7,153 pepper recipes

Southern hog head cheese: pork and pig's foot simmered with onions, green onions, parsley, and red pepper flakes, then set into a sliceable terrine. Spread on crackers.

Instead of potato fries, try these oven baked sweet potato fries. They are sweet and creamy in the inside, golden and crispy on the outside. Dip them into this creamy and tangy chipotle yogurt dip, delicious.

A spicy honey mustard sauce for dipping homemade chicken fingers or chicken nuggets.

Butternut Squash Soup with Celery and Carrots recipe

A garden vegetable spaghetti sauce loaded with peppers, zucchini, and summer squash, slow-simmered with garlic and a big handful of herbs. A meatless, freezer-friendly marinara for using up the garden.

This spicy dish uses the fiery flavor of habanero peppers to keep you reaching for the glass of water and hungry for more!

Spicy pureed guacamole dip with green chiles, hot sauce, and a splash of mayo for creamy richness. Made in a blender, chilled, and served with artichoke hearts or chips.

Not sure what to do with your ripe avocados? This roasted corn, avocado and cilantro salsa will satisfy your tummy with lots of deliciousness, and it's also packed with goodness. Serve it with some store-bought or homemade tortilla chips or tacos.

Simple and healthy. The key to brussel sprouts is to NOT overcook them.

Delicious! I wasn't sure about the flavor before I made this dish, I was so glad that I made it, and it came out so flavorful and tasty.

Pan-seared chicken breasts dredged in sage and nutmeg, deglazed with dry vermouth and sweet red peppers for an elegant 30-minute dinner.

Vegan black bean chili with smoky chipotle and chewy seitan stand-in for meat. A 45-minute one-pot chili that delivers serious depth and heat without animal protein.

Juicy mushrooms marinated to perfection with tangy citrus, garlic, olive oil and just a hint of spice.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

This recipe is very easy to make and tastes delicious. It’s my favorite appetizer. This is my method.

Mak kimchi ferments chopped napa cabbage with daikon, garlic, carrot, anchovies, and chili flakes for a quick-style Korean kimchi. A 2-day countertop ferment that keeps for 10 days.