5,697 pepper recipes

Broiled chicken breasts marinated in Dijon mustard, lime juice, ground ginger, shallots, and light sour cream. A tangy, low-fat chicken dinner that cooks in just 10 minutes under the broiler.

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

Crisp apple and walnut salad with a light curry-lemon dressing served on Boston lettuce. A no-cook, refreshing side that mixes Red Delicious and Granny Smith for sweet-tart contrast.

Chicken finger packets wrap soy-Dijon broiled chicken, tzatziki, lettuce, and sweet peppers in flour tortillas. Portable lunch-box rolls that hold up in a bag all morning.

Pan-seared pounded chicken breasts with red potato wedges and a bright lemon-dill butter sauce. A clean 40-minute dinner plated restaurant-style.

Pan-seared pork chops with a briny caper, tomato, and Dijon mustard pan sauce finished with white wine vinegar. A French-inspired skillet dinner with bold, sharp flavors.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

Lime-honey marinated chicken breast grilled on skewers with fresh papaya, pineapple chunks, pearl onions, and green pepper. A low-calorie tropical kabob that is pure summer on a stick.

When in a hurry, try this scrumptious dish that's easy to prepare and will feed your appetite.

Achara Zuke: Japanese pickled turnips with kombu seaweed, dried chili, and rice vinegar. A crisp, tangy tsukemono made by slow-curing accordion-cut turnips. Side dish or banchan.

Curry chicken pitas with sautéed chicken breast, onions, and an Indian-spice blend of curry powder, cinnamon, coriander, and cayenne, piled onto warm pitas. A 20-minute weeknight dinner with takeout-style flavor.

Grilled deer loin filets topped with a grilled tomato slice and a rich red wine mushroom sauce with Worcestershire. A Brennan-style tournedos that turns wild game into fine dining.

Creole-style cream of broccoli soup thickened with a blonde roux and seasoned with Creole spices. Bell pepper, celery, and onion round out this Southern take on a classic.

Reduced fat beef and salsa burritos with lean ground beef, spinach, chunky salsa, chili powder, and low-fat cheddar in flour tortillas. A lighter take on classic beef burritos.

Stacked crepe tower layered with spinach, ricotta, smoked ham, and roasted red peppers, baked under cheese sauce and Parmesan. A stunning make-ahead centerpiece.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.