6,390 red pepper recipes

Tkemali is a vibrant, tangy Georgian sauce made from sour plums, garlic, cilantro, and spices. Perfect for drizzling over grilled fish, poultry, or pork, it adds a zesty kick to any dish. This recipe ensures a smooth, flavorful sauce with clear steps to avoid common pitfalls.

Old-school sugar-cured ham dry rub: salt, black pepper, and red pepper flakes. A three-ingredient Southern heirloom mix for curing fresh ham the traditional way at home.

A Roman-style spicy bruschetta with fresh parsley, basil, garlic, and red pepper flakes in olive oil and red wine vinegar. No tomatoes here, just a punchy herb topping on grilled country bread. Vegetarian.

Baked Buffalo-style hot wings tossed in a butter and red pepper sauce glaze. A game-day appetizer with crispy skin, bold heat, and a classic bar-food finish that skips the deep fryer.

Colonel Sanders loved rice and beans and decided to create a recipe that could be used together to create a great tasting item. You can mix it or have the beans on the bottom and rice on top and mix as you eat.

Fire stew is a slow-cooked ham, lentil, and kidney bean stew with a full 14 ounces of hot sauce stirred in. A four-hour low simmer that's serious heat in every spoonful.

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.

Baked Moroccan fish with a fragrant cumin, garlic, and cilantro paste rubbed over red snapper fillets. This easy North African seafood recipe is ready in just 20 minutes with bold spices and fresh lemon.

Classic crabmeat au gratin baked in a buttery cream sauce with sauteed vegetables, egg yolks, and a golden cheddar crust. Rich, bubbly, and pure Louisiana comfort.

Homemade buffalo wing sauce: hot sauce melted with butter, vinegar, and layered spices into a tangy, buttery, properly hot glaze for wings. Make-ahead and ready in minutes.

Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.

San Francisco chops with pork seared golden then simmered in a glossy soy-sherry sauce with garlic and red pepper flakes, ready in 30 minutes.

Quick 20-minute red beans and rice with canned kidney beans, crushed tomatoes, and Cajun seasoning. Sauté onions, celery, and red peppers, simmer with spices, and spoon over brown rice for easy weeknight comfort.

Grilled caribou steaks marinated 24 hours in red wine with ginger and hot pepper sauce, then rubbed with bacon drippings and grilled medium-rare. Wild game cooking at its most direct.

Homemade country sausage patties with sage, black pepper, and a hint of brown sugar. Six-ingredient breakfast sausage you mix, shape, and pan-fry. No casings required.

Italian vegetable brochettes with angel hair pasta: grilled eggplant, zucchini, fennel, bell peppers, and mushrooms over thyme-smoked coals, tossed with pasta in a tomato-thyme marinade sauce. Vegan, oil-free.