3,151 pepper recipes

New Mexico spoon bread baked in a cast iron skillet with creamed corn, green chiles, and melted cheese. A custard-soft cornbread with Southwestern heat you slice like pie.

Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.

Cold pasta salad with cubed Spam, cheddar cheese, crunchy veggies, and a smoky BBQ-mustard-mayo dressing. No cooking required beyond boiling the pasta!

A rustic one-pot meal of ham hocks and sausages simmered with cabbage, potatoes, carrots, and onions in a savory broth. Hearty, warming, and satisfying enough to be dinner all by itself.

Pearl barley gets the risotto treatment with tender cauliflower florets and a splash of red wine in this hearty grain bowl that delivers creamy comfort without the constant stirring of Arborio rice.

Toasted cumin and fennel seeds bring the delicious Indian tangy flavor into the sauteed chicken and fresh asparagus, serve it with rice or quinoa.

Big-batch caribou sausage with pork, paprika, nutmeg, allspice, and coriander. Stuff into casings for smoking or shape into patties for the freezer. 20 lbs total.

A Manhattan-style clam chowder made with fresh steamed clams, diced potatoes, tomatoes, and a paprika-spiked vegetable base. Uses homemade clam stock for serious briny depth. Keeps for up to a week.

Simple cold lentil salad with a zippy Dijon vinaigrette, fresh tomatoes, and herbs. A high-fiber vegetarian side that's budget-friendly and packed with plant-based protein.

These delicious meatballs can be used as a simple appetizer or can accompany pasta to complete a main dish.

Give your rice a new look and companion with this succulent dish that is perfect for a dinner for two.

Layered Mexican tostada dip with seasoned refried beans, green chiles, black olives, mashed avocado, cheddar, and fresh tomatoes. Serve warm or cold with tortilla chips.

Golden pan-fried tofu simmered in a rustic Provencal tomato sauce with green beans, garlic, basil, and oregano. French-inspired, vegan, and on the table in 30 minutes.

Explore your tastebuds with this succulent dish that will have you scooping out a second helping!

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Vegetarian kettle stew with potatoes, tomatoes, green beans, zucchini, corn, and hot chilies spiced with cinnamon and cloves. A vegan Southwestern-style one-pot meal.