7,013 pepper recipes

Green lentil rissoles spiced with curry, cumin, and coriander, coated in oat-breadcrumb crust, and shallow-fried until golden. Served with a cool cumin-yogurt sauce for a hearty vegetarian main.

An easy yet tasty black bean salad that has corn, cherry tomatoes, sweet red bell peppers and pumpin seeds, is tossed with a light and refreshing vinaigrette.

Homemade vegetable broth mix with celery salt, garlic powder, savory, thyme, marjoram, and turmeric. A pantry staple that replaces store-bought bouillon cubes.

Jalapeno chicken fajitas with lime-garlic marinated chicken breast, pepper jack cheese, and fresh toppings in warm flour tortillas. Simple marinade, big Tex-Mex flavor.

Slow-simmered black bean soup with smoky ham hocks, bell peppers, and a whole sour orange for a subtle citrus depth. Thickened with browned flour for a rich, velvety bowl of Southern comfort.

A creamy and delicious dip is also much lower fat. Serve it with carrot sticks, celery sticks, cherry tomatoes, tortilla chips or bagel chips or crackers.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

Light and creamy tuna mousse blended with cottage cheese, tomato sauce, and fat-free mayo, set in a gelatin mold with crunchy celery and onion. An elegant low-fat appetizer or lunch.

Old-school Italian-American spaghetti sauce simmered for hours with whole plum tomatoes, garlic, oregano, and bay leaf. Drop your meatballs in during the last hour and let Sunday dinner take care of itself.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.

Khatte Channe, a tangy North Indian chickpea curry with tamarind, garam masala, cumin, and slow-fried onions. Vegetarian and full of sour-spicy depth. Serve with poori.

A traditional Middle Eastern dish containing bulgur wheat and fresh herbs. Serve with Toasted Pita Chips (see separate recipe) and raw vegetables.

Homemade Thai red curry paste (nam prik kaeng daeng) with dry-roasted cumin and coriander, dried chilies, lemongrass, galangal, shallots, and shrimp paste. Pounded by hand for authentic depth.

Harvest medley: a rice cooker one-pot meal with eggplant, tomatoes, chickpeas, and herbed rice. A vegan weeknight dinner that cooks hands-free in 30 minutes.

Zesty chili seasoning mix, a make-ahead blend of chili powder, cumin, garlic, onion, and red pepper flakes with a little flour to thicken. Skip the packet and season a pot of chili from scratch.