2,490 hot pepper recipes

Hot feta, artichoke and roasted red pepper dip with mayonnaise and Parmesan. Mediterranean-inspired baked dip ready in 35 minutes for any gathering.

Impressive and healthy, realistic portion size. Save up for this one!

Fresh green tomato and hot pepper salsa: firm, tart green tomatoes diced with ripe tomatoes, red onion, garlic, chilies and cilantro. No cooking required, just mix and let it rest. A zippy way to use end-of-season green tomatoes.

Hot and spicy red pepper apricot chutney with dried apricots, raisins, garlic, and red pepper flakes in a tart-sweet vinegar simmer. Big flavor condiment for meats and cheese boards.

Spaghetti with swordfish and hot peppers is a coastal Sicilian-style pasta: cubed swordfish simmered with jalapeño, garlic, plum tomatoes, and white wine, finished with fresh mint and fennel fronds.

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

Whole wheat spaghetti tossed with golden garlic, fiery dried chili, and tender broccoli in fruity olive oil. A 30-minute Italian classic that's naturally vegan.

Pickled Hot Peppers with Honey and Horseradish recipe

Rolled stuffed chicken wraps a whole boned bird around hot Italian sausage and garlicky spinach, roasts it skin-wrapped, and slices spirals over a bell-pepper jalapeño sauce.

Risotto with mozzarella, Kalamata olives, sun-dried tomatoes, and red pepper flakes. A creamy Italian rice dish with Mediterranean flavors and two cheeses.

Hunan hot pepper and black bean sauce made with crushed red pepper, fermented black beans, garlic, and sherry. A fiery condiment steamed in a jar that keeps indefinitely in the fridge.

Red beans and rice with green and red bell peppers, tomatoes, celery and a kick of chili and hot sauce. A Louisiana-leaning bean pot built on dried kidney and pinto beans, finished with a splash of cider vinegar.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

Grilled hot Italian sausage sandwiches with charred poblano, red, and yellow bell peppers, onions, and horseradish mustard on hollowed-out sandwich rolls.

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.

Whole wheat spaghetti with broccoli, garlic, and hot pepper in olive oil. A vegetarian one-pot pasta where the broccoli cooks right in the pasta water.