6,515 red pepper recipes

Elegant layered fish terrine with smoked salmon, sturgeon, and whitefish mousse, served with champagne dressing and caviar. A stunning centerpiece for special occasions.

Sausage and bacon quiche with sharp cheddar, red bell peppers, and a cream-and-egg custard in a prebaked crust. A loaded brunch centerpiece with serious savory depth.

Fresh asparagus with a honey-simmered apple vinaigrette made from pureed apples, Dijon mustard, garlic, red wine vinegar, and a splash of brandy. An elegant Canadian-inspired spring side dish.

Vegan red bean chili with curry powder, paprika, miso, and basil. A meatless devil's chili with smoky umami depth from miso and a curry-spiced twist.

Pinto beans simmer with onions, celery, tomato sauce, and a splash of hot sauce, served over hot brown rice for a vegan, budget-friendly weeknight dinner. Ready in under 25 minutes.

Brightly colored and boldly flavored, this meat-free chili is lightly seasoned with cinnamon.

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.

Restaurant-style crab cakes with red and green bell peppers, seared golden then oven-finished, served on a velvety cilantro butter sauce. A stunning plated seafood main course.

Fettuccine and colorful vegetables tossed in a creamy coconut red curry sauce. This Thai twist on pasta primavera is vegan, vibrant, and on the table in 25 minutes.

Roasted wild duck stuffed with onion, apple, celery and garlic, braised breast-down in red wine and consomme. The Southern hunter's recipe for taming gamey ducks into a tender feast.

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.

Spicy cilantro-lime compound butter with garlic, jalapenos, and crushed red chiles. A bold finishing butter for grilled meats, corn, seafood, and bread.

Pheasant braised with lemongrass, ginger, chili, blueberries, and dried mushrooms in a citrusy sauce thickened with arrowroot. A stunning game bird casserole.

Classic cocktail sauce with horseradish heat, tangy ketchup, and fresh lemon for shrimp or crawfish. This bold, zesty sauce balances sweet tomato with sharp horseradish bite and works for any cold seafood platter.

Homemade Sai Oua: ground pork packed with lemongrass, galangal, kaffir lime, cilantro root, and dried chilies, stuffed into natural casings and charbroiled. Northern Thai sausage done right.

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.