6,515 red pepper recipes

Quick pork and black bean burritos using leftover roast pork, cumin-seasoned beans, and a splash of hot sauce. Ready in 25 minutes with all the classic taco-night toppings.

Authentic Thai massaman curry paste pounded from scratch with dry-fried spices, dried chilies, lemongrass, galangal, grilled shrimp paste, and tamarind. Deep, complex, and aromatic.

Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.

Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.

Beef and mushroom stir-fry with bell pepper, snow peas, water chestnuts, and a soy-cornstarch glaze. A 30-minute Chinese-American weeknight dinner served over hot rice.

A succulent and exotic chicken dish made with a delicious peanut sauce that will have you licking your lips in satisfaction.

Pork tenderloin strips with Granny Smith apples, paprika, and tomato served over egg noodles. A savory-sweet microwave dinner ready in 35 minutes.

Clam and shrimp chowder: a creamy New England-style seafood chowder with potatoes, corn, red pepper, and fennel seed. The anise note from fennel lifts it out of the ordinary.

Self-crusting bean and cheese pie packed with chickpeas, kidney beans, and taco seasoning under a bubbly cheddar top. The cheesy biscuit crust forms right in the pan.

Spicy peanut chili dip with soy sauce, lemon, garlic, and honey. A no-cook appetizer ready in 15 minutes, great with raw veggies or crackers.

Homemade kosher garlic dill pickles with a spiced vinegar brine, bay leaf, mustard seed, and fresh dill. A classic canning recipe that yields 7 pints of crunchy pickles.

Ground lamb patties seasoned with rosemary and hot sauce, seared golden then simmered over Provencal vegetables with zucchini, tomatoes, and potatoes.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Pot roast with roasted vegetable sauce turns the braising veg into the gravy itself. Beef round roasts low and slow with tomatoes, red wine, thyme and bay, then the vegetables get pureed into a silky, spoon-it-over sauce.

Portobello caps breaded and pressed flat like paillards, piled onto a garlicky white bean and spinach stew with slow-caramelized red onions on top. A vegetarian main with real steakhouse presence.

Fresh mixed greens layered with buttery avocado, salty feta, Spanish olives, and crisp vegetables for a fast Mediterranean-style bowl.