6,515 red pepper recipes

Spaghetti in a fresh tomato sauce brightened with orange juice, garlic, basil, and a dash of hot sauce. A simple vegetarian pasta with an unexpected citrus twist.

Lamb chops marinated overnight in stone ground mustard and red wine, then broiled or pan-fried. Five ingredients, bold flavor, and minimal hands-on work.

Smoky chipotle salsa blended from canned chipotles in adobo, tomato paste, brown sugar, and red wine vinegar. Sweet, fiery, and ready in 10 minutes. Makes 2 cups.

Fresh asparagus steamed to crisp-tender and bathed in a warm lemon butter sauce with parsley and a kick of hot sauce. The simplest, brightest spring side dish.

New Orleans oyster loaf fills a hollowed, butter-toasted French bread with hot sauteed oysters, Tabasco, and optional cream. La Mediatrice is a classic Gulf Coast peacemaker sandwich.

Zesty black bean and olive dip layered over cream cheese with chopped hard-boiled eggs, lime juice, cumin, and crushed red pepper. A no-cook party appetizer that serves 12.

Crispy pan-fried patties made with amaranth and millet flour, grated zucchini, red bell pepper, and a touch of chili powder. A gluten-free, grain-based side dish with satisfying crunch in every bite.

Citrus dressing gives peppery arugula extra sweetness, a very good balance!

Fragrant cumin-spiced brown rice baked with tender eggplant, sweet bell peppers, and tomatoes in a golden turmeric-ginger sauce, finished with melted cheese.

Tofu and broccoli stir-fry in a gingery sherry-soy sauce with crunchy bean sprouts, served over rice. A fast, vegan weeknight dinner that comes together in one wok, gluten-free with tamari.

Stacked Southwestern tortilla wedges layered with chicken, guacamole, refried beans, salsa, sour cream, and melted cheddar. A fun shareable appetizer or snack.

Indian-spiced sweet and sour okra simmered with garlic, cumin, turmeric, and lemon juice. A vibrant vegan side dish that turns okra skeptics into believers in 40 minutes.

Stir up a tasty dinner in your wok with this simple recipe that is hassle free.

An aromatic Indian vegetable side with carrots, peas, and potatoes sizzled in mustard oil with cumin seeds and dried chilies. Vibrant, vegan, and on the table in 35 minutes.

Baked vegan pâté with toasted pecans, mushrooms, silken tofu, ginger, jalapeño, and roasted red pepper. Earthy, spicy, and spreadable, served warm or at room temperature.

Southwestern turkey pie with cubed turkey, red peppers, and onions baked under an egg white batter and topped with melted cheddar. A light, self-crusting dinner.