3,151 pepper recipes

Roasted eggplant with chilies, fresh ginger, tomato, and coriander. Indian-style baingan bharta cousin with smoky charred flesh and a serious chili kick.

Jack's barbecue pintos: dried pinto beans slow-simmered until tender, then finished with sauteed bacon, onions, garlic, and green chilies. Smoky, hearty cookout side that beats anything from a can.

Ratatouille-topped chicken: pan-seared breasts blanketed in Provencal vegetable stew with eggplant, zucchini, peppers, and tomatoes. Mediterranean weeknight dinner.

Rainbow-bright chilled gazpacho with red, yellow, and green peppers finely diced in tangy buttermilk and sour cream. Fresh lime juice, cucumbers, and tomatoes.

Venison kabobs marinate cubed deer meat in soy sauce, ginger, dry mustard, and garlic, then grill with onions, jalapeños, and bell pepper. Big-batch hunter's BBQ.

Enjoy all summer long as a topping for burgers, sandwiches and cold meats. This relish is so yummy and easy to make, you'll want to keep some on hand all year long.

Bring flavors of the Mediterranean Sea to your crockpot with this simple recipe that is easy to follow.

Peruvian potato and chicken platter: poached chicken and potatoes built into a colorful spread with hard-boiled eggs, bell pepper strips, green olives, and chunky salsa.

Corn and lima bean stew with a polenta crust, smoky chipotle, cumin, and fresh vegetables baked casserole-style. A hearty vegetarian Southwestern stew topped with chile-spiked cornmeal.

Chilled tomato salsa over hot angel hair pasta with red and yellow peppers, basil, garlic, and a hit of romano. Italian summer technique that needs zero cooking for the sauce. Ready in 20 minutes.

Smoky bacon and pecan barbecue sauce with honey, citrus, and a cayenne kick, blended smooth. This from-scratch BBQ sauce makes 5 cups and transforms any chicken, pork, or rack of ribs it touches.

Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.

Spicy chicken and pumpkin curry with coconut milk, jalapeno, fresh ginger, and warm curry spices. A vibrant fall-into-winter stew that pairs sweet pumpkin with tender chicken in a creamy curry broth.

Roast pork loin rubbed with ground ancho chilies, cumin, and a bold Southwestern spice blend, served sliced on a pepper-tomato-bacon sauce reduced with red wine and veal stock.

One-pot beef and corn casserole with rice, peppers, leeks, and carrots simmered in beef broth. Cubed beef browned then slow-cooked with vegetables until tender.

Shredded Mexican beef filling for flour tortillas: braised skirt steak with tomatoes, bell peppers, and a heavy hand of garlic. Perfect for tacos, burritos, or breakfast egg tacos.