7,154 pepper recipes

Russian marinated herring (selyodka) layered in Mason jars with olives, dried chilis, coriander, mustard seeds, and a sweet vinegar brine. Ready after 5 to 7 days in the fridge.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

Spicy black-eyed peas simmered with cumin, chili powder, dry mustard, canned tomatoes, and Tabasco. A quick Southern side dish served over rice or with grits.

Picante red sauce blended from roasted red bell pepper, diced tomatoes with green chiles, soy sauce, umeboshi vinegar, and basil. A smoky, tangy all-purpose sauce for pasta, stuffed peppers, or cabbage rolls.

Grilled catfish fillets smothered in a homemade tomato sauce with burgundy wine, garlic, and fresh parsley. Low-fat, low-calorie, and ready in under 40 minutes.

Stovetop sweet and sour meatballs glazed in tangy pineapple sauce with crisp-tender green peppers in just 40 minutes.

Loaded veggie sandwich on multigrain bread with mashed avocado, roasted red pepper, cucumber, tomato, cheddar, and alfalfa sprouts. No cooking required.

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Vegan Italian sausage patties made from TVP and seasoned with fennel, paprika, garlic, and black pepper. Pan-fried in minutes with a meaty, savory bite.

Broiled chicken baked over mushrooms, peppers, and onions in a glossy orange-wine sauce. A citrusy, elegant one-dish dinner with bright flavor and minimal cleanup.

Vegetable bulgur pilaf with mushrooms, zucchini, carrots, and red pepper simmered in broth with tarragon. A light, nutty whole grain side dish ready in 30 minutes.

Mixed greens tossed with homemade balsamic vinaigrette made from shallots, fresh basil, and extra-virgin olive oil, then topped with grape tomatoes and yellow bell pepper strips.

A tangy, mayo-free coleslaw dressed with a warm vinegar, mustard, and celery seed dressing over shredded cabbage, carrots, and bell peppers. Keeps in the fridge for days.

Tofu tacos with crumbled tofu, brown rice, green pepper, and taco seasoning in warm corn tortillas. A quick vegetarian taco filling with familiar Mexican flavors and no meat.

Pasta bean salad with navy beans, snow peas, red pepper, toasted sesame oil, and tangy ume vinegar. A protein-packed Japanese-leaning lunch that holds up in the fridge.

Soft shell crabs simmered in a white wine tomato sauce with scallions, fresh mint, garlic, and red pepper flakes. An Italian-style seafood dish for two, ready in an hour.