7,790 red pe recipes

Tender asparagus spears served on a smoky roasted red pepper puree with balsamic vinegar, olive oil, and fresh thyme. A vibrant, diabetic-friendly vegetable side dish.

Roasted red peppers blended with sour cream and a touch of heat create a vibrant Mexican sauce perfect for tacos, enchiladas, grilled meats, or veggie bowls.

Oranges in red wine sauce with cinnamon, cloves, and lemon, served chilled in a spiced wine syrup with julienned orange zest. An elegant French-style fruit dessert.

Simple red beans and rice with canned kidney beans, sauteed onion, celery, and garlic simmered together. A quick USDA-style version of the Louisiana classic, ready in under an hour.

Braised red cabbage with apple, a German-style side simmered with onion, cloves, and bay, finished with sugar and vinegar for the classic sweet-sour balance. Vegan and low calorie.

Louisiana red beans and rice with kidney beans, andouille sausage, tasso ham, and pickled pork, thickened with file powder. A chef-level Creole classic with layered smoke and spice.

Classic Southern red beans and rice simmered low and slow with smoked beef sausage, garlic, and bell pepper. A stick-to-your-ribs one-pot meal ready to ladle over fluffy rice.

A refreshingly fresh summer cucumber salad. Great for a hot day!

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Cinnamon-spiked, roasted red pepper soup. With avocado cream & crisp tortilla strips. Sweet & Savory. Festive Mexico at it's best

Fettuccine with red clam sauce made from tomato paste, clam juice, garlic, and red pepper flakes. A briny, garlicky Italian pasta sauce that comes together in 15 minutes.

Valencian red beans and rice simmered with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Spanish-Caribbean side with warm, savory depth.

Great apple pie recipe that we have used for years. Perfect with a cup of hot apple cider.

Spinach pasta with red peppers tosses wide spinach noodles in a garlic-heavy sauce of sauteed capers, basil, rosemary, and sweet red peppers. Light, vibrant, and oil-free.

Red pepper and goat cheese frittata with fresh oregano and scallions. An 18-minute stovetop-to-broiler vegetarian brunch dish that slices clean and feeds six.

Whole red snapper stuffed with herbed breadcrumbs, Italian cheese, and fresh mint, then baked under a blanket of tomatoes and lemon slices. A rustic Italian seafood main course ready in about an hour.