By Lisa Esile, MS Last Updated:
Sweet and crunchy when raw, and soft and juicy when cooked, bell peppers are heavyweights when it comes to culinary versatility. Stuffed; blended into dips and sauces; or added to salads, stir-fries, sandwiches, and more, their subtly sweet flavor works with just about anything! To honor this mighty ingredient we’ve rounded up some of our all-time favorite bell pepper recipes for you to enjoy. Free of oil and dairy, they’re healthy too!
Did you know that red, orange, and yellow bell peppers are just green peppers left to ripen on the vine? For more fun facts, check out this handy guide to bell peppers.
The secret to getting wood-fired pizza flavor at home is to grill the crust and the veggie toppings. The result is a smoky, restaurant-quality pie that’s absolutely divine.
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Family-friendly and a little bit fancy, these crowd-pleasing tacos show off the sweet, fruity notes of grilled peach alongside orange-infused bell pepper. Note: To make this gluten-free, use brown rice or quinoa instead of barley.
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Flavorings such as fresh ginger, fresh basil, soy sauce, and hoisin sauce give this tender-sweet mix of bell pepper, mushrooms, and eggplant a heavenly depth of flavor. Serve as a side dish, or as a main dish with your favorite whole grain.
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Topped with orange bell pepper, asparagus, avocado, and tomato, this oil-free, vegan pizza is deliciously satisfying, with a lightness that leaves you feeling energized rather than lethargic.
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In these summery no-cook spring rolls, crunchy matchstick-cut bell pepper, carrot, cucumber, and zucchini get rolled up with a thick, BBQ-flavored hummus for delicious results.
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Mini bell peppers are the perfect edible cups for these pint-sized poppers. Just steam (or roast) mini bell peppers for 10 minutes, then load them up with a tangy-sweet filling of diced mango and cucumber. One reader writes, “They’re like perfect handheld salads with a delicious mix of sweet and savory flavors.”
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Filled with a mouthwatering mix of eggplant and chickpeas and dripping with a garlicky tomato sauce, these sensational stuffed peppers are hearty enough to be the centerpiece of any meal. Serve with a green salad and/or whole wheat couscous.
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Stuffed peppers can seem daunting to make, but they take just 20 minutes to prepare, and the oven does the rest. As one reader says: “Very nice. Suitably Mediterranean!”
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In this melt-in-your-mouth Italian side dish, bell pepper, zucchini, tomato, and fresh basil are sautéed with chickpeas. Note: You can make this year-round, but boy does it taste great when these summer veggies are at their peak.
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Tortilla cups, made using muffin tins as a mold, are a fun way to serve a simple hash packed with earthy black beans and sweet-tasting veggies including bell pepper, sweet potato, and onion. Note: This recipe calls for cooked sweet potato, so be sure to have that ready.
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Ready in 10 minutes, these mango, black bean, and red pepper tacos are so good you’ll make them again and again. As one reviewer writes: “Quick, can make ahead of time, and delicious. Wouldn’t change a thing.”
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This velvety tofu-based roasted red pepper sauce is great as a dip for fresh veggies, tossed with pasta, or drizzled over our delectable Curried Millet Cakes.
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Strips of tender red and/or yellow bell pepper add color and body to this delicious pasta that also features mushrooms, broccoli, cherry tomatoes, and a creamy walnut-herb sauce.
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Horseradish gives this new potato salad a spicy kick while red pepper adds crunchiness and sweet bursts of color and flavor.
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A little red bell pepper goes a long way in adding sweet, tender mouthfuls to this simply delightful roasted scallion and asparagus side dish.
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The aromas of Chinese five spice blend and fresh ginger leads the way in this stir-fry packed with orange bell pepper, sugar snap peas, cauliflower, and baby bok choy.
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This rainbow slaw serves up crispy, vibrant veggies with an orange-ginger-chili dressing and a sprinkle of dry roasted peanuts to finish. ”This was a perfect supper salad for a hot summer evening,” one reader says.
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Double the bell pepper goodness in this easy Middle Eastern–inspired quinoa salad by using jarred roasted red peppers as well as chopped fresh bell pepper.
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In this dish, aptly named Gallo Pinto (which translates to “painted rooster”), tender red bell pepper, onion, and garlic add a charming depth of flavor to rice and black beans. This is a popular breakfast in Costa Rica, but is great anytime of the day.
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In a sophisticated fusion of flavors, this rustic soup combines the creamy convenience of frozen corn with the rich flavor that comes from roasting your own red bell peppers. Serve topped with corn, pumpkin seeds, and cilantro.
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Roasted bell peppers, tomatoes, onion, and garlic lend a rich tangy-sweet flavor to this fire-engine-red soup, while pasta and veggies add starchiness and body. Cozy up with a bowl on a chilly night or make for a dinner party.
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In this festive soup, carrot, red bell pepper, and onion offer a triple threat of veggie goodness while pomegranate seeds add just the right amount of tang.
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This scrumptious one-pot meal, laden with frozen black eyed peas, bell pepper, frozen corn, and ripe tomatoes, will keep you powered up for hours.
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New to the whole-food, plant-based way? These spiced bell pepper and cashew cheese quesadillas are a great dish to start with. Pro tip: Don’t compare them to cheese (though they’re every bit as good); simply savor the delicious fusion of creamy, sweet, tender, and earthy flavors.
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Grilled portobello mushrooms give these vegan fajitas a rustic meaty flavor, which perfectly complements red pepper, red onion, and jalapeño. Top with cilantro, Not-So-Fat Guacamole, Tofu Sour Cream, and/or Fresh Tomato Salsa.
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These hearty rice and bean burritos have that lush, smooth flavor that comes from well-chosen spices and a base of onions, garlic, and bell pepper.
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Grab your favorite whole grain bun and fill it with these earthy chickpea veggie patties and sweet, fork-tender bell pepper and onion: The contrast is fabulous. Pro tip: You could also use lettuce leaves, rather than a bun.
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Your slow cooker makes this tasty vegan ratatouille easy. Just throw in the ingredients and it’ll do the rest!
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Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.
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