3,088 pepper recipes

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

Lemon baked fish fillets with butter, fresh lemon juice, lemon zest, and rosemary. A light, simple weeknight dinner using flounder or haddock, ready in 35 minutes.

Creamy yogurt salad dressing with honey, mustard, and apple cider vinegar. Five minutes, six ingredients, and no mayo needed for a tangy, lighter dressing.

Fresh red onion salsa with ripe tomatoes, cilantro, and parsley. A no-cook chunky salsa that's bright, herbaceous, and ready in 10 minutes flat.

Butterflied leg of lamb rubbed with garlic, rosemary, black pepper, and olive oil, marinated overnight and grilled over wood or charcoal. A show-stopping 6-ingredient main.

Chicken Santa Fe: pounded chicken breasts broiled and glazed with sweet-hot jalapeno pepper jelly, then crowned with roasted red pepper strips. A quick Southwestern dinner with a glossy, sweet-spicy finish.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

Spicy Korean marinade with shoyu, brown rice vinegar, and hot pepper sesame oil. Three ingredients that work on tofu, tempeh, chicken, or fish.

Cinnamon-roasted chicken rubbed with cinnamon, thyme, salt, and pepper. Just five ingredients for crispy-skinned, fragrant roasted chicken pieces with warm spice flavor.

OK Corral salad, a hearty cold pasta-and-tuna toss with pasta wheels, canned tuna, crisp radishes, and green bell pepper. Make-ahead potluck friendly.

Lacama spice blend with cinnamon, black pepper, curry powder, ginger, and nutmeg. A warm Middle Eastern and Indian spice mix for curries, stews, and rice dishes.

A gorgeous three-ingredient salad with smoky roasted hot chili peppers, chewy sun-dried tomatoes, and sweet raisins. Sweet, spicy, tangy, and ready in 10 minutes.

Ligurian caviar is an Italian olive paste spread blended with capers and red pepper flakes. A briny, spicy vegetarian crostini topping that keeps in the fridge for two weeks.

Microwave veal roast rubbed with garlic and pepper, cooked on an inverted saucer to stay out of the drippings. Simple technique with timing charts for rare, medium, and well-done.

Romanesco sauce is a Spanish-inspired vegetarian pasta sauce of charred roasted red peppers, toasted almonds, garlic, and bright lemon zest, pureed and spooned over hot or cold spaghetti. Smoky, nutty, and no-cook simple.

Try something different for dinner and use this scrumptious side dish made with tarragon vinegar.