385 canned pepper recipes

The perfect crockpot soup that is made with beef chuck roast and a variety of vegetables.

A quick 30-minute ground beef chili with cinnamon, cumin, green chiles, and a surprising twist of raisins for sweetness. Simple, warming, and ready for a weeknight bowl over rice.

Historical American "mangoes" - stuffed pickled bell peppers filled with cabbage, mustard seed, and white pepper, brined and canned. 19th-century Midwest preserving tradition.

Tuna chili Texas-style with kidney beans, tomatoes, bell pepper, chili powder, cumin, and red wine vinegar. A quick microwave chili that swaps ground beef for canned tuna.

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

A spicy and delicious dish that calls for canned tomatoes, red chili peppers and rice flour.

Navy bean red pepper and green bean salad tosses canned navy beans, blanched green beans, and matchstick red pepper in apple cider vinaigrette. A 10-minute summer side.

This is a very nice roasted peppers recipe. Good side dish, can be served with any meat dish.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Pirate's pie: a kid-friendly fish pie with canned salmon, leeks, red pepper, and corn in creamy sauce under a piped cheesy mashed potato crown. Budget-friendly family dinner.

Vegan eggplant and rice one-pot meal simmered in vegetable broth with crushed tomatoes, garlic, thyme, and cayenne. Low-fat, filling, and oil-free.

Pickled hot red peppers: whole small chilies canned in vinegar brine with garlic, allspice, peppercorn, and bay leaf. Topped with olive oil and processed for shelf-stable storage.

Savory pumpkin fritters with canned pumpkin, eggs, and a hint of pepper, deep-fried golden. Serve with ham or bacon for a heritage brunch classic.

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

Salmon Creole casserole: canned salmon, tomatoes, onion, green pepper and chili powder simmered together, then baked under buttery breadcrumbs and melted cheese. Pantry-friendly Louisiana comfort food.

Santa Maria salsa is the no-cook California barbecue staple: chopped canned tomatoes, celery, onion, and green pepper sharpened with horseradish, vinegar, and Worcestershire. Pour, chill, serve.