7,013 pepper recipes

A tasty dish made of cooked red cabbage and apples. Can be used as an appetizer or a main dish.

Frijoles borrachos simmer pinto beans in beer with jalapeños, garlic, tomato, and cumin. The cantina-style side dish that pulls together in 30 minutes from canned beans.

Cajun shrimp macaroni salad with a zesty mayo dressing spiked with hot sauce, Worcestershire, lemon juice, mustard, and ketchup. A big-batch Southern potluck favorite.

Cucumber yogurt salad with fresh mint, cumin, and nonfat yogurt. A cool, refreshing raita-style side dish that's low-fat and ready in 40 minutes.

Cold Mexican rice salad with fresh jalapeños, tomatoes, cilantro, and a red wine vinegar dressing. A no-cook side dish that chills in 2 hours and brightens any taco night.

Fresh pineapple slaw with shredded carrot, julienned green pepper, honey-pineapple vinaigrette, and crumbled blue cheese. A no-mayo tropical slaw that's bright and crunchy.

A silky, puréed cauliflower soup with fresh ginger and onion, made with vegetable stock. Naturally vegan, dairy-free, and full of warm, earthy flavor.

Cherry tomato and grilled onion salad tossed in a double vinegar dressing with white wine and balsamic vinegar, olive oil, garlic, and Italian parsley. A quick warm-cool side dish.

This simple side works with various meat main dishes.

Bow tie pasta tossed with honey-soy marinated chicken, red bell peppers, and scallions. A quick Asian-inspired weeknight dinner with a sweet, tangy, savory glaze.

Tender chicken breast simmered in a light curry broth, then tossed in a silky orange juice and sherry glaze with ginger, crisp celery, and bright bell peppers. Served over fluffy brown rice for a low-cal weeknight dinner that still brings bold flavor.

Chicken stir fry with broccoli, yellow bell pepper, tomatoes, ginger, and garlic in a store-bought stir fry sauce. A fast weeknight dinner served over rice.

An easy sweet and tangy barbecue sauce. Why buy store bought when it's so easy to make your own.

Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Fragrant Thai-style coconut soup with silky tofu, lemongrass, galangal, and white miso. Brightened with lime juice, fresh basil, and chili. Serve over jasmine rice.