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Here are all the best bell pepper recipes for using this tasty vegetable! Try stuffed, roasted, pizza, fajitas, and more.

Bell pepper recipes
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Got bell peppers and not sure how to use them? These colorful peppers are both delicious and loaded with vitamins, like Vitamin B, beta carotene, and over double your needed daily dose of vitamin C! Here are all the top bell pepper recipes to use this crunchy veggie in your cooking, from stuffed to sauteed, roasted, grilled, and more. We’ve rounded up our top recipes from this website, and a few from our favorite recipe authors for red pepper recipes, green pepper recipes, and everything in between.

And now…the best bell pepper recipes!

How to cut a bell pepper

Bell peppers are one of those vegetables that can be intimidating to cut if you’re not a pro! There are lots of different methods, but Alex and I have found one that’s incredibly quick and works like a charm. Here’s the basic method for how to cut a bell pepper (or watch the video below!):

  1. Using a large chef’s knife, slice straight down on each side to form 4 straight pieces of the pepper. (This keeps the seeds and ribs intact in the center.)
  2. Slice off the bottom and top of the pepper, and pull out the stem.
  3. Place the skin side of the pepper down, and cut it into thin slices. If you’re dicing the pepper, turn the slices and cut them crosswise to make square pieces.
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Stuffed Peppers

15 Tasty Bell Pepper Recipes


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6 1x

Description

Looking for bell pepper recipes? This quinoa stuffed peppers recipe is a colorful and delicious healthy dinner, full of Mediterranean flavors like lemon, parsley and feta.


Ingredients

Scale
  • 6 multi-colored bell peppers
  • 1 cup quinoa
  • 4 garlic cloves
  • 3 medium shallots (1 cup chopped)
  • ¼ cup plus 1 tablespoon chopped parsley
  • ¾ cup chopped pistachios
  • 2 tablespoons olive oil
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons lemon juice plus zest from ½ lemon
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup feta cheese crumbles (optional)

Instructions

  1. Preheat oven to 425°F.
  2. Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.
  3. Meanwhile, cook the quinoa (or use our Instant Pot quinoa method): Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for at least 5 minutes.
  4. Mince the garlic, shallot and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, ¼ cup parsley, paprika, oregano, lemon juice and zest, sea salt and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mediterranean

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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4 Comments

  1. Amy Boss says:

    Any idea if you could freeze these individually?

    1. Alex Overhiser says:

      I think that would work fine wrapped in foil!

  2. pat ridle says:

    I have stage 3 kidney disease. no problems yet as I am trying to control it by diet. I know red bell peppers are very good for my body. so am looking for recipes that are good for this problem. I am 85 yrs old, and walks 2 miles 4 times a week with a walker. I am going to do your red bell pepper soup. i love soups. Pat Ridle

    1. Sonja Overhiser says:

      That sounds great: best of luck and let us know what you think!