7,013 pepper recipes

Hearty cabbage soup with homemade tofu and whole-wheat dumplings, seasoned with soy sauce and bay leaf. A cozy, plant-based bowl ready in one hour.

Low-calorie baked macaroni and cheese made with skim milk, cottage cheese instead of cheddar, dill, and parsley. Topped with breadcrumbs and paprika for a crispy finish.

Chicken breast baked in a foil packet with zucchini, roma tomatoes, green beans, garlic, and a squeeze of lemon. Served over angel hair pasta for a light, Provençal-inspired dinner with almost no cleanup.

Dallo is a Sri Lankan stuffed cuttlefish curry. Tender cuttlefish packed with roasted gram and spices simmer in a rich coconut milk gravy laced with cardamom, fenugreek, and curry leaves.

Vegetarian bulgur chili with kidney beans, mushrooms, and tomatoes. Bulgur wheat absorbs the spiced broth and adds a meaty chew without any meat. Ready in 50 minutes.

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

Korean bulgogi-style marinade with soy sauce, sesame oil, sugar, garlic, and toasted sesame seeds. Works on beef short ribs, steak, or chicken for grilling.

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.

Grilled swordfish steaks marinated in lemon zest, fresh rosemary, and crushed garlic with extra-virgin olive oil. Finished with briny capers and lemon wedges for a bright Mediterranean main course.

Warm snake bean salad with roasted pumpkin, baby corn, cashews, and a coconut-kaffir lime dressing. A vibrant Thai-Australian fusion side dish with bold Southeast Asian flavors.

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.

Hearty crockpot vegetable soup with TVP, pinto beans, okra, rice, and tomatoes. Dump everything in, cook for 6 hours, and get a thick, protein-rich soup that tastes anything but meatless.

Quick no-cook deviled dip blends sharp pimiento cheese spread, deviled ham, and a splash of hot sauce for a smoky, spicy bite. Ready in minutes, gone even faster.

This summer lasagna swaps pasta noodles for tender zucchini strips layered with ricotta, mozzarella, Parmesan, fresh tomatoes, and herb-seasoned tomato sauce. Low-carb, veggie-loaded, and ready in about an hour.

Fresh apricots cooked down with raisins, onions, and warming spices into a thick, tangy chutney that needs at least a month to age before serving.

Cold asparagus side dish with a blended sesame-ginger vinaigrette made from toasted sesame seeds, rice vinegar, fresh ginger, and orange juice.