6,390 red pepper recipes

Fresh steamer clams cooked in white wine with shallots and herbs, then tossed with linguine in a garlicky, reduced clam broth sauce. Light, briny, and naturally diabetic-friendly with just one tablespoon of olive oil.

Layered portabella mushroom pasta bake with wheat germ-crusted mushroom slices, chunky tomato sauce, and melted mozzarella. A vegetarian Italian comfort dinner for two.

Hearty minestrone soup simmers Italian sausage with romano beans, spinach, carrots, tomatoes, and small pasta shells in a chicken broth base. Loaded one-pot Italian dinner soup.

Basic Cincinnati chili simmered, not browned, so the beef stays fine and silky, spiced with cinnamon, allspice, and cumin. Ladle it over spaghetti for a 3-way or onto a hot dog for a classic cheese coney.

Moroccan spiced olives marinated in toasted cumin, fennel, coriander, cardamom, citrus, and garlic. Five-minute appetizer that improves for weeks in the fridge.

Slow-simmered ground beef chili with tomatoes, warm spices, and a long cooking time develops the deep flavors Cincinnati is famous for.

Hunter's chili with cubed venison chuck simmered three hours with tomatoes, green pepper, and oregano. A no-beans, no-fuss wild game chili for the freezer hunter.

Kakuluwo is a Sri Lankan crab curry simmered in two rounds of coconut milk with fenugreek, grated coconut, and curry leaves. Messy to eat, absolutely worth every bite.

Homemade hot dog relish with red and green bell peppers, onions, apple cider vinegar, and mustard seeds. A tangy, sweet canning relish that makes 8 pints for summer cookouts.

Grilled Alaska salmon with an Asian-style marinade of soy sauce, balsamic, ginger, garlic, brown sugar and sesame. Sweet-savory backyard salmon with charred edges.

New Orleans seafood gumbo loaded with shrimp, hard-shell crab, and shucked oysters in a roux-thickened broth with okra and the holy trinity. Served over rice, Cajun style.

Retro frosted liver pate made from braunschweiger mounded with garlic, onion, and basil, then coated in a cream cheese and hot pepper sauce frosting. A classic party spread served with dark rye crackers.

Spicy nachos supreme with a green chile tomato sauce, melted cheddar, fresh guacamole, sour cream, and jalapeño slices. Loaded appetizer nachos done right.

Chicago-style Italian beef with slow-roasted rump roast sliced paper-thin and simmered in garlicky pan drippings. Served on crusty Italian rolls for authentic sandwiches.

Argentine-style grilled flank steak with classic chimichurri sauce of parsley, garlic, jalapeño, oregano, olive oil, and red wine vinegar. Sliced thin across the grain.

Orange beef stir-fry with crispy battered round steak tossed in a glossy sauce of beef stock, soy sauce, dried red chiles, and caramelized orange zest. Better than takeout in 30 minutes.