6,515 red pepper recipes

Fisherman's pie with cod, catfish, shrimp, and crab in a creamy Tabasco-spiked sauce, topped with piped mashed potatoes and cheddar cheese in a potato shell crust.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Elegant baked fish fillets topped with a spiced mayo of Creole mustard, hot sauce, Worcestershire, curry powder, and a Ritz cracker crust. Baked until flaky.

A thick, tomato-based Southern Brunswick stew with diced chicken, lima beans, corn, and okra simmered in broth with Worcestershire and a splash of hot sauce. Hearty, no-fuss comfort food that feeds six.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

Pepper-chicken fettuccini toss: strips of chicken sautéed with red, yellow, and green bell peppers, onions, and mushrooms, then tossed with fettuccine and parmesan. A one-skillet 30-minute weeknight dinner.

Salmon and wild rice pasty filling with sauteed scallions, red bell pepper, garlic, and a sweet chutney accent. A creative twist on traditional hand pies.

Asian vegetable salad with pineapple, snow peas, carrots, red bell peppers, and watercress in a pineapple-ginger-soy sesame dressing. A light, colorful make-ahead side for barbecues and potlucks.

Hearty meat and Vidalia onion pie layers ground beef, sweet onions, mushrooms and a Swiss-cheddar sour cream custard over a flaky buttermilk biscuit crust. Southern comfort food in a skillet pie.

Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.

Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.

Whole flounder stuffed with crabmeat, country ham, and sherry, baked in lemon butter until flaky and golden. A Southern coastal classic that brings the shore to your supper table.

Hearty lima beans and black-eyed peas tossed with roasted cashews, crunchy veggies, and a smoky cumin-balsamic dressing. Vegetarian, protein-packed, and ready in 20 minutes.

Steamed mussels topped with a Thai-spiced fish mousse of ginger, lemongrass, shrimp paste, and basil. An elegant bamboo-steamer appetizer for a Southeast Asian dinner.