3,598 pepper recipes

Chicken breast baked in a foil packet with zucchini, roma tomatoes, green beans, garlic, and a squeeze of lemon. Served over angel hair pasta for a light, Provençal-inspired dinner with almost no cleanup.

Layers of tofu ricotta, herb-sautéed zucchini, golden mushrooms, and spinach stacked between artichoke lasagna noodles in a rich spaghetti sauce. A hearty vegan lasagna for 8 that's loaded with vegetables and bakes up bubbling and gorgeous.

Nell Carter's knockout chicken smothered in sauteed mushrooms, tomatoes, red and yellow onion, scallions, and garlic, finished with Parmesan cheese. A one-pan comfort dish with big, bold flavors.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

Szechwan dry-fried beef: shredded steak fried until dark and chewy, then tossed with hot bean sauce, chiles, ginger, and toasted Sichuan peppercorns for that signature mala numbing-spicy heat.

Grilled chicken sandwiches piled high with a sweet-savory peach and caramelized onion relish spiked with sherry vinegar and crushed peppercorns. Summer cookout fare with a grown-up punch.

Thai-style grilled beef salad with charred sirloin over crisp romaine, cucumber, radishes, and herbs, tossed in a fiery fish sauce and chili dressing. A bright summer main in 30 minutes.

Smoky chipotle black bean soup built from dried beans, cumin, oregano, and a bruised-cilantro bouquet. Finished with sherry, lime, and part-pureed for creamy-chunky texture.

Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.

Lamb roghan josh with toasted coriander, saffron cream, and garam masala. Tender cubed lamb simmered in yogurt sauce, finished with toasted almond flakes.

Fast Indian-style chicken: pre-cooked chicken simmered with curry powder, canned tomatoes, scallions, Worcestershire, and golden raisins, served over brown rice. A weeknight curry-inspired dinner ready in about 40 minutes.

Mageritsa is the traditional Greek Easter lamb soup served after midnight Resurrection Mass. Lamb offal, rice, dill and scallions in a tart avgolemono broth thickened with egg and lemon.

Ma-po's pork brains is a traditional Sichuan offal stir-fry pairing silky poached pork brains with crispy ground pork, chili nam yuey, ginger, and Shaoxing wine. A regional classic for adventurous eaters.

Crostini topped with sweet pea pesto and halved cherry tomatoes. A 15-minute vegetarian appetizer that swaps frozen peas for basil, no blanching or expensive pine nuts required.

Fat-free Alfredo sauce over fettuccine made with skim evaporated milk, garlic sauteed in white wine, and nutritional yeast for a cheesy flavor without the cheese. A lighter take on the classic cream pasta.

Asian-inspired ginger beef pizza with marinated sirloin slivers, fresh ginger, garlic, dry sherry, and chili sauce on a prebaked shell. Topped with scallions and red peppers.