6,517 red pepper recipes

Sopa de elote is a creamy Mexican corn soup made from pureed corn simmered in milk with sweet and hot peppers. Garnished with fried tortilla strips and crumbled cheese.

Chile-rubbed sirloin steaks served on grilled French bread slathered with olive-cilantro butter. A Southwestern-style open-faced steak that comes together in 30 minutes.

Hot oxtail stew simmered low and slow with garlic, bay leaves, and crushed red chili until the meat falls off the bone. A hearty one-pot stew finished with carrots, celery, and tomatoes.

Hot sweet mustard blends prepared mustard with horseradish, Dijon, hot sauce, brown sugar, and cayenne. The bratwurst-and-pretzel condiment that bites back.

Georgetown red rice cooked in bacon fat with tomatoes, onions, ketchup, and chicken broth. The Lowcountry South Carolina classic that holds the line as the unofficial state rice dish, smoky and tomato-stained.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

Festive citrus sirloin strips marinated in orange and lemon juice with honey, garlic, and thyme, roasted rare, then fanned over romaine with red onion rings, mushrooms, and warm citrus dressing.

Indonesian Chicken and Rice is a 20-minute stir-fry with curry, ginger, soy sauce, and chopped peanuts - a nasi goreng-inspired weeknight dinner built on leftover cooked rice.

Red bell pepper soup with fresh tomatoes, rosemary, thyme, marjoram, ginger, and cumin. Slow-simmered with red onion and garlic for deep, layered flavor.

Roasted red potato halves topped with a Dijon cream cheese spread, chopped black olives, scallions, and red bell pepper. An easy no-cook appetizer for parties.

Tex-Mex spinach salad with black beans, bacon, mushrooms, and red pepper in a spicy picante-cumin dressing. A no-cook salad with bold San Antonio flavor.

Bacon pinto beans simmer overnight-soaked pinto beans with browned bacon, onions, celery, garlic, red bell pepper, and a dash of chile powder. Classic Tex-Mex side or vegetarian-plus main.

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.

Zuni vegetable stew: a Southwestern medley of winter squash, corn, pinto beans, and zucchini simmered with poblano and jalapeno chiles. A hearty, chile-spiced three-sisters stew with real depth.

Leek and potato gratin made with soaked matzo, sauteed leeks, red pepper, evaporated milk, and mozzarella cheese. A Passover-friendly baked casserole with a golden top.