1,412 red pepper recipes

Potatoes with yogurt: boiled potato cubes sauteed in butter, tossed with tangy yogurt, lemon, scallion greens, red pepper, and parsley, then baked en papillote. A Mediterranean-style side.

Personal veggie pizzas on honey wheat crust with broccoli, yellow pepper, roma tomatoes, fresh basil, and melted provolone. Three crispy pies in 30 minutes flat.

Shredded red cabbage sauteed with garlic and baked in a sweet-sour sauce of honey, soy, vinegar, and ginger until tender.

An easy home-made dressing that adds loads of flavor to a variety of dishes or even just with your favorite greens.

Spicy, tangy Thai turkey meatballs with red curry paste and fish sauce, served with a sweet-sour cucumber dipping sauce. A quick party appetizer ready in 30 minutes that feeds a crowd.

A delicious cabbage soup made with chicken broth, ham hock and wine vinegar.

Roast beef pita sandwiches stuffed with a tangy yogurt-dill-mustard sauce, bell pepper, and alfalfa sprouts. A light, no-cook lunch that comes together in 15 minutes with lean deli beef.

Raw vegan vegetable-nut pate with pecans, walnuts, sunflower seeds, cilantro, and grated vegetables. A no-cook plant-based spread served in bell pepper cups with crudites.

Roasted garlic bulbs with rosemary and bay leaves served alongside a spiced goat cheese spread with coriander and fresh chili. A stunning British-style appetizer.

Orange-pecan couscous cooked in orange juice with cinnamon sticks, cloves, turmeric, and raisins. A fragrant, Moroccan-inspired side dish ready in under 30 minutes.

Spicy tomato cocktail with grated cucumber, horseradish, Worcestershire, hot sauce, and lemon juice steeped in tomato juice. A virgin Bloody Mary base that chills overnight for bold flavor.

Cold tuna rice salad with green peas, celery, and scallions in a light lemon and hot sauce dressing. A no-cook, mayo-free lunch that chills in 30 minutes.

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

Red curry paste from scratch with dried chilies, lemongrass, galangal, kaffir lime, coriander, and shrimp paste. The authentic Thai foundation for curries and soups.

Low-calorie gumbo-style vegetable soup with okra, tomatoes, corn, celery, and rice. A thin, snackable broth for when you want something hot and filling but light on calories.

Roasted vegetable sandwich on French baguette with eggplant, zucchini, summer squash, and red pepper. Lemon-basil yogurt spread, peppery watercress. Vegetarian lunch.