6,390 red pepper recipes

Sophisticate your chicken today with this easy crockpot recipe that you will end up storing in your cookbook.

Baked Italian chicken sticks marinated in tomato juice and oregano, coated in seasoned breadcrumbs, and oven-crisped without frying. No egg wash needed, just a tomato juice trick for crunch.

Creamy green herb dip made with fresh spinach, parsley, watercress, sour cream, and garlic. Serve chilled with a rustic spread of raw and boiled vegetables for a vibrant, make-ahead appetizer.

Boiled shrimp marinated overnight in a fiery herb oil with hot sauce, Old Bay, garlic, basil, oregano, and thyme. A bold, zesty appetizer that feeds a crowd. Makes 25.

Pounded chicken breasts marinated in hot sauce and butter, stuffed with crumbled blue cheese, then baked and broiled golden. All the bold buffalo wing flavor in an elegant roll-up.

This beer cheese soup recipe is exactly what it sounds like, and tastes just as good—creamy, cheesy delish.

Hot baked mushroom dip loaded with Monterey Jack cheese, bacon, sour cream, and a kick of hot sauce. Topped with bread crumbs and served bubbly from the oven.

Elegant baked fish fillets topped with a spiced mayo of Creole mustard, hot sauce, Worcestershire, curry powder, and a Ritz cracker crust. Baked until flaky.

Traditional muffuletta sandwich with salami, ham, provolone, and olive salad piled on a round crusty loaf. New Orleans street food legend that feeds four with simple, bold flavors.

Texas-style ribs are pork spareribs par-roasted to render fat, then oven-basted in a tangy citrus-ketchup sauce with horseradish and hot sauce. Sticky, sweet, and sharp with a sharp Hill Country edge.

Whole chicken basted in a rich butter sauce with sherry, curry powder, Worcestershire, oregano, and dry mustard. Slow-roasted and repeatedly glazed until the skin turns deep golden and lacquered.

A quick rendition of a tasty black-eyed pea soup that tastes amazing with a crusty bread.

Roast duck with root vegetables and wine-poached pears in a cranberry-red wine pan sauce. A refined country-style dinner with carrots, parsnips, and a buttery fruit sauce.

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture.

Red lentil dal with a garlic and jalapeno tadka, cumin seeds, garam masala, and turmeric. A simple, spicy Indian comfort dish ready in about an hour.

Creamy potato soup with cumin, shallots, and half-and-half, pureed smooth and garnished with fresh cilantro. Serve warm or chilled for a versatile, make-ahead soup with earthy spice.