1,388 red pepper recipes

Give your rice a new look and companion with this succulent dish that is perfect for a dinner for two.

A nice appetizer, though very caloric. The dipping sauce is great for other things as well.

Italian-style jalapeño chili with hot Italian sausage, ground chuck, fennel, red wine, and three kinds of peppers. A sturdy bowl for game day or cold-weather feeding.

A little to hearty to be called a soup, this recipe is a great way to use left over pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with crackers or your favorite tortilla chips.

Try this light, but savory dish that is made with snow pea pods, green peas and chickpeas.

Warm snake bean salad with roasted pumpkin, baby corn, cashews, and a coconut-kaffir lime dressing. A vibrant Thai-Australian fusion side dish with bold Southeast Asian flavors.

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.

Mike's lasagne layers hot Italian sausage, ground beef, ricotta, and mozzarella between noodles with a red wine-spiked tomato sauce. Hearty, slow-simmered Italian-American lasagna.

Smoky vegetable chili with zucchini, bell peppers, and jalapeño simmered in tomato sauce, crowned with tender cilantro-cheese cornmeal dumplings. A meatless main that satisfies.

Sweet corn kernels stud tender drop biscuits with a kick of red pepper and honey. Quick buttermilk biscuits with cornmeal texture that pair perfectly with chili or BBQ.

Pasta bean salad with navy beans, snow peas, red pepper, toasted sesame oil, and tangy ume vinegar. A protein-packed Japanese-leaning lunch that holds up in the fridge.

Sweet and sour pasta salad with kamut spirals, kidney and black beans, red pepper, scallions, and basil. A protein-packed vegan picnic salad that holds up beautifully for make-ahead lunches.

Blue cheese potato salad with red-skinned potatoes, sour cream, scallions, and celery salt. A tangy, creamy potato salad with no mayo, skins on, and bold peppery flavor.

Grilled spareribs basted with a fire-roasted salsa made from charred tomatoes, green chiles, cilantro, and red wine vinegar. Served with sour cream and fresh lime wedges.

Simple green lentil salad dressed with red wine vinegar and olive oil while still warm. This protein-packed side dish is earthy, satisfying, and ready in under an hour.

Red chile pesto clams with ancho and dried red chiles, roasted garlic, pine nuts, and oregano blended into a smoky, spicy pesto spooned over steamed clams. A Mexican-Italian fusion seafood bowl.