6,390 red pepper recipes

An authentic Chinese Shrimp Wonton soup. Prepared wonton wrappers make preparation easy.

You can use any vegetable as you wish, the pastry is made with whole wheat flour, low fat milk and a little bit butter or olive oil. It is a much healthier way to enjoy a pot pie!

Hearty Moroccan-spiced lentil chili with orange, cinnamon, cardamom and fresh vegetables. Pressure cooker ready in minutes, served over couscous for a warming vegetarian weeknight meal.

These mini pizza muffins are quick-easy to make, and very tasty. They won't last long, kids and adults gobble them up in record breaking time. Great for a snack and they freeze very well (that is if you can get them into the freezer before someone eats them all!)

There are so many kinds of kimchi. Cucumber and bok choy together make a delicious and crunchy kimchi that goes well with any Korean dishes.

Beef and Italian sausage chili with a tablespoon of instant coffee for depth, two kinds of beans (kidney and refried), and a Monterey Jack topping. Captain's recipe.

Make this classic and delicious Korean kimchi with daikon. It's crunchy, a bit spicy and packed with ginger, garlic and all these yummy Asian flavors.

Paneer Pulao is a delightful and mildly aromatic Indian rice dish that combines basmati rice with paneer, which is a type of Indian cottage cheese.

Packed with deliciousness and goodness. A great side dish to go with any main courses, or it can be served as a vegetarian main dish as well.

This quick and easy fried rice is very flavorful. The bell pepper, peas and carrots add some beautiful colors and crunchy texture into the fried rice, the Asian flavor from the sauce brings all the ingredients together and gives the fried rice tangy taste.

Give twice baked potatoes an Indian twist with some delicious Indian spices.

This is my rendition of a recipe from an old Campbell's Soup cook book.

Crisp mixed greens tossed with creamy avocado, tangy feta, briny Spanish olives, and sweet bell peppers—a refreshing single-serve lunch.

Creamy, rich and so flavorful. Didn't have pimento, used fresh sweet red pepper instead, nothing was sophisticated during the preparation, but the flavor was so impressive!

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.

Chinese fried rice is probably the most popular take-out food, it's quick-easy to make, and packed with flavors. Because of the simplicity, making it at home becomes so easy, and you can be creative too. No matter what it always comes out with great flavors and textures.