7,013 pepper recipes

Thaval Adai is a very popular Breakfast recipe. Learn how to make and prepare this recipe by following the easy step by step Preparation Method with the listed ingredients of Thaval Adai.

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.

Hot and saucy turkey wings barbecued with a homemade sauce of ketchup, mustard, hot pepper sauce, Worcestershire, and beef broth. Sticky, tangy, and fall-off-the-bone tender.

Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.

Baked white bean and brown rice patties with Mexican seasoning, chili peppers, and garlic. A high-protein vegetarian burger alternative with serious spice and crunch.

Latin-inspired pasta salad with a blended feta-cilantro-lime dressing, diced ham, colorful bell peppers, jicama, and olives. Bright, crunchy, and totally make-ahead friendly.

Hearty pea, bean, and potato soup with black beans, shallots, and a thick rustic texture. A Native American-inspired one-pot soup that simmers low and slow.

Tropical fruit and black bean salsa with diced mango, pineapple, papaya, red onion, and jalapeño. A fresh, no-cook salsa that's sweet, spicy, and colorful.

Greek-style lemon roast potatoes baked low and slow in olive oil, fresh lemon juice, garlic, and oregano until fork-tender with golden, caramelized edges. Vegetarian and diabetic-friendly.

Vegan white chili with cubed tempeh, sliced mushrooms, navy beans, and bell peppers in a ginger-cumin broth. Plant-powered, protein-packed, and ready in 45 minutes.

Baked bean casserole with apples, tomatoes, cheese, and chili powder inspired by the Moosewood cookbook. Dried beans simmered tender, then layered with sweet-tart apple chunks and mild melted cheese for a hearty vegetarian one-dish meal.

Kasha with porcini and white mushrooms, sauteed vegetables, and a finish of soy sauce baked in a casserole. Nutty buckwheat groats with deep, earthy mushroom flavor.

Pennsylvania-style cucumber pickles with olive oil, dry mustard, black pepper, and apple cider vinegar. Salt overnight, jar them up, and wait 6 weeks for a bold, mustardy pickle.

Cold vegetable rice salad with crisp-tender green beans, peas, cucumber, and tomatoes tossed in a tangy tarragon vinaigrette. A refreshing make-ahead side for potlucks and summer cookouts.

Hearty vegetarian red bean stew simmered with fire-roasted green chilis, parsnips, carrots, zucchini, and summer squash. Top with salsa and cheddar for a Southwestern bowl.

Vegan eggplant dal with roasted eggplant folded into red lentils simmered with popped mustard seeds, cumin, coriander, and cinnamon. A smoky Indian lentil sauce.