Shakshuka
Eggs poached in a smoky, cumin-scented pepper and tomato sauce, served straight from the pan with bread for…
Roasted until the skins blister, or raw and sweet. 333 recipes on the site call for peppers.
Peppers is in 333 recipes from 46 cuisines, among them 194 dinners, 35 appetisers and small plates, 31 healthy dishes and 28 lunches. The cuisines that use it most here are American (106), Chinese (27), Spanish (24) and Mexican (21). Of these, 77 are ready in 30 minutes or less, start to finish; the quickest are Hummus Veggie Wrap (10 min), Roasted Red Pepper Hummus (10 min) and Shopska Salad (10 min). For 73, the method times a wait such as rising, chilling or marinating, and the time at the top of the recipe includes it. By difficulty: 252 easy, 77 medium and 4 hard.
As written, 111 are vegetarian, 57 vegan, 136 gluten-free and 186 dairy-free. Another 21 meet a diet label only with a swap the recipe names, and the recipe says which.
Eggs poached in a smoky, cumin-scented pepper and tomato sauce, served straight from the pan with bread for…
Rice cooked in a reduced pepper and tomato base until the grains are stained deep orange and a smoky crust forms at…
Thinly shaved ribeye, sweated onions and melted cheese crammed into a soft hoagie roll. The debate over Cheez Whiz…
A real horiatiki has no lettuce in it: just tomatoes, cucumber, peppers, onion, olives and a slab of feta, dressed…
Cubes of paneer marinated in spiced yoghurt, threaded with peppers and onion, and charred hard under a grill until…
A long-simmered chilli built on toasted whole spices and a hit of dark chocolate, with the beef cut into cubes…
Chicken and vegetables in a coconut curry built by cracking the cream, frying the paste in the separated oil, and…
Cantonese gu lou yuk with a genuinely crisp coating and a sauce balanced by real pineapple and rice vinegar rather…
Mumbai's great street dish: a mash of vegetables cooked down on a giant griddle with a distinctive spice blend…
Louisiana rice cooked in one pot with the holy trinity, andouille sausage, chicken and prawns. The Creole version…
Spatchcocked chicken marinated in a fiery bird's eye chilli, garlic and vinegar sauce, grilled hard and basted…
The Provençal original, in which each vegetable is cooked separately before they are married — the only way to get…
Roasting the tomatoes first concentrates them into something far deeper than a stovetop soup, and a splash of cream…
Potatoes fried until properly crusted, then peppers, onions and whatever else is in the fridge, with eggs cracked in…
Everything in gumbo rests on the roux: flour and fat cooked patiently to the colour of milk chocolate, then built…
A true gulyás is a soup, not a stew: beef, onions and a great deal of sweet Hungarian paprika simmered with potatoes…
Peru's great fusion dish: beef stir-fried in a wok with onion, tomato and soy sauce, served with both chips and…
Chicken braised in a sauce of onions and a great deal of sweet Hungarian paprika, finished with soured cream and…
Flank steak simmered until it shreds, then stewed in a sofrito of peppers, onions, olives and cumin until the sauce…
A cold Andalusian soup of raw tomatoes, cucumber, pepper and bread blitzed with sherry vinegar and olive oil until…
Roasted vegetables, a grain, a pulse and something green in one bowl, held together by a tahini dressing loosened…
Beef mince cooked down in a sweet-sharp tomato sauce and spooned onto a soft bun, engineered to be eaten with both…
Thin rice vermicelli stained yellow with curry powder, tossed with prawns, char siu and egg. Despite the name it is…
Sliced döner laid over cubes of pide bread, drenched in a light tomato sauce, with browned butter poured over at the…
Chewy sweet potato noodles tossed with individually stir-fried vegetables and a sesame-soy dressing. Naturally…
Fried rice with pineapple, cashews and a curry-scented edge, served in the hollowed shell if you are feeling…
Bahian fish stew of coconut milk, tomato, peppers and coriander, cooked in a clay pot and finished with dendê palm…
Turkish scrambled eggs cooked slowly into a base of peppers and tomatoes until just set — soft, saucy and eaten…
Godamba roti chopped on a hot griddle with vegetables, egg and curry, in a rhythm of metal blades that you can hear…
Sichuan's huiguorou: pork belly simmered whole, cooled, sliced paper-thin and returned to a searing wok with…
Jamaica's national dish: ackee, a fruit whose cooked flesh looks and behaves remarkably like scrambled egg, sautéed…
Paper-thin Turkish flatbread spread with spiced minced lamb and baked in a fierce oven for four minutes. Rolled up…
Wheat noodles tossed with pork, prawns, chicken and vegetables in a soy and oyster sauce broth the noodles absorb as…
The Levantine bread salad: crisp fried pita, cucumber, tomato, radish and herbs, dressed with sumac and pomegranate…
Merguez browned first, then eggs poached in a tomato and pepper sauce built on harissa and caraway. Hotter and…
Boat-shaped flatbreads with the edges rolled and pinched around a filling of spiced lamb or cheese and egg, baked…
A half wheel of cheese melted under heat and scraped onto plates of boiled potatoes, pickles and cured meats, one…
Aubergines split and stuffed with onion, garlic and tomato, then braised in a great deal of olive oil and served at…
Toasted pearl couscous with roast vegetables, herbs, lemon and a handful of toasted almonds. Good hot, better at…
Portuguese seafood rice, wetter than a paella and served in the pot, built on a tomato and coriander refogado with…
Peeled black-eyed beans blended with peppers and onion, seasoned and steamed in leaves or tins until it sets into a…
A South African relish of onions, peppers, carrot and beans cooked hard with curry powder and chilli — served with…
Tunisian grilled salad: peppers, tomatoes, onion and garlic charred over flame, peeled and chopped rough with…
Turkish fine bulgur salad worked through with pepper paste, pomegranate molasses and a great deal of parsley, eaten…
A properly built quesadilla: cheese against the tortilla on both sides so it welds shut, filling in a thin layer…
Eggs started on the hob and finished under a grill, with the vegetables cooked properly first so they do not water…
Stale bread torn small, dampened, and fried slowly in garlic oil with chorizo and peppers until every piece is crisp…
Venezuela's national plate: shredded beef, black beans, white rice and fried sweet plantain, served side by side and…