3,081 pepper recipes

Classic and very authentic East Indian recipe. Chick peas (garbanzo) in a highly flavored tasty spicy curry sauce. Great served with yoghurt and fresh baked Naan bread.

Bon Appetit Vegetarian Chili with Chipotle Chilies recipe

Light hummus made creamy with non-fat yogurt instead of tahini and oil. Just chickpeas, garlic, lemon and cumin blended smooth in minutes for a tangy, low-fat dip to scoop with pita.

Ground beef chili with kidney beans, a hit of cider vinegar, and a quiet pinch of allspice for warmth. A solid one-pot weeknight chili that fully comes together in an hour.

Spicy vegan stew of tender chickpeas and hearty kale simmered in a tomato base loaded with chili powder, cumin, oregano, and red pepper flakes. A high-fiber, protein-packed meatless bowl with real backbone.

An easy classic that's even easier using a microwave oven.

Lighter spaghetti and meatballs with baked turkey meatballs in a veggie-packed tomato sauce. Carrots, celery, peppers, and onion build a sauce that's wholesome and deeply flavorful.

Vegan hummus made with chickpeas, fresh cilantro, lemon, and a kick of hot sauce. A 4-ingredient, no-tahini blender hummus ready in 10 minutes for crackers, sandwiches, and veggie dippers.

Chili with kidney beans is a hearty crowd-size beef chili built on garlic-browned ground beef, peppers, tomatoes, and red kidney beans, simmered low with chili powder, cloves, and bay. Crowd cooker for game day.

Warm, cozy and delicious. Used hot curry powder to add extra hint to the dish. Had it with homemade nan bread, yum!

Simple homemade marinara sauce with fresh tomatoes, canned tomatoes, garlic, olive oil and torn basil. Simmers in 30 minutes for a rustic Italian pasta sauce.

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.

Carrot and ginger soup with apples, fresh ginger, and a splash of sherry blended into a smooth, naturally sweet vegan puree. Healthy, gluten-free, and ready in 30 minutes from one pot.

This is a vegetarian version of black bean-taco salad. The dressing is so refreshing and tasty, which makes this bean and veggie salad taste still delicious.

Gobhi Paratha: Indian stuffed cauliflower flatbread made with whole-wheat dough and a spiced filling of cauliflower, cumin, turmeric and green chili. Pan-fried in ghee until golden.

Sauteed mushrooms, bell peppers with garlic, ginger, scallions and Chinese spicies. It comes out delicious, serve it as a side dish or a main course.