487 canned pepper recipes

Simple red beans and rice with canned kidney beans, sauteed onion, celery, and garlic simmered together. A quick USDA-style version of the Louisiana classic, ready in under an hour.

Baked beans heated with crispy bacon, onions, and a shot of Irish whiskey, served over honey butter toast. A boozy, savory twist on a British classic in under 30 minutes.

A chunky vegetarian minestrone loaded with cannellini beans, tomatoes, zucchini, carrots, and spinach, thickened with rice instead of pasta. A hearty, one-pot Italian soup finished with Parmesan.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Broiled lamb chops glazed with a lime, ginger, and peach syrup sauce, served alongside broiled peach halves. A sweet-tart pairing that takes under 30 minutes from start to plate.

Ground bison chili with roasted poblano peppers, Rotel tomatoes, and a squeeze of fresh lime. Lean, beanless, and loaded with smoky Southwestern heat.

Fettuccine with tuna sauce, sauteed red onion, garlic, and torn red lettuce tossed together warm. A quick pantry-friendly pasta dinner ready in 25 minutes.

New York-style clam chowder with hard clams, salt pork, potatoes, carrots, canned tomatoes, and thyme in a clear broth. The tomato-based cousin of New England chowder.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Quick herbed white bean dip with cannellini beans, garlic, lemon, olive oil, cumin, and oregano. The 10-minute Mediterranean appetizer that's lighter than hummus and just as versatile.

Lighter clam chowder made entirely in the microwave with leeks, potatoes, sweet corn, and low-fat milk. No cream, no roux, ready in about 40 minutes.

Vegan gumbo with okra, corn, crushed tomatoes, and the Cajun holy trinity sautéed in water instead of oil. A quick 30-minute plant-based soup that's full of Southern flavor.

Quick vegetable medley with corn, black beans, yellow pepper, and tomatoes sauteed in sesame oil and finished with umeboshi vinegar. Vegan and versatile.

A quick vegetarian linguine in a simple stewed-tomato sauce with basil, garlic, and a kick of red pepper flakes. Pantry-friendly and on the table in about 15 minutes for an easy weeknight dinner.

A smooth, from-scratch tomato sauce simmered with garlic, green pepper, thyme, and basil, pureed silky and ladled over spaghetti. Freezes beautifully for busy weeknights ahead.

Ham and lentil soup made from a meaty ham bone broth with sausage, tomatoes, carrots, and celery. A thick, hearty pot of soup built on deep, smoky pork flavor.