6,390 red pepper recipes

Classic Italian carbonara with pancetta, eggs, Parmigiano-Reggiano, and Pecorino Romano tossed with hot pasta. The residual heat creates a silky, creamy sauce with no cream added.

Quick pork fajitas marinated in orange juice, vinegar, cumin, and oregano then stir-fried with peppers and onions. From fridge to table in 25 minutes flat.

Porterhouse lamb chops grilled over pecan wood, served with a Southern-style corn and tri-color pepper chow chow in a tangy vinegar-mustard-rosemary sauce. A refined grill-and-relish pairing.

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

Hearty Brazilian black bean and beef casserole simmered with stewed tomatoes, garlic, and a hint of orange zest. A one-pot comfort meal that feeds a crowd and thickens into rich, spoonable goodness.

Smashed green olives marinated with lemon chunks, roasted fennel seeds, and chili heat for bold Mediterranean appetizers that keep for 4 weeks.

Bite-sized shrimp quiches with a buttery cream cheese pastry shell, Swiss cheese, chives, and a hint of nutmeg. A from-scratch appetizer for parties and holidays.

Cajun shrimp macaroni salad with a zesty mayo dressing spiked with hot sauce, Worcestershire, lemon juice, mustard, and ketchup. A big-batch Southern potluck favorite.

Basic Sauce is used over and over again to slow-simmer a number of foods. It imparts its own flavor to what is cooked, and grows more savory with the cooking of different foods.

Scottish meatballs in a sweet-savory sauce made with crushed pineapple, Scotch whisky, soy sauce, and red wine vinegar. Serve over rice for Hogmanay or any night.

Broiled chicken with thyme, fennel, and peppers: pounded chicken breasts broiled crisp, served with charred fennel and red peppers under a thyme-lemon-fennel seed butter.

Corn casserole with creamed corn, beaten eggs, crushed soda crackers, evaporated milk, and chopped peppers, celery, and carrots, topped with melted cheddar and paprika. A Midwest potluck staple.

A succulent beef roast dish that calls for red wine, cabbage, juicy tomatoes and variety of spices.

Grilled bonito fillets over rice with a Caribbean Andalouse sauce of eggplant, bell peppers, tomatoes, and white wine spiked with Bajan seasoning and pepper sauce.

Rolled stuffed chicken wraps a whole boned bird around hot Italian sausage and garlicky spinach, roasts it skin-wrapped, and slices spirals over a bell-pepper jalapeño sauce.

Ground chicken stir-fry with broccoli, mushrooms, red bell pepper, and fresh ginger in a light sesame-chicken broth sauce. A lean, low-fat Asian-inspired weeknight dinner.