6,515 red pepper recipes

Lentil vegetable soup with sun-dried tomatoes, stewed tomatoes, spinach, and a hit of hot sauce. One-pot, naturally vegan, 32g fiber per serving, ready in 80 minutes.

Creamy no-cook clam dip loaded with minced clams, cream cheese, and a kick of chili sauce. Cape Cod inspired and ready in 15 minutes flat for your next party spread.

Five-pepper chicken fajitas with red, yellow, and green bell peppers plus jalapeño and black pepper. Lime-cumin marinated chicken in whole wheat tortillas.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, red curry paste, fish sauce, and fresh lime juice. A fragrant, spicy broth ready in 35 minutes.

Kentucky-style burgoo with three meats: stewing beef, pork shoulder, and whole chicken simmered for hours with fresh corn, lima beans, tomatoes, and potatoes.

Hungarian-inspired chicken sauteed with charred red peppers, smoky paprika, and a velvety sour cream sauce. A cozy 30-minute dinner with deep, warming flavors.

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.

Strained yogurt whisked smooth with grated cucumber, fresh dill, mint, garlic, and a squeeze of lemon. This chilled no-cook soup is the coolest thing you'll eat on a scorching summer day.

Grilled Idaho potato ratatouille salad with eggplant, zucchini, summer squash, portobello, and roasted garlic balsamic. A showstopping summer barbecue side that treats vegetables as the main event.

Cajun lamb curry blends Louisiana heat with Indian spice. Coconut cream, cayenne, jalapeno, ripe banana, and toasted pecans build a sweet-hot curry served over rice.

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

Ham and artichoke heart pasta salad with penne, green beans, tomato, and red pepper in a double-mustard vinaigrette. A hearty cold pasta salad with bold tangy flavor.

Forbidden City Chicken baked in a soy sauce, curry, cinnamon, and ginger glaze with sesame seeds. A fusion-style roasted chicken with warm spices and bold, salty-sweet flavor.

Chilled zucchini basil soup pureed smooth with lemon juice and a touch of hot sauce. A light, creamy cold soup for summer that uses up garden zucchini.