6,517 red pepper recipes

Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.

Potato and green bean salad tossed in a garlicky white wine vinaigrette with red onion and oregano. A make-ahead side that improves overnight in the fridge.

Brookfield's meatloaf with Monterey Jack cheese, sourdough bread soaked in milk, and a bold mix of steak sauce, Worcestershire, and Tabasco topped with chili sauce.

Pop-up pizza bakes a seasoned ground beef and cheese filling under a puffed golden batter crust. A fun family-friendly casserole with all the pizza flavors and none of the dough-stretching.

Vegan-friendly tofu vegetable pot pie with zucchini, peppers, Swiss chard, corn, peas, and carrots under a golden biscuit crust. Hearty and plant-based.

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

Greek-style baked eel with a tomato, red wine, onion, and oregano sauce inspired by Salonika. A traditional Mediterranean seafood dish served with crusty bread.

Crispy cornmeal-fried soft shell crab sandwiches on sourdough with smoky chipotle adobo mayo and a citrus bell pepper slaw. A restaurant-quality seafood sandwich you can make at home.

Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.

Chicken and rice with chipotle peppers, turmeric, bell peppers, cumin, and garlic. A smoky, colorful one-pot dinner with adjustable heat levels for chile lovers and mild palates alike.

Cold macaroni and pea salad with sweet red peppers, dill pickles, and pimentos in a creamy mayo dressing. Classic potluck side dish that's better the next day.

New England-style clam chowder built on a butter-flour roux with milk, potatoes, celery, and a finishing splash of red wine vinegar for brightness. Hearty, creamy, eight-bowl batch.

Vegetarian fava bean burgers with oats, wheat germ, shredded carrots, and Italian herbs. Pan-fried and oven-finished for a crispy outside and firm, set center.

Cold sesame peanut noodle salad with chicken, bean sprouts, scallions, and red pepper, tossed in a garlicky peanut butter-soy dressing. Asian-inspired pasta salad served chilled over crisp lettuce.

Jake's homemade BBQ sauce stirs ketchup, vinegar, hot sauce, and a touch of liquid smoke into a quick, no-cook sauce ready in 5 minutes. The shortcut barbecue sauce that beats anything bottled.

Whole wheat samosas with a sturdy, nutty pastry and a spiced potato filling bloomed with cumin, mustard, fennel and fenugreek. Fold, fill and fry these crisp Indian hand pies from scratch.