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Chile Pepper Recipes and Other Spicy Recipes

Chile Pepper Recipes and Other Spicy Recipes

Hot chile peppers, cayenne and chipotle might awaken your taste buds and make you sweat, but these spices will add more than just heat to your next meal. These zesty spices have health benefits that help trigger the body’s natural cooling system and rev up metabolism. Our healthy spice recipes featuring chile pepper, cayenne, chipotle and paprika are packed with flavorbut not calories. Enjoy Braised Paprika Chicken or warm up with the zesty flavors of our Middle Eastern Lamb Stew.Watch Video

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Paprika & Red Pepper Soup with Pistachio Puree

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Richly satisfying, this luscious-looking soup made with red bell peppers gets a touch of heat from Thai chiles. For an extra-nutty flavor, puree an additional 1/4 cup shelled pistachios with 1/4 cup water and serve the soup with a dollop of this pistachio puree on top.

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Braised Paprika Chicken

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Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good “pantry dish” since you should have the basics on hand and only need to purchase the chicken. You may vary the recipe by using cubed veal shoulder instead of chicken and mushrooms instead of peppers. Serve with whole-wheat orzo flavored with minced parsley or dill.

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Butterflied Grilled Chicken with a Chile-Lime Rub

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A quick and efficient way to cook a whole bird on the grill is to butterfly, or "spatchcock" it. When cooking a whole chicken on the grill, try searing the chicken first over direct heat then finish cooking over indirect heat (as instructed in this recipe). That way you avoid the all too common problem when grilling--chicken burned on the outside and raw in the center. For best flavor, let the chicken marinate in the rub overnight in the refrigerator. Serve with lime wedges and fresh salsa.

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Beef & Bean Chile Verde

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Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce.

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Tandoori Tofu

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A tandoori-inspired spice rub and smokiness from the grill flavor these tofu “steaks.” While you're there, grill some vegetables, too, to serve alongside. Serve with: Grilled eggplant and cherry tomato skewers and brown basmati rice.

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Paprika Shrimp & Green Bean Saute

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Green beans add snap and color to the garlicky shrimp and butter beans in this Spanish-inspired sauté. Slightly pricier prepeeled shrimp are worth it, given the amount of time they save on a harried weeknight. Serve with quinoa or brown rice.

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Sofia's Chicken Paprikash

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Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken paprikash its color. Vary the heat by using hot, sweet or a combination of paprikas. Serve over whole-wheat egg noodles with a side of steamed broccoli and a cool fruit salad for dessert.

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Chili Cornbread Casserole

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Here's a fun way to serve chili and cornbread together. Don't let the ingredient list intimidate you--this casserole is easy to make and a real crowd pleaser.

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Grilled Chicken with Cherry-Chipotle Barbecue Sauce

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Chopped cherries combine with cherry preserves and smoky, hot chipotle peppers for an unusual marinade and sauce for grilled chicken. Recipe by Nancy Baggett for EatingWell.

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Chipotle-Marinated Pork Tenderloin

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A tenderloin is the ideal dinner for two: easy, fast and simple. Pair it with some grilled asparagus and corn on the cob.

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Grilled Chicken Tostadas with Sweet-&-Sour Vegetables

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These grilled chicken tostadas are topped with rich mole sauce and sweet-and-sour summer vegetables and use store-bought tostada shells for convenience. If you want to make this a vegetarian dish, leave out the grilled chicken.

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Seared Scallops with Crispy Leeks

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Herb-crusted scallops served with crispy baked leeks make an easy yet impressive dish to serve to friends. You may have seen “frizzled” or fried leeks on a restaurant menu before, but you might not guess how easy they are to make at home. Here we toss thinly sliced leeks with paprika- and garlic-seasoned flour and bake them until crispy. While the leeks bake you have time to sear the scallops. Serve with: Mashed potatoes and kale sautéed with garlic.

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Spicy Chipotle Roasted Potatoes

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Roasted potatoes get a spicy, smoky flavor when tossed with ground chipotle pepper. If you like potato skins, just scrub the potatoes and leave the skins on--they add fiber and great texture.

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Chipotle Cheddar Chard

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The bright assorted colors of rainbow chard are especially lovely in this spicy, cheesy dish. Make a double batch and enjoy it as a quesadilla filling, as we did often in the Test Kitchen for lunch.

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Bean Burgers with Spicy Guacamole

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These bean burgers will even please carnivores. The cornmeal coating gives a pleasant crunch and smoked paprika, cumin, cilantro and guacamole add Southwestern flavor.

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Beef & Potato Salad with Smoky Chipotle

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In central Mexico, this salad is a standard--served as an appetizer, main dish or taco filling. Serve it with lime wedges, warm tortillas or tortilla chips. (Recipe from Fiesta at Rick's by Rick Bayless; W.W. Norton and Company, July 2010.)

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Middle Eastern Roast Lamb with Tahini Sauce

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Inspired by Middle Eastern shawarma sandwiches, here we season leg of lamb with a flavorful spice paste spiked with garlic, cardamom, paprika and cumin and grill it over indirect heat to approximate the gentle cooking of a rotisserie. Serve the tahini sauce on the side--and be sure to keep any leftovers. They're great tucked into a pita pocket with shredded lettuce and diced tomatoes.

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Beer-Barbecued Chicken

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Here's our spin on the roast-a-chicken-on-top-of-a-can-of-beer technique that's popular with barbecue aficionados. To simplify things, we just pour a little beer inside the chicken as it cooks. The beer keeps the meat juicy and a smoky-flavored spice rub both under and over the skin gives it extra flavor. Barbecuing poultry with the skin on helps prevent the meat from drying out. To keep calories and fat in check, remove the skin before serving.

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Pinto Bean & Andouille Sausage Stew

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An adaptation of the Andalusian dish fabada, this pinto bean stew is seasoned with andouille sausage, bacon, tomatoes, onions, peppers and smoked paprika. Fans of spicy beans should use the full amount of minced chile pepper (or more). Serve with brown rice and sour cream.

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Middle Eastern Lamb Stew

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This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh spinach and fiber-rich chickpeas. Economical lamb shoulder tenderizes beautifully when leisurely cooked in a slow cooker. If you can't find boneless shoulder stew meat, do not substitute more-expensive lamb leg--it tends to dry out during slow cooking. Instead, purchase lamb shoulder chops and debone them. Serve over bulgur and accompany with a salad.

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Chipotle-&-Orange Grilled Chicken

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Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce.

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Red Chile-Spiked Chocolate Mousse

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The idea of chile with chocolate still surprises most people, but the duo pairs beautifully in many chocolate desserts. In this silky, luxurious mousse the chile adds a light but bright accent.

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Chile-Cheese Brunch Casserole

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Zesty and cheesy, this casserole is easy to make ahead of time for entertaining.

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