7,013 pepper recipes

Simple and healthy. The key to brussel sprouts is to NOT overcook them.

Pan-seared chicken breasts dredged in sage and nutmeg, deglazed with dry vermouth and sweet red peppers for an elegant 30-minute dinner.

It's a delicious recipe to cook up your leftover cooked rice with some fresh vegetables and Indian spices. Quick, easy and tasty.

Easy guacamole with ripe avocados, green chilies, tomato, onion and a splash of Worcestershire. Smooth, tangy, ready in 15 minutes for tortilla chips and tacos.

Spicy pureed guacamole dip with green chiles, hot sauce, and a splash of mayo for creamy richness. Made in a blender, chilled, and served with artichoke hearts or chips.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

Juicy mushrooms marinated to perfection with tangy citrus, garlic, olive oil and just a hint of spice.

Mak kimchi ferments chopped napa cabbage with daikon, garlic, carrot, anchovies, and chili flakes for a quick-style Korean kimchi. A 2-day countertop ferment that keeps for 10 days.

Quick, easy and delicious. An ideal week day dinner.

Wheat berries, chickpeas, roasted bell peppers, and arugula are tossed with a refreshing and flavorful dressing. It fills you up with lots of goodness and yumminess.

Fresh cherry tomatoes, colorful bell pepper, white mushroom and red onion, season with olive oil, sesame seeds and parsley leaves, they look good and tastes good, quick and easy.

A garden vegetable spaghetti sauce loaded with peppers, zucchini, and summer squash, slow-simmered with garlic and a big handful of herbs. A meatless, freezer-friendly marinara for using up the garden.

Butternut Squash Soup with Celery and Carrots recipe

Light and tasty. A quick and easy way to prepare a delicious fish dish.

A spicy honey mustard sauce for dipping homemade chicken fingers or chicken nuggets.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.