2,859 red pepper recipes

Honey barbecue chicken breasts oven-baked in a homemade tomato-honey sauce with cider vinegar, Worcestershire, and paprika. A no-grill weeknight BBQ supper.

Cold sesame noodles with a creamy peanut butter and sesame oil sauce, lightly spiced with hot sauce and soy. Quick lunch or potluck pasta salad ready in 15 minutes.

Whole steamed crab in shell with a Cantonese-style curry sauce of garlic, ginger, sherry, and sweet bell pepper. Restaurant-style banquet dish with theatrical presentation.

Peppery arugula pesto with basil, pine nuts, black olives, lime juice and cumin. Bold cheese-free pesto for pasta, sandwiches or roasted vegetables.

Baby corn relish is an Asian-style sauce of sesame oil, ginger, shallot, chili, soy, and oyster sauce, reduced to a punchy condiment for stir-fries, dumplings, or grilled vegetables.

Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.

Sweet and sour tofu with peppers and carrots: a vegetarian Chinese restaurant favorite. Tofu poached for tenderness, topped with crisp stir-fried vegetables, and dressed with a tangy ginger-garlic sweet-and-sour sauce.

Market pasta salad with shell pasta, broccoli, zucchini, red pepper, and cheddar in a Dijon-lemon dressing with Worcestershire and Parmesan. A colorful vegetarian side.

South Indian cucumber pachadi with tamarind, green chilies, and a sizzling tempering of mustard seeds, fenugreek, and asafetida. A tangy, spicy condiment served cold.

Gloria's black bean soup simmers dried beans low and slow, then gets stirred thick with a blended sofrito of peppers, onion, garlic, cumin, and oregano. A rich, Cuban-style puréed bean soup.

Vegetarian quinoa loaf with pinto beans, tahini, fennel, and sesame seeds baked until firm. A hearty plant-based main dish you can slice and serve with sauce.

Crunchy no-mayo coleslaw with shredded red cabbage, cauliflower, and carrots tossed in a tangy tarragon-dill vinaigrette. A vibrant, make-ahead side dish that holds up at cookouts and potlucks.

Creamy Southwestern corn chowder with potatoes, picante sauce, salsa con queso, and half-and-half. Thick, cheesy, and packed with smoky Southwest spice.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Molded turkey pineapple salad sets chopped turkey, crushed pineapple, grapes, and celery in a savory gelatin made with chicken broth and pineapple juice. A retro luncheon classic.

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.