2,776 peppers vinegar recipes

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Southern-style cheesy okra and crab casserole: fresh crabmeat baked with sliced okra, diced carrot and Tabasco in an egg custard, then topped with melted cheddar. A Gulf Coast main dish with Lowcountry roots.

Baked halibut with tomatoes, mushrooms, onions, green pepper, and white wine. A low-calorie, veggie-loaded fish dinner that bakes in one dish with bright, savory flavor.

DO NOT attempt this recipe in a crockpot, since no evaporation takes place there.

You will love this tasty side dish that is full of vegetables like broccoli florets, cauliflower and green bell peppers.

Slow-simmered ground beef chili with tomatoes, warm spices, and a long cooking time develops the deep flavors Cincinnati is famous for.

One pot dinner slow cooks ground beef, bacon, pork and beans, and kidney beans with brown sugar, liquid smoke, and vinegar in a crock pot. Hearty cowboy beans.

Garden-loaded ratatouille sauce with eggplant, zucchini, bell peppers, and sweet potato tossed with ziti and showered in fresh basil and mint. A vibrant, plant-based pasta that eats like a celebration of summer produce.

Grilled chicken and fruit kabobs with bananas, peaches, and plums dusted in curry powder, served with a tangy Dijon mustard-leek sauce. A low-calorie summer dinner with bold sweet-savory contrast.

Tod Man Thai fish cakes with red curry paste, fish sauce, green beans, and basil, fried golden and served with a tangy cucumber salad. Authentic street food flavor at home.

Pork chops braised under smothered red cabbage with apples, red onion, cranberry juice, and red wine vinegar. A hearty one-pot fall dinner full of tangy sweetness.

Pimiento sweet pickles made with 24 red bell peppers brined overnight and simmered in a spiced vinegar syrup with cloves, cinnamon, allspice, mace, and mustard seeds.

Canned garlic dill pickles with pickling spices, dill seed heads, red chili peppers, and a sweet-salty vinegar brine. Water bath processed for shelf-stable storage that improves over two months.

A from-scratch black bean soup: dried beans simmered with smoky ham hocks, then a cumin-scented sofrito of peppers and onions, tomatoes, and a bright splash of red wine vinegar. Deep, hearty, and soulful.

Black bean soup built on a foundation of salt pork, ham hock, and aromatics, slow-simmered until the beans collapse, then pureed smooth and finished with sherry and wine vinegar. A Cuban-style classic that makes 16 generous servings.

Marinated tortellini skewers with mushrooms and bell pepper diamonds, threaded and displayed on an acorn squash for a dramatic party platter.