5,599 pepper recipes

Layered green chile tortilla bake with seasoned ground beef, corn tortilla strips, and melted cheddar. A simple Southwestern casserole that feeds six and comes together in under 45 minutes.

Ham egg and cheese breakfast casserole with croutons, cheddar, and a custard of eggs, milk, dry mustard, and flour. A crowd-feeding brunch bake that cuts into clean squares.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

Blackened chicken sliced over creamy linguine with a buttery cayenne sauce, fresh tomato, and green onion. A Cajun-style pasta plate with serious smoke and spice.

No need to use store bought seasoning mix. Control the salt level and use your own.

Pounded chicken breast stuffed with ham, guava paste, and cilantro, then wrapped in crescent dough and baked golden. Topped with a sweet guava-sherry sauce for a Latin-inspired showpiece.

Grilled BBQ chicken drumsticks served with two creamy dips: fiery horseradish and tangy country Dijon mustard. Grill 24 drumsticks in under 20 minutes for a crowd-ready cookout spread or game day feast.

Loaded Western frittata with ground turkey, potatoes, mushrooms, and melted cheese seasoned with cumin, sage, and thyme. A one-skillet egg dish that feeds a crowd for brunch or dinner.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

Osso bucco with veal knuckle braised in white wine and tomato paste with carrots, celery, garlic, and a lemon-herb flour dredge. Starts in a cold oven for hands-off cooking.

Flaky orange roughy baked over mushrooms and scallions with white wine, lemon, cheese strips, and a bread crumb crust broiled golden. Elegant fish dinner in 30 minutes.

Fresh corn, tomato, and okra stew sauteed in butter with green onions and garlic. A Southern summer vegetable stew made with produce straight from the garden.

Make your meat feel special with this marinade made from a variety of spices.

In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion.

Passover stuffing made with soaked matzo, chestnuts, mushrooms, and fresh herbs. Kosher for Pesach, rich enough for Thanksgiving, and works as a side or a turkey stuffing.

Homemade bockwurst, the classic German veal sausage with chives, sage, mace, cloves, and white pepper. Ground veal bound with eggs and cream, stuffed into casings and gently poached.