10,000 pepper recipes

Beef sirloin kabobs with tri-color bell peppers and mushrooms in a honey-Dijon-lemon marinade. Broiled or grilled skewers with oregano, served over wild rice.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

Roasted red pepper mustard blends fire-charred bell peppers with mustard seeds, sherry, red wine, and honey. A complex artisan condiment for sandwiches, charcuterie boards, and grilled meats.

Indian-style stir-fried potatoes with freshly ground black pepper and cilantro. A five-ingredient vegetarian side dish using pre-boiled potatoes, ready in 15 minutes.

Paprika pork chops simmered in white wine, stock, sweet red pepper, and crème fraîche. A Hungarian-influenced weeknight braise with a silky, tangy sauce.

Roman pepper pastry crust made with lard, coarsely ground black pepper, and egg. A savory, peppery Italian dough for pizzas and savory pies that rests in 30 minutes.

A fresh and flavourful pasta sauce infused with the sweetness of roasted red pepper and the tantalizing aroma of fresh herbs.

A southern living take on stuffed peppers. Crab, crawfish and smoked sausage stuffing.

This is a healthy and tasty spread. Serve on Toasted Pita Crisps or crisp sesame crackers,

Pan-seared peppered swordfish with a fresh orange, red onion, and cilantro salsa. Bold black pepper crust meets bright citrus salsa in a 30-minute light dinner.

Pepper steak for two with thin-sliced round steak, green bell peppers, and tomato simmered in a soy-ginger sauce thickened with cornstarch. Served over hot rice for a complete weeknight dinner.

Lemon-pepper barbecued chicken: skinless chicken breasts baked in a homemade tomato barbecue sauce brightened with lemon, cider vinegar, and a peppery, mustardy kick. A tangy, lighter take on oven BBQ chicken.

Roasted red pepper subs layer marinated peppers, homemade olive paste, creamy feta and peppery arugula on a toasted baguette. A meatless Mediterranean sandwich that eats like a real meal.

Roasted red pepper spread made with just peppers, garlic, olive oil, whole wheat bread, and salt. Smooth, smoky, and perfect on crackers or toasted bread as an appetizer.

Traditional meat dolma: small green bell peppers stuffed with seasoned meat and rice, gently simmered over parsley stems until tender. Served hot with cool yogurt on the side.

Roasted red pepper sauce blends sweet roasted peppers with fresh basil, parsley, and garlic into a smooth, no-cook pasta sauce. Bright, light, and ready in about five minutes, with no cream or stovetop required.