10,000 pepper recipes

Baked spaghetti casserole with ground beef, tomato soup, cream of mushroom soup, green pepper, and melted cheese. Old-school comfort food the whole family will devour.

Tender squid rings stir-fried in a fiery paste of almonds, chiles, and shrimp paste, then simmered in coconut milk with tamarind and lemongrass. Serve this bold Indonesian sambal over steamed rice.

Savor every bite of this succulent dish made with potatoes, zucchini and chickpeas.

Rindergulasch, a German beef goulash with round steak cubes simmered in paprika-onion gravy finished with heavy cream. Served over egg noodles for a hearty dinner.

Creamy hamburger mushroom stroganoff: ground beef and mushrooms simmered in a tangy sour cream sauce, ladled over egg noodles. The 30-minute weeknight version of the Russian classic.

Slow cooker pork shoulder steaks browned and layered over onions, peppers, and tomatoes in a cumin-spiked barbecue and red wine sauce. Set it for 6 to 8 hours and come home to fork-tender, saucy pork.

Overnight-seasoned beef rib roast rubbed with fresh garlic, paprika, turmeric, and thyme, then seared at high heat and slow roasted to medium-rare.

Layers of torn corn tortillas, seasoned chicken, green chiles, and melted Longhorn cheese baked in a creamy sour cream and mushroom soup sauce. Easy Tex-Mex casserole in one hour.

Mediterranean fettuccine with shrimp and spinach cooked right in the pasta water, tossed in a no-cook yogurt-feta-dill-garlic sauce. A 25-minute one-pot Greek-style pasta.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.

Hot and spicy roasted almonds tossed in butter, Worcestershire sauce, cumin, cayenne, and garlic powder, then finished with coarse salt. An addictive bar snack ready in 30 minutes.

Lemon-herb quinoa toasted in oil then simmered with marjoram, thyme, rosemary, and fresh lemon zest. A bright, nutty vegetarian side dish ready in 30 minutes.

Vegan potato and vegetable curry with broccoli, carrots, and seven ground spices. A simple one-pot Indian-style curry ready in 40 minutes, no coconut milk needed.

Homemade beef jerky from flank steak marinated in honey, soy, garlic, and lemon, then oven-dried for chewy strips with a touch of sweetness. Use tamari to make it gluten-free.

Indian eggplant curry with peas and cilantro: a vegan dry-fry baingan masala built on tempered mustard and cumin seeds, turmeric, and cayenne. Soft, almost buttery eggplant served over rice, topped with bright green peas.

The hottest curry in the world by Boy Suhash, Luxembourg.