7,013 pepper recipes

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.

Vegetarian stuffed grape leaves filled with rice, yellow split peas, mushrooms, and warming spices like turmeric and cayenne. Baked until tender, these make a hearty appetizer or meatless main.

Fresh Indonesian relish with lime, tomatoes, onions, basil, and chili peppers. This bright, no-cook condiment takes 15 minutes to prep and develops incredible flavor as it sits.

Herb crusted beef filet with a red wine demi-glace and crispy sweet potato straws. Seared with thyme, oregano, and rosemary then oven roasted for a restaurant-quality dinner at home.

Healthy chicken fajitas with poached and seared chicken breast, colorful bell peppers, homemade pinto beans, and fresh tomato salsa. A complete from-scratch Tex-Mex dinner.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Classic succotash with lima beans, sweet corn, butter, cream, and a hint of savory. The traditional Native American side dish that's been on American tables since colonial times.

Vegetarian shepherd's pie with a three-bean puree base, sauteed peppers and zucchini in crushed tomatoes, topped with golden mashed potatoes. Comfort food, plant-powered.

Valencian red beans and rice simmered with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Spanish-Caribbean side with warm, savory depth.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Light turkey hash brown casserole with corn, bell peppers, skim milk, and fat-free cheddar. A leaner take on classic comfort casserole that doesn't sacrifice flavor.

Cheesy eggplant pasta sauce with mushrooms, red pepper, and blended cottage cheese braised in dry sherry. A creamy, low-fat vegetarian sauce with nutritional yeast for extra savory depth.

Lobster gazpacho with chilled lobster meat, avocado, artichoke hearts, cucumber, and jalapeno in a balsamic-citrus broth. A luxurious cold soup for summer.

Marinated tofu club sandwich on whole wheat French bread with bell peppers, red onion, arugula, and homemade basil mayo. Herb-infused, no cooking required, and packed with Provencal flavor.