6,515 red pepper recipes

Fried green tomatoes in butter with cream and red pepper. No breading here, just sliced green tomatoes pan-fried until translucent and finished in a simple cream sauce.

Slow-smoked pork shoulder with oak and apple wood, finished in a Dutch oven with vinegar and red pepper flakes. Real-deal pulled pork barbecue, smoked 8 to 10 hours until fall-off-the-bone tender.

Old-fashioned tomato relish made with both green and ripe tomatoes, red and green bell peppers, onions, vinegar, and sugar. A sweet-tangy condiment for burgers, hot dogs, and sandwiches.

Spicy Chinese stir-fried chicken with hoisin sauce, bamboo shoots, ginger, and crushed red chili peppers. Marinated in sherry and soy, wok-ready in 10 minutes.

Pepper-crusted veal loin chops simmered in a gutsy double tomato sauce with sun-dried tomatoes, mushrooms, red wine, and a kick of Tabasco. Served over pasta with grated Romano.

Rigatoni with Italian sausage, red wine, olives, and peppers tossed in a quick simmered spaghetti sauce. A hearty one-skillet pasta dinner with bold Italian flavors.

From-scratch black bean chili with oven-roasted cumin and oregano, jalapenos, and charred red pepper. Served over goat cheese with sour cream and warm tortillas.

Carne mechada is a Latin American shredded beef braised in red wine with garlic, onions, and bay leaves until pull-apart tender. Sauced with sauteed peppers for a rich, savory filling.

Southern hog jowls and turnip greens slow-cooked with smoked pork, seasoned with red pepper, and served with poached eggs and cornbread. Down-home soul food.

bits of red sweet pepper and refreshing chives liven up this classic dip made with ranch salad dressing mix, cream cheese and sour cream.

East Texas red chili built on rehydrated ancho peppers pureed into a deep, smoky base, with a sneaky milk chocolate bar melted in for that mole-like roundness. Pure Lone Star comfort, simmered until the meat falls apart.

Panfried smashed potatoes boil red potatoes tender, flatten them, then pan-fry in olive oil until shatteringly crisp. Finished with parmesan and black pepper. Three ingredients.

Roasted citrus chicken marinated overnight in lemon, lime, and orange juice with cumin and crushed red pepper. Basted until golden with roasted Vidalia onions.

Classic Louisiana Jambalaya made with andouille sausage, chicken, and the Creole trinity (onions, celery, green peppers) over rice. Traditional techniques for both brown and red jambalaya versions with detailed step-by-step instructions.

Oil-free Cajun red beans and rice in the McDougall style, with the holy trinity of onion, pepper, and scallion simmered in a spiced tomato broth and spooned over brown rice. A fast, low-fat, plant-based dinner.

Louisiana shrimp simmered in spicy beer broth with garlic, thyme, oregano, red pepper flakes, and cayenne. Peel-and-eat heaven, served hot or chilled with lemon wedges. Cajun shrimp boil for two.