10,000 pepper recipes

Savory mince simmers ground beef with mushrooms, onion and tomato paste into a quick, budget-friendly base you can spoon over baked potatoes, pile on toast or use to stuff peppers. Endlessly versatile.

This vibrant, Asian-inspired dish combines fluffy long-grain rice with succulent shrimp and crisp snow peas, all brought together by a zesty sauce of soy, rice vinegar, sesame oil, and a hint of spice. Topped with crunchy almonds and fresh scallions, it’s a balanced, flavorful meal that’s both satisfying and easy to prepare. Ideal for a weeknight dinner, this recipe is light yet hearty, with bold flavors that make it a crowd-pleaser.

Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.

A delicious, thick, creamy, crab soup from Scotland. Partan is the Gaelic word for crab and bree from brigh, which means broth.

Orange up your burritos with this easy and delicious recipe that is tasty down to the last bite.

A succulent pot roast that is simmered to perfection. The leftovers taste great in a sandwich!

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.

Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.

Quick baked mac and cheese made with cream of cheddar soup, a touch of mustard, and crispy bread crumb topping. Bubbly, cheesy comfort in 40 minutes flat.

Classic ground beef meatloaf topped with a tangy brown sugar, vinegar, and tomato sauce glaze. Loaded with mushrooms and baked until caramelized. Comfort food with a sweet-sour kick.

Cold macaroni and pea salad with sweet red peppers, dill pickles, and pimentos in a creamy mayo dressing. Classic potluck side dish that's better the next day.

Baked eggplant blended with tahini, garlic, lemon juice, and olive oil into a smooth vegan pate. Garnished with toasted sesame seeds and cayenne, served cold with pita bread.

Tender chicken and brown rice simmered in broth with a surprising hit of horseradish and sugar, loaded with bell peppers and black beans. A hearty one-pot dinner topped with Parmesan and ready in 30 minutes.

Grilled lemon garlic chicken breasts glazed with orange marmalade for a sweet-tart, golden finish. Uses a butter, lemon juice, and garlic marinade with an oven-bake option.

Lemony green lentils simmered with cumin, cinnamon stick, chili flakes, ginger, and whole lemon slices. A bright, vegan, one-pot Indian-style side dish ready in under an hour.