1,388 red pepper recipes

A spicy, yet delicious dish that is perfect for a light lunch or hearty dinner.

Italian pistachio pilaf with basmati rice, seitan, sweet bell peppers, fennel, scallions, and a generous cup of pistachios. A vegetarian Mediterranean main with serious Italian-sausage flavor.

Rich South Texas duck gumbo with a dark roux, okra, tomatoes, and Cajun seasonings served over rice. A slow-simmered hunter's gumbo built for wild mallard duck.

Hoosier chili is Indiana-style chili with ground beef, kidney beans, stewed tomatoes, and elbow macaroni simmered in a tomato juice and beef stock base. Thick, hearty, and feeds a crowd.

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A scrumptious dish that is very popular in East Asia.

Three-bean side dish with green beans, kidney beans, and lima beans tossed in melted cheese, mustard, and Worcestershire. Colorful, cheesy, and ready in minutes.

Spiced black beans, corn, and salsa baked under a golden cornmeal crust. This lightened-up Southwestern bean pie is hearty, oil-free, and full of smoky cumin flavor.

Authentic Cincinnati Chili with Cocoa and Cinnamon recipe

Scallops and red pepper are skewered and brushed with a Hoisin-inspired barbecue sauce before being char-grilled for an Oriental flavor sensation.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

Vegan white chili with cubed tempeh, sliced mushrooms, navy beans, and bell peppers in a ginger-cumin broth. Plant-powered, protein-packed, and ready in 45 minutes.

Moroccan vegetable stew with chickpeas, butternut squash, sweet potato, dried apricots, and raisins, spiced with cinnamon, ginger, and turmeric. Served over couscous.

Hearty vegetarian red bean stew simmered with fire-roasted green chilis, parsnips, carrots, zucchini, and summer squash. Top with salsa and cheddar for a Southwestern bowl.

Smoky roasted eggplant spread with cumin, coriander, and fresh herbs. This low-fat appetizer dip is baked until silky smooth and packed with warm Middle Eastern spices.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.