10,000 pepper recipes

Add some spices to your steak and potatoes with this quick and easy recipe you'll love!

Rice casserole with brussels sprouts and red bell pepper, bound with egg and creme fraiche, topped with melted Leerdammer cheese, and finished with a spicy honey-sambal cashew garnish. A European-style vegetarian one-dish meal.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.

Tasmanian Salmon drizzled with a dressing made with Alpine Pepper and soy sauce.

Silky angel hair pasta swirled in a bold black pepper cream sauce with white wine, clam juice, and Parmesan, crowned with buttery smoked salmon and a dill-kissed quick creme fraiche. Date night dinner in under an hour.

A dessert made from pineapple with Alpine Pepper, and served with a side of wild fruit yoghurt.

Spicy salt and pepper shrimp makes an excellent appetizer or main course.

Grilled black bean pizza swaps tomato sauce for a smoky black bean spread, then piles on Monterey Jack, roasted peppers, tomatoes, olives, and pickled jalapeños. A Southwest take on grilled summer pizza.

Porterhouse lamb chops grilled over pecan wood, served with a Southern-style corn and tri-color pepper chow chow in a tangy vinegar-mustard-rosemary sauce. A refined grill-and-relish pairing.

Rustic Italian focaccia topped with roasted red peppers, slow-cooked onions, tomatoes, and fresh basil. Garlic-infused olive oil dough hand-kneaded and dimpled for crispy edges.

Roast leg of lamb on a rack over a potato, onion, and roasted red pepper gratin. Lamb drippings baste the vegetables below as everything roasts together in one dish.

Grilled hot Italian sausage sandwiches with charred poblano, red, and yellow bell peppers, onions, and horseradish mustard on hollowed-out sandwich rolls.

Whole wheat spaghetti with broccoli, garlic, and hot pepper in olive oil. A vegetarian one-pot pasta where the broccoli cooks right in the pasta water.

Beef tenderloin stir-fried with vibrant red, yellow, and green bell peppers in sesame oil with ginger, cumin, and a white wine finish. A fast, colorful weeknight dinner for 4 to 6.

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.

Make your next dinner be a crowd-pleaser with this succulent dish that is sure to be one of your favorites!