7,153 pepper recipes

It's a basic vegetable soup that's loaded with vegetables and slowly simmering in beef broth. It's simply tasty.

If each drop of the super-sauce equaled one jalapeno, you would get a greater depth of flavor from including five jalapenos in your dish than from five drops of the sauce.

Tender pork chops simmered in V8 juice with dried basil and cracked black pepper until fork-tender. Just 5 ingredients and one pan for an easy, diabetic-friendly weeknight dinner.

Variety of vegetables, they look colourful and taste very well. A very healthy enchiladas.

This traditional Cajun gumbo, inspired by Queen Ida’s Louisiana roots, combines tender chicken, smoky sausage, and a dark, flavorful roux for a soul-warming dish. The holy trinity of onion, celery, and parsley, along with bold seasonings, creates a complex, spicy broth that’s perfect served over rice. Ideal for family dinners or festive gatherings, this gumbo is a labor of love that rewards with deep, authentic flavors.

Quick ground beef in tomato soup sauce with onion, green pepper, and carrot served over noodles. A fast, no-fuss weeknight dinner using pantry staples.

A scrumptious side dish made with savory mushrooms, black-eyed peas and a variety of spices!

Sugar-glazed beet julienne served on a warm onion vinaigrette with champagne vinegar and olive oil. A refined microwave-cooked beet side dish with elegant plating.

Smoked chicken soup with chipotle peppers and basmati rice for a spicy, smoky one-pot meal. Simple ingredients, bold Southwestern heat in every spoonful.

Smoky ancho and fiery chipotle chilies form a bold spice crust on tender pork loin, slow-roasted in a clay pot with sweet onions until fall-apart tender.

Quick shrimp linguine with bell peppers, broccoli, and scallions in a light cornstarch-thickened white wine and chicken broth sauce. A 30-minute weeknight pasta that skips the heavy cream entirely.

If you love black beans then you have to try this simple recipe that will satisfy your tastebuds.

Pea purée can serve as a garnish, a side dish, or as a spread on crackers or vegetable sticks. Use it as a bed upon which the main item in your entrée can rest. For example, sauté some scallops and place them on a pool of the pea purée.

House BBQ dry rub built on paprika, chili powder, cumin, coriander and curry, with a whisper of cayenne and thyme. Mix-and-rub spice blend for grilled meats, ribs and chicken. Pantry staples only.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

Chili-crusted flank steak fajitas grilled with marinated tri-color bell peppers, onions, and Roma tomatoes. A bright, lime-kissed Tex-Mex plate wrapped in warm flour tortillas.