1,388 red pepper recipes

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.

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.

Raw vegan vegetable-nut pate with pecans, walnuts, sunflower seeds, cilantro, and grated vegetables. A no-cook plant-based spread served in bell pepper cups with crudites.

Easy Mexican chili made in a slow cooker with ground beef, kidney beans, green chiles, and tomatoes. A dump-and-go crockpot chili that simmers 8-10 hours on low heat.

Roasting concentrates flavors without adding fat and lends a buttery-soft texture.

Try something new when it comes to stew with this savory dish made with Canadian bacon, mushrooms and black olives.

Chili-glazed tofu over asparagus and rice with a sweet-salty soy-ginger sauce. A 30-minute one-skillet vegetarian dinner using boil-in-bag rice to clear weeknight dinner in under half an hour.

A spicy, but savory dish made with pinto beans and smoked ham that tastes great after being left to simmer in a crockpot.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

Feeding a large a family? Don't worry, your crockpot can make this succulent dish that will make sure everyone's hunger is satisfied.

Bean and Salsa Dip layers spiced pinto bean puree, sweet chili sauce, green onions, fat-free sour cream, and chunky hot salsa on a platter. A no-cook layered party dip ready in 20 minutes.

Tender chicken and brown rice simmered in broth with a surprising hit of horseradish and sugar, loaded with bell peppers and black beans. A hearty one-pot dinner topped with Parmesan and ready in 30 minutes.

Best-ever barbecue sauce in the Cajun style with crispy bacon, dark caramelized onions, honey, citrus, and toasted pecans. A rich, complex Paul Prudhomme-influenced sauce that earns its name.

Old-fashioned mixed mustard pickles with cauliflower, green tomatoes, cucumbers, pearl onions, and bell peppers in a tangy mustard-turmeric-vinegar sauce. Canned in pints.

Thai peanut noodles with coconut milk and cabbage. Creamy peanut butter sauce with curry, lime, and fresh herbs coats pasta for an easy 30-minute dinner. Serves 4.

Colorful vegetable soup with fennel, carrots, zucchini, red pepper, and mushrooms in herb-infused chicken broth. Freezes beautifully and feeds a crowd with a Parmesan finish.