Looking to eat vitamin-rich red and green bell peppers? Here are all the best bell pepper recipes, from stuffed to fajita seasoned.
Got bell peppers and need a way to use them? Not only are these colorful peppers delicious, they’re loaded with vitamins too. They’re very high in vitamin C, and have double your daily need. They also have Vitamin B and beta carotene. There are so many ways to use them in recipes, outside of the standard stuffed peppers.
Here’s list of the best bell pepper recipes we can find. Of course we’ve got the traditional stuffed peppers: our favorite is a Mediterranean-style recipe with quinoa and feta cheese. But there are lots of other great ways to use peppers in a supporting role: like spiced up in fajitas or diced to add texture to chili. These recipes feature all different colors, from red to orange to yellow to green bell peppers. The colors are interchangeable and you can customize them as you’d like!
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!):
- 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.)
- Slice off the bottom and top of the pepper, and pull out the stem.
- 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.
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.
- 6 multi-colored bell peppers
- 1 cup quinoa
- 4 garlic cloves
- 3 medium shallots (1 cup chopped)
- 1/4 cup plus 1 tablespoon chopped parsley
- 3/4 cup chopped pistachios
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice plus zest from 1/2 lemon
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup feta cheese crumbles (optional)
- Preheat oven to 425°F.
- 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.
- 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.
- 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, 1/4 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
Keywords: Bell Pepper Recipes, Green Pepper Recipes, Stuffed Peppers
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.