5,599 pepper recipes

Three tomato salad with red, yellow pear, and cherry tomatoes plus mushrooms in a balsamic-mustard vinaigrette with fresh basil. A colorful, low-fat summer side.

Fast, simple recipe that adds a new look to burgers and the barbecue!

Roast pork loin stuffed with cornbread, oysters, fennel, and Tabasco. Southern-style stuffing baked right into slits along the loin. Holiday-worthy main with Lowcountry roots.

Low fat yogurt onion dip blends plain yogurt with grated onion, lemon juice, parsley, horseradish, and a dash of hot sauce. A lighter alternative to sour cream onion dip with the same satisfying tang.

Cheesy pull-apart bread made with refrigerator biscuits, cheddar, bacon bits, peppers, and pimentos. A 20-minute crowd-pleasing appetizer or side.

Broiled peanut chicken kabobs with crunchy peanut butter, ginger, lemon, and red pepper glaze on skewered chicken breast and onions. Served over rice.

Last minute chili using a packet mix with ground beef and tomato sauce, topped with sour cream, shredded cheddar, and chopped bell peppers.

Mexican-style omelet filled with sauteed red peppers, green onions, and melted Velveeta Mexican cheese spread. A quick, cheesy breakfast with Southwestern flair.

Carne guisada, a Tex-Mex beef stew braised with cumin, chili powder, serrano peppers, and tomato paste. Fork-tender stew meat in a thick, spiced gravy.

Lamb stir-fry with leg steaks marinated in lemon, garlic, and oregano, then wok-seared with red bell pepper and mushrooms for a fast, savory weeknight meal.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Peppy dill wedges are spicy cucumber pickles with dill seed, crushed red pepper, and apple cider vinegar, quick-processed for canning. A crunchy, no-sugar pickle with heat.

Grilled soft shell crabs basted in a tarragon and lemon pepper marinade. Cooked slow over indirect heat for crispy shells and sweet, tender meat. A Chesapeake Bay summer classic.

Smoked salmon canapes on crisp jicama triangles with lime-spiked Neufchatel cheese and cracked black pepper. A light, no-cook appetizer that looks like it came from a caterer.

Stuffed rolls pack hollowed French rolls with a ground mixture of sharp cheddar, green olives, tomato sauce, and bell peppers. Retro picnic and tailgate favorite baked 45 minutes.

Basque-inspired piperade frittata with sauteed peppers, ham, Parmesan, and fresh basil cooked in a skillet and cut into wedges. A savory, colorful egg dish for any meal.