1,133 red pepper recipes

Pickled dilled beans canned with fresh dill, garlic, and a kick of red pepper flakes. Crunchy whole green beans in a tart vinegar brine, the Bloody Mary garnish you'll never run out of.

Vegan hummus pita sandwiches with whole-wheat pita, pickled red onion, mixed greens, and chopped red bell pepper. Quick lunch, no cooking, ready in 20 minutes.

This is actually fairly easy to make, the only time consuming part was peeling the eggplant and chopping vegetables.

Homemade pork sausage loaded with triple coriander: whole seeds, ground spice, and fresh cilantro. Includes step-by-step casing and linking instructions for DIY sausage makers.

Thai cucumber pickles, a quick sweet-sour-spicy side of sliced cucumber, red chiles, onion, and cilantro in a red wine vinegar brine. Five-minute condiment.

Peruvian-style beef skewers marinated overnight in jalapeño-spiked vinegar marinade and grilled over mesquite for smoky, spicy, tangy street food at home.

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

Pan-seared bay bugs on wok-fried egg noodles with speck, smoked eel, peas, and capsicum, finished with a turmeric-chilli oil drizzle. Australian seafood meets Asian flair.

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

Cheesy eggplant pasta sauce with mushrooms, red pepper, and blended cottage cheese braised in dry sherry. A creamy, low-fat vegetarian sauce with nutritional yeast for extra savory depth.

A set-it-and-forget-it slow cooker recipe with dried pinto beans, diced ham, carrots, celery, and a double-bouillon broth. Eight hours on low gives you thick, smoky, soul-warming beans.

Garden-loaded ratatouille sauce with eggplant, zucchini, bell peppers, and sweet potato tossed with ziti and showered in fresh basil and mint. A vibrant, plant-based pasta that eats like a celebration of summer produce.

A fresh, ginger-spiked vegetable relish with carrots, red peppers, onions, and cucumber in a sweet vinegar brine. No canning needed. Chill overnight and serve for up to 3 days.

New Orleans red beans and rice cooked low and slow in a crockpot with smoked turkey legs, onion, celery, bay leaves, and hot sauce. Makes enough to freeze multiple family meals.

Plump shrimp steamed over beer with crab boil seasoning, then tossed with a fresh tomato salsa loaded with jalapeño, red onion, lime, and garlic. Serve hot, cold, or anywhere in between.

Homemade beef and pork sausage seasoned with sage, cumin, aniseed, and red pepper flakes. Stuff into casings for links or shape into patties for grilling.