1,388 red pepper recipes

Roasted acorn squash halves stuffed with crispy SPAM, jicama, red bell pepper, and tomatoes in a ginger soy glaze. A fun, hearty weeknight main dish.

Homestyle lasagna rolls turn a meaty mushroom-and-beef filling, spiked with red wine and nutmeg, into tidy individual rolls baked in spaghetti sauce under melty mozzarella and parmesan. No messy slicing.

Rice pilaf salad tosses diced turkey, brown rice, chickpeas, kidney beans, apples, celery, and green olives into a protein-loaded chilled salad. Perfect for Thanksgiving leftovers or make-ahead lunches.

Baked macaroni and cheese loaded with red, yellow, and green bell peppers in a creamy feta cheese sauce with dill and Dijon mustard. Golden breadcrumb topping with a cayenne kick.

Lentils and brown rice with Canadian bacon, red bell pepper, and a soy-vinegar finish. One pot, 50 minutes, and packed with protein and fiber.

Hearty red lentil soup with carrots, celery, leeks, and tomatoes simmered in chicken broth with thyme and bay leaf. Partially pureed for a creamy-chunky texture.

Mixed bean soup with black beans, kidney beans, and chickpeas slow-cooked with crushed tomatoes, chili powder, and garlic in the crockpot. Topped with cornmeal dumplings.

Slow cooker baked beans from scratch with bacon, molasses, pineapple chunks, dill pickles, and green olives. A tangy, smoky, loaded side dish that simmers all day long.

Mexican chicken lime soup with chipotle, shredded chicken, and fresh tomatoes topped with melting pepper jack, tortilla strips, and sliced avocado.

A colorful vegetarian casserole that is perfect for dinner outside in the summer heat.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

A rich vegan stew simmered in coconut milk and tangy tamarind with cauliflower, chickpeas, mushrooms, and warming spices. Deeply layered and satisfying.

Creamy Southwestern corn chowder with potatoes, picante sauce, salsa con queso, and half-and-half. Thick, cheesy, and packed with smoky Southwest spice.

Venison chuck simmered with red wine, mushrooms, potatoes, and kohlrabi until fork-tender. A rustic, hearty wild game stew served over rice that turns your deer harvest into a real country supper.

Pork shoulder chili with pinto beans, green olives, and olive juice for a briny twist. Slow-simmered with chili powder, paprika, celery seed, and Tabasco.

Chunky gazpacho with diced cucumber, bell pepper, carrots, celery, and fresh tomatoes in a spiced tomato juice base. A no-cook chilled soup for hot summer days.