7,013 pepper recipes

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.

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.

Slow cooker chicken drumsticks diable simmered in a sweet-and-spicy tomato sauce with chili powder, dry mustard, Worcestershire, and a hit of hot sauce. Spooned over spaghetti for an easy weeknight dinner.

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.

Aztec couscous tosses fluffy cumin-seasoned couscous with black beans, corn, jalapeno, red onion, cilantro, and fresh lime juice. A quick Southwestern grain salad ready in 20 minutes.

Louisiana crawfish boil with liquid crab boil, cayenne, bay leaves, honey, and citrus: 50 pounds of live crawfish cooked for 7 minutes, then soaked an hour to absorb spicy-sweet brine.

Romaine, shredded fennel, cauliflower, and red onion tossed in a bright lime-garlic dressing with paprika. A crunchy, no-cook side salad that's vegetarian and diabetic-friendly.

Vegetarian sweet potato risotto made with brown arborio rice and vegetable broth. Naturally creamy without butter, cheese, or constant stirring.

Slow cooker chicken drumsticks glazed in orange juice and honey with a kick of jalapeno. Just 5 minutes of prep, then the crockpot does all the work for tender, sweet-heat chicken.

Hobo buns with bologna, melted cheese, tomato, and green pepper on kaiser rolls. A quick, kid-friendly microwaved sandwich ready in 10 minutes flat.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.

One-pot brown rice and lentils with turmeric, cinnamon, coriander, and cloves. Vegan, high in protein and fiber, and cooked together in a single saucepan.

Grecian stuffed tomatoes filled with rice, currants, garlic, and onion, baked in olive oil and garnished with fresh mint or basil. Vegetarian and vegan.

Try this delicious rendition of stew that's made with great northern beans, wheat berries and a bit of cumin and turmeric.

Crispy marinated tempeh tossed with al dente pasta, bell peppers, celery, and red onion in a tangy oregano-garlic vinaigrette. A colorful, protein-rich vegan pasta salad that works as a main or a hearty side.

Fresh cucumber dill relish with grated cucumber, white vinegar, and chopped onion. No cooking required, keeps in the fridge for a week, and goes with everything grilled.