10,000 pepper recipes

Bean lovers will truly think this savory and hearty soup has a little bit of heaven in it.

Chile cheddar burgers stuff seasoned ground beef patties with sharp cheddar and diced green chiles, then grill until the cheese melts in the middle. The Southwest take on the stuffed burger.

Big-batch Southern chili with 4 pounds of ground beef, kidney beans, ground dried chiles, and cumin simmered up to 8 hours. Feeds 8 and gets better the longer it cooks.

Classic Swiss steak scaled for two: tender round steak browned, then braised low with stewed tomatoes, sweet onion, and green pepper. A midweek dinner that turns budget beef into fork-tender supper.

Old-fashioned Spanish pickles: a sweet and tangy relish of peppers, cabbage, cucumbers, tomatoes, and onions spiced with turmeric, mustard seed, and cinnamon in vinegar.

Easy chickpea salad with scallions, cilantro, lemon juice and a hit of cayenne. Bright, no-cook vegetarian side dish high in fiber and protein.

Low fat Mexican-style creamed corn simmers corn kernels with bell peppers, celery, and green chiles, then binds with reduced-fat cream cheese and skim milk. A lighter Tex-Mex side.

Hunter's chili with cubed venison chuck simmered three hours with tomatoes, green pepper, and oregano. A no-beans, no-fuss wild game chili for the freezer hunter.

Slow cooker chili packed with hot Italian sausage, ground chuck, pinto beans, and chickpeas. Toss it in the crock pot in the morning and come home to a bold, meaty bowl that's been simmering all day.

A crustless breakfast pie loaded with bacon, sharp cheddar, grated russet potatoes, and bell peppers. Bake in a quiche dish or individual ramekins for a crowd-friendly brunch.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

This delicious dip is perfect for crackers, chips and even vegetables.

Prudhomme-style Cajun barbecue sauce with bacon, pecans, honey, citrus, and a triple-pepper seasoning blend. Simmered thick and blended for chicken, pork, or ribs.

This tasty side dish made with pinto beans, salt pork and jalapeno peppers goes great with rice or even bread bowls.

Butterflied prawns stuffed with Creole-seasoned crab, Parmesan, and mustard, baked and served with a rich tomato butter sauce. Bold New Orleans-inspired seafood at its finest.

Chicken Marsala with mushrooms and shallots in a creamy marsala wine sauce. The chicken is pounded thin and quickly seared before simmering in the rich pan sauce.