10,000 pepper recipes

Texas caviar made with black-eyed peas, colorful bell peppers, jalapeño, and red onion. A quick, crowd-pleasing Southern dip or side dish ready in 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.

Greek briam-style vegetable casserole with eggplant, zucchini, potatoes, peppers, and tomatoes baked in olive oil. A rustic Mediterranean bake served with feta and bread.

This healthy yet straightforward brown rice and corn salad delivers flavor as well as fiber using guava, kiwi, or apples for a touch of sweetness and variety.

Szechuan beef stew braises chunky beef chuck for two hours in a spiced soy sauce broth with red pepper flakes, fennel, cloves, and ginger until fork-tender. A warming, deeply savory one-pot dinner for six.

Layered black bean salad built on slow-cooked dried beans and tri-color peppers, marinated in a cooked garlic vinaigrette, then layered with sour cream and salsa. A make-ahead potluck winner.

A succulent seafood dish that is sure to satisfy one's hunger and bring families together.

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

Try something different this summer with this dish that is sure to make everyone forget about the barbecue.

Famous Jodeen sausage, a bold Wyoming-style homemade sausage loaded with garlic, jalapeno, cumin, sage, and a hit of liquid smoke. Blend with pork fat for juicy, spicy patties or links, great for wild game.

Pork chops Abazia braised in white wine with fresh tomatoes, roasted red peppers, shallots, and rosemary. An Italian-style skillet dinner with a rich pepper sauce.

Chef Paul Prudhomme-style rice with apple and raisin dressing: pecans, bell peppers, and spiced Cajun seasonings folded through fluffy rice. A holiday side with sweet-savory Louisiana flair.

Authentic Louisiana red beans and rice slow-simmered with smoky ham, spicy sausage, and the holy trinity of celery, onion, and bell pepper. A New Orleans Monday-supper tradition.

Smoky black bean salsa with roasted poblano, chipotle in adobo, pomegranate juice, and toasted cumin. A more refined warm salsa for grilled fish, tacos, or rice bowls.

Say hello to this simple recipe that will help you make a succulent chicken dish everyone will remember.

Tender squid rings marinated in toasted spices, lime, and fish sauce, then grilled until smoky and served with a fiery peanut dipping sauce.