6,517 red pepper recipes

Santa Fe chicken pounds chicken breasts thin, rolls them around green chiles and Mexican cheese, then pan-sears golden. Served with a fresh corn-tomato-cilantro salsa for a Southwest dinner.

Cajun artichoke salad mashes fresh artichoke hearts with garlic and salt to build a punchy dressing for canned artichoke quarters. A bold marinated salad with lemon, vinegar, and hot sauce.

Potato soup with lemons: a bright, golden purée flavored with lemon zest, ginger, and slow-simmered onion. A naturally creamy potato soup with zero dairy.

Basil potato and egg salad with red potatoes, hard-boiled eggs, turkey bacon, and a tangy yogurt-mustard-basil dressing. A lighter twist on classic potato salad with picnic-friendly flavor and less than half the fat.

Light shrimp Florentine spaghetti with wilted spinach, roasted red peppers, white wine, and lemon in a silky chicken broth sauce. Elegant enough for date night, healthy enough for every night.

Fish and leek chowder with shark, cod, and bay scallops in a white wine and tomato broth - lighter than cream-based versions and packed with flavor. Make-ahead friendly, ready in 50 minutes.

Smoky bacon and pecan barbecue sauce with honey, citrus, and a cayenne kick, blended smooth. This from-scratch BBQ sauce makes 5 cups and transforms any chicken, pork, or rack of ribs it touches.

Grilled black bean and tofu burgers with Thai-inspired flavors like ginger, garlic, and soy, topped with a tangy peanut cilantro sauce and cucumber slices.

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

Sesame crab hash cakes: crab and red potato bound with egg, brightened with lime and cilantro, broiled golden, served over black bean sauce. A lighter, Asian-leaning take on the crab cake.

Shrimp couscous paella: a microwave twist on Spanish paella with chicken, shrimp, saffron, peas, and red pepper, finished with quick-cooking couscous. Weeknight dinner in 30 minutes.

Oven-baked crab quesadillas loaded with sweet lump crab, sauteed tri-color peppers, two melted cheeses, cilantro, and a kick of jalapeño and lime. Ready in 30 minutes for an easy seafood dinner or crowd-pleasing appetizer.

Rich South Texas duck gumbo with a dark roux, okra, tomatoes, and Cajun seasonings served over rice. A slow-simmered hunter's gumbo built for wild mallard duck.

Shrimp and vegetable linguine tossed in a no-cook sauce of olive oil, lemon juice, fresh dill, Roma tomatoes, and chili oil. Loaded with broccoli, peas, and peppers.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

Veal chow mein casserole baked with tomato soup, Worcestershire sauce, and bean sprouts, served over crispy noodles. A retro American-Chinese comfort dish.