3,008 red bell pepper recipes

Gluten-free pizza with a rice and potato starch crust, topped with a slow-simmered roasted red pepper and tomato sauce. A revelation for celiac and wheat-free eaters.

This Tex-Mex chilled red pepper soup blends smoky roasted peppers with tangy buttermilk, sweet corn, and pickled nopales for a bold, refreshing bowl topped with herbed Parmesan tortilla crisps.

Hearty Cajun corn soup loaded with smoked sausage, cubed ham, tomatoes, and corn kernels in a roux-thickened broth with cayenne and hot sauce. Feeds a crowd and simmers for an hour.

Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.

30-minute Thai red curry chicken simmered in rich coconut milk with mushrooms, bell peppers, and fresh basil. Served over rice, this weeknight dinner brings bold Southeast Asian flavor home fast.

Ranchera sauce made from scratch with a roux-thickened tomato base, cumin, garlic, and fresh vegetables. A versatile Mexican sauce for rice, enchiladas, and huevos rancheros.

Savory Creole corn muffins packed with cheddar, American cheese, red bell pepper, pimiento, and onion. Golden, cheesy, and ready in under an hour.

Steamed eggplant and green pepper marinated in a garlic-oregano vinaigrette, then tossed with chunk tuna, fresh tomato, and crumbled feta over crisp greens. A bright, Mediterranean-style Tunisian salad that's hearty enough for a main course.

Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.

Pork and oyster egg roll filling with mushrooms, red pepper, scallions, and a drizzle of sesame oil. Stir-fried fast, loaded with umami, and ready to wrap.

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

Creole beans and rice layers a tomato-spiced kidney bean stew over fluffy rice, finished with a fresh cucumber-tomato salsa for crunch. Vegan, high-fiber Louisiana classic.

Double corn pancakes blend buttermilk-soaked cornmeal with whole corn kernels, red bell pepper, and scallions, with whipped egg whites folded in for lift. Savory breakfast.

Homemade salad dressing with garlic, oregano, red bell pepper, dry mustard, and white wine vinegar. A from-scratch vinaigrette loaded with fresh aromatics. 12 ingredients, 5 minutes.

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.