn and zucchini casserole with a creamy bechamel, melty Monterey Jack cubes, and a garlic-oregano breadcrumb topping. A summer-harvest bake from Gold Medal flour.

Mango papaya chutney simmers ripe tropical fruit with apple cider vinegar, brown sugar, fresh ginger, garlic, chili, raisins, and allspice for a tangy-sweet condiment that pairs with curries, cheese, or grilled meats.

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.

Easy roasted vegetable pasta sauce with oven-roasted red peppers, onions, and garlic folded into jarred spaghetti sauce with sauteed mushrooms and fresh basil. A semi-homemade upgrade.