138 hot pepper bread recipes

Jumbo shrimp marinated overnight in wine, lemon, and garlic, breaded and broiled until golden for an elegant make-ahead appetizer or main dish.

Traditional muffuletta sandwich with salami, ham, provolone, and olive salad piled on a round crusty loaf. New Orleans street food legend that feeds four with simple, bold flavors.

Hot baked mushroom dip loaded with Monterey Jack cheese, bacon, sour cream, and a kick of hot sauce. Topped with bread crumbs and served bubbly from the oven.

Baked Italian chicken sticks marinated in tomato juice and oregano, coated in seasoned breadcrumbs, and oven-crisped without frying. No egg wash needed, just a tomato juice trick for crunch.

Zesty beef burgers seasoned with lemon zest, sage, ginger, and hot sauce for a flavor-packed patty that grills or broils in 15 minutes. A bold twist on the classic backyard burger.

Southwestern stuffed peppers filled with hot Italian sausage, bread stuffing, and Monterey Jack cheese, simmered in chicken broth with a blended red pepper sauce.

Try this new and delicious seafood dish that uses clams, bread crumbs and a hot pepper sauce.

Bread machine Southern cornbread with sharp cheddar, pimentos, hot sauce, buttermilk, and real corn kernels. A spicy, cheesy cornbread loaf you dump in the machine and walk away from.

These delicious meatless burgers have not only pleased the vegetarians, but the meat lovers also raved about how yummy they are!

A hearty crustless quiche loaded with elbow macaroni, crispy bacon, two cheeses, and bread cubes, lightened with whipped egg whites. Baked in a water bath until set and golden. Serve with salsa on the side.

Silky anchovy spread mellowed with milk, enriched with Bel Paese cheese, and spiked with lemon and capers for elegant toast points that taste fancy but take minutes.

Buttery crab-stuffed mushrooms loaded with dill and sour cream, baked until golden. A crowd-pleasing appetizer ready in 30 minutes. Make them a day ahead!

City chicken skewers (mock chicken) made with ground turkey and pork meatballs on bamboo skewers, breaded in corn flake crumbs, and baked in chicken gravy. A Rust Belt regional comfort classic.

Mama Blue's shrimp patties: Gulf shrimp bound in a thick béchamel with green onions, hot sauce, and paprika, then breaded and pan-fried golden. A Lowcountry shrimp cake with a rich, silky center.

Flank steak stuffed with smokey Chipotle peppers and Fontina cheese.

Brookfield's meatloaf with Monterey Jack cheese, sourdough bread soaked in milk, and a bold mix of steak sauce, Worcestershire, and Tabasco topped with chili sauce.