3,597 pepper recipes

Bring a bit of the Hungarian culture into your dinners with this delicious side dish you will enjoy!

Jumbo pasta shells stuffed with ricotta, lemon zest, chives, and chopped almonds, then drizzled with a bright lemon-Dijon vinaigrette. Served cold or at room temperature.

The grilled chicken adds the "pop" to this traditional tex-mex recipe. I made this on game day for my boyfriend and me, and it was a hit!

Shahi chicken curry with cashew nut paste, cream, garam masala, and golden raisins in a rich tomato-spice sauce. A royal Mughlai-style Indian chicken dish.

Ground chicken pizza on a biscuit dough crust with mushrooms, bell peppers, and a three-cheese blend of mozzarella, cheddar, and Parmesan. A lighter take on homemade pizza using toaster oven-friendly portions.

Boneless chicken thighs stuffed with a mushroom, shallot, white wine, and port cream filling, topped with melting Gouda, then roasted golden. Restaurant-worthy elegance on a home kitchen timeline.

Low-fat vegetarian chili with kidney beans, bulgur wheat, and jalapeno ready in 30 minutes. Braised in vegetable stock instead of oil for a lighter, healthier bowl.

I make this chicken and roast beef muffulettas very often. Last year for super bowl, they were even not enough. My friends kept asking me for more of these sandwiches...

A Tibetan style sauce for momos (Tibetan dumplings).

Asian-inspired ginger beef pizza with marinated sirloin slivers, fresh ginger, garlic, dry sherry, and chili sauce on a prebaked shell. Topped with scallions and red peppers.

Wild rice simmered with soy and Worcestershire sauce, then tossed with mushrooms, onions, and green pepper sautéed in ghee. A nutty, savory vegetarian side with earthy depth.

Creamy navy bean soup simmers soaked navy beans with carrots, celery, tomato puree, and thyme, then finishes with cream and milk for a silky high-fiber bowl. A vegetarian, gluten-free comfort soup.

Chilled penne pasta salad with julienned carrots, zucchini, green onions, and fresh basil in a light sesame-cream dressing. A vibrant make-ahead side dish.

Mageritsa is the traditional Greek Easter lamb soup served after midnight Resurrection Mass. Lamb offal, rice, dill and scallions in a tart avgolemono broth thickened with egg and lemon.

Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.

Grilled filet mignon sliced thin and marinated in chili paste, fish sauce, and vinegar, then served over crisp lettuce with cucumber-papaya rolls and a zesty lime dressing.