2,859 red pepper recipes

Sooz's chili simmers ground beef with stewed tomatoes, mild green chilies, kidney beans, and chili powder for a crowd-sized, family-friendly bowl. A milder pot meant for bigger groups.

Open-faced pita sandwich: vegetarian flatbread topped with sauteed carrots, zucchini, mushrooms, peppers, and tomato. Healthy low-calorie lunch under 25 minutes.

Roasted vegetable soup with garlic blends caramelized eggplant, onions, peppers, tomatoes and roasted garlic into a velvety pureed base, finished with diced vegetables for texture. Vegetarian and full of smoky depth.

Santa Fe pumpkin soup blends canned pumpkin with enchilada sauce, fire-charred red peppers, and half-and-half for a creamy, smoky bowl with Southwestern heat. Topped with sour cream and fresh cilantro.

Mango chutney built the slow way: a two-step simmer with brown sugar, cider vinegar, fresh ginger, garlic, lime, raisins, mustard seeds, and warm spices. Sealed into pint jars for the pantry shelf.

Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.

Thai-style stir-fried bean sprouts with deep-fried tofu, tomatoes, red chilies, and oyster sauce. A quick vegetarian wok dish garnished with fresh cilantro.

Steamed red cabbage wedges and quartered red potatoes drizzled with a horseradish butter sauce with green onions. A simple vegetarian side dish.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Cornmeal-crusted Cajun catfish served over a sweet-and-spicy strawberry sauce made with preserves, horseradish, hot sauce, and red wine vinegar. A bold Southern fish dish that surprises.

A hearty vegan chili made with ground seitan, kidney beans, and tomatoes seasoned with cumin, chili powder, and a touch of cloves. Ready in 35 minutes. Serve with cornbread or warm tortillas.

Singapore spicy noodles with a chunky peanut butter sauce, red pepper flakes, and crunchy red cabbage tossed with linguine. A quick, low-calorie spicy peanut noodle dish.

Singapore-style spicy peanut noodles toss linguine and shredded red cabbage in a chunky peanut butter sauce with ketchup, brown sugar, garlic, and red pepper flakes. Pantry-friendly weeknight noodle dish.

Slow cooker vegetarian chili with red kidney beans, brown rice, potatoes, cabbage, and tomatoes. Set it and forget it for 6 to 8 hours, then ladle out thick, hearty bowls for a crowd of 8.

Layered tomato vegetable casserole with potatoes, sweet potatoes, zucchini, and carrots under a golden parmesan breadcrumb crust. One pan, one hour, and a whole garden on your plate.

Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.