7,154 pepper recipes

Homemade instant soup mix with powdered milk, chicken bouillon, dried vegetables, and savory. Just add boiling water and instant rice for a creamy mug of soup in 5 minutes.

A truly authentic middle-eastern falafel recipe complete with the hard to find spicy sauce. Very close to the famous Aida's Falafel that used to be located in downtown Toronto.

Browned chicken thighs simmered in a Cuban-inspired sauce of dark rum, orange juice concentrate, cumin, and oregano, served over lettuce with black beans, pimentos, and citrus garnish.

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

Herbed vegetable stew cooks entirely in the microwave, layering carrots, broccoli, cauliflower, squash, and radishes with white wine, basil, parsley, and tarragon for tender-crisp results.

Grilled tempeh satay skewers in a coconut-orange marinade, served with a creamy Asian peanut sauce. A plant-based take on the street-food classic, easily made gluten-free with tamari.

Fiesta Ranch Potatoes with Creamy Chile Dip recipe

Pepperoni focaccia panini with garden vegetable cream cheese, provolone, tomato, and bell pepper, baked in foil until melty. Cut into wedges to share.

Bean and tomato salad tossed with a honey-cider vinaigrette, crisp-tender green beans, cherry tomatoes, and fresh basil. A vegetarian summer side that gets better as it marinates in the fridge.

A spicy and scrumptious dish made with chayotes, anaheim chilies, corn kernels and parmesan cheese.

Green lentil soup with crushed tomatoes, garlic, bay leaves, and grated onion simmered for 2 1/2 hours. A splash of red vinegar at the end lifts the whole pot. Hearty, vegetarian, and deeply flavored.

Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.

Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.

Tofu Caesar salad dressing made creamy with silken tofu instead of egg yolk and oil. Anchovy, garlic, lemon, and parmesan keep the classic Caesar punch with a fraction of the fat.

Pasta alla Genovese with pesto, blanched green beans, Yukon gold potatoes, toasted walnuts, and Parmesan. The classic Ligurian pasta dish that proves carbs and vegetables together is genius.

Asian stir-fried egg noodles with garlic, ginger, carrots, bell pepper, and onion tossed in soy sauce and sesame oil, topped with crunchy peanuts.