7,788 red pe recipes

Pork tacos with tropical papaya salsa bring sweet heat to Taco Tuesday. Baked with melty Monterey Jack, crowned with lime-bright papaya, pineapple, mint, and red chili for a fresh twist on the classic.

Spicy ground pork chili with kidney beans, diced tomatoes, red and green bell peppers, and triple heat from cayenne, red pepper flakes, and hot sauce.

Wok-seared chicken with sweet potatoes, red potatoes, winter squash, and bell peppers tossed with angel hair pasta in a spicy orange-hot sauce glaze. A colorful, high-protein dinner ready in 35 minutes.

Fiery Assam-style spicy shrimp wok-fried in tamarind, oyster sauce, ginger, and chili. A bold Malaysian shellfish dish with sweet-sour-spicy layers. Serve over rice.

Grilled Mexican chicken breasts basted in a tangy chili-ketchup glaze with brown sugar, Worcestershire, and hot sauce. Scored deep for flavor and topped with cool yogurt.

Pickled beet salad tossed with English cucumber, thinly sliced red onion, and fresh dill. A four-ingredient cold side that comes together in minutes and pairs with everything from grilled fish to roast pork.

Southern-style catfish stew with bacon, bell peppers, okra, diced tomatoes, and chunks of catfish in a smoky-savory fish stock broth. A Lowcountry one-pot dinner for chilly nights.

Condimento Pugliese: roasted red pepper spread with olive oil and red pepper flakes. A chunky Italian condiment for crostini, pasta, or bruschetta. Five ingredients, no cook.

Spiced ground caribou simmered with tomatoes, raisins, red wine vinegar, cumin, and cloves. A Latin-inspired wild game skillet meal ready in 30 minutes.

Hearty three-bean chili with black beans, kidney beans, and pinto beans simmered in tomato-chili broth with bell peppers, topped with sour cream and fresh diced peppers. Meatless, protein-packed comfort.

Thai jungle curry paste (kaeng paa) pounded from shallots, garlic, galangal, lemongrass, dried chilies, kaffir lime leaf and shrimp paste. Fiery, herbal base for water-based Thai curries.

Bay scallop ceviche cured in lime and orange juice with cumin, then tossed with tomato, sweet pepper, red onion, and cilantro. A bright Latin appetizer where citrus does the cooking.

Traditional Southern roast possum with bread crumb stuffing, onion, bacon drippings, and a kick of red pepper. Old-school Appalachian cooking using black iron and patience.

Big-batch sausage and kidney bean stew with tomatoes, chili powder, and red pepper flakes. Simmers thick in 45 minutes. Freezer-friendly for easy future meals.

Stacked New Mexico quesadillas layer flour tortillas with shredded chicken, zucchini, bell pepper, and Monterey Jack cheese. Baked until melty and served with red pepper sour cream sauce and fresh salsa.

Roasted pheasant a l'orange with orange slices tucked under the skin and a caramelized red wine vinegar sauce. An elegant holiday-worthy bird served over wild rice.