7,154 pepper recipes

Vegetarian tofu chili: a hearty meatless chili with browned tofu chunks, kidney beans, and a from-scratch spice blend of pure ground chiles, cumin, and oregano.

Homemade Cajun spice blend with cayenne, black pepper, oregano, thyme, cumin, cardamom, fennel, and coriander. Makes 2 cups of bold, aromatic seasoning for any protein or vegetable.

Spanish gazpacho mashes ripe tomatoes, peppers, herbs, and garlic with olive oil and lemon for a chilled no-cook summer soup. Five fresh herbs make it sing.

Smoky kielbasa red beans and rice made in the microwave in 30 minutes. Pinto beans, tomato sauce, and cayenne bring bold Cajun-style flavor to this one-pot weeknight dinner.

Baked falafel made with chickpeas, cumin, coriander, and cilantro. Pan-seared then oven-finished for a crispy outside without deep frying. Served with creamy cucumber dressing.

Valencian red beans and rice simmered with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Spanish-Caribbean side with warm, savory depth.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Turkish-style pizza with a whole wheat crust, Monterey Jack, diced tomatoes, sweet Vidalia onion, and jalapeño. Optional pastrami adds smoky-peppery depth. Baked on a pizza stone for a crisp, golden oval flatbread finished with torn flat-leaf parsley.

Creamy lima bean spread with cumin, garlic, lemon, mint, cilantro and dill. Middle Eastern-inspired dip that's a lighter alternative to hummus.

Master method for cooking duck: first steam to render fat and tenderize, then roast at moderate heat for crisp skin. The two-stage technique pros use for perfectly rendered, crackling-skinned duck.

Kulikuli are crispy West African peanut balls made from ground roasted peanuts, onion, and cayenne, deep-fried until golden. A popular Nigerian street snack.

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.

Baked orange roughy with stewed tomatoes, mushrooms, red bell pepper, and Italian herbs. A light, low-fat one-pan fish dinner with a thick vegetable sauce.

A one-pan vegetable rice that cooks paella-style: arborio rice simmered with turmeric, peppers, tomatoes, and sweet corn. A budget-friendly, vegan-ready dinner with golden, tender grains.

Memphis-style sweet barbecue sauce for ribs, built on tomato, honey mustard, two Worcestershires, red wine vinegar, paprika, and a whisper of cayenne. Balanced sweet, tangy, smoky.

Miris malu is a fiery Sri Lankan fish stew. Cubed fish simmers gently with tamarind, black pepper, cinnamon, garlic, ginger, and curry leaves in a thin, punchy chili-spiked broth.