2,800 red pepper recipes

This versatile salsa is a tasty twist on an old favorite and can be enjoyed in many ways from tacos to salad.

Vegan eggplant dal with roasted eggplant folded into red lentils simmered with popped mustard seeds, cumin, coriander, and cinnamon. A smoky Indian lentil sauce.

Pickled chipotles in red wine vinegar with just two ingredients and 15 minutes of cooking. Smoky, tangy, and ready to use as a condiment for months. Store in the fridge up to 3 months.

Grilled shrimp skewers threaded with orange sections and black olives, marinated in olive oil, sherry vinegar, orange juice, and fresh basil. A Mediterranean-inspired appetizer or light main.

Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.

English walnut salad tosses red lettuce, watercress, and arugula with whole walnuts in a walnut oil and olive oil vinaigrette with red wine vinegar. Nutty, peppery, and elegant.

Pork tacos with tropical papaya salsa bring sweet heat to Taco Tuesday. Baked with melty Monterey Jack, crowned with lime-bright papaya, pineapple, mint, and red chili for a fresh twist on the classic.

Italian-style pickled artichokes preserve tender artichoke hearts in herbed olive oil with garlic, bay, basil, oregano, and optional chiles after a two-stage vinegar cure.

Four-bean salad with green beans, wax beans, chickpeas, and kidney beans in a sweet vinegar dressing with bell peppers and scallions. A make-ahead potluck classic.

A weeknight-friendly mushroom risotto made with converted rice, champagne, and cream of mushroom soup. Creamy, earthy, and on the table in 30 minutes with no constant stirring required.

Broiled rockfish fillets topped with toasted coconut and served over a warm corn, red pepper, and olive relish. A light, fresh seafood dinner that comes together in 30 minutes flat.

My husband and son liked this dish so much, I made it twice within three days. There wasn't a drop of sauce left, they soaked it all up with bread. It was that good.

Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.

Stuffed bell peppers filled with SPAM, rice, shredded cabbage, zucchini, and tomatoes with basil and oregano. A veggie-loaded twist on classic stuffed peppers ready in 30 minutes.

Jerry's Barbecue Sauce: a slow-simmered BBQ sauce with white wine, honey, dried mint, and three cups of onion. Cajun-style with a surprising herbal note. Makes a generous batch.

I used fresh garlic replace of garlic powder, I think it is so great, sure, I am a garlic fan! This is a nice recipe!