10,000 pepper recipes

Southwest green rice cooked in pureed roasted poblano peppers and chicken broth. A Mexican-inspired arroz verde side dish with smoky pepper flavor.

Brandied cheddar spread blends sharp aged cheddar with brandy, butter, and cream for a smooth, boozy cocktail spread. Hints of nutmeg and cayenne add warmth. Makes about two cups for crackers.

Maple barbecued caribou ribs marinated overnight and slow-roasted for 3 hours in a sauce of maple syrup, ketchup, Worcestershire, and juniper berries. Wild game meets Canadian-style BBQ.

Grilled sesame chicken breast marinated in reduced-sodium soy sauce, brown sugar, garlic, and toasted sesame seeds. Diabetic-friendly with a sweet-savory glaze.

Whole trout stuffed with crab meat, mushrooms, green pepper, and herbed stuffing mix, cooked in the microwave in just 30 minutes. A surprisingly elegant weeknight fish dinner with minimal cleanup.

Wild rice and zucchini salad with brown rice, grated zucchini, avocado, spinach, tomato, and bell pepper. A colorful vegetarian grain salad that works as a main dish or side.

Louisiana catfish courtbouillon: tender catfish steaks layered with onions, garlic, and tomato sauce, then slow-simmered into a rich Cajun gravy. Spoon over rice with hot French bread.

This is a very classic cheese souffle, very nice cheese flavor mixing.

Beer battered fried shrimp with paprika, white pepper, and Italian seasoning. A Southern-style golden crunchy shrimp fry classic for po-boys and shrimp baskets.

Lobster fondue dip with sharp cheddar, white wine, and hot pepper sauce. A rich, melty cheese dip loaded with lobster meat, ready in 30 minutes.

Rolled spinach tea sandwiches with lemon-dill butter and fresh black pepper. Elegant no-cook finger food made with crustless white bread, perfect for parties.

Butterflied leg of lamb rubbed with garlic, rosemary, black pepper, and olive oil, marinated overnight and grilled over wood or charcoal. A show-stopping 6-ingredient main.

Pan-fried fish fillet strips on a warm blanched cabbage salad with bell pepper, thyme, and lemon vinaigrette. A light, Central European-style fish and slaw supper.

Classic ratatouille Nicoise with each vegetable browned separately in olive oil before combining. Eggplant, zucchini, tomatoes, peppers, and onions cooked the traditional way for distinct textures, not mush.

Potatoes O'Brien fried in bacon drippings with green bell pepper, scallions, and fresh basil. A classic diner-style breakfast side dish with golden, crispy edges in 35 minutes.

Chunky guacamole salad with ripe avocados, garlic, tomato, green chili peppers, and lemon juice. Served on lettuce leaves with tortilla chips as a fresh Mexican-style appetizer or side.