7,154 pepper recipes

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

Grilled Turkey Breast with Apricot Plum Sauce recipe

Sautéed Swiss chard with crispy pancetta, shallots, toasted walnuts and fresh thyme. Quick Italian-style greens side dish ready in 25 minutes.

Cajun remoulade sauce with brown mustard, ketchup, apple cider vinegar, and Tabasco, served with fresh vegetable crudites. A tangy, spicy no-cook dip for raw veggies.

Vegetarian chickpeas sauteed with garlic, celery, and bell pepper in an olive-tahini sauce with wheat germ, tamari, and marjoram. Serve over rice or grains.

Fluffy couscous pilaf with toasted coriander seeds, red bell pepper, cayenne, and cinnamon, finished with fresh mint. Served with a blended saffron cream of Neufchatel cheese and yogurt.

Grilled gemfish in North African chermoula marinade with fresh coriander, parsley, cumin, paprika, and lemon juice. An aromatic Moroccan-style fish that's bold, herbaceous, and made for the barbecue.

Try this authentic Chinese dish that has a taste which will help you forget about ordering take-out.

My craving for Korean food has officially come back to life again, and this was the dish I made for dinner yesterday. Instead of using cooked rice that traditional bibimbap does, this time I cooked soba noodles instead. Sauteed a few veggies that I had on hand separately, tossed with the spicy Korean chili sauce and a bit ketchup, and served with homemade kimchi. YUM!

The Colonel’s Baked Beans used to be baked and made fresh daily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed, it is just microwave and there you go.

Old-fashioned navy bean soup with smoky ham, celery, carrots, onion, and thyme simmered low and slow into a thick, satisfying pot. Pantry-friendly comfort that thrives on cold winter nights.

Lighter broccoli cheddar soup made with low-fat yogurt, reduced-fat cheddar, and low-salt chicken broth. Pureed smooth and creamy without the heavy cream.

South Indian fish stew with monkfish, tamarind, coconut, mustard seeds and asafoetida. Fragrant Kerala-style seafood curry served over saffron rice.

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

Moose stroganoff made with browned round steak, cream of mushroom soup, and onions baked into a rich casserole. A hearty wild game dinner served over rice.

Diced bass mixed with tomato, onion, thyme, and bay leaves, wrapped in mashan leaves and steamed. A traditional Guatemalan fish tamale (tashmul) that's rustic, aromatic, and ready in 40 minutes.