3 hot red pepper recipes

Pickled hot red peppers: whole small chilies canned in vinegar brine with garlic, allspice, peppercorn, and bay leaf. Topped with olive oil and processed for shelf-stable storage.

Hot feta, artichoke and roasted red pepper dip with mayonnaise and Parmesan. Mediterranean-inspired baked dip ready in 35 minutes for any gathering.

Red beans and rice with green and red bell peppers, tomatoes, celery and a kick of chili and hot sauce. A Louisiana-leaning bean pot built on dried kidney and pinto beans, finished with a splash of cider vinegar.