3,896 pepper recipes

The perfect crockpot soup that is made with beef chuck roast and a variety of vegetables.

If you love beans, you will surely enjoy this tasty and delicious soup that's easy to make.

Layers of tender leeks and firm tomatoes baked under golden bread crumbs and melted cheese with a splash of red wine vinegar. A rustic, customizable vegetable casserole ready in 45 minutes.

Classic Italian spinach lasagna layered with fresh pasta, ricotta-spinach filling, tomato sauce, and bechamel. From-scratch vegetarian showstopper.

Warm potato and tuna salad with boiled new potatoes tossed in a light tarragon vinegar and olive oil dressing with spring onions and parsley. A bright, mayo-free take on classic tuna salad.

Creamy salmon pasta with melted Fontina cheese and heavy cream. A simple three-ingredient Italian sauce tossed with hot pasta for a quick, rich dinner for two.

Herb-crusted cod fillets coated in fresh cilantro, chives, and parsley breadcrumbs, then roasted and served over a silky roasted tomato-garlic sauce with balsamic. Clean flavors, high-impact plate.

Authentic German potato salad with diced apple, hard-boiled eggs, spicy mustard, and pickle juice in a creamy dressing. Best when chilled overnight for fully developed flavors.

Breaded mahi-mahi fillets pan-seared in olive oil, topped with tomato sauce, mozzarella, and Parmesan, then baked until bubbly. A seafood twist on classic chicken Parmesan ready in 45 minutes.

Spanish-style squid stuffed with ground pork and pine nuts, served in a rich sauce of Ibarra chocolate, almonds, and white wine. Bold Catalan flavors in every bite.

Mexican fish in adobo sauce made with rehydrated ancho chiles, tomatoes, orange juice, cumin, and cinnamon. Pan-seared fillets baked in a smoky, citrus-laced chile sauce.

Grilled vegetable and ravioli salad with cheese-stuffed pasta, smoky grilled vegetables, and a red wine vinegar vinaigrette. An 8-minute summer dinner that turns leftover grilled vegetables into a full-meal salad.

Broiled marinated tofu sandwich on whole wheat with toasted cumin, chili, oregano, white wine vinegar, and chili mayo. Pressed, marinated overnight, then broiled crispy.

Italian vegetarian lasagna layered with sherry-sautéed mushrooms, zucchini, spinach, and bell peppers with a three-cheese ricotta-cottage-Parmesan filling. Lighter than meat lasagna, still hearty.

Savory pumpkin fritters with canned pumpkin, eggs, and a hint of pepper, deep-fried golden. Serve with ham or bacon for a heritage brunch classic.

Roast pork loin marinates overnight in sage, garlic, olive oil, and cracked pepper, then roasts to a juicy 160°F (71°C). Served with a flamed Calvados apple pan sauce built on the drippings.