3,081 pepper recipes

From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.

Indian okra and tomato curry (bhindi subji), sautéed and simmered in a turmeric-tomato sauce with fresh cilantro and green chiles. A vegan weeknight curry that comes together in one pan.

A fragrant Moroccan chickpea tagine simmered with saffron, cinnamon, cumin, and ginger in olive oil and fresh tomatoes. Vegan, deeply aromatic, and ready in 35 minutes.

Marinated onion and kidney bean salad with Vidalia onions, bell peppers, jalapeno, cilantro, and a chili-vinegar dressing. Needs overnight marinating for the best flavor.

Fiery chickpea and butter bean pasta simmered in vegetable stock with hot chili peppers and jalapeños. A hearty, protein-packed vegan pasta that brings serious heat in just 30 minutes.

Fiery chili salsa for canning: fire-roasted hot peppers and red bells blended with tomatoes, onions, garlic, and vinegar. Shelf-stable jars of serious heat for tacos, eggs, or chili bowls.

A delicious and simple turkey souffle that is a great dish to bring to a dinner with family or friends.

Pork tenderloin rubbed with toasted cumin, chili powder, and cinnamon for a Latin-spiced crust that grills up smoky and tender.

Fresh banana salsa with jalapeños, bell peppers, ginger, and cilantro in a sweet-tart lime dressing with cardamom. A fruity, no-cook salsa ready in 20 minutes.

A great side dish that can be made, courtesy of your crockpot. Just in time for Thanksgiving!

This is a flexible recipe, if you want, you can always add any your favorite meat, such as chicken, turkey with these tasty veggies.

Try this devilishly delicious pasta dish made with pineapple juice, bananas and scotch bonnet chili peppers.

Homemade Thai curry spice paste with dried red chilies, coriander, garlic, shallots, anchovy, and lemon zest. Keeps two months in the fridge for quick weeknight curries.

Crushed hazelnuts simmer into rich, creamy broth in this traditional Algonquin soup that needs no dairy. Just nuts, stock, shallots, and time create velvety texture that coats your spoon.

Variety of vegetables, they look colourful and taste very well. A very healthy enchiladas.

Quesadilla quiche, a Tex-Mex twist: Monterey Jack and cheddar, green chiles, tomato, and cumin baked in a custard between two crusts, then served with sour cream and salsa. Cheesy, mildly spicy, crowd-friendly.