7,013 pepper recipes

Sliced Roma tomatoes layered with sweet Maui onions, fresh basil, and a drizzle of white wine vinegar and olive oil. A breezy, no-cook island-inspired salad ready in 20 minutes.

This is a easy good and tasty way to prepare a lemon chicken.

Sweet and sour TVP with pineapple, carrots, and green pepper in a tangy cider-vinegar glaze. A high-protein vegan take on the takeout classic, easily made gluten-free with tamari and served over rice.

Homemade jalapeno breadsticks with buttermilk, sauteed onion, and fresh peppers on a cornmeal-dusted baking sheet. Chewy yeast breadsticks with real heat and golden, crispy edges.

Creamy mushroom soup made with ground cashews instead of dairy, spiked with cayenne and sea kelp for a rich, vegan-friendly bowl ready in 30 minutes.

Sliced strawberries, kiwi, blueberries, and creamy avocado piled on mixed greens with a light poppy seed dressing. This no-cook summer fruit salad comes together in 15 minutes flat.

Radicchio leaves brushed with lemon oil and filled with melted Monterey Jack cheese. A 5-ingredient, low-carb appetizer ready in under 10 minutes.

This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Beef ribs soaked in cider vinegar, dusted with garlic salt and black pepper, then grilled over hickory chips for a smoky crust. No-fuss backyard technique with a molasses-boosted barbecue sauce.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Don't let those pork chops taste too dry! Instead try this simple and tasty recipe that's packed with flavor!

Great for using up turkey left overs after a Holiday feast. The fruit, nuts and seasonings give the salad a unique flavor.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.

Vermicelli tossed with toasted walnuts, garlic-infused olive oil, pecorino cheese, and fresh parsley. A rustic Italian pantry pasta that comes together while the water boils.

Spaghetti in a creamy peanut sauce with sesame oil, soy sauce, lime juice, and crushed red pepper, topped with blanched summer squash, scallions, and red bell pepper.