2,858 red pepper recipes

Vegetarian moo shu with bok choy, bean sprouts, mushrooms, and crumbled tofu stir-fried in sesame oil, rolled in Chinese pancakes with hoisin sauce.

A glazed Christmas ham brushed with apricot-sherry glaze, warmed with cinnamon and star anise, and crusted in brown sugar, served with a crisp, fresh fennel coleslaw in a herby yogurt dressing. A festive feast pairing.

Thai green chicken curry with eggplant simmered in coconut milk and green curry paste, finished with Thai basil, cilantro, and red chilies.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

Vegan tofu breakfast scramble with mushrooms, red pepper, and onions in a savory miso-turmeric sauce. A hearty, egg-free morning meal loaded with vegetables.

German potato salad with a hot beer dressing thickened roux-style with flour and butter, sharpened with mustard and Tabasco, finished with crispy bacon and onion.

Homemade kosher garlic dill pickles with a spiced vinegar brine, bay leaf, mustard seed, and fresh dill. A classic canning recipe that yields 7 pints of crunchy pickles.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Spicy peanut chili dip with soy sauce, lemon, garlic, and honey. A no-cook appetizer ready in 15 minutes, great with raw veggies or crackers.

German potato salad with beer marinade (Kartoffelsalat mit Biermarinade): warm sliced potatoes tossed with a tangy beer-mustard sauce, crisp bacon, celery, and onion. A Bavarian beer-garden classic.

Portobello caps breaded and pressed flat like paillards, piled onto a garlicky white bean and spinach stew with slow-caramelized red onions on top. A vegetarian main with real steakhouse presence.

Four-bean salad marinated for two days in a sweet wine vinegar and cider vinegar dressing with tarragon and basil. Green beans, wax beans, kidney beans, and chickpeas layered with sliced onion rings.

Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.

A very simple dinner for when you don’t have a lot of time to prepare a meal. Use brown rice noodles instead of the white variety to take advantage of the additional fibre they contain. Add other steamed / fresh vegetables to make the meal more substantial.

Hearty red lentil soup with sweet corn, zucchini, sundried tomatoes, and pasta, finished with a miso-tamari swirl for deep umami. Vegan, filling, and ready in under an hour.

Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.