6,515 red pepper recipes

Tortilla black bean soup simmers black beans with celery, onion, and red bell pepper, finished with cilantro and served over warmed corn tortillas in each bowl. A rustic Mexican classic.

Garlic butter shrimp scampi with a creamy clam juice sauce, white wine, lemon, and fresh basil served over fettuccine. A restaurant-quality scampi with a rich, simmered butter sauce.

Cajun-style fried hand pies stuffed with ground pork and beef, onions, green onions, parsley, and a kick of red pepper. Crimped pastry pockets fried golden and crisp.

A whole chicken slow-baked with potatoes, eggplant, cauliflower, carrots, and tomatoes seasoned with dill. An Italian-inspired one-pot Sunday dinner for six.

Savory broiled beef burgers seasoned with Italian seasoning, cumin, and cracked pepper, served bunless on a bed of Bibb lettuce with tomato and red onion rings.

Mexican-style red rice with tomatoes, cumin, chili powder, and vegetable broth, finished with green peas and pimiento. Toast the rice in oil first for fluffy, flavorful grains.

Moroccan vegetable stew with chickpeas, butternut squash, sweet potato, dried apricots, and raisins, spiced with cinnamon, ginger, and turmeric. Served over couscous.

Spicy Sichuan-style pork with peanuts, a fast wok stir-fry of cubed pork tossed in a fiery soy, rice wine, and chili sauce with toasted peanuts and dried chilies. Big heat, deep crunch, restaurant flavor at home.

Grilled Loin of Pork with Tart Cherry Sauce recipe

Hearty lentils and brown rice bind with whole wheat breadcrumbs into a satisfying plant-based loaf that slices clean. Packed with protein and fiber for healthy weeknight dinners.

Santa Fe pumpkin soup blends canned pumpkin with enchilada sauce, fire-charred red peppers, and half-and-half for a creamy, smoky bowl with Southwestern heat. Topped with sour cream and fresh cilantro.

Slow cooker Cajun jambalaya with chicken, smoked sausage, and shrimp simmered with the holy trinity of pepper, onion, and celery. Hands-off Louisiana comfort food in a single pot.

Paul's Barbeque Sauce: a layered Cajun BBQ sauce with bacon, dark-caramelized onions, pecans, citrus rinds, and honey. Built on a classic seasoning mix and finished with butter.

Hungarian Szeged goulash with braised pork, sauerkraut, apple cider, and sour cream. Caraway and sweet paprika build deep, smoky flavor in this hearty one-pot classic.

Crisp garlic croutons, silky prosciutto strips and a nutty walnut oil vinaigrette tossed with tender greens. A 25-minute elegant Italian salad for two that feels straight from a Tuscan trattoria.

Velveted chicken stir-fry seasoned with oregano, lemon pepper, and white wine instead of soy and ginger. The Greek-Chinese mashup that actually works. Two-serving size.