6,515 red pepper recipes

A Thai-style tofu salad with toasted rice powder, roasted chili, fresh mint, lime, and soy sauce served over lettuce with rice and vegetables. Bright, herbaceous, and fiery.

Sautéed chicken breast tossed with fluffy couscous, marinated artichoke hearts, sun-dried tomatoes, currants, and toasted pine nuts. Served with a tangy yogurt-tomato sauce on the side.

Louisiana courtbouillon with red snapper and oysters in a dark roux-thickened tomato sauce with the Creole holy trinity, mushrooms, and bay. Served over hot rice. A classic Cajun seafood stew.

Orange tangerine beef, a Szechuan-style stir fry with flank steak, dried chili peppers, and fragrant dried orange peel for classic smoky citrus-spice heat.

Soba noodles with snow pea greens and shiitake mushrooms in a shallot-chili-soy-rice wine sauce. An oil-free Japanese-style noodle bowl with deep umami and tender seasonal greens.

Basic gumbo loaded with chicken, andouille sausage, and shrimp in a deep brown roux-thickened broth, simmered with the trinity, tomatoes, and Cajun seasoning. A hearty Louisiana-style one-pot for a hungry crowd.

Kedgeree is a traditional British breakfast food originating in India. Made with smoked haddock, a lean white fish high in protein, it is subtly spiced. Consider using unsmoked fish and substituting brown rice for the traditional white basmati.

Spicy orange beef stir-fry with flank steak, orange zest, marmalade, soy sauce, and dried chili. A glossy, citrusy wok dish served over rice and ready in 20 minutes.

Colorful rotini tossed with black-eyed peas, sweet corn, crisp bell peppers, and zesty salsa-lime vinaigrette. Perfect make-ahead potluck side.

Smoked sausage stir-fried with broccoli, cauliflower, carrots, peppers, and onions, tossed with ramen noodles and soy sauce. A fast, filling stir-fry dinner in 40 minutes.

Oriental Treasure Soup is a DIY hot pot with homemade chicken broth flavored with soy sauce, sherry, and ginger, served with tofu, noodles, mushrooms, and fresh toppings guests choose themselves.

California-style bouillabaisse with lobster, snapper, halibut, shrimp, crab, clams, oysters, and mussels in saffron-fennel broth with white wine and tomato. Pacific coast classic.

A vegan broccoli quiche with a silky tofu filling in a wholesome oat and whole wheat crust. Egg-free, dairy-free, and packed with vegetables for a plant-based brunch or light dinner.

Thinly sliced beef marinated in curry, garlic, and honey, threaded on skewers and grilled until charred at the edges. Dunk these Indonesian satay skewers in warm coconut-peanut sauce for pure bliss.

This butter-bean spread can be used in many ways, crackers, vegetable sandwich, other ways, always works great.

Chicken pasta salad with fusilli, steamed zucchini, tomatoes, Greek olives, and pine nuts, all tossed in a garlicky basil vinaigrette. A bright, hearty summer dish ready in 30 minutes.