2,800 red pepper recipes

Pork fillet stir-fried with garlic and bell peppers, then hit with orange juice and balsamic vinegar for a sweet-tart glaze. Piled over peppery rocket or watercress for a fresh, fast weeknight dinner.

Light, vegetable-packed hot and sour soup with firm tofu, crisp snow peas, and red bell peppers in a tangy, spicy broth. Ready in 30 minutes for a quick, healthy meal.

Georgian chicken with tkemali-style plum sauce: whole chickens broiled with butter, served under a tart plum sauce spiked with garlic, coriander, and red pepper. A Caucasus classic.

Sopa de ajo, a traditional Spanish garlic soup with stale bread cubes fried in olive oil, simmered in water with cayenne. Peasant cooking at its finest with just 6 ingredients.

Toasted bagels topped with sweet roasted red bell peppers, caramelized red onions, and a smear of cream cheese. A quick open-faced breakfast or lunch ready in 40 minutes.

A truly authentic middle-eastern falafel recipe complete with the hard to find spicy sauce. Very close to the famous Aida's Falafel that used to be located in downtown Toronto.

Guasacaca is the Venezuelan avocado salsa: chunky avocado, tomato, onion, cilantro, and hot pepper sauce blitzed rough. Served alongside arepas, grilled meats, or tortilla chips.

Slow-braised chicken fricassee with red cabbage that melts into a dark, wine-rich sauce. Just 9 simple ingredients, two hours of hands-off cooking, and deeply satisfying European-style comfort.

You'll be seeing red with this delicious dish made with hot chili peppers and a pinch of paprika.

SPAM breakfast skillet with hash brown potatoes, bell peppers, onion, eggs, hot sauce, and cheddar cheese. A one-pan breakfast scramble that feeds a crowd.

Sweet, sour and crunchy! I don't think I can ever go back to the store-bought pickles after I tried this. It was so good! I used cauliflower this time, and will try brussels sprouts when I finish this bunch. Delicious!

A fragrant Moroccan chickpea tagine simmered with saffron, cinnamon, cumin, and ginger in olive oil and fresh tomatoes. Vegan, deeply aromatic, and ready in 35 minutes.

Pickled kohlrabi with carrots, garlic, and dill: a crunchy, tangy refrigerator pickle with mustard and dill seed, ready in 3 to 4 days. No canning required, just a jar and a fridge shelf.

Vegan quinoa bake with red kuri squash, mushrooms, peppers, zucchini, and kale. Oven-steamed in a single dish with garlic and white wine. A hearty, protein-rich one-pan vegan dinner.

Try something new with this cheesy and scrumptious side dish that can accompany any meal.

A simple and delicious recipe that can be served with pasta, polenta or as a soup!