485 hot pepper recipes

Sesame gingered shrimp stir-fried with asparagus, orange and lemon zest, and a sherry-cornstarch sauce. A bright, citrus-kissed seafood stir-fry over fluffy long-grain rice.

One base recipe, five crunchy flavor combos: Tropical, Barbecue, Hot & Spicy, Herbed Pecan, and Curry. Baked cereal snack mix for parties, game day, or straight-from-the-oven snacking.

A simple and succulent pasta dish that is the perfect meal to enjoy while watching the evening news.

These roasted sweet potatoes go perfectly with the smoky and mildly spiced tangy lime sour cream. Definitely inspires you to cook sweet potatoes more often!

Fresh cherry tomatoes, basil, and toasted almonds make this fresh pesto that highlights the fresh ingredients. A very quick, easy and delicious dish! Originates from the Italian village of Trapani on the tip of Sicily.

Slow cooker Hawaiian chicken breasts braised in pineapple juice, topped with butter-sauteed pineapple rings and fresh avocado slices. Served over buttered rice.

Red pepper relish made with sweet red bell peppers, sugar, and vinegar, cooked thick and water bath canned. A classic sweet pepper relish for hot dogs, burgers, and sandwiches.

A spicy and scrumptious dish made with cabbage, potatoes and hot green peppers.

Rabbit, squirrel and venison are featured in this game lovers stew.

Fettuccine with grilled summer vegetables: smoky charred eggplant, zucchini, peppers, tomatoes, and onion tossed with mashed roasted garlic, basil, and thyme over hot pasta.

Ground beef and black bean chili with green peppers, carrots, and red pepper flakes simmered in tomato juice. Ladle it over hot rice for a filling 45-minute dinner.

Ginger beef stir-fry with fresh ginger, garlic, green pepper, celery, and tomatoes in a savory soy-cornstarch sauce. A fast wok dinner served over hot rice.

Dr. Pepper cake is a Texas-born sheet cake using the soda for moisture and faint cherry-cola notes. Topped with warm Dr. Pepper cocoa frosting poured over the hot cake.

Pickled green cherry tomatoes canned with hot red peppers, garlic, celery, and dill in a vinegar brine. Spicy, tangy fire balls that live up to their name.

Pasta con broccole with blanched broccoli in a fresh tomato sauce spiked with garlic, hot pepper flakes, basil, and oregano. A classic Italian-American vegetable pasta.

Misr allecha, an Ethiopian red lentil stew simmered with turmeric, garlic, and hot pepper into a thick, vibrant puree. A vegan, gluten-free side built for scooping with injera.