25 Bell Pepper Dinners That Wow

Tired of the same old weeknight meals? Let’s talk about a kitchen superhero that’s often overlooked: the humble bell pepper. These colorful veggies are not just for salads! They can be the star of the show, transforming a boring dish into something spectacular. Get ready, because we’re about to explore 25 bell pepper dinner recipes that will change the way you cook.

According to researchers at the World Vegetable Center, “Bell peppers are an excellent source of vitamins A and C, and a good source of vitamin E.” They are a powerhouse of nutrition, and their versatility makes them a must-have in any kitchen.

To see just how amazing they are, check out this quick nutritional comparison.

Nutrient (per 100g)	Green Bell Pepper	Red Bell Pepper	Yellow Bell Pepper
Calories	20 kcal	31 kcal	27 kcal
Vitamin C	80.4 mg (134% DV)	127.7 mg (213% DV)	183.5 mg (306% DV)
Vitamin A	370 IU (7% DV)	3131 IU (63% DV)	200 IU (4% DV)
Sweetness Level	Low	High	Medium-High

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The Ultimate Bell Pepper Recipe Collection

Ready to dive into a world of flavor? These recipes are designed to be easy, delicious, and perfect for any night of the week.

1. Classic Stuffed Bell Peppers

You can’t have a bell pepper list without this timeless classic. It’s like a warm hug in a vegetable. The combination of savory ground beef, rice, and a rich tomato sauce baked inside a tender bell pepper is pure comfort food.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef
• 1 cup cooked white rice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce, divided
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the ground beef and onion over medium-high heat until the beef is browned. Drain off any excess grease.
4. Stir in the minced garlic, cooked rice, half of the tomato sauce, Italian seasoning, salt, and pepper.
5. Spoon the beef mixture evenly into each bell pepper.
6. Pour the remaining tomato sauce over the filled peppers.
7. Cover with foil and bake for 45 minutes.
8. Uncover, top with mozzarella cheese, and bake for another 10-15 minutes, or until the cheese is bubbly and the peppers are tender.

Pro-Tip: For extra tender peppers, blanch them in boiling water for 3-4 minutes before stuffing and baking. This kickstarts the cooking process.

2. Sheet Pan Chicken Fajitas

Who doesn’t love fajitas? This sheet pan version makes cleanup an absolute breeze. All the sizzling flavor with a fraction of the work. The chicken and veggies all roast together, soaking up the delicious spices.

Ingredients:

• 1 lb boneless, skinless chicken breasts, sliced
• 3 bell peppers (a mix of red, yellow, and green), sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 1 packet fajita seasoning (or make your own)
• Flour or corn tortillas
• Your favorite toppings: sour cream, salsa, guacamole, cheese

Instructions:

1. Preheat oven to 400°F (200°C).
2. On a large baking sheet, toss the sliced chicken, bell peppers, and onion with olive oil and fajita seasoning. Make sure everything is evenly coated.
3. Spread the mixture in a single layer.
4. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
5. Serve hot with warm tortillas and your favorite toppings.

Pro-Tip: For a little extra char, switch the oven to broil for the last 2-3 minutes of cooking. Keep a close eye on it so it doesn’t burn!

3. Bell Pepper & Sausage Stir-Fry

This is a go-to meal for busy weeknights. It’s fast, flavorful, and packed with protein and veggies. The sweetness of the peppers perfectly balances the savory, slightly spicy Italian sausage.

Ingredients:

• 1 lb Italian sausage (sweet or hot), sliced
• 2 bell peppers (any color), sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tbsp honey
• 1 tsp ginger, grated
• Cooked rice or noodles for serving

Instructions:

1. In a large skillet or wok, cook the Italian sausage slices over medium-high heat until browned. Remove the sausage from the skillet and set aside.
2. Add the sliced bell peppers and onion to the same skillet. Stir-fry for 5-7 minutes until they start to soften.
3. Add the minced garlic and ginger and cook for another minute until fragrant.
4. In a small bowl, whisk together the soy sauce and honey.
5. Return the sausage to the skillet and pour the sauce over everything. Stir to combine and heat through.
6. Serve immediately over a bed of rice or noodles.

Pro-Tip: Don’t overcrowd the pan! If you’re doubling the recipe, cook the veggies in batches to ensure they stir-fry properly instead of steaming.

4. Creamy Roasted Red Pepper Pasta

This sauce is luxurious, creamy, and surprisingly easy to make. Roasting the peppers brings out their deep, sweet flavor, creating a sauce that will rival any jarred version. It’s a restaurant-quality meal you can make at home.

Ingredients:

• 3 large red bell peppers
• 1 lb pasta (like penne or fettuccine)
• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your broiler. Cut the red peppers in half and remove the seeds. Place them skin-side up on a baking sheet.
2. Broil for 5-10 minutes, until the skins are blackened and blistered.
3. Place the hot peppers in a bowl and cover with plastic wrap. Let them steam for 15 minutes. This makes the skins easy to peel off.
4. While the peppers steam, cook your pasta according to package directions.
5. Peel the skins off the peppers and discard them.
6. In a blender, combine the roasted peppers, olive oil, onion, garlic, heavy cream, and Parmesan cheese. Blend until smooth.
7. Pour the sauce into a saucepan and heat over medium, seasoning with salt and pepper.
8. Toss the sauce with the cooked pasta and garnish with fresh basil.

Pro-Tip: Add a pinch of red pepper flakes to the sauce for a little bit of heat to cut through the richness.

5. Philly Cheesesteak Skillet

Get all the iconic flavor of a Philly cheesesteak without the bread! This low-carb skillet version is cheesy, meaty, and loaded with perfectly sautéed peppers and onions.

Ingredients:

• 1 lb thinly sliced steak (like ribeye or sirloin)
• 1 tbsp olive oil
• 2 green bell peppers, sliced
• 1 large onion, sliced
• 4 oz mushrooms, sliced (optional)
• Salt and pepper to taste
• 4-6 slices provolone cheese

Instructions:

1. Season the sliced steak with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook until just browned. Remove from the skillet.
3. Add the bell peppers, onion, and mushrooms (if using) to the skillet. Cook until softened, about 8-10 minutes.
4. Return the steak to the skillet and stir to combine with the vegetables.
5. Lay the provolone cheese slices over the top of the mixture.
6. Cover the skillet and reduce the heat to low. Let it cook for 2-3 minutes, or until the cheese is completely melted and gooey.
7. Serve hot, straight from the skillet.

Pro-Tip: For super thin steak slices, place the steak in the freezer for 20-30 minutes before slicing. It makes it much easier to cut.

6. Bell Pepper and Black Bean Quesadillas

Quesadillas are a quick and satisfying meal, and adding bell peppers and black beans makes them hearty and nutritious. They’re perfect for a quick lunch or a fun, customizable dinner.

Ingredients:

• 2 bell peppers (any color), finely diced
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 cup corn (frozen or canned)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 8 large flour tortillas
• 2 cups shredded Mexican cheese blend

Instructions:

1. In a bowl, mix together the diced bell peppers, black beans, corn, cumin, and chili powder.
2. Heat a large, non-stick skillet over medium heat.
3. Place a tortilla in the skillet. Sprinkle a layer of cheese on one half of the tortilla.
4. Spoon some of the pepper and bean mixture over the cheese.
5. Sprinkle more cheese on top of the filling.
6. Fold the other half of the tortilla over the filling.
7. Cook for 2-3 minutes per side, until the tortilla is golden brown and the cheese is fully melted.
8. Repeat with the remaining tortillas and filling.

Pro-Tip: Use a pizza cutter to slice the quesadillas into wedges for easy serving and dipping.

7. Hearty Bell Pepper Soup

On a chilly day, nothing beats a warm, comforting soup. This bell pepper soup is vibrant in color and flavor. It’s smooth, slightly sweet, and has a wonderful velvety texture.

Ingredients:

• 4 large bell peppers (red or yellow work best), chopped
• 1 tbsp butter
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable or chicken broth
• 1 potato, peeled and diced
• Salt and pepper to taste
• A swirl of cream or a dollop of sour cream for garnish

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the onion, carrots, and celery. Sauté until softened, about 10 minutes.
3. Add the chopped bell peppers and diced potato. Cook for another 5 minutes.
4. Pour in the broth, bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are very tender.
5. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with a swirl of cream.

Pro-Tip: For a smoky flavor, roast the bell peppers before adding them to the soup, just like in the pasta recipe.

8. Unstuffed Pepper Skillet

Love stuffed peppers but hate the fuss? This is the recipe for you. It has all the same delicious components, but it comes together in one skillet in under 30 minutes.

Ingredients:

• 1 lb ground turkey or lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 bell peppers, chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 1 cup instant rice, uncooked
• 1 cup shredded cheddar cheese

Instructions:

1. In a large skillet, brown the ground meat with the onion. Drain any fat.
2. Stir in the garlic and cook for one minute.
3. Add the chopped bell peppers, diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir to combine.
4. Bring the mixture to a simmer.
5. Stir in the uncooked instant rice.
6. Cover the skillet, reduce the heat to low, and let it simmer for 10-15 minutes, or until the rice is cooked and has absorbed most of the liquid.
7. Remove from heat, sprinkle with cheddar cheese, and cover again for a few minutes to let the cheese melt.

Pro-Tip: Stir in a tablespoon of smoked paprika along with the garlic to give the dish a deep, smoky flavor.

9. Bell Pepper Pizza Rings

A fun, low-carb twist on pizza night! Use bell pepper rings as the “crust” and fill them with your favorite pizza toppings. They’re colorful, creative, and totally delicious.

Ingredients:

• 2-3 large bell peppers
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• Your favorite pizza toppings: mini pepperoni, cooked sausage, olives, mushrooms, etc.

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the bell peppers into 1/2-inch thick rings, removing seeds and membranes.
3. Arrange the pepper rings in a single layer on the baking sheet.
4. Spoon a small amount of pizza sauce into the bottom of each ring.
5. Sprinkle with mozzarella cheese.
6. Add your desired toppings.
7. Top with a little more cheese.
8. Bake for 10-12 minutes, or until the cheese is melted and bubbly and the peppers are slightly softened.

Pro-Tip: To prevent the fillings from leaking, make sure your pepper rings are cut evenly and lay flat on the baking sheet.

10. Sweet and Sour Chicken with Bell Peppers

Better than takeout! This homemade sweet and sour chicken is crispy, tangy, and loaded with chunks of colorful bell peppers and pineapple. It’s a guaranteed family favorite.

Ingredients:

• For the chicken:
  • 1 lb boneless, skinless chicken breast, cut into 1-inch chunks
  • 1/4 cup cornstarch
  • 1 egg, beaten
  • Vegetable oil for frying
• For the sauce and veggies:
  • 2 bell peppers (different colors), cut into chunks
  • 1/2 cup pineapple chunks
  • 1/2 cup pineapple juice
  • 1/4 cup rice vinegar
  • 1/4 cup ketchup
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar

Instructions:

1. In a bowl, toss the chicken chunks with the beaten egg, then dredge them in cornstarch until fully coated.
2. Heat about an inch of vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through. Remove and drain on paper towels.
3. In a separate bowl, whisk together the pineapple juice, rice vinegar, ketchup, soy sauce, and brown sugar.
4. Drain most of the oil from the skillet. Add the bell peppers and stir-fry for 3-4 minutes.
5. Pour the sauce into the skillet and bring to a simmer. Let it cook for a couple of minutes until it starts to thicken.
6. Add the crispy chicken and pineapple chunks to the skillet. Toss everything to coat in the glossy sauce.
7. Serve immediately with rice.

Pro-Tip: For extra crispy chicken, double fry it. Fry it once until lightly golden, let it rest for a few minutes, then fry it again until deep golden brown.

11. Bell Pepper and Corn Chowder

A creamy, hearty chowder that’s perfect for a cool evening. The sweetness of the corn and bell peppers is a match made in heaven, creating a soup that’s both comforting and full of flavor.

Ingredients:

• 2 tbsp butter
• 1 onion, chopped
• 2 red bell peppers, chopped
• 3 cups corn (frozen or fresh)
• 2 potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Optional: crumbled bacon and chives for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Add the onion and bell peppers and cook until soft, about 7-8 minutes.
2. Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
3. Stir in the corn and cook for another 5 minutes.
4. Reduce the heat to low and stir in the heavy cream. Heat gently, but do not let it boil.
5. Season generously with salt and pepper.
6. For a thicker chowder, you can partially blend it with an immersion blender.
7. Serve hot, garnished with crumbled bacon and chives if desired.

Pro-Tip: A bay leaf added with the broth will infuse the chowder with a subtle, savory background note. Just remember to remove it before serving.

12. Sheet Pan Sausage and Peppers

An Italian-American classic, simplified. Roasting the sausage and peppers on a single sheet pan concentrates their flavors and makes for an incredibly easy meal. Serve it on its own or pile it into a hoagie roll.

Ingredients:

• 1.5 lbs Italian sausage links
• 3 bell peppers (a mix of colors), thickly sliced
• 1 large onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Hoagie rolls for serving (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, combine the bell peppers and onion wedges. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and pepper, and toss to coat.
3. Nestle the sausage links among the peppers and onions.
4. Bake for 25-30 minutes, flipping the sausages halfway through, until the sausages are cooked through and the vegetables are tender and slightly caramelized.
5. Serve as is or in hoagie rolls.

Pro-Tip: Pierce the sausage links a few times with a fork before baking. This allows the fat to render out and get the peppers and onions extra flavorful.

13. Bell Pepper and Potato Hash

This isn’t just for breakfast! A hearty hash makes a fantastic and frugal dinner. Topped with a runny fried egg, it’s a complete and satisfying meal.

Ingredients:

• 2 tbsp olive oil
• 2 large potatoes, diced
• 1 onion, chopped
• 2 bell peppers, chopped
• 8 oz cooked ham or sausage, diced
• 1 tsp smoked paprika
• Salt and pepper to taste
• 4 large eggs

Instructions:

1. Heat olive oil in a large cast-iron skillet over medium heat.
2. Add the diced potatoes and cook, stirring occasionally, for about 10 minutes until they start to brown and soften.
3. Add the onion and bell peppers to the skillet. Continue to cook for another 10-15 minutes, until the potatoes are crispy and the peppers are tender.
4. Stir in the diced ham or sausage, smoked paprika, salt, and pepper. Cook until the meat is heated through.
5. In a separate skillet, fry the eggs to your desired doneness (sunny-side up or over-easy is great here).
6. Serve the hash in bowls, topped with a fried egg.

Pro-Tip: For faster cooking, par-boil the diced potatoes for 5-7 minutes before adding them to the skillet. They’ll get soft on the inside and extra crispy on the outside.

14. Chicken and Bell Pepper Skewers

Perfect for grilling or baking, these skewers are colorful and fun to eat. The marinade infuses the chicken and veggies with a tangy, herby flavor that’s simply irresistible.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 2 bell peppers, cut into 1-inch chunks
• 1 red onion, cut into 1-inch chunks
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
3. Add the chicken cubes to the bowl and toss to coat. Let it marinate for at least 20 minutes.
4. Thread the marinated chicken, bell peppers, and red onion onto the skewers, alternating between them.
5. Preheat your grill to medium-high or your oven to 425°F (220°C).
6. Grill for 10-15 minutes, turning occasionally, or bake on a baking sheet for 15-20 minutes, until the chicken is cooked through.

Pro-Tip: Add chunks of zucchini or cherry tomatoes to the skewers for even more color and nutrition.

15. Vegan Stuffed Peppers with Quinoa

A plant-based powerhouse! These stuffed peppers are filled with a hearty and flavorful mixture of quinoa, black beans, corn, and spices. They’re so satisfying, you won’t miss the meat.

Ingredients:

• 4 large bell peppers
• 1 cup cooked quinoa
• 1 (15 oz) can black beans, rinsed
• 1 cup corn
• 1/2 red onion, finely chopped
• 1 jalapeño, minced (optional)
• 1/2 cup salsa
• 1 tsp cumin
• 1/2 tsp chili powder
• Juice of 1 lime
• Fresh cilantro, chopped

Instructions:

1. Preheat oven to 375°F (190°C). Prepare the bell peppers by cutting them in half lengthwise and removing the seeds.
2. In a large bowl, combine the cooked quinoa, black beans, corn, red onion, jalapeño, salsa, cumin, chili powder, and lime juice. Stir well.
3. Fold in the chopped cilantro.
4. Place the pepper halves in a baking dish and stuff them with the quinoa mixture.
5. Add a splash of water to the bottom of the baking dish to help the peppers steam.
6. Cover with foil and bake for 30 minutes. Uncover and bake for another 10-15 minutes, until the peppers are tender.

Pro-Tip: Top the peppers with a drizzle of cashew cream or some vegan cheese before the final 10 minutes of baking for a creamy, delicious finish.

16. Bell Pepper and Onion Frittata

A frittata is the perfect canvas for leftover veggies. Sautéed bell peppers and onions add a touch of sweetness to this fluffy, cheesy egg dish. It’s great for dinner with a side salad.

Ingredients:

• 8 large eggs
• 1/4 cup milk or cream
• 1/2 cup shredded cheese (cheddar, Gruyère, or feta)
• 1 tbsp olive oil
• 1 bell pepper, chopped
• 1/2 onion, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together the eggs, milk, cheese, salt, and pepper.
3. Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
4. Add the chopped bell pepper and onion and sauté until softened, about 5-7 minutes.
5. Pour the egg mixture evenly over the vegetables in the skillet.
6. Cook on the stovetop for 3-4 minutes, until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed up, golden, and set in the center.
8. Let it cool for a few minutes before slicing and serving.

Pro-Tip: Don’t over-whisk the eggs! Just mix until the yolks and whites are combined. Over-whisking can make the frittata tough.

17. Goulash with Bell Peppers

A simplified, American-style goulash that is pure comfort in a bowl. It’s a one-pot wonder with ground beef, macaroni, tomatoes, and plenty of sweet bell peppers.

Ingredients:

• 1 lb ground beef
• 1 large onion, chopped
• 2 bell peppers, chopped
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 cups beef broth
• 2 tbsp paprika (sweet or Hungarian)
• 1 tsp Italian seasoning
• 2 cups uncooked elbow macaroni
• Salt and pepper to taste

Instructions:

1. In a large Dutch oven or pot, brown the ground beef with the onion over medium-high heat. Drain the fat.
2. Stir in the garlic and cook for a minute until fragrant.
3. Add the chopped bell peppers, crushed tomatoes, tomato sauce, beef broth, paprika, and Italian seasoning. Stir well and bring to a simmer.
4. Stir in the uncooked macaroni.
5. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, stirring occasionally, until the macaroni is tender.
6. Season with salt and pepper to your liking.

Pro-Tip: A dollop of sour cream on top when serving adds a cool, tangy contrast to the rich, savory goulash.

18. Teriyaki Salmon with Roasted Bell Peppers

A healthy and elegant dinner that comes together quickly. The sweet and savory teriyaki glaze pairs beautifully with flaky salmon and tender-crisp roasted peppers.

Ingredients:

• 4 (6 oz) salmon fillets
• 2 bell peppers, sliced
• 1 red onion, sliced
• 1/4 cup soy sauce
• 2 tbsp honey or maple syrup
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• Sesame seeds and sliced green onions for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together the soy sauce, honey, sesame oil, ginger, and garlic to make the teriyaki sauce.
3. On a baking sheet, toss the sliced peppers and onion with a couple of tablespoons of the teriyaki sauce.
4. Arrange the vegetables in a single layer and place the salmon fillets on top.
5. Brush the remaining teriyaki sauce generously over the salmon fillets.
6. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Garnish with sesame seeds and green onions before serving.

Pro-Tip: Line your baking sheet with foil or parchment paper for the easiest cleanup imaginable. The teriyaki glaze can get sticky!

19. Bell Pepper and Pineapple Fried Rice

A vibrant, flavorful fried rice that’s way better than what you’d get from a takeout menu. The combination of sweet pineapple and bell peppers with savory soy sauce is a taste explosion.

Ingredients:

• 3 cups cooked and chilled rice (day-old rice is best)
• 1 tbsp sesame oil
• 1 bell pepper, diced
• 1/2 cup diced pineapple (fresh or canned)
• 1/2 cup frozen peas and carrots
• 2 eggs, lightly beaten
• 2 green onions, sliced
• 3 tbsp soy sauce
• Optional: cooked shrimp or chicken

Instructions:

1. Heat the sesame oil in a large skillet or wok over high heat.
2. Add the diced bell pepper and stir-fry for 2-3 minutes.
3. Push the pepper to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until just cooked.
4. Add the chilled rice, pineapple, peas, and carrots to the skillet. Break up the rice and stir everything together.
5. Add the soy sauce and green onions (and cooked protein, if using). Continue to stir-fry for another 3-5 minutes until everything is heated through.
6. Serve immediately.

Pro-Tip: Using cold, day-old rice is the key to perfect fried rice. It’s drier, which prevents the final dish from becoming mushy.

20. Italian Orzo Stuffed Peppers

A sophisticated twist on the classic stuffed pepper. This version uses pearl-like orzo pasta, spinach, and feta cheese for a Mediterranean-inspired filling that’s light yet satisfying.

Ingredients:

• 4 bell peppers, halved lengthwise
• 1 cup uncooked orzo
• 2 cups fresh spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped sun-dried tomatoes
• 2 tbsp chopped Kalamata olives
• 1 clove garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook the orzo according to package directions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 30 seconds. Add the spinach and cook until just wilted.
4. In a large bowl, combine the cooked orzo, wilted spinach, feta cheese, sun-dried tomatoes, and olives. Season with salt and pepper.
5. Place the pepper halves in a baking dish. Fill each one with the orzo mixture.
6. Bake for 20-25 minutes, until the peppers are tender and the filling is heated through.

Pro-Tip: For a little crunch, top the peppers with toasted pine nuts or breadcrumbs before baking.

21. Bell Pepper and Beef Chili

Adding bell peppers to chili gives it a wonderful sweetness and texture that complements the rich, spicy base. This is a thick, hearty chili perfect for game day or any cozy night in.

Ingredients:

• 1.5 lbs ground beef
• 1 large onion, chopped
• 2 bell peppers (green and red), chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, rinsed
• 1 (15 oz) can black beans, rinsed
• 2-3 tbsp chili powder
• 1 tbsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• Toppings: shredded cheese, sour cream, jalapeños

Instructions:

1. In a large pot, brown the ground beef with the onion. Drain off the grease.
2. Stir in the garlic and cook for one minute.
3. Add the chopped bell peppers, crushed tomatoes, kidney beans, black beans, chili powder, cumin, and oregano.
4. Stir everything together and bring to a simmer.
5. Reduce the heat to low, cover, and let it cook for at least 1 hour, or up to 3 hours for the flavors to meld. Stir occasionally.
6. Season with salt and pepper. Serve hot with your favorite toppings.

Pro-Tip: For a deeper, more complex flavor, add a tablespoon of unsweetened cocoa powder or a small square of dark chocolate to the chili.

22. One-Pan Lemon Herb Chicken and Veggies

A bright, fresh, and incredibly easy dinner. The lemon and herbs create a vibrant sauce that coats the chicken and roasted peppers beautifully. It’s healthy, delicious, and a cinch to clean up.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 bell peppers, cut into chunks
• 1 head of broccoli, cut into florets
• 1 red onion, cut into wedges
• 1/4 cup olive oil
• Zest and juice of 1 lemon
• 2 tsp dried herbs (like a mix of thyme, rosemary, and oregano)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. On a large sheet pan, toss the bell peppers, broccoli, and red onion with half of the olive oil, salt, and pepper.
3. In a bowl, toss the chicken breasts with the remaining olive oil, lemon zest, lemon juice, and dried herbs.
4. Nestle the chicken breasts among the vegetables on the sheet pan.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.

Pro-Tip: Use chicken thighs instead of breasts for an even more juicy and flavorful result. They can also handle a little extra cooking time without drying out.

23. Spicy Pepper and Shrimp Skillet

This dish is for the spice lovers! A fiery combination of shrimp, bell peppers, and onions in a spicy tomato-based sauce. It’s quick, bold, and perfect served over rice or with crusty bread.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 tsp red pepper flakes (or more, to taste)
• 1/2 tsp smoked paprika
• Salt to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced peppers and onion and cook until they begin to soften, about 5 minutes.
3. Stir in the garlic, red pepper flakes, and smoked paprika. Cook for one more minute.
4. Pour in the fire-roasted tomatoes (with their juice). Bring to a simmer and cook for 5 minutes to let the flavors meld.
5. Add the shrimp to the skillet. Cook for 3-4 minutes, stirring, until the shrimp are pink and opaque.
6. Season with salt and garnish with fresh parsley.

Pro-Tip: Don’t overcook the shrimp! As soon as they turn pink and curl into a “C” shape, they’re done. Overcooked shrimp become tough and rubbery.

24. Bell Pepper and Ground Turkey Casserole

A healthy, low-carb casserole that’s packed with flavor. It’s like a crustless pizza or a deconstructed stuffed pepper bake. Cheesy, savory, and oh-so-good.

Ingredients:

• 1 lb ground turkey
• 1 onion, chopped
• 3 bell peppers, chopped
• 1 (8 oz) package cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese, divided
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a skillet, cook the ground turkey with the chopped onion until the turkey is no longer pink. Drain any fat.
3. Stir in the chopped bell peppers and cook for 5 minutes until they start to soften.
4. In a large bowl, mix together the softened cream cheese, mayonnaise, Parmesan cheese, 1/2 cup of the mozzarella cheese, garlic powder, salt, and pepper.
5. Add the turkey and pepper mixture to the cheese mixture and stir until well combined.
6. Spread the mixture into a greased 9×13 inch baking dish.
7. Top with the remaining 1/2 cup of mozzarella cheese.
8. Bake for 20-25 minutes, or until heated through and the cheese on top is bubbly and golden.

Pro-Tip: For an extra layer of flavor, add a can of drained, chopped artichoke hearts to the mixture.

25. Curried Chickpeas with Bell Peppers

A fragrant and flavorful vegan curry that comes together in a flash. The sweetness of the bell peppers and the creaminess of the coconut milk make this a comforting and satisfying meal.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 bell peppers, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 (13.5 oz) can full-fat coconut milk
• 1 (15 oz) can chickpeas, rinsed and drained
• Juice of 1/2 lime
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat the coconut oil in a skillet over medium heat. Add the onion and bell peppers and cook until softened.
2. Stir in the garlic and ginger and cook for one minute until fragrant.
3. Add the curry powder and turmeric and stir for 30 seconds to toast the spices.
4. Pour in the coconut milk and stir to combine, scraping up any bits from the bottom of the pan.
5. Bring to a simmer, then add the chickpeas.
6. Let it simmer for 10-15 minutes for the flavors to meld and the sauce to thicken slightly.
7. Stir in the lime juice and garnish with fresh cilantro. Serve over rice.

Pro-Tip: For a richer, creamier sauce, use full-fat coconut milk. The light version just won’t give you the same luxurious result.

Frequently Asked Questions

1. Which color bell pepper is the healthiest? While all bell peppers are good for you, red bell peppers pack the biggest nutritional punch. They have been on the vine the longest, so they have the most vitamin C (over 200% of your daily value!) and vitamin A.

2. Can I use frozen bell peppers in these recipes? Absolutely! Frozen bell peppers are a great time-saver. They work best in cooked dishes like soups, stir-fries, and casseroles. They might be a bit softer than fresh peppers once cooked, but they are still delicious and nutritious.

3. How do I properly store bell peppers to keep them fresh? Store whole, unwashed bell peppers in the crisper drawer of your refrigerator. They should stay fresh for 1-2 weeks. Once you cut a pepper, store it in an airtight container or zip-top bag in the fridge and use it within a few days.

4. Is it necessary to remove the skin from bell peppers? For most recipes, like stir-fries or fajitas, you don’t need to peel them. However, for sauces, soups, or purees, roasting the peppers and removing the skin results in a much smoother, sweeter, and less bitter flavor. The skin can be tough and is sometimes hard to digest.

5. Are bell peppers spicy? No, bell peppers are the only member of the chili pepper family that do not produce capsaicin, the compound that creates a spicy or hot sensation. They are known for their sweet, mild flavor.

Conclusion

Well, there you have it—25 incredible ways to make bell peppers the star of your dinner table. From classic stuffed peppers to innovative pizza rings and hearty chowders, it’s clear that this versatile vegetable can do it all. They bring color, nutrition, and a wonderful sweetness to any dish they touch.

One thing we didn’t dive deep into is meal prepping. Bell peppers are a meal prepper’s dream. You can chop them up at the beginning of the week and have them ready to toss into stir-fries, scrambles, or salads. You can even pre-make and freeze stuffed peppers, so all you have to do on a busy night is pop them in the oven. So go ahead, grab a few extra peppers on your next grocery run and see how they can brighten up your weekly menu.

USDA FoodData Central

World Vegetable Center

University of Illinois Extension – Bell Peppers