10,000 popper recipes

Ground Beef mixed with Box Stuffing, Egg, and Water makes a quick and easy meatloaf.

Three-vegetable kimchi: napa and green cabbage with carrots, scallions, and bell pepper fermented with a heavy garlic-red pepper-paprika paste. Big-batch Korean pickle, ferments 2-3 days at room temperature.

Award-winning chili with ground chuck, three kinds of tomato, pure chili powder, and a splash of beer simmered low for hours. The kind of contest-grade beef chili that tastes even better on day two.

When I cooked this dish I didn't believe in good lunch today.. how wrong I was.. all my taste buds were busy and jolly.. my YES..

Sweet baby bell peppers stuffed with a slightly spicy and garlicky mix of cream and jack cheese. Fairly easy to prep and only 10 minutes cooking time.

An easy, cost-effective succulent and scrumptious meal that is perfect to make when late to prepare dinner.

Poblano peppers stuffed with Mexican crock-pot chicken, sauteed onion, rice, and salsa topped with melted cheese.

5 alarm chili for serious heat-seekers: layered with jalapeno, serrano, scotch bonnet, chipotle, and pasilla chiles over slow-simmered beans and meat. A deep, smoky, blistering bowl of fire.

Roasted red bell pepper soup blended velvety smooth with cream, Creole seasoning, cumin, and a squeeze of lemon. Ready in 20 minutes with corn and tortilla strips on top.

Light Spanish-style cold tomato soup pureed with green pepper, onion, garlic, white wine, and lemon. A refreshing, vegan summer gazpacho served chilled with scallions on top.

Beef chow fun stir-fries marinated flank steak with fresh wide rice noodles, fermented black bean paste, garlic, ginger, onion, and peppers. A 15-minute Cantonese wok classic.

A delicious and wholesome meal. Try to use whole wheat rigatoni if you can, it makes the dish even heartier.

These sandwiches were amazing. The chicken was juicy, tender and so yummy. The sautéed red bell pepper and onion worked deliciously well with the sweet-sour succulent chicken. Need to make these sandwiches again, maybe tomorrow :D

Stuffed peppers made with ginger rice, topped with aged sharp cheddar and tomato sauce.

Pete and Shannon's chili simmers ground beef and hot breakfast sausage with kidney beans, beer, barbecue sauce, jalapenos, and chili powder for 4 hours into a smoky, meaty bowl. A football-watching weekend pot.

I changed it up a bit by using both a red and green pepper and a can of stewed tomatoes. I cooked on low for a full 8 hours which made the meat extremely tender.