Type what you have

Ingredients

• ✓ red pepper
• vegetable broth
• onion
• garlic
• chipotle pepper
• adobo sauce
• adobo sauce
• chipotle pepper
• salt
• black pepper
• kale
• salt
• black pepper

Instructions

1. 1 Combine vegetable broth, onion, garlic, chipotle pepper, adobo sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large skillet. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until onion is soft and translucent, about 5 minutes.
2. 2 Stir in kale. Cook, covered tightly and stirring occasionally, until just tender, 8 to 10 minutes. Season with more salt, black pepper, and crushed red pepper to taste.

By VirginiaWillis

Ingredients

• ✓ red pepper
• tomato
• yellow peach
• sweet onion
• cider vinegar
• white sugar
• raisin
• lime
• ginger
• salt
• cinnamon

Instructions

1. 1 Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
2. 2 Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
3. 3 Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
4. 4 Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
5. 5 Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Ingredients

• ✓ red pepper
• olive oil
• garlic
• anchovy paste
• salt
• broccoli rabe
• olive oil
• pine nut
• lemon

Instructions

1. 1 Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste.
2. 2 Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
3. 3 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to "wring out" any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.
4. 4 Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
5. 5 Transfer to a plate, top with pine nuts, and drizzle with lemon juice.

By Brian Genest

Ingredients

• ✓ red pepper
• pork sausage
• cumin
• garlic
• salt

Instructions

1. 1 In a bowl, mix together with your hands Pork sausage, red pepper, cumin, garlic and salt. Form patties. Fry in a skillet over medium heat until well done.

By Erika

Ingredients

• ✓ red pepper
• apple jelly
• pineapple fruit preserves
• horseradish
• mustard
• black pepper

Instructions

1. 1 Mix apple jelly, pineapple fruit preserves, prepared horseradish, ground dry mustard, cracked black pepper, and crushed red pepper together in a small bowl. Cover and refrigerate 8 hours, or overnight, before serving.

By Lorie

Ingredients

• ✓ red pepper
• pork baby back rib
• black pepper
• salt
• barbecue sauce
• porter beer

Instructions

1. 1 Cut ribs into 2- or 3-bone portions. Bring a large pot of water to a boil; season with pinch each salt, black pepper, and red pepper flakes. Add ribs; boil for 20 minutes. Drain; let sit about 30 minutes
2. 2 Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Lightly coat ribs with barbecue sauce. Cook on the preheated grill until achieve a nice grilled look, 5 to 10 minutes per side. Transfer ribs to a slow cooker.
4. 4 Pour remaining barbecue sauce and 1 bottle beer over ribs; this should cover at least half the ribs. Cover slow cooker. Cook on High until meat is falling off the bone, about 3 hours, checking every hour or so; add more beer if needed to dilute sauce, stirring to ensure ribs are on top in sauce.

By Scotty

Ingredients

• ✓ red pepper
• white vinegar
• brown sugar
• white sugar
• worcestershire sauce
• lemon juice
• salt
• black pepper
• hot pepper sauce
• ketchup

Instructions

1. 1 Stir vinegar, brown sugar, white sugar, Worcestershire sauce, lemon juice, salt, black pepper, red pepper, and hot pepper sauce together in a saucepan; bring to a boil, place a cover on the saucepan, reduce heat to medium-low. Cook sauce at a simmer, stirring occasionally, until sugars dissolve completely and sauce is thick, about 15 minutes.
2. 2 Stir ketchup into the sauce until smooth.

By krisyk

Ingredients

• ✓ red pepper
• kosher salt
• black pepper
• paprika
• garlic powder
• onion powder

Instructions

1. 1 Gather all ingredients.
2. 2 Combine salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in an airtight container.
3. 3 Seal and shake to blend.

By Jayna

Ingredients

• ✓ red pepper
• sweet white corn
• black bean
• red onion
• sugar
• rice wine vinegar
• salt

Instructions

1. 1 In a large bowl, stir together corn, beans, onion, red pepper, and sugar. Stir in rice wine vinegar, and season with salt.

By Carizona

Ingredients

• ✓ red pepper
• whole kernel corn
• cotija cheese
• mayonnaise
• lime juice
• butter
• cilantro

Instructions

1. 1 Add corn with liquid to a saucepan; bring to a boil over high heat and simmer until hot. Drain; return corn to the saucepan.
2. 2 Stir in cotija cheese, mayonnaise, lime juice, butter, and chili powder; transfer to a serving dish and garnish with cilantro.

By Parizienne

Ingredients

• ✓ red pepper
• tuna steak
• soy sauce
• green onion
• sesame oil
• macadamia nut
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Place tuna in a medium non-reactive bowl. Add soy sauce, green onions, sesame oil, sesame seeds, macadamia nuts, and red pepper flakes; mix well. Cover and refrigerate at least 2 hours before serving.
3. 3 Serve over rice.

By Josh Chan

Ingredients

• ✓ red pepper
• cabbage
• salt
• water
• vinegar
• white sugar
• vegetable oil
• turmeric
• celery seed
• mustard seed
• onion

Instructions

1. 1 Place cabbage in a large non-reactive bowl or plastic food-safe bucket. Sprinkle salt over cabbage and toss to combine. Cover with plastic wrap or a lid. Let soak in the refrigerator, 8 hours to overnight.
2. 2 Squeeze out liquid from the cabbage; drain.
3. 3 Combine water, vinegar, sugar, oil, turmeric, celery seed, and mustard seeds in a large pot; bring to a boil. Stir in drained cabbage, onions, and red pepper. Bring back up to a boil. Reduce heat and simmer until onions are very tender, about 45 minutes.
4. 4 Sterilize 6 quart jars and lids in boiling water for 5 minutes. Pack cabbage mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Top with lids and screw on rings.
5. 5 Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to cover jars by 1 inch. Bring the water to a rolling boil, cover the pot, and process for 25 minutes.
6. 6 Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By the4taals

Ingredients

• ✓ red pepper
• chicken broth
• quinoa
• lemon
• cranberry
• red onion
• basil

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
2. 2 Combine quinoa, lemon zest, and lemon juice in a bowl. Stir in red peppers, cranberries, onion, and basil until combined.

By manella

Ingredients

• ✓ red pepper
• egg white
• corn kernel
• egg yolk
• all-purpose flour
• salt
• vegetable oil

Instructions

1. 1 Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up; the egg whites will form sharp peaks.
2. 2 Combine corn, egg yolks, flour, salt, and cayenne pepper in a large bowl; fold in whipped egg whites.
3. 3 Heat oil in a large skillet over medium-high heat. Drop tablespoonfuls of batter into the hot oil in batches without crowding the skillet; cook until browned and set, 2 to 3 minutes per side. Repeat with remaining batter.

By Anna Silvani-Morrison

Ingredients

• ✓ red pepper
• butter
• worcestershire sauce
• salt
• garlic powder
• pecan
• chili powder

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Mix butter, Worcestershire sauce, red pepper, salt, and garlic powder together in a medium bowl; stir in pecans. Add chili powder and gently toss to coat. Spread coated pecans on a medium baking sheet.
3. 3 Bake pecans in the preheated oven, checking and stirring every 8 to 10 minutes, until crispy around the edges, about 30 minutes, Best served warm.

By Diane Kester

Ingredients

• ✓ red pepper
• basil
• lemon juice
• garlic
• mayonnaise
• sugar
• salt
• black pepper

Instructions

1. 1 Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

By REBECCADK

Ingredients

• ✓ red pepper
• butter
• soy sauce
• white vinegar
• brown sugar
• garlic
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat.
2. 2 Combine soy sauce, vinegar, brown sugar, garlic, black pepper, and pepper flakes in a bowl; stir into butter. Bring to a boil, then remove from the heat.

By Erin Downey

Ingredients

• ✓ red pepper
• pork sausage
• onion
• tomato
• green chile pepper
• cream cheese
• sour cream

Instructions

1. 1 Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
2. 2 Drain sausage and stir in onions. Cook until slightly tender, about 2 minutes. Mix in diced tomatoes with green chile peppers. Stirring occasionally, allow the mixture to simmer approximately 15 minutes.
3. 3 Blend cream cheese and sour cream into the sausage mixture. Season with crushed red pepper.

By Carey

Ingredients

• ✓ red pepper
• rump roast
• garlic
• water
• salt
• black pepper
• oregano

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into the pan, and season roast with salt, black pepper, red pepper, and oregano.
3. 3 Cover, and bake in the preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
4. 4 The next day, remove roast from the pan, and slice as thinly as possible. Add a little water to the roasting pan, and heat on the stovetop, but do not boil. Stir to blend seasonings.
5. 5 When au jus is hot, add sliced beef just long enough to heat through.
6. 6 Serve on crusty Italian bread with au jus available for dipping.

By Dick Pierce

Ingredients

• ✓ red pepper
• goat cheese
• pecan
• garlic
• salt
• black pepper
• chicken breast
• pancetta

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil or parchment paper.
2. 2 Mix goat cheese, red pepper, pecans, and garlic together in a bowl; season with salt and pepper. Lay each cutlet onto two slices of pancetta.
3. 3 Sandwich each chicken cutlet between two sheets of plastic wrap; pound chicken with a kitchen mallet to about 1/4 inch thick. Spoon goat cheese mixture onto the chicken cutlets. Roll chicken and pancetta around the goat cheese mixture and place onto prepared baking sheet with the seam side down. Season each roll with salt and pepper.
4. 4 Cook until the chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of the rolls should read at least 165 degrees F (74 degrees C).

By jkjwebber

Ingredients

• ✓ red pepper
• cheddar cheese
• chive
• cream cheese
• dill pickle juice
• mayonnaise
• hot pepper sauce
• black pepper

Instructions

1. 1 Using the smallest holes of a box grater, grate half the Cheddar cheese. Grate the remaining Cheddar cheese on the next larger size holes.
2. 2 Stir together the Cheddar cheese, chives, roasted red pepper, cream cheese, pickle juice, mayonnaise, hot pepper sauce, and black pepper in a bowl until evenly combined.

By TNCOLLEGEGIRL

Ingredients

• ✓ red pepper
• green onion
• cream cheese
• crabmeat
• milk
• sharp cheddar cheese
• dijon mustard
• ritz crackers

Instructions

1. 1 Reserve 2 tablespoons onions. Mix remaining onions with all remaining ingredients except crackers.
2. 2 Refrigerate 1 hour.
3. 3 Top with reserved onions. Serve with crackers.

By Philadelphia

Ingredients

• ✓ red pepper
• plastic mask
• prosciutto
• green olive
• cream cheese
• cheddar cheese
• havarti cheese
• green olive

Instructions

1. 1 Lightly coat plastic face mask with cooking spray. Line the face mask with plastic wrap, taking care to press it down fully into the nose and eyes.
2. 2 Reserve two or three slices of prosciutto and set aside. Tear remaining slices of prosciutto into strips and lay them into the mask to form the "muscle tissue." Start around the eyes, leaving eyes blank, and then create the cheeks, chin, and forehead.
3. 3 Take the two whole green olives and position them in the eye holes, pimento side-down. Set the mask aside.
4. 4 Combine the softened cream cheese, Cheddar, and Havarti cheeses in a mixing bowl. Add the chopped green olives and roasted red peppers. Use an electric mixer or clean hands to mix until thoroughly combined.
5. 5 Take a heaping spoonful of cheese mixture and arrange it to form an eye around one olive, and then the other. Gently lay handfuls of the cheese mixture all around the mask, taking care not to move the slices of prosciutto. Press cheese down as you work to fill in all of the crevices. When mask is full, gently press in cheese mixture all around the mask. Refrigerate for at least 30 minutes.
6. 6 Invert the mask onto a serving platter and gently remove the mask and plastic wrap. You should be left with a gorgeous (and freaky) face. If there is cheese showing around the bottom edges, use the reserved prosciutto slices to cover it before serving.

By Tara

Ingredients

• ✓ red pepper
• apple cider vinegar
• water
• pickling salt
• garlic
• dill seed
• cayenne pepper
• green bean

Instructions

1. 1 Inspect three pint-sized jars for cracks and rings for rust, discarding any defective ones. Place jars onto a rack and submerge in a large pot of water. Cover and bring to a rolling boil, then reduce the heat to low to keep jars warm until ready to fill.
2. 2 Meanwhile, combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
3. 3 Remove one empty jar from the canning pot. Place 2 garlic cloves, 1 teaspoon dill seed, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon cayenne pepper into the jar, then pack with green beans, filling to within 1/2 inch of the top. Slowly pour hot brine over beans, again leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of the jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from the top. Repeat to fill remaining two jars.
4. 4 Wipe the jar rims, then apply the lids and bands (not too tightly), and return the jars to the canning pot. Cover the pot and return the water to a rolling boil. Process for 10 minutes. Turn off the heat, remove the pot lid, and let the jars stand in the cooling water for 5 minutes to help ensure a good vacuum seal.
5. 5 Move the jars to a folded kitchen towel or wooden cutting board to cool completely before checking the seals.

By Marisa McClellan

Ingredients

• ✓ red pepper
• ground venison
• hot sausage
• panko bread crumb
• egg
• salt
• italian seasoning
• garlic powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place a rack on top.
2. 2 Combine ground venison, Italian sausage, bread crumbs, eggs, salt, Italian seasoning, pepper flakes, and garlic powder in a large bowl; mix until well combined. Form venison mixture into 1 1/2-inch meatballs; place on the prepared rack.
3. 3 Bake in the preheated oven until cooked though, about 20 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C). Rest for 5 minutes before serving.

By Allrecipes Member

Ingredients

• ✓ red pepper
• plant-based ground beef
• liquid smoke
• garlic powder
• paprika
• salt
• black pepper
• mustard

Instructions

1. 1 Combine plant-based ground beef, liquid smoke, garlic powder, paprika, salt, pepper, mustard, and red pepper in a large bowl; mix well. Cover and refrigerate for 8 hours or overnight.
2. 2 Transfer mixture onto a large cutting board. Using a rolling pin flatten the mixture to 1/8-inch thickness. Using a sharp knife cut mixture into strips. Slide the knife under the strips and lay them on the racks of a dehydrator, making sure not to overcrowd.
3. 3 Set dehydrator to 155 degrees F (68 degrees C). Dehydrate for 2 hours 30 minutes.
4. 4 Remove lid from the dehydrator and let strips cool for 30 minutes. Place in an airtight container and refrigerate.

By Soup Loving Nicole

Ingredients

• ✓ red pepper
• olive oil
• onion
• garlic
• chicken and apple sausage
• penne pasta
• garlic and herb seasoning blend
• sea salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
2. 2 Heat oil in a large skillet over medium heat. Cook and stir peppers until slightly tender, about 7 minutes. Stir in onions and cook until onions soften and turn golden, 7 minutes. Add garlic and cook 5 minutes, stirring occasionally.
3. 3 Stir sausage slices into onions and peppers, reduce heat to medium-low, cover, and simmer for 10 minutes.
4. 4 Stir drained penne into sausage and onions and reduce heat to low. Season with garlic and herb seasoning, sea salt, and pepper to taste.

By MJdeCA

Ingredients

• ✓ red pepper
• brown sugar
• black pepper
• paprika
• chili powder
• white pepper
• salt
• garlic powder

Instructions

1. 1 In a small bowl, mix together brown sugar, ground black pepper, paprika, chili powder, ground white pepper, crushed red pepper, salt, and garlic powder.

By Jack Harris

Ingredients

• ✓ red pepper
• bacon
• ham
• corn
• canning jar
• cherry tomato
• monterey jack cheese
• salad green
• tortilla strip
• salsa

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Cook bacon in a large skillet over medium-high heat until crisp. Drain on a paper-towel lined plate. Crumble when cool.
3. 3 Meanwhile, spread ham, peppers, and corn in separate sections on the prepared baking sheet.
4. 4 Bake in the preheated oven 10 minutes, tossing halfway through.
5. 5 Layer corn in bottom of Mason jar; top with cherry tomatoes, ham, bell peppers, cheese, and mixed greens. Top with bacon and tortilla strips.
6. 6 Serve with salsa or dressing.

By Farmland

Ingredients

• ✓ red pepper
• ground pork sausage
• cabbage
• onion
• sugar
• salt
• water
• sour cream
• pita

Instructions

1. 1 In wok or skillet, brown pork sausage, drain and set aside.
2. 2 Combine in wok or skillet: Shredded cabbage, onion, crushed red pepper, sugar, salt, and water. Steam covered for approximately 20 minutes or until cabbage is tender; stirring occasionally.
3. 3 Return pork sausage to wok or skillet with cabbage mixture and add sour cream; mix well. Serve stuffed inside warmed pita bread.

By HRL