6,517 red pepper recipes

Slow-roasted beef brisket pulled into tender strands and simmered in a homemade BBQ sauce with molasses, chili sauce, and a hit of liquid smoke. Northern-style pulled beef that rivals any smokehouse.

Slow cooker venison and four-bean bake with bacon, mustard, and ketchup. A hearty, protein-packed crockpot meal built for hunters and cold weather appetites.

Barbecue sauce made with dehydrated vegetables, white wine, honey, Worcestershire, and liquid smoke. A Cajun-style pantry BBQ sauce that simmers for hours using shelf-stable dried ingredients.

Crawfish Monsigneur with sauteed tails, mushrooms, and pimientos in a creamy white wine sauce with cayenne and Tabasco, tossed with egg noodles.

Kentucky-style burgoo with three meats: stewing beef, pork shoulder, and whole chicken simmered for hours with fresh corn, lima beans, tomatoes, and potatoes.

Turkey pumpkin chili with great northern beans, kidney beans, crushed tomatoes, and canned pumpkin. A lean, high-fiber fall chili loaded with cumin, oregano, and chili powder.

Cajun file gumbo with canned salmon, okra, and the holy trinity simmered down and finished with file powder. A Lafayette-style one-pot supper served over hot rice.

Italian pistachio pilaf with basmati rice, seitan, sweet bell peppers, fennel, scallions, and a generous cup of pistachios. A vegetarian Mediterranean main with serious Italian-sausage flavor.

Pantry salmon patties from canned salmon: a creamy bechamel-bound mix with lemon, mustard, and Beau Monde seasoning, pan-fried crisp. Served with a tangy lemon cheese sauce on the side.

Three-bean vegetable soup with kidney beans, chickpeas, Great Northern beans, tomatoes, and zucchini simmered together with basil and bay. A pantry-friendly meatless soup that feeds ten and freezes beautifully.

Loaded baked beans built from two cans of beans simmered with peppered bacon, anaheim and hot chiles, garlic and a trio of fresh herbs. A smoky, sweet-and-spicy side that turns canned beans into the star of the cookout.

Farfalle pasta carbonara with bacon, broccoli, red bell pepper, and Parmesan in a creamy half-and-half sauce. A vegetable-loaded twist on classic carbonara made in one skillet.

Chunky Southwestern chicken stew with kielbasa, potatoes, zucchini, summer squash, and corn in a cumin-tomato broth. A Dutch oven crowd-feeder that serves 8.

Picante red sauce blended from roasted red bell pepper, diced tomatoes with green chiles, soy sauce, umeboshi vinegar, and basil. A smoky, tangy all-purpose sauce for pasta, stuffed peppers, or cabbage rolls.

Loaded veggie sandwich on multigrain bread with mashed avocado, roasted red pepper, cucumber, tomato, cheddar, and alfalfa sprouts. No cooking required.

Pan-seared salmon fillets finished in a silky sherry-Madeira cream sauce with garlic, shallots, roasted red peppers, and mushrooms. Restaurant-plate elegance at home.