5,697 pepper recipes

Pork tenderloin stuffed with cilantro-lime pesto, pepper jack cheese, and toasted pine nuts, tied and roasted until juicy. A bold, Mexican-inspired stuffed pork roast.

No-bean Texas-style chili with five pounds of ground chuck simmered in beer with garlic, jalapeño, cumin, and red chilies: pure meat chili that marinates for depth and feeds a crowd.

Cajun grilled pork chops rubbed with paprika, cayenne, sage, garlic powder, and black pepper. Thick-cut chops coated in a homemade Cajun spice blend and grilled over medium-high heat for a smoky, spicy crust.

Guasacaca is the Venezuelan avocado salsa: chunky avocado, tomato, onion, cilantro, and hot pepper sauce blitzed rough. Served alongside arepas, grilled meats, or tortilla chips.

Moroccan-spiced lamb patties with cumin, paprika, red pepper flakes, garlic, and parsley, pan-fried and served with harissa sauce on the side.

Mediterranean beef and okra stew: chuck simmered in a Dutch oven with onion, garlic paste, tomatoes, and whole okra pods. A rustic Balkan-style braise that cooks unattended.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

Cajun-style stuffed pork loin roast with deep pockets packed with sautéed onion, celery, and green pepper trinity, all wrapped in a fiery dry rub. Roasted low and slow then blasted hot for a dark, peppery crust.

Fresh black bean salad tossed with sweet corn, cilantro, red peppers, lime juice, and olive oil. No-cook relish ready in 20 minutes.

Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid.

Beach Party Shrimp Saute stir-fries unshelled shrimp with jalapeño, garlic, onion, and oregano in 10 minutes, finished with fresh lemon or lime juice. A bold, easy seafood appetizer or main.

A simple and scrumptious dish made with tender fish fillets, jalapeno peppers and green olives.

A Cajun classic with browned chicken simmered alongside fresh corn scraped from the cob, tomatoes, onion, and red bell pepper in a cast iron pot. Louisiana soul food at its best.

Dave's ribs use a heavy-handed dry rub of paprika, black pepper, sugar, kosher salt, dry mustard, and cayenne pressed into pork ribs and slow-cooked with regular basting. Smoky, peppery, sweet-heat barbecue ribs.

Jerusalem artichokes and green beans tossed with walnut oil, lemon juice, garlic, and chopped walnuts. A diabetic-friendly vegetable side in 30 minutes.

Crispy pan-fried potatoes seasoned with toasted cumin seeds, fennel seeds, cayenne, and loads of fresh basil. Eat them straight from the pan or wrap in a tortilla with cool yogurt for a quick, spiced meal.