2,800 red pepper recipes

Market pasta salad with shell pasta, broccoli, zucchini, red pepper, and cheddar in a Dijon-lemon dressing with Worcestershire and Parmesan. A colorful vegetarian side.

Quick black bean chili with honey-roasted ham, sweet corn, broccoli, and tomato in a cumin-chili broth. Serve over rice with crusty sourdough on the side. Ready in 45 minutes.

Italian pasta with winter squash and potatoes cooked together in one pot, finished in a garlic and chile skillet with starchy pasta water for a creamy sauce.

Mixed bean casserole with four kinds of beans, cubed Spam, brown sugar, ketchup, molasses, and mustard baked low and slow. A classic potluck baked beans dish.

Picante red sauce blended from roasted red bell pepper, diced tomatoes with green chiles, soy sauce, umeboshi vinegar, and basil. A smoky, tangy all-purpose sauce for pasta, stuffed peppers, or cabbage rolls.

Sesame rice noodles toss soaked vermicelli with sesame oil, chile oil, bean sprouts, scallions, and cilantro. Light, fragrant Chinese-style noodles ready in 20 minutes, served hot or chilled.

Loaded veggie sandwich on multigrain bread with mashed avocado, roasted red pepper, cucumber, tomato, cheddar, and alfalfa sprouts. No cooking required.

San Francisco vegetable soup, a light ginger-sesame broth with bok choy, snow peas, carrot, and red pepper. Vegan, quick, and built to keep every vegetable crisp-tender.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Mixed greens with grapes and feta tosses mesclun and sliced radicchio with halved red and green grapes, crumbled feta, and a simple red wine vinaigrette. A quick vegetarian side salad for 8.

Vegan mushroom ragout with dried porcini and fresh cremini sauteed in balsamic vinegar and mushroom soaking liquid, finished with Roma tomatoes and parsley. Served over polenta.

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Provencal onion soup with eggplant, zucchini, tomato paste, and fresh basil simmered in red wine. A low-fat, vegetable-rich French soup with no butter or cheese.

Hearty low-fat vegetable soup with potatoes, zucchini, squash, carrots, pureed tomatoes, and kidney beans. Oil-free and loaded with garden veggies, this make-ahead soup tastes even better the next day.

This cheesy and delicious sauce goes well with any type of noodles to make a scrumptious meal you will remember!

Kid-friendly paella: chicken drumettes, bacon, saffron rice, and peas in a single pan. A gentler introduction to Spanish flavors that still delivers that signature golden, crackling bottom.