1,495 red pepper recipes

Mash-up casserole layering chili beans, green chiles, pimento olives, and roasted red peppers under a fluffy egg-and-cheese custard. New Orleans muffaletta meets Tex-Mex chiles rellenos.

Shrimp and asparagus salad with horseradish-spiked mayo dressing, celery seed, and lemon. A spring lunch over Belgian endive or lettuce in 25 minutes.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

Vegan mushroom potato chowder made creamy with pureed tofu and soy milk instead of dairy. Seasoned with dill and tarragon for a rich, satisfying bowl without any cream.

Italian sweet-pickled cauliflower (cavolfiore in agrodolce) with blanched florets and onions jarred in a spiced white wine vinegar syrup with mustard seeds, cinnamon, and cloves. Ready in a week, keeps all year.

A garlic-loaded vegetarian brown rice pilaf steamed with broccoli, squash, green beans, and corn, then tossed with red bell pepper, toasted sesame seeds, and soy sauce. One skillet, one hour.

Sauteed Shrimp with Corn in Spicy Wine Sauce recipe

Ground beef and spinach scramble with eggs, Tabasco, and Parmesan, inspired by San Francisco's old-school Italian diners. A hearty one-skillet breakfast or dinner.

Spicy turkey chili spiked with Worcestershire, vinegar, cinnamon and allspice. A lean Cincinnati-style chili for two ready in 45 minutes, freezer-friendly.

Rich Mughlai chicken curry with a ground almond, ginger, and garlic paste in a creamy yogurt and cardamom sauce. A royal Indian dish with whole spices and whipped cream.

Pork or chicken strips marinated in lemongrass, galangal, curry, and coconut milk, grilled on skewers with a from-scratch spicy peanut dipping sauce. Authentic Thai satay at home.

Eggplant slices baked with fresh tomato, basil, and red pepper, brushed with a tamari-balsamic glaze. A low-fat, vegan-friendly side dish with almost no prep.

A light, low-calorie pasta salad with rotini, fresh vegetables, mozzarella cubes, and a tangy dill vinaigrette. Loaded with cherry tomatoes, green beans, cucumbers, and red peppers for a colorful potluck side.

Eugenia Potter's 27-ingredient chili con carne with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A loaded, crowd-feeding chili for serious chili lovers.

Homemade spaghetti marinara with garlic-infused olive oil, simmered tomatoes, basil, oregano, and a kick of red pepper. A from-scratch Italian classic in about an hour.