1,412 red pepper recipes

This refreshing summer grilled potato salad is a great accompaniment for any grilled main dishes off the BBQ.

Leek potato and matzo gratin baked with mushrooms, red pepper, and soy milk for a dairy-free Passover casserole. Golden on top, creamy inside, ready in about an hour.

Spread some pizza sauce over a few slices of toast, arrange a few marinated artichoke hearts and half fried egg over each toast. Drizzle a bit hot sauce on top. A quick, easy and tasty crostini is ready within 10 minutes.

Tasty and yummy snack.This recipe for the kids or adults.

Tex-Mex guacamole made with ripe avocados, a can of Rotel tomatoes and chiles, Worcestershire, and a chill in the fridge to let the flavors meld. Crowd-feeding party dip for chips or tacos.

Mexican tomato lime soup poured over crushed tortilla chips. Bright cilantro-lime broth with cumin, garlic and tomato. A 30-minute Mexican comfort soup.

Crockpot taco steak and rice, a one-pot Tex-Mex dinner. Beef simmers in seasoned tomatoes all day, then corn, peppers, and instant rice cook right in the pot. Top with cheese and go.

Cucumber and cilantro add the extra fresh taste into the salad!

Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.

A delicious variation of coleslaw made with sweet bell peppers and tabasco sauce.

These are very healthy vegetables, whenever it is a nice recipe, worth to keep.

Indian-style tomato date chutney slow-simmered with vinegar-soaked chilies, ginger, garlic, and warm whole spices. Sweet, tart, and lasts six weeks in the fridge.

Celebrate Canada Day in a style sure to impress family and friends. Mildly garlicky and creamy cheese spread. Perfect when paired with our Maple Leaf crackers.

Grilled portobello mushroom burgers marinate big meaty caps in balsamic, garlic, and a touch of cayenne, then grill until juicy and tender. A satisfying vegan burger piled with tomato, onion, and lettuce.

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!

Very easy to put together, tastes delicious and it's packed with goodness as well. Perfect for a quick lunch or a no-fuss dinner.