7,153 pepper recipes

Oxtail soup simmered until the meat falls off the bone, then finished with potatoes, mixed vegetables, and tomato paste for a rich, hearty bowl. A classic stick-to-your-ribs soup served as is or ladled over white rice.

Spaghettini with sundried tomatoes and zucchini, a weeknight Italian pasta built on garlic-infused olive oil, golden zucchini chunks, and a bright lemon-vegetable broth. Vegan-friendly.

This toasted sandwich is perfect for summer. With grilled yellow summer squash, fresh deli turkey and a medly of spices it melts in your mouth and awakens your summer spirit...

Split pea and lentil soup with onions, celery, carrots and rosemary, simmered in a vegetable stock built right in the pot. A high-protein, oil-free vegan soup ready in under an hour.

Smoky black bean soup made from dried beans simmered with ham hocks, cumin, jalapeno, and vegetables, pureed smooth and finished with dry sherry and fresh lime juice.

Grilled pork chops with a sticky hoisin-ketchup glaze and homemade pickled ginger on the side. An Asian-inspired weeknight dinner ready in 40 minutes.

Personal veggie pizzas on honey wheat crust with broccoli, yellow pepper, roma tomatoes, fresh basil, and melted provolone. Three crispy pies in 30 minutes flat.

Fiery Sichuan-style wok chicken with chili, fermented bean curd, and fresh ginger, simmered in stock and served over tender pea shoots. A 30-minute wok sensation.

Quick Chinese-American lo mein using spaghetti, leftover ham, broccoli, mushrooms, bell pepper, and carrots with a soy and BBQ sauce glaze. A budget-friendly fridge-clearing stir-fry.

Stuffed elk steaks with a bread, green pepper, and celery dressing, browned and pressure cooked until tender. A classic way to cook lean game meat.

Wild rice cucumber salad with red bell pepper and scallions, tossed with your favorite dressing. A nutty, crunchy grain salad that's naturally vegan and high in fiber.

A quick veggie-loaded egg scramble with mushrooms, red pepper, and cream cheese stuffed into a warm pita pocket. Light, filling, and on the table in 20 minutes.

Spicy root vegetable stew with carrots, turnips, parsnips, and mushrooms simmered in tomato-paste-thickened broth with chili pepper and herbs. Big-batch, freezer-friendly, and served over couscous.

Pantry linguine with clams, marinated artichoke hearts and black olives in a garlicky olive oil sauce. A 30-minute Italian-style pasta built entirely from cans and jars, finished with grated pecorino and red pepper flakes.

Warm up your cold winter days with this hearty and delicious potato soup that will make your days seem a little bit brighter.

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.