10,000 pepper recipes

Winter squash baked with Spanish brown rice, fresh tomatoes, and red bell pepper in one dish. A simple vegetable casserole with just four ingredients.

A rich and delicious pasta dish that's great as an appetizer or part of a main meal.

Vegetable popovers with sauteed onion, bell pepper, and pimento folded into a classic egg-and-milk batter, baked into tall, hollow, crackly shells. A savory upgrade on the British Yorkshire pudding.

Briny pickled herring meets creamy chopped eggs and crisp apple in this classic European salad. Serve on dark rye bread for an authentic old-world appetizer or light lunch.

Warm baked crab and cream cheese dip with a bite of horseradish, topped with toasted slivered almonds. Scoop onto crackers for an easy, crowd-pleasing appetizer in 40 minutes.

Santa Maria-style bean soup simmered with carrots, celery, tomatoes, cumin, and bay leaves in olive oil and stock. Vegetarian, one pot, and ready in an hour.

Ground bison chili with roasted poblano peppers, Rotel tomatoes, and a squeeze of fresh lime. Lean, beanless, and loaded with smoky Southwestern heat.

Homemade pickled jalapenos canned in a vinegar-water brine with garlic, pickling salt, and a touch of sugar. Whole or quartered peppers processed in a boiling water bath for shelf-stable storage all year.

Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.

Lightened Philly cheesesteak-style sandwich with shaved lean roast beef, sautéed green peppers and onions, and melted reduced-fat cheddar on whole-wheat buns. A 20-minute cheesesteak shortcut for two.

Grilled West Indies spice-rubbed chicken breast with curry, paprika, cumin, and cayenne, served with molasses-glazed grilled bananas. A Caribbean-inspired grill plate with bold heat and tropical sweetness.

Mexican chicken and rice is a one-skillet 30-minute weeknight dinner with chicken, salsa, corn, and Minute Rice, finished with melted cheddar. Pantry ingredients, real flavor.

The Colonel was in the kitchen one day and had an idea what to do with the potatoes that he had and he came up with the Potato Wedges. They used to be made fresh but due to the invention of the frozen fry, they are sent to the stores frozen and ready to cook.

Chive croute with tomato and cheese: lightly toasted cheese bread topped with fresh tomato, chives, and melted cheese broiled until bubbly. A quick open-faced sandwich for snacking, soup, or brunch.

Savory Southwestern cheesecake appetizer with cream cheese, sharp cheddar, taco seasoning, and green chiles. Topped with sour cream and salsa, served with tortilla chips.