10,000 pepper recipes

This simple side works with various meat main dishes.

Slow cooker kielbasa with pasta and Italian flavors.

Old-fashioned chopped beef liver spread with hard-boiled eggs, onions, and melted butter. Molded in a loaf pan and served chilled on crackers or toast as an appetizer or lunch.

One-pan breakfast hash with crispy potatoes, bell peppers, and onions topped with eggs and melted cheddar. Hearty skillet meal ready in 40 minutes.

A vegetable frittata that's substantial enough to be a vegetarian main dish when served with a salad. This technique helps keep the egg frittata tender and moist.

A fiery raspberry-chile marinade with orange zest, raspberry vinegar, and fresh orange juice. Use it on chicken, shrimp, or grilled meats for a sweet-hot kick that lasts for weeks in the fridge.

Tortellini tossed in a silky crème fraîche sauce with sautéed courgette, herb cheese, marjoram, and garlic. A cozy dinner for two that's on the table in 30 minutes.

Classic Yucatecan sopa de lima with chicken simmered in lime-scented broth colored by annatto seeds, with tomatoes, oregano, and a hint of grapefruit. Topped with crispy tortilla strips.

Millet with yellow split peas toasted in cumin, turmeric, and coriander. A fragrant vegan Indian-spiced grain dish with nutty millet and creamy split peas. Naturally gluten-free.

Lentil stew Creole with okra, green beans, tomatoes, and green pepper served over brown rice. A plant-based Southern-style stew with a Tabasco kick and no added fat.

Good steamed corn, and the red chili pepper let the corn taste spicy, you can add the red chilii pepper as your taste!

Hearty ground beef chili with kidney beans and tomatoes baked under a golden cornmeal crust. A satisfying one-dish meal that feeds six with bold, homestyle flavor.

A spicy and delicious dish that calls for canned tomatoes, red chili peppers and rice flour.

Vidalia onion pizza on a cornmeal polenta crust, topped with kidney beans, peppers, mozzarella, and parmesan. Gluten-free, vegetarian, no yeast required.

Crunchy mixed vegetable pickles with cucumbers, carrots, peppers, cauliflower, and onions in a tangy mustard seed brine. A classic canning recipe that fills 8 pint jars.

Colorful vegetable soup with fennel, carrots, zucchini, red pepper, and mushrooms in herb-infused chicken broth. Freezes beautifully and feeds a crowd with a Parmesan finish.