6,515 red pepper recipes

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

Cajun-spiced crab stuffed mushroom caps with Parmesan, parsley, and hot sauce, baked low and slow until tender. A savory two-bite appetizer that's easy to love.

Grilled squid tossed with a sweet and sour cucumber salad, grilled corn, and Vidalia onions in a mustard seed and ancho vinegar marinade. A bold, restaurant-quality summer dish.

Thai green chicken curry with eggplant simmered in coconut milk and green curry paste, finished with Thai basil, cilantro, and red chilies.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

Vegan tofu breakfast scramble with mushrooms, red pepper, and onions in a savory miso-turmeric sauce. A hearty, egg-free morning meal loaded with vegetables.

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.

Turkey salad stuffed eggs with food-processor-chopped turkey, celery, red pepper, and green onion in a Dijon-mayo filling. A protein-packed twist on deviled eggs, great for using leftover turkey.

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.

German potato salad with a hot beer dressing thickened roux-style with flour and butter, sharpened with mustard and Tabasco, finished with crispy bacon and onion.

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.

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.

German potato salad with beer marinade (Kartoffelsalat mit Biermarinade): warm sliced potatoes tossed with a tangy beer-mustard sauce, crisp bacon, celery, and onion. A Bavarian beer-garden classic.

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.