7,790 red pe recipes

Peaches in red wine Tuscan style with blanched peaches soaked in a hot vanilla-sugar wine syrup with roasted almonds and fresh mint. An elegant Italian summer dessert.

Spicy red lentil soup with mustard greens, dry-toasted cumin and cinnamon, and a finishing splash of white wine. A Middle Eastern-leaning vegetarian soup with deep spice and a peppery green bite.

Red wine braised chicken thighs with shiitake mushrooms, tomato, and herbs over orecchiette tossed with basil and sun-dried tomatoes. A rustic Italian bowl that eats like Sunday supper.

Light and lean baked red snapper fillets topped with a simmered vegetable sauce of celery, onion, and green pepper in vegetable juice. A quick low-calorie seafood dinner that's ready in under 45 minutes.

The best stuffed red snapper recipe that keeps the snapper super moist. Simply seasoning ensures this main dish fish remains the star of the show.

Quick, easy, tasty and healthy. It's a light and delicious salad that can be accompanied with any main course.

Rich Thai red curry with prawns and butternut squash in coconut milk sauce, ready in 60 minutes for weeknight Thai dinners with authentic restaurant flavor.

Red beans and brown rice with chili powder, cumin, and coriander, served with a fresh tomato-jalapeno-lime salsa. A hearty, spice-forward one-pot meal from dried beans.

This recipe has a lot of vitamin A and C, it can be served with any kind of meat dish, always a great accompaniment.

Bulgur pilaf with pine nuts and red pepper: nutty bulgur simmered in broth with sweet bell pepper, then finished with toasted pine nuts and chives. A fast, wholesome side that comes together easily.

Very beautiful recipe, these beans are cooked very tasty!

Red snapper baked en papillote with a creamy green peppercorn pan sauce. A bistro-style fish dinner with tender flaky fillets and a peppery wine cream that takes 30 minutes start to finish.

Wasn't sure about using ground chicken instead of beef to make bolognese, but I was surprised by how flavorful it turned out. For ground chicken, I just chopped chicken breasts into tiny pieces, and it worked like a charm. I have to say that I will definitely be making this recipe again very soon.

A robust vegetarian nut loaf packed with chestnuts, walnuts, and cashews, bound with red wine and brandy. Herb-seasoned, sliceable, and worthy of any holiday table.

Curried tuna salad stuffs a hollowed-out red bell pepper with tuna, chickpeas, currants, almonds, and a yogurt-curry dressing. A bright Indian-spiced lunch that uses the pepper as both bowl and ingredient.

Red pepper soup blended silky smooth with potato, garlic, and chicken broth, topped with Greek-seasoned shrimp and Parmesan. A light, elegant bowl in 30 minutes.