7,013 pepper recipes

A crunchy combination of apples and celery with bits of toasted walnut in a creamy dressing. Perfect along side of pork or any other main dish.

Capocollo, salami, and provolone stack on a crusty Italian sub roll with crisp lettuce, fresh tomatoes, hot peppers, and a drizzle of Italian dressing for a classic deli-style sandwich in 10 minutes.

A great method to use up the seasonal butternut squash, bread crumb mixture became crispy and golden brown after baking, and love the sweetness of butternut squash.

Crockpot Cincinnati chili made with lean chicken, simmered low with chili powder, a hit of unsweetened chocolate, and warm cinnamon and cloves. The Queen City classic, set-and-forget in the slow cooker.

Garden zucchini chili simmers cubed zucchini, bell pepper, and beans with garlic, cumin, and chili powder for a quick vegan chili. A summer-garden bean stew that's ready in 50 minutes.

Using seasonal parsnips and pears, adding skim-milk gives the soup more creamy flavor, drizzle concentrated balsamic vinegar on top. It is a fabulous dish.

This recipe deserves at least 5 star, it is that good. Made it for dinner last nigh. The sweet-sour sauce was a hit, perfectly balanced flavours and textures.

This colorful low fat salad can be enjoyed warm or cold.

Spicy baked sweet potato steak fries tossed in olive oil and a sweet-heat rub of brown sugar, kosher salt, and cayenne. Oven-roasted into thick, tender wedges with crisp, browned edges, no deep fryer needed.

This belly filling one dish meal is perfect for Octoberfest or a cool fall or winter day. It is sure to warm the belly.

If you love scalloped potatoes, you will adore this scrumptious dish that is the perfect side when preparing a pot roast for dinner.

Red lentil dal soup with turmeric, garam masala, cumin seeds, jalapenos, and a garlic tadka. A vegan Indian lentil soup that's warming, spicy, and naturally hearty.

Cold gazpacho with fresh tomatoes, green pepper, onion, garlic, white wine and lemon. Vegan, no-cook Spanish summer soup, blended smooth and chilled overnight.

They were super easy to make, tasted buttery, cheesy, fluffy and flaky, with the aroma from basil. They can be served pretty much with all the main courses, or just eating them directly is yummy enough!

Red onions are cooked with balsamic vineger, brown sugar, vegetable broth, turn out very tasty, adding into the lightly boiled green beans, it is a wonderful side dish.

I used a whole wheat blend of pasta/spaghetti. I cut back some on the olive oil and used smart balance blend instead of butter. I also only used 1 tsp of the crushed red pepper for my children's palate and it seemed fine.