1,467 red pe recipes

Spinach-miso pesto crostini, toasted country bread spread with a vibrant umami-rich spinach-miso pesto and topped with sweet roasted red pepper. A light, quick, dairy-free appetizer ready in minutes.

Delicious and nutritious wraps are perfect party food especially when you have vegetarian friends or family members showing up.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Avocado relish dices ripe avocado with red onion, bell peppers, Roma tomato, garlic, fresh chile, and herbs in lime juice and olive oil. Chunkier than guacamole, brighter than salsa. Perfect topper for grilled chicken or fish.

A very light, refreshing yet tasty salad, it's also very easy to make. It can be served right away or let marinate in the frige for overnight, it tastes even better next day.

Make your Kraft dinner a little bit fancier by adding some juicy cherry tomatoes and fresh parsley leaves. It looks colorful and tastes delicious.

A light and tasty salad takes no time to prepare. All the flavors are just nicely balanced.

Cold macaroni and pea salad with sweet red peppers, dill pickles, and pimentos in a creamy mayo dressing. Classic potluck side dish that's better the next day.

Popeye's sweet pea soup: a double dose of green peas plus a whole pound of spinach, with yam, onion, celery, and a hint of molasses. Vegan, iron-packed, and ready in an hour.

Tangy, sweet Japanese-style pickled carrots, thinly sliced or julienned, ready in hours. Perfect as a side for sushi, rice bowls, grilled meats or for wraps.

Store bought chili powder lacks authentic flavor. We like to make our own homemade chili powder which adds a tremendous boost to Chili, Tex-Mex or Mexican recipes.

This quick, easy and delicious tortilla pizza is made with whole wheat tortilla, basil pesto, fresh vegetables, pickled jalapenos and mozzarella cheese. Perfect for breakfast or brunch.

Vegan sloppy joes made with textured vegetable protein, tomato sauce, molasses, and chili powder. Saucy, smoky, and ready in 30 minutes for a plant-based weeknight dinner the whole family loves.

This is really good and so easy. I liked the addition of the jicama. Never used it in stir-fry before, but will from now on!

Spicy blueberry citrus marmalade simmers orange, lemon, and lime rinds with fresh blueberries, sugar, and a kick of crushed red pepper into a sweet-tart-spicy preserve. Made for canning and gifting.

Vegan hummus made with chickpeas, fresh cilantro, lemon, and a kick of hot sauce. A 4-ingredient, no-tahini blender hummus ready in 10 minutes for crackers, sandwiches, and veggie dippers.