3,088 pepper recipes

French bread pizza hero loaded with homemade mushroom-pepper-onion pizza sauce and melted cheese. Split-loaf pizza with a sauce simmered 15 minutes for real pizzeria flavor without the dough.

A tangy-sweet piccalilli relish made with salted green tomatoes, fresh corn, bell peppers, and red onion in a spiced vinegar-sugar brine. Keeps for weeks in the fridge. Great on burgers and hot dogs.

My friend introduced this recipe to me, and I tried it, very good I will make this recipe often for sure.

Georgian lobio tkemali: tender red beans tossed warm with tangy plum jam, red wine vinegar, garlic, and fresh cilantro. Served at room temperature. A taste of the Caucasus.

Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.

Sweet, sour and crunchy! I don't think I can ever go back to the store-bought pickles after I tried this. It was so good! I used cauliflower this time, and will try brussels sprouts when I finish this bunch. Delicious!

Southern-style mashed yellow squash casserole sweetened with brown sugar and topped with whole wheat breadcrumbs, baked until golden. Egg-free, feeds 12, and a summertime potluck staple.

Wild game recipe for raccoon. Not for the feint of heart.

A light main or hearty side dish, pearls of couscous with grilled veggies and a Lemon-Balsamic dressing.

If you're looking for a healthy alternative to chili, this simple and easy to understand recipe is for you!

A savory seafood stew made with fish, sea scallops and succulent shrimp.

Homemade curry powder toasted in the oven and ground fresh with coriander, mustard seed, fennel, mace, turmeric, and dried ginger. Keeps six months and beats store-bought every time.

White bean chili with five spices: cumin, coriander, oregano, cloves, and cayenne, simmered in chicken broth with green chiles. A quick, light chili ready in 30 minutes.

This hot treat was just meant to be, I mean jalapenos, chicken, bacon and yes...smoke.

Dry cured Barralax or Salmon, served with rainforest herb linguini, red capsicums and English Spinach.

This mixture helps thicken your chili as well as adding loads of flavor.