7,788 red pe recipes

Though it need a little long time to cook, good to try and all the time is worthy.

Earthy brown rice simmered with cumin, paprika, red bell pepper and oregano for a healthy, fragrant Spanish rice side dish. Just 5 minutes of prep and one pot to clean.

Slow-simmered chili con carne with ground beef, kidney beans, and black olives. Bacon fat builds the base, and a splash of vinegar and brown sugar balance the heat.

This is absolutely fantastic, delicious and yummy.

Grilled sausage foil packet with red potatoes, green beans, and onion sealed up and cooked right on the grill. Smoky sausage and tender vegetables in one no-cleanup hobo dinner for camping or the backyard.

Tender baked chicken breasts smothered in sauteed red, green, and yellow peppers with zesty picante sauce and bubbly melted cheddar. A colorful, low-carb weeknight dinner that's ready in under an hour.

Whole grilled speckled trout brushed with seasoned flour-oil paste and hot sauce. Quick 10-minute fisherman's-camp dinner straight off the grill.

Nutty buckwheat groats and cracked wheat get tossed with sautéed vegetables, fresh tomatoes, and slivered almonds, then baked into a hearty vegetarian casserole seasoned with rosemary and chili.

Cajun dirty rice with chopped shrimp, red onion, garlic, green onions, parsley, and red pepper, finished in the oven with butter for a crispy top. A Louisiana classic with a seafood twist.

Beef chuck roast braised low and slow in a peanut butter and tomato sauce with lemon juice and red pepper. Fork-tender West African-inspired pot roast with a rich, nutty gravy.

New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.

Old-school sugar-cured ham dry rub: salt, black pepper, and red pepper flakes. A three-ingredient Southern heirloom mix for curing fresh ham the traditional way at home.

Cajun-style barbecue sauce slow-simmered with Southern Comfort, steak sauce, hot sauce, and a heap of sauteed onions, celery, and bell pepper. Makes a big batch that keeps for weeks.

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.

Four-bean salad with green beans, wax beans, chickpeas, and kidney beans in a sweet vinegar dressing with bell peppers and scallions. A make-ahead potluck classic.

Oven-roasted chili peanuts with cumin, dried red chilies, and chili powder. Raw peanuts baked twice until golden and coated in smoky, spicy seasoning.