7,013 pepper recipes

Sun-dried tomato spaghetti sauce with canned tomatoes, white wine, fennel seeds, and a vegetable soffritto sauteed in the sun-dried tomato oil. An intensely tomatoey, meatless pasta sauce.

Twice-baked sweet potatoes mashed with roasted garlic and sour cream. Just 6 simple ingredients for a savory side dish that brings out the natural sweetness of roasted yams.

Canned chili meets melted cheddar cheese spread and sour cream in this dead-simple rice topper. Five ingredients, one pot, and dinner is handled. The ultimate lazy night comfort meal.

Seared venison medallions in a rich port wine and chestnut sauce with fresh figs. An elegant wild game dinner that feels straight out of a European countryside bistro.

Flavorful hamburgers with horseradish, Dijon mustard, sour cream, and paprika worked into the patty. A punchy four-ingredient seasoning blend that turns ground beef into something worth coming back for.

Hebridean Scotch broth is a traditional two-day mutton and pearl barley soup with turnip, cabbage, carrots, and leeks. The barley soaks overnight in the stock for a thick, hearty Scottish stew.

Spanahorizo is a traditional Greek one-pot dish of spinach and rice simmered in a garlicky tomato broth with olive oil and fresh parsley. Naturally vegan and deeply comforting.

Le Papet Vaudois is a traditional Swiss dish of leeks and potatoes braised in white wine and vegetable broth with nutmeg, finished with milk. Serve with sausage and crusty bread.

Provençal anchovy paste pounded with garlic and olive oil, spread thick on bread, then baked until golden for rustic French toast that's salty, garlicky, and completely addictive.

Riewe Schales is a rustic German turnip and potato casserole bound with milk and yogurt, topped with whole-grain bread crumbs and baked golden. A traditional Mennonite homestyle side dish.

Fresh spinach dip with sour cream, yogurt, parsley, and green onion. Made from real spinach instead of frozen, with an overnight chill for the best flavor.

Whole-wheat couscous pilaf with chicken broth, hot sauce and fresh parsley. Healthy 10-minute side dish with a touch of heat.

Vegetarian tomato sauce simmered slow with a soffritto of carrot, celery, onion, parsley, and fresh basil. The classic Italian-style sauce, no meat, no shortcuts.

No-cook spaghetti with raw tomato sauce, fresh basil, garlic, and extra-virgin olive oil. Served at room temperature, this Italian summer pasta is ready in 40 minutes.

Cold dilly beans are crisp pickled green beans canned with garlic, fresh dill, and a hint of cayenne in a cider vinegar brine. A snappy, shelf-stable summer pickle ready in two weeks.

Savoy cabbage wedges steamed in the microwave and topped with a Swiss cheese sauce seasoned with paprika, garlic salt, and dill. A low-calorie vegetable side dish.