3,803 pepper recipes

Vegetarian Mushroom Noodle Soup with Rhubarb recipe

Sicilian caponata with eggplant, olives, capers, pine nuts, tomatoes, and a sweet-sour vinegar-sugar finish. Serve hot as a side or cold on bread as an appetizer.

The perfect crockpot soup that is made with beef chuck roast and a variety of vegetables.

Creamy salmon pasta with melted Fontina cheese and heavy cream. A simple three-ingredient Italian sauce tossed with hot pasta for a quick, rich dinner for two.

Layers of tender leeks and firm tomatoes baked under golden bread crumbs and melted cheese with a splash of red wine vinegar. A rustic, customizable vegetable casserole ready in 45 minutes.

Quick microwave breakfast potatoes coated in egg and toasted breadcrumbs, topped with melted cheddar. Ready in 20 minutes with just 5 ingredients for a fast, filling morning meal.

Warm potato and tuna salad with boiled new potatoes tossed in a light tarragon vinegar and olive oil dressing with spring onions and parsley. A bright, mayo-free take on classic tuna salad.

Herb-crusted cod fillets coated in fresh cilantro, chives, and parsley breadcrumbs, then roasted and served over a silky roasted tomato-garlic sauce with balsamic. Clean flavors, high-impact plate.

Classic Italian spinach lasagna layered with fresh pasta, ricotta-spinach filling, tomato sauce, and bechamel. From-scratch vegetarian showstopper.

Corn fritters made from cheese seasoned with Australian native herbs and spices, served with a paperbark smoked beetroot jam.

Authentic German potato salad with diced apple, hard-boiled eggs, spicy mustard, and pickle juice in a creamy dressing. Best when chilled overnight for fully developed flavors.

Breaded mahi-mahi fillets pan-seared in olive oil, topped with tomato sauce, mozzarella, and Parmesan, then baked until bubbly. A seafood twist on classic chicken Parmesan ready in 45 minutes.

Spanish-style squid stuffed with ground pork and pine nuts, served in a rich sauce of Ibarra chocolate, almonds, and white wine. Bold Catalan flavors in every bite.

Mexican fish in adobo sauce made with rehydrated ancho chiles, tomatoes, orange juice, cumin, and cinnamon. Pan-seared fillets baked in a smoky, citrus-laced chile sauce.

Grilled vegetable and ravioli salad with cheese-stuffed pasta, smoky grilled vegetables, and a red wine vinegar vinaigrette. An 8-minute summer dinner that turns leftover grilled vegetables into a full-meal salad.

Italian vegetarian lasagna layered with sherry-sautéed mushrooms, zucchini, spinach, and bell peppers with a three-cheese ricotta-cottage-Parmesan filling. Lighter than meat lasagna, still hearty.