10,000 pepper recipes

Beef and Mushroom Stroganoff with Egg Noodles recipe

Spicy Spam kabobs grilled with pineapple chunks wrapped in snow peas and red bell pepper, marinated in a lemon-thyme-oregano sauce with red pepper flakes. Served over rice for a fun, retro cookout meal.

A succulent and hearty pork stew made with potatoes, tomatoes, carrots and zucchini.

Smoky, spicy black bean pesto made with ham hock, jalapeños, garlic, and cilantro stems. A thick, spreadable paste for tacos, chips, or as a bold side dish. Makes 3 cups.

Texas caviar made from dried black beans slow-simmered with a smoky ham hock, then tossed with sauteed peppers, onions, and fresh tomatoes. A Lone Star classic side dish.

Mexican-style chili with ground chuck, kidney beans, three cans of tomatoes, and green chili salsa simmered low for three hours. A big-batch chili built to feed a crowd, freeze well, and taste better on day two.

Cajun-style shrimp Newburg in a creamy white sauce with pimentos, Worcestershire, beef bouillon, dry mustard, and a kick of hot sauce. A rich, savory shrimp dinner with Southern flair.

German spareribs and sauerkraut braised low and slow for 3 to 4 hours with paprika, caraway seeds, and beef bouillon. Finished with crispy fried bacon and served with dark bread.

A unique and tasty turkey stuffing made with lean ground beef and dill pickles.

Classic beef meatloaf with oatmeal binder and tangy ketchup-horseradish glaze. Hearty family dinner that makes two loaves, perfect for freezing one for later.

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.

Tex-Mex bake with a crushed corn chip crust, seasoned ground beef with green chilies, tomato sauce, and melted Monterey Jack cheese. An easy weeknight casserole.

Pan-seared chicken breasts baked in amaretto-orange sauce with Dijon mustard. Sweet, tangy main dish that freezes well for make-ahead meals.

Beef and beer braise with chuck, mushrooms, onions, and bell peppers slow-simmered in beer with ketchup and mustard. Hearty pub-style stew that gets better as it sits.

Pickled green tomatoes with fresh dill, garlic, celery, and green pepper in a hot vinegar brine. A tangy, crunchy refrigerator pickle ready in 4 weeks using end-of-season tomatoes.

Traditional vegetarian cholent with three beans, pearl barley, tender potatoes, and rich tomato sauce. This overnight crockpot Sabbath stew feeds 8 to 10 on a budget.