2,800 red pepper recipes

Bright red cinnamon-spiked Christmas pickles made from cucumber rings soaked in lime water, boiled with red hots candy, and canned in a sweet syrup. A multi-day Southern canning tradition.

Crunchy low-fat coleslaw with shredded green apples, red and green cabbage, and a tangy honey-mustard yogurt dressing. No mayo needed for this crisp, make-ahead slaw.

Moosewood-style minestrone with onions, eggplant, green pepper, carrots, celery, peas, pasta, and tomato puree in a red-wine-kissed broth. Vegetarian comfort inspired by the Ithaca classic.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

Indian-spiced chicken thighs marinated in yogurt, mango chutney, curry powder, cumin, and fresh ginger, then baked until brown and fork-tender. Bold flavor with minimal effort.

Paprika salad dressing blended with mayo, garlic, chili sauce, ketchup, Worcestershire, and lemon juice. A creamy, smoky-sweet dressing with 14 ingredients and steakhouse depth.

Old-fashioned celery relish with green tomatoes, cabbage, cauliflower, and red peppers in a tangy mustard-turmeric vinegar sauce. A classic canning recipe for fall harvests.

Old-fashioned homemade chili sauce simmered for hours from fresh tomatoes, bell peppers, brown sugar, and warm spices including cinnamon, cloves, and ginger. A classic American canned condiment recipe.

Red kidney bean and apple salad with garlic, cilantro, parsley, and a white wine vinegar dressing. A five-minute vegetarian salad with no cooking required.

Rainbow trout Provencale with red bell pepper, fennel seeds, garlic, vermouth, and tomato paste. A light French-inspired fish dish cooked in minutes.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Crunchy broccoli salad tossed with chickpeas, red bell pepper, and a tangy feta-yogurt dressing. This healthy Mediterranean side comes together in 15 minutes.

Mom's shepherd's pie: leftover lamb cubed and simmered with onion, red pepper, rosemary, and parsley under a mashed potato crust. The classic Sunday-roast reinvention.

Mexican rice casserole toasts long-grain rice with peppers, jalapeños, and garlic, then bakes covered with roma tomatoes and southwest spices. Feeds a crowd, pairs with everything.

Garden ratatouille baked with zucchini, eggplant, bell peppers, mushrooms, and Parmesan. Sauteed vegetables simmered in pasta sauce, then baked until bubbly and golden.

A vegetarian chili casserole with dried kidney beans, bulgur wheat, mixed vegetables, and red wine simmered in a spiced tomato broth. Hearty, filling, completely meatless.