21 Delicious Bell Pepper Recipes You Need to Try

Bell peppers are not just colorful additions to your meals; they’re versatile ingredients that can elevate a variety of dishes. Whether you like them grilled, stuffed, or sautéed, these crunchy veggies bring a delightful flavor and texture to your cooking. Dive into these bell pepper recipes that will inspire your next meal!

Bell Pepper Nachos with Avocado Cream

Looking for a fun twist on your typical nachos? Bell Pepper Nachos are a flavorful alternative that brings a fresh crunch and a splash of color to your snack time. These nachos are not only visually appealing but also deliver a delightful mix of flavors—from the sweetness of the bell peppers to the savory toppings.

This recipe is simple to whip up and perfect for sharing with friends or enjoying solo. Each bite is loaded with cheesy goodness, while the creamy avocado topping adds a luscious finish. Get ready to enjoy a guilt-free snack that will leave everyone wanting more!

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked black beans
• 1 cup shredded cheese (cheddar or your choice)
• 1/2 cup salsa
• 1/4 cup sliced jalapeños
• 1/4 cup chopped fresh cilantro
• 1 ripe avocado
• 1/2 cup Greek yogurt or sour cream
• 1 tablespoon lime juice

Instructions

1. Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes.
2. Fill the Peppers: Place the bell pepper halves on a baking sheet. Fill each half with black beans, salsa, and shredded cheese.
3. Bake: Bake the filled peppers in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
4. Make the Avocado Cream: In a blender or food processor, combine avocado, Greek yogurt (or sour cream), lime juice, and a pinch of salt. Blend until smooth.
5. Serve: Once the peppers are done baking, remove them from the oven and top with jalapeños, cilantro, and a drizzle of avocado cream. Enjoy your delicious bell pepper nachos!

Roasted Bell Pepper Soup with Basil

This roasted bell pepper soup is a delightful blend of sweet and savory flavors, bringing warmth and comfort in every spoonful. The smokiness from the roasted peppers pairs beautifully with fresh basil, creating a refreshing taste that is both light and satisfying. Plus, it’s a breeze to make, perfect for a quick weeknight meal or a cozy weekend treat.

With just a few simple ingredients, you can whip up this colorful soup that not only looks appealing but also offers a burst of nutrition. Whether served as a starter or a main dish, it’s sure to impress. Here’s how to create this delicious roasted bell pepper soup with basil!

Ingredients

• 4 large red bell peppers
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup fresh basil leaves
• 2 tablespoons olive oil
• Salt and pepper to taste
• Sour cream or yogurt for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Cut the bell peppers in half, remove the seeds, and place them on a baking sheet. Drizzle with olive oil and roast for 25-30 minutes until the skins are charred.
2. In a large pot, heat a little olive oil over medium heat and sauté the chopped onion until translucent. Add the minced garlic and cook for another minute.
3. Once the peppers are done roasting, let them cool slightly, then peel off the skins. Chop the peppers and add them to the pot along with the vegetable broth. Bring to a simmer and cook for about 10 minutes.
4. Stir in the fresh basil and blend the soup until smooth using an immersion blender or a regular blender.
5. Season with salt and pepper to taste. Serve hot, garnished with a swirl of sour cream or yogurt if desired.

Grilled Bell Peppers with Balsamic Glaze

Grilled bell peppers with balsamic glaze offer a delightful blend of sweet and savory flavors that enhance your summer barbecues or weeknight dinners. The smoky char from the grill brings out the natural sweetness of the peppers, while the balsamic glaze adds a tangy richness that makes each bite a treat. Plus, this recipe is super simple to whip up, making it perfect for both novice cooks and experienced chefs.

These grilled bell peppers not only look vibrant on your plate but also provide a healthy option packed with vitamins and nutrients. They can be served as a side dish, added to salads, or even used as a topping for burgers. Here’s how to make this delicious dish:

Ingredients

• 4 medium bell peppers (any color)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup balsamic glaze
• Fresh herbs (like basil or parsley) for garnish

Instructions

1. Prepare the Peppers: Wash the bell peppers and cut them in half, removing the seeds and stem.
2. Season: Brush the peppers with olive oil and sprinkle with salt and pepper to taste.
3. Grill: Preheat your grill to medium heat. Place the peppers cut-side down on the grill and cook for about 5-7 minutes, until they are tender and have nice grill marks.
4. Glaze: Flip the peppers, drizzle balsamic glaze over them, and grill for an additional 2-3 minutes.
5. Serve: Remove from the grill, garnish with fresh herbs, and enjoy warm.

Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed bell peppers are a delightful way to enjoy a nutritious meal that’s packed with flavor and color. This recipe combines the earthiness of quinoa and black beans with the fresh crunch of bell peppers, creating a satisfying dish that is both filling and wholesome. It’s simple to make, making it a perfect option for a busy weeknight or a cozy weekend dinner.

The combination of spices adds a lovely warmth, while the vibrant colors of the peppers make the dish visually appealing. Whether you’re looking for a vegetarian option or just want to try something new, these stuffed bell peppers are sure to become a favorite!

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy.
4. In a large bowl, mix the cooked quinoa, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper until well combined.
5. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
6. If desired, sprinkle cheese on top of the stuffed peppers.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted.
8. Garnish with fresh cilantro before serving.

Bell Pepper Tacos with Cilantro Lime Crema

Bell pepper tacos are a fun and vibrant twist on traditional tacos, showcasing the fresh crunch and sweetness of bell peppers. These tacos are not only colorful but also packed with flavor and nutrition, making them an exciting meal option. With a zesty cilantro lime crema drizzled on top, each bite is a burst of freshness that pairs perfectly with the hearty beans and vegetables inside.

Making these tacos is simple and can be done in under 30 minutes, making them ideal for busy weeknights or casual gatherings. You can customize the filling to your liking, so everyone can enjoy their own unique flavor combinations!

Ingredients

• 4 large bell peppers (any color)
• 1 can black beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 cup diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup plain Greek yogurt
• 2 tablespoons lime juice
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish, upright.
3. In a mixing bowl, combine black beans, pinto beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Mix well.
4. Stuff each bell pepper with the bean mixture, pressing down gently to pack them in.
5. Bake in the preheated oven for 20-25 minutes, until the peppers are tender.
6. While the peppers are baking, prepare the cilantro lime crema by mixing Greek yogurt, lime juice, and chopped cilantro in a small bowl. Season with salt to taste.
7. Once the peppers are done, remove them from the oven and drizzle with the cilantro lime crema. Serve with lime wedges on the side.

Bell Pepper and Mushroom Risotto

Bell Pepper and Mushroom Risotto is a cozy dish that brings comfort and flavor to any dinner table. The creamy texture of the risotto, combined with the earthy flavors of mushrooms and the sweetness of bell peppers, makes for a delightful meal that’s both satisfying and nutritious. Plus, it’s fairly simple to whip up, making it a perfect choice for both beginners and seasoned cooks.

This risotto is not only delicious but also allows you to be creative. You can easily swap in different vegetables or add proteins like chicken or shrimp. The balance of flavors will keep everyone coming back for seconds!

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup bell peppers, diced (any color)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent.
3. Add the sliced mushrooms and bell peppers. Cook for about 5 minutes until they soften.
4. Stir in the Arborio rice, allowing it to toast for a minute or two.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
6. Continue this process for about 18-20 minutes until the rice is creamy and cooked al dente.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving.

Sweet and Spicy Bell Pepper Stir-Fry

This sweet and spicy bell pepper stir-fry is a delightful dish that perfectly balances vibrant flavors and colorful veggies. It’s quick to prepare, making it an excellent option for busy weeknights. The combination of sweet bell peppers, zesty spices, and a hint of heat creates a dish that’s both satisfying and refreshing.

Not only is this stir-fry simple to make, but it also allows for easy customization. You can add your favorite proteins or serve it over rice or noodles for a complete meal. Let’s dive into the recipe!

Ingredients

• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon honey or maple syrup
• 1 teaspoon red pepper flakes (adjust for spice preference)
• Salt and pepper to taste
• Optional: sliced protein (chicken, tofu, shrimp)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and garlic, sautéing for about 2 minutes until fragrant.
2. Add the sliced bell peppers to the skillet. Stir-fry for about 5-7 minutes until the peppers are tender but still crisp.
3. In a small bowl, mix soy sauce, honey, and red pepper flakes. Pour the sauce over the bell peppers and stir well to coat.
4. If using a protein, add it now and cook until heated through. Season with salt and pepper to taste.
5. Serve hot over rice or noodles, and enjoy the sweet and spicy goodness!

Bell Pepper and Feta Salad with Lemon Dressing

This Bell Pepper and Feta Salad with Lemon Dressing is a refreshing dish that brings together vibrant flavors and textures. The sweet crunch of bell peppers pairs perfectly with the creamy saltiness of feta cheese, creating a delightful balance. The zesty lemon dressing adds a bright note, making this salad an ideal choice for a light lunch or a side dish at dinner.

Not only is it simple to prepare, but it also packs a nutritious punch. With just a few ingredients, you can whip up this salad in no time, making it a great option for busy days or when you want something light yet satisfying.

Ingredients

• 2 large bell peppers (red, yellow, or orange), diced
• 1 green bell pepper, diced
• 1 cup feta cheese, crumbled
• 2 cups fresh spinach or mixed greens
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the diced bell peppers and spinach or mixed greens.
2. Add the crumbled feta cheese on top of the peppers and greens.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or let it chill for a bit in the refrigerator for more flavor.

Stuffed Mini Bell Peppers with Cream Cheese and Herbs

Stuffed mini bell peppers are a delightful and simple appetizer that brings a burst of flavor to any gathering. The sweet crunch of the peppers pairs beautifully with the creamy, herb-infused filling, making each bite a treat. They are easy to prepare, requiring minimal cooking, which makes them perfect for both seasoned chefs and kitchen novices.

This recipe combines cream cheese with fresh herbs to create a rich filling that enhances the natural sweetness of the peppers. Whether you’re hosting a party or just looking for a healthy snack, these stuffed mini bell peppers are sure to be a crowd-pleaser.

Ingredients

• 12 mini bell peppers (mixed colors)
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) if you prefer a warm version.
2. In a medium bowl, mix together the softened cream cheese, sour cream, chives, parsley, garlic powder, salt, and pepper until smooth.
3. Slice the mini bell peppers in half lengthwise and remove the seeds.
4. Fill each pepper half with the cream cheese mixture using a small spoon or a piping bag for a neater look.
5. If desired, place the stuffed peppers on a baking sheet and bake for about 15 minutes until warmed through. Alternatively, you can serve them fresh without baking.
6. Garnish with additional chopped herbs if desired and enjoy!

Bell Pepper and Chickpea Curry

This Bell Pepper and Chickpea Curry is a delightful dish that combines the sweetness of bell peppers with the hearty texture of chickpeas. It’s an easy recipe that packs a punch of flavor, making it perfect for a quick weeknight meal or a cozy weekend dinner.

The curry is a blend of spices that create a warm, comforting experience. With its vibrant colors and aromatic profile, it’s sure to please everyone at the table.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1 bell pepper, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. Heat olive oil in a pan over medium heat. Add chopped onion and sauté until translucent.
2. Add minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the diced bell pepper and cook for about 5 minutes, until softened.
4. Add chickpeas, diced tomatoes, and spices. Stir well to combine.
5. Season with salt and pepper, then let simmer for 15-20 minutes until the flavors meld.
6. Serve hot over cooked rice, garnished with fresh cilantro.

Bell Pepper Breakfast Frittata

If you’re looking for a simple and flavorful breakfast option, a bell pepper frittata is a great choice. This dish combines the sweetness of bell peppers with creamy eggs, creating a delightful start to your day. It’s packed with flavor and can be made in just a short time, making it perfect for busy mornings or leisurely brunches.

The frittata is versatile, allowing you to add your favorite ingredients, such as cheese or herbs, to enhance the taste. Enjoy it warm or even cold, and it’s a fantastic way to incorporate veggies into your breakfast routine.

Ingredients

• 6 large eggs
• 1/4 cup milk
• 1 cup bell peppers (mixed colors), diced
• 1/2 cup onion, diced
• 1 cup shredded cheese (cheddar or your choice)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. In an oven-safe skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers, cooking until softened, about 5 minutes.
4. Pour the egg mixture over the vegetables in the skillet. Cook for about 3-4 minutes, stirring gently to combine.
5. Sprinkle the cheese on top, then transfer the skillet to the preheated oven.
6. Bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
7. Remove from the oven and let cool for a few minutes before slicing and serving.

Sautéed Bell Peppers with Garlic and Olive Oil

Sautéed bell peppers with garlic and olive oil is a delightful dish that brings out the sweet and slightly smoky flavors of fresh peppers. This recipe is not only simple to make, but it also offers a burst of color and taste that can elevate any meal. Whether served as a side dish or incorporated into a larger entrée, these sautéed peppers are sure to please.

The combination of vibrant bell peppers with aromatic garlic sautéed in olive oil creates a dish that is both healthy and satisfying. Perfect for a quick weeknight dinner or as part of a festive spread, this recipe is versatile and easy to customize to your taste preferences.

Ingredients

• 2 cups mixed bell peppers (red, yellow, and green), sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (optional)

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced bell peppers to the skillet and sauté for about 5-7 minutes, or until they start to soften.
3. Stir in the minced garlic, salt, and black pepper, cooking for an additional 2-3 minutes until the garlic is fragrant.
4. Remove from heat and sprinkle with fresh parsley if desired before serving.

Bell Pepper and Corn Salad with Avocado

This Bell Pepper and Corn Salad with Avocado is a fresh and flavorful dish that brings a burst of color and taste to your table. The combination of sweet corn, crisp bell peppers, and creamy avocado creates a delightful medley that’s perfect for any occasion, whether it’s a picnic, barbecue, or a light lunch. Plus, it’s super easy to whip up, making it a go-to recipe when you’re short on time but still want to impress.

The vibrant flavors and textures make this salad not just a treat for your taste buds but also a feast for the eyes. With a zesty dressing that ties everything together, you’ll find this dish to be refreshing and satisfying. It’s a great way to enjoy seasonal produce while keeping your meals light and healthy.

Ingredients

• 2 cups fresh corn (cooked and cooled)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the corn, diced red and green bell peppers, avocado, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Serve immediately or refrigerate for 30 minutes to let the flavors blend.

Bell Pepper Pizza with Cauliflower Crust

If you’re looking for a healthier twist on a classic favorite, this Bell Pepper Pizza with Cauliflower Crust is a delightful option. The cauliflower crust offers a light, crispy base that pairs perfectly with colorful bell peppers and gooey cheese. It’s simple to prepare and can be customized with your favorite toppings, making it fun for everyone to personalize their own slice.

The combination of fresh veggies and melted cheese creates a satisfying and flavorful dish that’s perfect for weeknight dinners or casual get-togethers. Plus, it’s gluten-free and lower in carbs, providing a guilt-free indulgence that you can enjoy anytime!

Ingredients

• 1 medium head of cauliflower, riced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup marinara sauce
• 1 cup sliced bell peppers (red, green, or yellow)
• 1/2 cup sliced jalapeños (optional)
• Fresh basil or parsley for garnish

Instructions

1. Prepare the Cauliflower: Preheat your oven to 450°F (230°C). Rice the cauliflower using a food processor or grater and steam it until tender. Allow it to cool slightly and then squeeze out excess moisture using a clean kitchen towel.
2. Make the Crust: In a bowl, combine the riced cauliflower, mozzarella cheese, Parmesan cheese, egg, oregano, garlic powder, and salt. Mix until well combined. Spread the mixture onto a parchment-lined baking sheet, shaping it into a pizza crust.
3. Bake the Crust: Bake the crust in the preheated oven for about 25 minutes or until golden brown and crisp.
4. Assemble the Pizza: Remove the crust from the oven and spread marinara sauce evenly over the surface. Top with sliced bell peppers, jalapeños if using, and additional cheese if desired.
5. Bake Again: Return the pizza to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly. Garnish with fresh herbs before slicing and serving.

Roasted Bell Peppers with Goat Cheese

This recipe for roasted bell peppers stuffed with goat cheese is a delightful blend of flavors and textures. The sweetness of the peppers pairs beautifully with the creamy, tangy goat cheese, creating a satisfying dish that is both easy to prepare and visually appealing.

Perfect for a light lunch or as an appetizer, this dish is simple to make and requires minimal ingredients. With a few easy steps, you can enjoy a delicious and healthy meal that’s sure to impress any guest.

Ingredients

• 4 bell peppers (any color)
• 1 cup goat cheese
• 1/2 cup cream cheese, softened
• 2 tablespoons fresh herbs (like parsley or chives), chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: sliced jalapeños for topping

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
3. In a bowl, mix the goat cheese, cream cheese, herbs, olive oil, salt, and pepper until well combined.
4. Spoon the cheese mixture into each pepper, filling them generously.
5. If desired, top with sliced jalapeños for an extra kick.
6. Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender and the cheese is golden.
7. Remove from the oven and let cool slightly before serving.

Bell Pepper and Zucchini Gratin

Bell Pepper and Zucchini Gratin is a delightful dish that combines the fresh flavors of bell peppers and zucchini, all baked under a layer of melted cheese. This recipe is simple to make, making it a perfect choice for a weeknight dinner or a cozy weekend gathering. The creamy texture and the savory taste will surely please your palate while providing a satisfying vegetarian option.

This gratin is not only delicious but also versatile. You can easily customize it by adding your favorite herbs or spices. It’s a great way to incorporate more vegetables into your meals without sacrificing flavor.

Ingredients

• 2 medium zucchini, sliced
• 2 bell peppers (any color), sliced
• 1 cup grated cheese (like mozzarella or cheddar)
• 1 cup heavy cream
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine sliced zucchini and bell peppers. Drizzle with olive oil, and season with garlic powder, salt, and pepper. Toss to coat the vegetables evenly.
3. In a greased baking dish, layer the seasoned vegetables. Pour the heavy cream over them and sprinkle the grated cheese on top.
4. Evenly distribute the breadcrumbs over the cheese layer for a crispy topping.
5. Bake in the preheated oven for 30-35 minutes, or until the top is bubbly and golden brown.
6. Remove from the oven and let it cool slightly before serving. Garnish with fresh herbs if desired.

Spicy Bell Pepper Salsa

This Spicy Bell Pepper Salsa is a vibrant and zesty addition to any meal or snack. With a perfect blend of sweet bell peppers and a kick of heat, it offers a refreshing twist that pairs well with tortilla chips, tacos, or grilled meats. The combination of flavors is delightful, making it a simple yet satisfying dish to whip up for gatherings or weeknight dinners.

Making this salsa is straightforward and requires minimal prep time. Just chop up some fresh ingredients, mix them together, and let the flavors meld. It’s a fun and interactive way to enjoy bell peppers, and you can easily adjust the spice level to suit your taste!

Ingredients

• 2 cups diced bell peppers (any color)
• 1 cup diced tomatoes
• 1/2 cup chopped red onion
• 1-2 jalapeño peppers, finely chopped (adjust to taste)
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt and pepper to taste

Instructions

1. Prepare the Vegetables: In a large mixing bowl, combine the diced bell peppers, tomatoes, red onion, and jalapeños.
2. Add Flavor: Squeeze in the fresh lime juice and toss in the chopped cilantro. Season with salt and pepper to taste.
3. Mix Well: Gently stir all the ingredients until evenly combined.
4. Chill and Serve: Let the salsa sit for at least 30 minutes in the refrigerator to allow the flavors to develop. Serve with tortilla chips or as a topping for your favorite dishes.

Bell Pepper and Sausage Pasta Bake

This Bell Pepper and Sausage Pasta Bake is a delightful dish that combines the vibrant flavors of bell peppers with savory sausage and creamy pasta. It’s an easy recipe that brings warmth and comfort to your dinner table, making it a perfect choice for a weeknight meal or a casual gathering with friends.

The combination of colorful bell peppers adds a sweet crunch, while the sausage provides a hearty depth of flavor. With just a few simple steps, you can create a satisfying meal that everyone will love, and it’s versatile enough to suit various tastes.

Ingredients

• 12 ounces penne pasta
• 1 tablespoon olive oil
• 1 pound Italian sausage, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, drained
• 2 cups shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the sliced sausage and cook until browned.
4. Add the chopped onion, bell peppers, and garlic to the skillet. Sauté until the vegetables are tender.
5. Stir in the diced tomatoes, cooked pasta, Italian seasoning, salt, and pepper. Mix well.
6. Transfer the mixture to a greased baking dish and top with shredded mozzarella cheese.
7. Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.
8. Let it cool for a few minutes before serving. Enjoy your delicious and colorful pasta bake!

Bell Pepper and Lentil Stew

This Bell Pepper and Lentil Stew is a cozy and fulfilling dish that’s perfect for any day of the week. Packed with vibrant bell peppers, hearty lentils, and a medley of spices, it offers a satisfying blend of flavors and textures. Plus, it’s quite simple to prepare, making it an excellent choice for both busy weeknights and leisurely weekends.

The stew is rich in protein and fiber, providing a nutritious meal that warms you up from the inside out. It’s a delightful way to incorporate more vegetables into your diet, and you can easily customize it with your favorite ingredients. So grab your pot, and let’s get cooking!

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 bell peppers (any color), diced
• 1 cup diced carrots
• 1 cup diced tomatoes (canned or fresh)
• 1 cup lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh herbs (like parsley or cilantro) for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until the onion becomes translucent.
2. Stir in the diced bell peppers and carrots, cooking for another 5 minutes until they start to soften.
3. Add the diced tomatoes and lentils, followed by the vegetable broth. Season with cumin, smoked paprika, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are tender.
5. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh herbs.

Bell Pepper and Eggplant Ratatouille

Bell Pepper and Eggplant Ratatouille is a delightful dish that brings together vibrant flavors and comforting textures. This recipe is not only a feast for the eyes but also a treat for the taste buds. With its mix of bell peppers, eggplants, and aromatic herbs, it offers a medley of tastes that harmonize beautifully.

Making ratatouille is quite straightforward, making it an excellent choice for both beginner cooks and seasoned chefs. The vegetables are simply chopped, sautéed, and then simmered until tender. Perfect as a side dish or a main meal, this recipe is sure to bring a taste of Mediterranean sunshine to your dining table!

Ingredients

• 2 medium eggplants, diced
• 3 bell peppers (red, yellow, and green), chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Prepare the Vegetables: In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened, about 2-3 minutes.
2. Add Eggplant: Stir in the diced eggplant and cook for about 5 minutes, allowing it to brown slightly.
3. Add Bell Peppers: Next, add the chopped bell peppers and continue to sauté for another 5-7 minutes until they soften.
4. Stir in Tomatoes and Herbs: Add the can of diced tomatoes, oregano, thyme, salt, and pepper. Stir well to combine.
5. Simmer: Reduce heat to low, cover, and let the mixture simmer for 20-25 minutes, stirring occasionally until all the vegetables are tender.
6. Serve: Garnish with fresh basil before serving. Enjoy your ratatouille warm or at room temperature!

Bell Pepper and Spinach Stuffed Chicken Breast

This stuffed chicken breast is a delightful way to combine flavors and nutrition in a simple dish. The juicy chicken is filled with vibrant bell peppers and fresh spinach, creating a delicious blend that’s both satisfying and healthy.

The dish is not only easy to prepare, but it also looks impressive on your plate. Perfect for a weeknight dinner or when you want to wow your guests, this recipe offers a burst of color and flavor that everyone will enjoy.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 teaspoon dried Italian herbs

Instructions

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. In a medium bowl, mix the chopped spinach, diced bell peppers, and half of the mozzarella cheese. Season with garlic powder, onion powder, salt, pepper, and Italian herbs.
3. Using a sharp knife, make a pocket in each chicken breast by cutting horizontally through the thickest part. Be careful not to cut all the way through.
4. Stuff each chicken breast with the vegetable mixture and top with the remaining mozzarella cheese.
5. Place the stuffed chicken breasts in the greased baking dish and drizzle with olive oil. Season the tops with additional salt and pepper.
6. Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbling.
7. Let it rest for a few minutes before serving. Enjoy your healthy and tasty stuffed chicken!