6,390 red pepper recipes

Chunks of ham, tender noodles, sweet corn, and melted cheddar cheese slow-cook together into a creamy casserole that requires almost zero effort.

Hominy and chicken casserole: creamy Southwest-style one-dish bake with golden hominy, green chilies, cumin, and melty Monterey Jack over seasoned stuffing.

Crockpot Thai red curry shrimp simmers coconut milk, crushed tomatoes, and red curry paste with cauliflower and sweet peppers, then adds tender shrimp at the very end. An easy, lighter slow cooker curry that's big on flavor.

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.

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.

Slow cooker pork steaks smothered in smoky barbecue sauce with red wine, cumin, peppers, and fresh tomatoes. Set it and forget it for tender, fall-apart pork every time.

Cola roast made with beef bottom round braised low and slow in cola, chili sauce, Worcestershire, and hot pepper sauce. Fork-tender with a sweet-savory glaze.

Spicy Cajun baked chicken with a crispy breadcrumb coating marinated in hot sauce and Dijon mustard for oven-fried crunch without deep frying.

Overnight marinated pork ribs slow-grilled with tangy vinegar ketchup baste for fall-off-the-bone tenderness and smoky char on the grill.

Vegetarian tamale pie layered with spiced kidney beans, corn, tomatoes, and cornmeal polenta topped with Monterey Jack cheese. Baked until bubbly and golden.

Chicken legs braised in broth, topped with melted Monterey Jack and smothered in sautéed tri-color peppers with lime, garlic, and jalapeño cheese. Tex-Mex comfort food in 45 minutes.

A slow-simmered marinara built on three layers of tomato, a splash of red wine, Italian herbs, and just enough red pepper flakes to earn the name "zesty." Low-fat, feeds a crowd, and freezes like a champ.

Southwestern quinoa salad with black beans, corn, tomato, red onion, and toasted cumin in a lemon-cilantro dressing. Vegan, high-protein, and served cold as a side or light meal.

Hot artichoke seafood salad bakes lump crab, chopped artichoke hearts, Parmigiano-Reggiano, and a hit of hot sauce into a bubbly, golden party dip topped with toasted almonds. Serve hot with crackers.

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Grilled flounder fillets with lime, lemon, and quick-pickled cucumber noodles. A bright citrus-forward seafood dinner with a refreshing salad base.