7,013 pepper recipes

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Vegan pinto bean loaf with mashed beans, tomato sauce, oats, and breadcrumbs topped with ketchup or BBQ sauce. A hearty, high-protein plant-based meatloaf alternative.

Homemade hummus made from scratch with dried chickpeas, tahini, lemon juice, and garlic. Cooked from soaked beans for a smoother, more flavorful dip than canned versions.

Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.

Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.

A spicy and delicious paste that is perfect for sandwiches or burgers.

Paprika pork chops dredged in a mild-and-hot paprika blend, simmered in white wine and plum brandy with sauteed onions, garlic, and a sour cream sauce.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Baked penne casserole layered with stir-fried vegetables, spicy pasta sauce, and mozzarella cheese. Fennel seeds and red pepper flakes add warmth to this make-ahead vegetarian bake.

Vegan nut roast layered with ground brazil nuts, cashews, and millet, stuffed with a chestnut puree center. Herb-spiced and golden-baked, this is the plant-based centerpiece your holiday table needs.

Slow cooker beef shanks braised in beer and tomato paste with mushrooms, carrots, red potatoes, and garlic, finished with fresh lemon zest and juice. Set it and forget it for up to 9 hours.

Creamy buttermilk mustard dressing with grated cucumber, citrus zest, and Dijon. Light, tangy, and diabetic-friendly. No cooking required, just blend and chill.

Broiled porterhouse steak with caramelized Spanish onions and a mushroom-sherry pan sauce. A lighter steakhouse dinner for two with a Weight Watchers-friendly approach.

Moroccan style quinoa with chickpeas, turnips, carrots, Brussels sprouts, and cumin served couscous-style with vegetables mounded over toasted quinoa and hot broth ladled over the top.

Jake's homemade BBQ sauce stirs ketchup, vinegar, hot sauce, and a touch of liquid smoke into a quick, no-cook sauce ready in 5 minutes. The shortcut barbecue sauce that beats anything bottled.

West African peanut stew with sweet potatoes, rutabaga, chickpeas, cabbage, and curry spices served over millet. A hearty, vegan one-pot meal inspired by Senegalese cooking.