1,388 red pepper recipes

Rustic Italian yeast bread made with durum semolina flour and loaded with sautéed butternut squash, roasted red peppers, tomatoes, and onions. Uses a biga starter for deep flavor and makes four golden loaves.

Competition-style beef chili with ground sirloin, mole sauce, red bell peppers, and kidney beans. The mole adds chocolate-chili depth that sets this showdown recipe apart.

Red lentils simmer with sautéed peppers, onions, and berbere spice in ghee for this protein-rich Ethiopian main dish ready in an hour.

Cajun tofu simmered in a spicy roux-based tomato sauce with bell peppers, onion, celery, and bay leaves. Vegetarian, protein-packed, and served over steamed rice with fresh parsley.

Mussels and shrimp with penne in a fresh tomato sauce with garlic, basil, mint, and a splash of brandy. A rustic Italian seafood pasta dinner.

A scrumptious dish that's healthy and perfect for the beautiful summer weather!

The original Australian Dinkum Chili made with kangaroo meat, ground emu ham, and wallaroo bacon simmered in Aussie beer with regional chili peppers. This is fair dinkum bush tucker meets chili cookoff.

Teriyaki-glazed beef burgers topped with juicy pineapple rings, red onion, and lettuce, served alongside crispy baked potato nuggets. A sweet-savory island twist on burger night, ready in 45 minutes.

Crispy coconut-breaded shrimp with curry and cayenne heat, double-dipped in honey egg wash, deep-fried golden, and served with a fresh pineapple-orange-jicama relish. Restaurant-quality appetizer at home.

Savory gazpacho with 8 fresh tomatoes, cucumber, red pepper, jalapenos, and red onion pulsed and chilled in a lime-spiked tomato juice broth. No cooking, all flavor.

Summer squash and corn chowder with smoked trout, bacon, zucchini, and cream. A hearty seasonal soup built on bacon drippings and finished with flaked smoked fish.

Ancho chile, red pepper, and tomato soup: a silky Mexican-inspired pureed soup with rehydrated anchos, cabbage, and tomato, finished with creme fraiche and cilantro. Vegetarian and naturally gluten-free.

Add more toppings to your burger with this sweet and delicious condiment made from bell peppers.

Florida Keys conch chowder with smoky bacon, jalapeño heat, and a tomato-clam juice base. Manhattan-style red seafood chowder that tastes like the conch shacks of Islamorada.

Chunky vegan tempeh chili loaded with kidney beans, corn, bell peppers, and tomatoes, spiced with cumin and oregano. A protein-packed, plant-based chili that simmers for an hour and hits every smoky, spicy note.

Fresh Southwestern corn and black bean salad with toasted pine nuts, red cabbage, cilantro, and a zesty lime dressing. A colorful vegetarian side ready in under 30 minutes.