146 fried red pepper recipes

A spicy, but savory dish made with pinto beans and smoked ham that tastes great after being left to simmer in a crockpot.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Chilled fresh tomato salsa over hot angel hair pasta with Roma tomatoes, red and yellow peppers, basil, and extra-virgin olive oil. A no-cook summer sauce with Romano cheese on the side.

Enjoy all summer long as a topping for burgers, sandwiches and cold meats. This relish is so yummy and easy to make, you'll want to keep some on hand all year long.

Sweet corn kernels stud tender drop biscuits with a kick of red pepper and honey. Quick buttermilk biscuits with cornmeal texture that pair perfectly with chili or BBQ.

A quick Indian chickpea curry with a blended paste of ginger, garlic, cumin, and dried chilies simmered with tomatoes and warming spices. Vegan, 30 minutes, deeply fragrant.

Cincinnati-style chili with ground beef, cinnamon, allspice, cumin, and tomato paste simmered 2 to 4 hours, served over vermicelli with cheddar and raw onion.

Homemade chili sauce for canning with 50 fresh tomatoes, onions, red peppers, celery, vinegar, brown sugar, and whole allspice. A big-batch preserve that yields 5 quarts.

Rolled calzone stuffed with pesto, ham, capicola, provolone, roasted red peppers, and pepperoncini. Homemade herb pizza dough baked golden and sliced into pinwheels.

Homemade chili sauce for canning made from 25 fresh tomatoes, red peppers, onions, and apple cider vinegar with allspice and brown sugar. A tangy-sweet condiment for preserving summer's harvest.

Southwest black bean soup simmers dried beans with smoky ham, chipotle, and cumin, then purees half for a velvety body. Topped with creme fraiche and red bell pepper for a smoky, hearty bowl.

Gluten-free pizza with a rice and potato starch crust, topped with a slow-simmered roasted red pepper and tomato sauce. A revelation for celiac and wheat-free eaters.

Homemade mustard pickles with cauliflower, green tomatoes, cucumbers, peppers, and pearl onions in a thick, golden mustard-turmeric sauce. Maritime Canadian classic for the pantry shelf.

Black bean chili with oranges, an unexpected Yucatan-style pairing. Whole spices, cardamom, allspice, and coriander simmer with dried beans. Topped with fresh orange slices, zest, and sour cream.

Classic yellow mustard pickles with cucumbers, gherkins, pearl onions, cauliflower, and red peppers in a turmeric-mustard brine. Old-school preserving-kettle recipe that stocks a pantry.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.