1,382 red pepper recipes

Mushroom Swiss chicken melts over wild rice with bell peppers, all cooked in one skillet. Swiss cheese melts over the chicken right in the pan. Ready in 40 minutes.

An easy to make soup for lunch that will have you licking your spoon, and maybe even your bowl!

Basil-Vegetable Saute with zucchini, bell peppers, scallions, and fresh basil, ready in 15 minutes. A low-calorie, vegan side dish that works alongside grilled meats or pasta.

Curried yogurt dip with honey, lemon juice, hot sauce, and black pepper. A creamy, Indian-inspired party dip for vegetables and pita, ready in 10 minutes.

Doctored ketchup spiked with garlic, hot sauce, liquid smoke, and minced peppers. Turns the cheapest store-bought ketchup into a smoky, chunky table sauce with a kick.

A spicy twist on the classic margarita, the Beaurita blends vodka and tequila with fresh lime juice and a fiery hit of hot pepper sauce, served in a salt-rimmed glass with a jalapeño garnish.

Green bell peppers stuffed with chopped White Castle sliders, eggs, chili powder, cumin, and hot sauce, topped with salsa and baked. A quirky, crowd-pleasing weeknight dinner.

Santa Fe hominy sauteed with roasted poblanos, jalapeño, tomatoes, and melted monterey jack. A quick vegetarian New Mexico side dish, ready in 30 minutes.

A delicious and tasty dish made with yellow split peas, spinach and a variety of spices.

Oven barbecued caribou ribs baked until tender and glazed with a homemade BBQ sauce of tomato sauce, brown sugar, vinegar, mustard, and hot sauce.

Crispy baked capellini pancake topped with a sweet-spicy serrano and bell pepper relish. Vegetarian side dish with crunchy golden edges and a kick of heat.

Quick potato and salmon bisque made in the microwave with canned salmon, instant mashed potatoes, chicken broth, and lemon zest. A creamy, no-fuss soup ready in about 15 minutes.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Bow tie pasta and tender broccoli bake in creamy Alfredo sauce with roasted red peppers and basil. Parmesan browns on top for a bubbly, golden crust.

Insalata tricolore with fire-roasted red and yellow bell peppers and raw fennel strips dressed in extra-virgin olive oil and parsley. A vibrant Italian salad with smoky, sweet, and anise flavors.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.