1,388 red pepper recipes

This tomato basil bulgur pilaf recipe kicks things up a notch and is packed with fresh summer flavors. We eat it as a bulgur salad or use it with olive oil and pita as a dip or a side dish.

Corn and lima bean stew with a polenta crust, smoky chipotle, cumin, and fresh vegetables baked casserole-style. A hearty vegetarian Southwestern stew topped with chile-spiked cornmeal.

This is an authentic family recipe that my mother taught me in 1950 in New Orleans. It makes a great dinner party main dish. Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly.

This cheesy and scrumptious dish is the perfect dinner if you are late getting home from work.

Pappardelle smothered in a chunky red sauce with artichokes, roasted peppers, cannellini beans, and sun-dried tomato pesto. Hearty, rustic Italian comfort in 40 minutes.

Vegan tofu vegetable pizza topped with shredded frozen-then-thawed tofu, sauteed peppers, garlic, fresh tomatoes, and olives. Finished with a snowfall of nutritional yeast for that cheesy umami hit.

Spicy Thai pizza with a brown rice and peanut butter crust, topped with a sesame-soy-cilantro peanut sauce, stir-fried broccoli, carrots, and mozzarella. A gluten-free fusion pizza.

Rustic Italian red bean, rigatoni, and hot sausage casserole braised with chard, tomato, oregano, and white wine. Stick-to-your-ribs baked pasta for cold nights.

Juicy beef patties seasoned with sauteed onions, garlic, nutmeg, and coriander, seared in a hot skillet and served on buns with fresh toppings.

Rotini pasta with a chunky eggplant and three-pepper sauce simmered in white wine with garlic, basil, and plum tomatoes. Oil-free vegetarian pasta dinner built on Mediterranean vegetables.

Mexican style pizza trades marinara for a chili-spiked bean sauce, piled on homemade yeast crust with mozzarella and cheddar. Half pizza, half nachos, all flavor.

Southwest baked beans with three types of beans, Roma tomatoes, molasses, honey, cumin, and apple cider vinegar. A smoky-sweet, slow-baked side dish that feeds a crowd.

Sautéed chicken breast tossed with fluffy couscous, marinated artichoke hearts, sun-dried tomatoes, currants, and toasted pine nuts. Served with a tangy yogurt-tomato sauce on the side.

Chilled brown rice salad loaded with shrimp, bay scallops, Jarlsberg cheese, sunflower seeds, raisins, and crisp red bell pepper. Toss with your favorite dressing and serve over greens.

Cajun chicken and sausage gumbo with a dark roux, ham, two kinds of sausage, Creole seasoning, and cayenne. A Louisiana party pot that feeds 15 to 20.

Mexican-style chicken potato salad tossed in a chili-lime-cumin mayo with fresh tomato salsa, cilantro, and jalapeños. A zesty, no-cook twist on classic potato salad.