2,431 hot pepper recipes

We like this piquant tomato sauce, which is easy on the calories, but if you are in the mood to indulge, try cream in place of the ricotta and yogurt.

Pan-Fried Noodle Pillow with Stir-Fried Chinese Greens recipe

Eggs baked in a spicy tomato-pepper sauce with chili and caramelized onions. The Mediterranean breakfast classic that inspired shakshuka and huevos rancheros.

Whole red snapper stuffed with a Gulf Coast seafood dressing of crab, shrimp, celery and white wine. A showstopping coastal main course for dinner parties.

Prawn pate with minced shrimp, cream cheese, butter, sour cream, and a kick of hot sauce. A smooth, no-cook seafood spread served on hot toast triangles as an elegant appetizer.

Florida Keys conch chowder with smoky bacon, jalapeño heat, and a tomato-clam juice base. Manhattan-style red seafood chowder that tastes like the conch shacks of Islamorada.

Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.

Creamy Southwestern yellow squash simmered with corn, tomatoes, green chiles, and cumin, finished with cream cheese and a kick of Tabasco. A hearty, spiced vegetable side dish that's on the table in 45 minutes.

Turkey noodle soup made from scratch with homemade bone broth, zucchini, carrots, and herbs. A from-the-carcass soup that turns leftover turkey bones into a rich, clear broth.

Southern crustless quiche with grits, chopped ham, cheddar cheese, eggs, dry mustard, and a dash of hot sauce. Thick cooked grits replace the pastry crust.

Cheddar cornbread topping for chili pot pie with cornmeal, hot chili peppers, and melted butter. Bake over your favorite chili for a golden, crusty lid.

Crispy cornstarch-battered shrimp tossed in a sweet and spicy Peking-style sauce with garlic, sherry, scallions, and hot chili peppers. A Chinese restaurant classic at home.

NYC-style baked hot dogs smothered in a tangy onion sauce made with ketchup, apple cider vinegar, dry mustard, and paprika. Foot-long franks with a Coney Island vibe.

Spicy root vegetable stew with carrots, turnips, parsnips, and mushrooms simmered in tomato-paste-thickened broth with chili pepper and herbs. Big-batch, freezer-friendly, and served over couscous.

Simple Italian spaghetti with burst cherry tomatoes, garlic, chili pepper, and fresh basil. Pasta finishes cooking in the sauce for maximum flavor absorption.

Spicy Mexican jicama salad with tangerines, apple, cantaloupe, cilantro, and a dusting of chili powder. A crisp, no-cook fruit salad in the style of Mexican street fruit cups.