7,788 red pe recipes

Vegetarian jambalaya with red kidney beans, long grain rice, tomatoes, and the Cajun holy trinity of onion, celery, and bell pepper. A meatless one-pot meal with Louisiana flavor.

Date chutney (khajoor chutney) with tamarind, cumin, and red pepper flakes pureed into a thick, sweet-tangy Indian condiment. Just 6 ingredients for an authentic dipping sauce for samosas, chaat, and pakoras.

Hunan hot pepper and black bean sauce made with crushed red pepper, fermented black beans, garlic, and sherry. A fiery condiment steamed in a jar that keeps indefinitely in the fridge.

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.

Dutch oven pork chop dinner braised in apple juice with potatoes, carrots, onions, and cabbage. Everything cooks in one pot for a complete fall meal with built-in gravy.

Give your fish a Chinese flavor with this simple recipe thats very easy to follow.

One-pot white beans and kale sauteed with garlic, red pepper flakes, and chicken stock. Twenty minutes from start to table. The weeknight side dish that does it all.

Maui chicken sandwich with pineapple-marinated grilled chicken, grilled pineapple rings, jicama slaw, and Thousand Island on a roll. A Hawaiian-inspired sandwich ready in 40 minutes.

Corned beef, horseradish and red wine vinegar are cooked together in another easy and delicious crockpot recipe.

Lentil kufta, a Middle Eastern vegetarian patty made with red lentils and bulgur, seasoned with sauteed onions, scallions, and red pepper. No-fry vegan appetizer shaped into balls or one big mound.

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.

A delicious pasta dish that's perfect for a light lunch or dinner when on the go.

Pan-seared teriyaki chicken sliced over a cool, tangy cucumber salad with sesame oil, ginger and a hint of red pepper heat. A light, refreshing dinner that balances warm and cold in every bite.

Mexican-style chili with ground chuck, kidney beans, three cans of tomatoes, and green chili salsa simmered low for three hours. A big-batch chili built to feed a crowd, freeze well, and taste better on day two.

Orzo salad with sun-dried tomatoes, red bell pepper, olives, and scallions in a mustard red wine vinaigrette. A light, Mediterranean-style cold pasta salad for potlucks and picnics.

Creamy sausage broccoli chowder with kielbasa, potatoes, corn, and red peppers in a rich cream of broccoli and chicken broth base. Hearty weeknight soup.