7,013 pepper recipes

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

White gazpacho is the Spanish ajo blanco-style cold soup with almonds, cucumber, green pepper, and bread. No tomatoes, just creamy almond-cucumber refreshment for hot summer days.

Turkish-style pizza with a whole wheat crust, Monterey Jack, diced tomatoes, sweet Vidalia onion, and jalapeño. Optional pastrami adds smoky-peppery depth. Baked on a pizza stone for a crisp, golden oval flatbread finished with torn flat-leaf parsley.

Moroccan-spiced chickpea and vegetable stew with zucchini, raisins, and tomatoes served over couscous. A fragrant, hearty vegan one-pot meal seasoned with cumin, cinnamon, and cayenne.

Roasting concentrates flavors without adding fat and lends a buttery-soft texture.

A playful Hanukkah fruit salad the kids will love: banana halves standing in pineapple rings to look like candles, topped with orange gumdrop flames and green pepper handles. No cooking, just crafting and snacking.

Microwave teriyaki potatoes with red-skinned potatoes tossed in teriyaki sauce, butter, garlic salt, Italian seasoning, and red pepper flakes. A quick 30-minute side dish.

A four-ingredient fresh salsa built on flame-roasted poblano peppers, ripe tomato, olive oil, and cilantro. Smoky, mild, and ready in under 15 minutes for chips, tacos, or grilled fish.

Fried plantains sliced thin on the bias and deep-fried until golden brown and crispy. A 3-ingredient Caribbean and Latin American side dish ready in minutes.

Two-ingredient pasta salad with ratatouille stirred into cold cooked pasta. A no-fuss meal ready in 15 minutes when you need something fast.

Garden ratatouille baked with zucchini, eggplant, bell peppers, mushrooms, and Parmesan. Sauteed vegetables simmered in pasta sauce, then baked until bubbly and golden.

Bold, smoky homemade BBQ sauce with a whole head of garlic, brown sugar, orange juice, and cayenne heat. Simmers for 2 hours in a cast-iron Dutch oven.

Sautéed Swiss chard with crispy pancetta, shallots, toasted walnuts and fresh thyme. Quick Italian-style greens side dish ready in 25 minutes.

Homemade V8 juice from 15 pounds of ripe tomatoes with celery, onion, garlic, horseradish, and lemon juice. A big-batch vegetable juice for canning or freezing.

Six-ingredient pickled jalapenos packed whole into jars and sealed in a vinegar-olive oil brine with pickling spice. Simple Texas-style pickled peppers ready in 30 days.

Jerusalem artichokes and green beans tossed with walnut oil, lemon juice, garlic, and chopped walnuts. A diabetic-friendly vegetable side in 30 minutes.