2,800 red pepper recipes

Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.

Triple cheese poppy seed noodles toss wide egg noodles with ricotta, cottage cheese, and cheddar plus poppy seeds and pimentos. A creamy, quick pasta bake.

A traditional Italian way to cook rice which results in a creamy side dish

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Pan-seared steaks topped with a rich mushroom ragout made with red wine, tomatoes, black olives, and thyme. A rustic French-inspired beef dinner ready in about an hour.

Ravioli in roasted garlic broth with sauteed bell peppers, green peas, and golden garlic breadcrumb topping. A lighter, brothy take on stuffed pasta.

Rigatoni with thick mushroom sauce shreds portobello mushrooms straight into the pan, then reduces with garlic, broth, and red pepper for a meaty vegetarian pasta. Pan to plate in 30 minutes.

North African vegetable stew with chickpeas, fennel, zucchini, and warm spices like cinnamon and coriander. Simmered with meat and noodles, finished with fresh lemon juice.

Crispy spiced fritters dripped through a slotted spoon into hot oil, made with chickpea flour, buttermilk, sambal, and a hand-ground spice blend of coriander, mustard, and cinnamon.

Thai-style string bean salad with tofu, red and green chilies, dressed in a coconut milk, lime juice, soy sauce, and chili sauce vinaigrette. Vegan and vibrant.

Zesty Asian-style pasta with snow peas, red bell pepper, bean sprouts, and scallions, tossed in sesame oil and fresh lime juice. A light, 25-minute vegetarian pasta dinner with crisp-tender vegetables and bright citrus.

Crispy fried tempeh chips marinated in tamari, garlic, and coriander, served with a spicy chili-lemon dipping sauce. This crunchy vegan appetizer is addictively snackable and ready in 35 minutes.

Quick vegetarian chili with kidney beans, six vegetables, and a tomato-chili base ready in 30 minutes. Packed with carrots, zucchini, peppers, and celery.

Give your rice a new look and companion with this succulent dish that is perfect for a dinner for two.

Japanese noodle soup with shiitake mushrooms, snow peas, red pepper, and rice noodles in a hot sesame broth, finished with ginger, brown rice vinegar, and roasted cashews. A vegetarian, low-fat Asian soup ready in 45 minutes.

A little to hearty to be called a soup, this recipe is a great way to use left over pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with crackers or your favorite tortilla chips.