10,000 pepper recipes

Moroccan-style okra and chickpea tagine simmered with tomatoes, red bell pepper, cumin, ginger, and a swirl of harissa. A vegan North African stew where blanching keeps the okra tender, not slimy.

Spaghetti Gorgonzola with a creamy blue cheese sauce melted in heavy cream. Italian four-ingredient pasta ready in 20 minutes for a quick weeknight dinner.

Southern-style green beans simmered low and slow with a smoky ham bone until fork-tender. Just 5 ingredients and the kind of home cooking that feeds the soul.

Quick Southwestern casserole layered with zucchini, corn, fried tortilla quarters, and green chilies in a spiced tomato sauce, smothered in melted cheddar. Ready in 20 minutes.

Beef and pork meat loaf loaded with melty mozzarella, Parmesan, and sautéed red peppers. Herb-seasoned with basil and thyme, glazed with ketchup, and ready in under an hour.

Jamaican in origin, this dish can be prepared with chicken breasts or legs, too.

Grilled liver kabobs wrapped in bacon with bell peppers and onions, brushed with a tangy molasses-mustard-ketchup sauce. A bold cookout skewer.

Pork piccata sandwiches with lemon pepper-crusted pork loin cutlets seared in butter, served on buns with fresh lemon wedges and tomato. Ready in 25 minutes.

Thai-inspired chicken wings marinated overnight in aromatic lemongrass, garlic, and turmeric, then grilled until golden. Pair with sticky rice for an authentic Southeast Asian feast that brings bold herbaceous flavors to your backyard barbecue.

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

Howtowdie: traditional Scottish roast chicken stuffed with toasted oats, onion, coriander, and nutmeg, surrounded by whole roasted onions for a rustic Highland Sunday dinner.

This cream of chicken soup takes some time but is super creamy and rich with numerous layers of flavors.

Fresh chestnuts boiled until tender, mashed with butter and seasonings, then mixed with milk-soaked bread crumbs create an elegant holiday stuffing with old-fashioned charm.

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.

Jamaican jerk chicken fingers marinated in citrus, then crusted with allspice, thyme, clove, and red pepper. Grilled tender strips with serious island heat.

Oil-free Cajun red beans and rice in the McDougall style, with the holy trinity of onion, pepper, and scallion simmered in a spiced tomato broth and spooned over brown rice. A fast, low-fat, plant-based dinner.