50+ Delicious Bell Pepper Dinner Recipes You’ll Want to Try Tonight

Bell peppers are a versatile and colorful vegetable that can transform any dish into a delicious and visually appealing meal. Whether you’re looking for a light, healthy option or a hearty comfort food, bell peppers can be the star ingredient in a wide range of dinner recipes.

Packed with vitamins, antioxidants, and a mild, slightly sweet flavor, bell peppers make for an excellent addition to any dinner table.

In this article, we’ve compiled a collection of 50+ bell pepper dinner recipes that cater to all tastes and preferences.

From vibrant stir-fries to cozy casseroles, you’re sure to find the perfect dish to enjoy with your family or impress your guests.

So, if you’re ready to add some color and flavor to your meals, let’s dive into these bell pepper-packed dinner ideas!

50+ Delicious Bell Pepper Dinner Recipes You’ll Want to Try Tonight

With their versatility, health benefits, and vibrant colors, bell peppers are an excellent choice for a variety of dinner recipes.

Whether you’re in the mood for something light and fresh or something rich and hearty, there’s a bell pepper recipe for every occasion.

These 50+ dinner ideas are sure to inspire you to get creative in the kitchen and experiment with new flavor combinations.

From stuffed bell peppers to savory stir-fries, these dishes will make your weeknight dinners more exciting and delicious.

So, next time you’re in the produce aisle, grab a few bell peppers and get ready to cook up some unforgettable meals!

Stuffed Bell Peppers with Ground Turkey and Quinoa

This healthy and filling dish combines bell peppers, lean ground turkey, and quinoa for a wholesome, protein-packed meal. It’s not only nutritious but also bursting with flavor, thanks to a blend of spices, tomatoes, and a touch of cheese on top. Perfect for meal prep or a family dinner!

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1 can (14.5 oz) diced tomatoes, drained
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a large skillet, sauté the chopped onion and garlic over medium heat until softened, about 5 minutes.
3. Add the ground turkey to the skillet, cooking until browned. Season with cumin, chili powder, smoked paprika, salt, and pepper.
4. Stir in the cooked quinoa and diced tomatoes, mixing well. Cook for another 2-3 minutes to combine all the flavors.
5. Stuff each bell pepper with the turkey and quinoa mixture, pressing it down gently to pack it in.
6. If desired, sprinkle shredded cheddar cheese over the stuffed peppers.
7. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender. Remove the foil in the last 5 minutes if you added cheese, to allow it to melt and brown.
8. Serve warm, garnished with fresh herbs if desired.

These stuffed bell peppers are an excellent choice for a balanced dinner. The combination of lean turkey and quinoa makes them a great source of protein and fiber, while the bell peppers provide a delicious, slightly sweet flavor. Whether you’re looking for a healthy weeknight meal or a dish to impress guests, these stuffed peppers deliver on both taste and nutrition. They are versatile too—swap in different proteins or grains to customize them to your preference!

Bell Pepper and Shrimp Stir-Fry

This vibrant stir-fry features shrimp and colorful bell peppers, all coated in a savory, slightly sweet sauce. Quick and easy, it’s perfect for busy weeknights or when you want a light but satisfying dinner. The crisp peppers and tender shrimp create a delightful texture and flavor contrast.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 red bell peppers, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey
• 2 teaspoons sesame oil
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1/4 cup green onions, chopped
• Cooked rice, for serving

Instructions:

1. In a small bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, ginger, and garlic to make the sauce. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from the pan and set aside.
3. In the same skillet, add the sliced bell peppers and stir-fry for 4-5 minutes, until they are just tender but still crisp.
4. Add the cooked shrimp back into the skillet with the bell peppers. Pour the sauce over the top, tossing everything to coat evenly.
5. Cook for another 2 minutes to allow the sauce to thicken slightly.
6. Serve over a bed of rice and garnish with chopped green onions.

This Bell Pepper and Shrimp Stir-Fry is a perfect weeknight dinner that’s both flavorful and quick. The bell peppers add a refreshing crunch, while the shrimp are tender and soak up the delicious sauce. It’s light yet satisfying, and the addition of honey gives it a touch of sweetness that balances the savory notes of the soy sauce and oyster sauce. Serve it with rice to make it even more filling, and enjoy a meal that’s healthy, tasty, and ready in under 30 minutes!

Roasted Bell Pepper and Tomato Pasta

This comforting pasta dish uses roasted bell peppers and tomatoes to create a rich, smoky sauce that clings to each noodle. The sweetness of the roasted vegetables complements the tangy tomato flavor, making this a simple yet flavorful dinner. Perfect for a cozy evening or when you crave something hearty but light.

Ingredients:

• 4 bell peppers (mix of red, yellow, and orange)
• 2 cups cherry tomatoes
• 12 oz pasta (penne, spaghetti, or your choice)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil, chopped
• 1/4 cup grated Parmesan cheese

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 with the cherry tomatoes. Drizzle with olive oil, salt, and pepper.
2. Roast the vegetables in the oven for 25-30 minutes, until the peppers are soft and slightly charred, and the tomatoes have burst open.
3. Once roasted, transfer the peppers and tomatoes to a blender or food processor. Add the garlic and blend until smooth. If the sauce is too thick, add a little water to reach your desired consistency.
4. While the vegetables are roasting, cook the pasta according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
5. In a large pan, heat a little olive oil over medium heat. Add the roasted vegetable sauce to the pan and simmer for 5-7 minutes, stirring occasionally.
6. Toss the cooked pasta into the sauce, adding a bit of reserved pasta water if needed to help the sauce coat the pasta evenly.
7. Serve with fresh basil and a sprinkle of grated Parmesan cheese.

This Roasted Bell Pepper and Tomato Pasta is a perfect example of how simple ingredients can create an extraordinary meal. The roasting process brings out the natural sweetness in the peppers and tomatoes, and blending them together results in a smooth, rich sauce that’s full of flavor. The dish is a great way to incorporate more vegetables into your diet while satisfying your pasta cravings. With fresh basil and Parmesan, this meal is comforting, delicious, and ideal for any night of the week!

Bell Pepper Fajitas with Steak

This vibrant and flavorful fajita recipe brings together juicy steak and colorful bell peppers, all seasoned with a smoky, tangy marinade. Served with warm tortillas and your favorite fajita toppings, this dish is perfect for Taco Tuesday or any time you crave a quick, tasty dinner. The sizzling peppers and steak create a delicious and satisfying meal.

Ingredients:

• 1 lb flank steak or skirt steak
• 3 bell peppers (red, yellow, and green), sliced
• 1 large onion, sliced
• 3 tablespoons olive oil, divided
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small flour tortillas
• Sour cream, guacamole, salsa, and cilantro (optional for serving)

Instructions:

1. In a bowl, combine 2 tablespoons of olive oil, lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper. Mix well.
2. Slice the steak against the grain into thin strips. Add the steak to the marinade, tossing to coat. Let it marinate for at least 30 minutes or up to 2 hours in the fridge.
3. While the steak marinates, heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the bell peppers and onion. Sauté for 5-7 minutes, until they are softened and slightly charred. Remove them from the pan and set aside.
4. In the same skillet, add the marinated steak and cook for 3-4 minutes, stirring occasionally, until it reaches your desired level of doneness.
5. Add the cooked peppers and onions back into the pan with the steak, stirring to combine and heat through.
6. Warm the tortillas in a dry skillet or microwave for a few seconds.
7. Serve the steak and bell pepper mixture with tortillas and your favorite toppings like sour cream, guacamole, salsa, and fresh cilantro.

These Bell Pepper Fajitas with Steak are a perfect weeknight dinner or a fun meal for gatherings. The marinade infuses the steak with smoky, tangy flavors, while the sautéed peppers and onions add a savory sweetness that perfectly complements the meat. Paired with warm tortillas and toppings, they offer a flavorful and customizable meal that everyone will love. Whether you’re hosting a taco night or enjoying a simple dinner, this fajita recipe will bring big flavors to your table!

Bell Pepper and Sausage Skillet

This hearty one-pan meal features savory sausage, bell peppers, onions, and potatoes, all cooked together in a skillet. The combination of flavors and textures makes it a satisfying dinner, and the dish comes together in less than 30 minutes. Perfect for a quick, easy, and filling weeknight meal.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 2 bell peppers, sliced
• 1 large onion, sliced
• 2 medium potatoes, diced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for 8-10 minutes, until golden brown and tender. Remove them from the pan and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Crumble the sausage into the pan and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
3. Add the sliced bell peppers and onion to the skillet with the sausage. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
4. Return the cooked potatoes to the skillet, and season everything with dried oregano, garlic powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes to heat through.
5. Garnish with fresh parsley and serve.

This Bell Pepper and Sausage Skillet is an easy and delicious meal that’s perfect for busy evenings when you want something hearty without the hassle of multiple dishes. The sausage adds a rich, savory flavor that pairs beautifully with the sweetness of the bell peppers and the heartiness of the potatoes. This dish is filling and packed with flavor, making it a go-to recipe for any night of the week. Plus, the fact that it all cooks in one pan makes cleanup a breeze!

Bell Pepper and Chickpea Curry

This flavorful and comforting bell pepper and chickpea curry is a vegetarian dish that doesn’t compromise on taste. The creamy coconut milk base is rich and smooth, with the bell peppers adding a sweet crunch, while chickpeas provide a hearty texture. This curry is perfect for those looking for a meatless meal that’s both satisfying and packed with spices.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, diced
• 2 bell peppers, sliced (any color)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice, for serving

Instructions:

1. In a large pan, heat the coconut oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
2. Add the bell peppers to the pan and cook for an additional 4-5 minutes, until they start to soften but remain crisp.
3. Stir in the curry powder, cumin, turmeric, coriander, and chili flakes, if using. Cook for 1-2 minutes, until the spices become fragrant.
4. Add the chickpeas and coconut milk to the pan, stirring to combine. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the sauce to thicken slightly.
5. Season with salt and pepper to taste.
6. Serve the curry over cooked rice, garnished with fresh cilantro.

This Bell Pepper and Chickpea Curry is a vibrant, warming dish that is both satisfying and nourishing. The sweetness of the bell peppers complements the rich and creamy coconut milk sauce, while the chickpeas add substance to the curry. It’s an easy and comforting meal for vegetarians and meat-eaters alike, and it pairs perfectly with rice to soak up the flavorful sauce. Whether you’re looking for a quick weeknight dinner or a meal to impress guests, this curry is sure to deliver on both taste and simplicity!

Stuffed Bell Peppers with Ground Turkey and Quinoa

These stuffed bell peppers are a healthy and satisfying dinner option, filled with a delicious mixture of lean ground turkey, quinoa, vegetables, and a blend of spices. The bell peppers are baked until tender, creating a perfect vessel for the flavorful filling. This dish is not only rich in protein but also packed with fiber, making it a wholesome and balanced meal for the whole family.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1 small onion, chopped
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
2. In a large skillet, cook the ground turkey over medium heat until browned, breaking it apart as it cooks, about 6-8 minutes.
3. Add the chopped onion to the skillet and cook for an additional 3 minutes until softened.
4. Stir in the cooked quinoa, diced tomatoes, garlic powder, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes until well combined and heated through.
5. Stuff each bell pepper with the turkey and quinoa mixture, pressing down gently to pack the filling.
6. If desired, sprinkle shredded cheese on top of each stuffed pepper.
7. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender. Remove the foil for the last 5 minutes to allow the cheese to melt and bubble.
8. Garnish with fresh parsley before serving.

Stuffed bell peppers with ground turkey and quinoa make for a nutritious and filling dinner that’s easy to prepare and full of flavor. The lean turkey provides a protein-packed filling, while quinoa adds fiber and texture. The combination of spices gives the dish a mild, comforting warmth, and the bell peppers provide a sweet and slightly smoky contrast. This dish is perfect for meal prepping, and you can even customize the filling with your favorite veggies or spices. It’s a great way to enjoy a healthy and delicious dinner any night of the week.

Bell Pepper and Shrimp Stir-Fry

A quick and vibrant dish, this bell pepper and shrimp stir-fry is a healthy, light option that doesn’t skimp on flavor. With juicy shrimp, crisp bell peppers, and a savory stir-fry sauce, this meal comes together in just 20 minutes, making it perfect for busy nights. Serve it over rice or noodles for a complete, satisfying dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 bell peppers (red, yellow, and green), sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon honey
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons sesame oil
• Cooked rice or noodles for serving
• Sesame seeds and chopped green onions for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Remove the shrimp from the pan and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers, cooking for 3-4 minutes until they begin to soften but still retain some crunch.
3. Add the garlic and ginger to the pan, sautéing for 1-2 minutes until fragrant.
4. Stir in the soy sauce, oyster sauce, honey, and red pepper flakes, cooking for another 2 minutes until the sauce thickens slightly.
5. Return the shrimp to the pan and toss to combine, making sure the shrimp is coated in the sauce and heated through, about 1-2 minutes.
6. Drizzle with sesame oil and toss again.
7. Serve the stir-fry over rice or noodles, garnished with sesame seeds and chopped green onions.

This bell pepper and shrimp stir-fry is a quick, colorful, and delicious meal that’s perfect for any night of the week. The sweetness of the bell peppers and the umami-packed stir-fry sauce complement the shrimp perfectly, making each bite flavorful and satisfying. It’s a great option for those looking for a healthy, low-carb meal, and you can serve it with rice or noodles to make it more filling. Plus, the entire dish comes together in under 30 minutes, making it a perfect go-to for busy nights!

Bell Pepper and Beef Casserole

This bell pepper and beef casserole is a comforting, hearty dish that combines ground beef, bell peppers, and melted cheese into a satisfying baked dinner. It’s easy to prepare and makes for a great family meal or a dish to serve a crowd. With a delicious blend of flavors, this casserole is the perfect way to enjoy bell peppers in a cozy, filling dinner.

Ingredients:

• 1 lb ground beef
• 2 bell peppers (red and green), diced
• 1 small onion, diced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup cooked rice
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. In a large skillet, brown the ground beef over medium heat, breaking it apart as it cooks, for about 6-8 minutes.
3. Add the diced onion and bell peppers to the pan with the beef and cook for 3-4 minutes until the vegetables are softened.
4. Stir in the diced tomatoes, cooked rice, garlic powder, oregano, cumin, salt, and pepper. Cook for an additional 2-3 minutes to combine and heat through.
5. Transfer the beef and vegetable mixture into the prepared baking dish. Sprinkle the shredded cheddar and mozzarella cheese over the top.
6. Cover the dish with foil and bake for 20-25 minutes, until the casserole is hot and bubbly. Remove the foil and bake for an additional 5 minutes to allow the cheese to melt and become golden.
7. Serve warm, garnished with fresh parsley if desired.

This Bell Pepper and Beef Casserole is a simple yet comforting dish that combines the savory goodness of beef with the freshness of bell peppers, all baked together with gooey cheese. The addition of rice gives the casserole a hearty, filling texture, making it a satisfying meal for the whole family. It’s a great option for busy nights when you want a meal that requires minimal prep but delivers big on flavor. Plus, it’s easy to make ahead and reheat, so it’s perfect for meal prepping or feeding a crowd!

Chicken Fajita Stuffed Bell Peppers

These Chicken Fajita Stuffed Bell Peppers are bursting with bold flavors, combining seasoned chicken, colorful bell peppers, and a zesty fajita-style filling. The bell peppers serve as the perfect, healthy vessel for the chicken, onions, and spices. Topped with melted cheese and a squeeze of lime, this dish makes a vibrant and satisfying dinner that brings the essence of fajitas without the need for tortillas.

Ingredients:

• 4 large bell peppers (red, green, yellow, or orange)
• 1 lb chicken breast, diced
• 1 tablespoon olive oil
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream (optional)
• Lime wedges for garnish
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut side up.
2. In a large skillet, heat olive oil over medium-high heat. Add the diced chicken breast and cook until browned and fully cooked, about 7-8 minutes.
3. Add the sliced onion and red bell pepper to the skillet and cook for another 3 minutes, until softened.
4. Stir in the chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook for 1-2 minutes until the spices are fragrant.
5. Stuff the cooked chicken and vegetable mixture into each bell pepper, pressing it down to pack the filling.
6. Sprinkle shredded cheddar cheese on top of each stuffed pepper.
7. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender and the cheese is melted.
8. Garnish with sour cream, fresh cilantro, and lime wedges before serving.

These Chicken Fajita Stuffed Bell Peppers are a healthier alternative to traditional fajitas, offering all the vibrant flavors you love without the need for tortillas. The seasoned chicken combined with bell peppers and onions creates a hearty and satisfying filling that is both flavorful and nutritious. Topped with melted cheese and garnished with sour cream and cilantro, each bite is a fiesta of textures and flavors. Perfect for busy weeknights, these stuffed peppers are a great way to enjoy the bold and zesty flavors of fajitas in a low-carb and delicious way.

Bell Pepper and Mushroom Stir-Fry with Tofu

This Bell Pepper and Mushroom Stir-Fry with Tofu is a delightful vegetarian dish that’s packed with savory flavors and textures. The tender bell peppers, earthy mushrooms, and crispy tofu are tossed in a light stir-fry sauce, creating a dish that’s both satisfying and nutritious. It’s quick, easy, and perfect for a light yet filling dinner that’s full of plant-based protein.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tablespoons olive oil
• 2 bell peppers (red and yellow), sliced
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon hoisin sauce (optional)
• 1 teaspoon ginger, grated
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons sesame seeds
• Green onions, chopped, for garnish

Instructions:

1. Press the tofu for 15 minutes to remove excess water, then cut it into cubes.
2. In a large skillet or wok, heat the olive oil over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
3. In the same skillet, add a bit more oil if necessary. Add the sliced bell peppers, mushrooms, and garlic, and sauté for 5-6 minutes until the vegetables are tender but still slightly crisp.
4. Stir in the soy sauce, sesame oil, rice vinegar, hoisin sauce (if using), ginger, and red pepper flakes. Cook for another 1-2 minutes until the sauce coats the vegetables.
5. Return the tofu to the skillet and toss to combine, ensuring everything is well mixed and heated through.
6. Garnish with sesame seeds and chopped green onions before serving.

This Bell Pepper and Mushroom Stir-Fry with Tofu is a fantastic option for anyone looking to enjoy a meatless meal that doesn’t compromise on flavor. The crispy tofu provides a great protein base, while the bell peppers and mushrooms add vibrant colors and an array of textures. The stir-fry sauce brings it all together with a savory, slightly tangy finish. This dish is versatile, quick to prepare, and can be served on its own or over rice or noodles for a more filling meal. It’s a great choice for both vegans and non-vegans alike, offering a healthy yet indulgent dinner option.

Bell Pepper and Black Bean Enchiladas

These Bell Pepper and Black Bean Enchiladas are a flavorful and vegetarian twist on a traditional favorite. The combination of sautéed bell peppers, onions, and black beans, wrapped in soft corn tortillas, is smothered in a rich and tangy enchilada sauce, then baked until bubbly and golden. This dish is perfect for a cozy dinner that’s both hearty and satisfying, while still being light and full of vegetables.

Ingredients:

• 8 corn tortillas
• 2 bell peppers (red and green), sliced
• 1 small onion, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) enchilada sauce
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish
• Sour cream (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet, sauté the sliced bell peppers and chopped onion over medium heat for 5-6 minutes until softened.
3. Stir in the black beans, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld together.
4. Warm the tortillas in the microwave for 20-30 seconds to make them more pliable.
5. Spread 1/4 cup of enchilada sauce on the bottom of the baking dish. Fill each tortilla with the bell pepper and black bean mixture, rolling them up tightly and placing them seam-side down in the dish.
6. Pour the remaining enchilada sauce over the top of the rolled tortillas. If desired, sprinkle shredded cheese on top.
7. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes to allow the cheese to melt and the edges of the tortillas to crisp.
8. Garnish with fresh cilantro and serve with sour cream if desired.

These Bell Pepper and Black Bean Enchiladas are a tasty and satisfying vegetarian dinner that’s packed with flavor. The soft tortillas and hearty filling of bell peppers and black beans are complemented by the tangy enchilada sauce, making for a comforting and fulfilling meal. Whether you’re a vegetarian or just looking for a lighter dinner, these enchiladas are a fantastic option. They are easy to make, customizable, and can be enjoyed by everyone, with or without cheese. It’s a great way to enjoy Mexican-inspired flavors in a wholesome, veggie-packed dish.

Beef and Bell Pepper Stir-Fry

This Beef and Bell Pepper Stir-Fry is a quick and easy weeknight dinner that’s packed with protein, vibrant vegetables, and savory flavors. Tender strips of beef are cooked with colorful bell peppers, onions, and a delicious stir-fry sauce that combines soy sauce, garlic, and ginger. The dish is light yet satisfying, making it a perfect choice for those craving a flavorful and healthy meal in a hurry.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons vegetable oil, divided
• 2 bell peppers (red and yellow), sliced into strips
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon honey or brown sugar
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)
• Sesame seeds for garnish (optional)
• Green onions, chopped, for garnish

Instructions:

1. In a bowl, mix together the soy sauce, oyster sauce (if using), rice vinegar, sesame oil, and honey. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices in a single layer and cook for 2-3 minutes, stirring occasionally, until browned and just cooked through. Remove the beef from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of oil. Add the sliced bell peppers, onion, garlic, and ginger, and cook for 3-4 minutes until the vegetables are tender but still crisp.
4. Return the beef to the skillet, along with the soy sauce mixture. Stir well to combine and coat the beef and vegetables in the sauce. If desired, add the cornstarch mixture to thicken the sauce, and cook for an additional 2 minutes.
5. Garnish with sesame seeds and chopped green onions before serving.

This Beef and Bell Pepper Stir-Fry is an ideal dish for anyone looking for a flavorful, protein-packed dinner that’s quick to prepare. The tender beef and crisp bell peppers are coated in a savory sauce that brings a delightful balance of salty, sweet, and tangy flavors. Perfectly complemented by the aromatic ginger and garlic, this stir-fry can be served over rice or noodles for a complete meal. Whether you’re looking for a weekday dinner or a special treat, this recipe delivers big on taste in under 30 minutes.

Bell Pepper and Sausage Skillet

This Bell Pepper and Sausage Skillet is a one-pan meal that’s perfect for busy nights. It features savory sausage, sautéed bell peppers, onions, and a medley of spices, all cooked together in a skillet. The flavors meld beautifully, making each bite a comforting and satisfying experience. It’s a hearty, easy-to-make dinner that requires minimal effort and delivers maximum flavor.

Ingredients:

• 4 sausage links (Italian or smoked sausage), sliced
• 2 bell peppers (red and green), sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup chicken broth or water
• Fresh parsley for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced sausages and cook, turning occasionally, for 6-8 minutes, until browned and cooked through. Remove the sausages from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers, onion, and garlic. Sauté for 4-5 minutes until the vegetables begin to soften.
3. Sprinkle in the paprika, oregano, red pepper flakes (if using), salt, and pepper. Stir to combine.
4. Add the cooked sausage back into the skillet and pour in the chicken broth or water. Stir everything together, cover, and cook for an additional 5-7 minutes, allowing the flavors to combine and the vegetables to soften.
5. Garnish with fresh parsley before serving.

This Bell Pepper and Sausage Skillet is a satisfying, one-pan meal that packs a punch in terms of flavor and convenience. The juicy sausage pairs perfectly with the sweet bell peppers and onions, while the spices add just the right amount of kick. It’s an incredibly versatile dish that can be enjoyed on its own or served with a side of rice, potatoes, or crusty bread. Whether you’re cooking for one or feeding the whole family, this recipe makes for a quick, comforting, and delicious dinner that’s sure to become a weeknight favorite.

Bell Pepper and Zucchini Quinoa Bowl

This Bell Pepper and Zucchini Quinoa Bowl is a light yet filling vegetarian dish that’s full of fresh vegetables and wholesome quinoa. The combination of roasted bell peppers and zucchini adds a smoky, sweet flavor, while the quinoa provides a hearty base. Topped with a simple lemon-tahini dressing, this bowl is perfect for a healthy, meatless dinner or as a side dish to complement your main course.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 bell peppers (red and yellow), sliced
• 1 zucchini, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• 1 teaspoon honey or maple syrup
• 1 teaspoon garlic powder
• Fresh parsley or cilantro for garnish

Instructions:

1. Cook the quinoa according to the package instructions, using water or vegetable broth for extra flavor. Set aside.
2. Preheat the oven to 400°F (200°C). Place the sliced bell peppers and zucchini on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized.
3. While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the lemon juice, tahini, honey, garlic powder, salt, and pepper. If the dressing is too thick, add a bit of water to reach your desired consistency.
4. To assemble the bowls, divide the cooked quinoa between serving bowls. Top with the roasted vegetables and drizzle with the lemon-tahini dressing.
5. Garnish with fresh parsley or cilantro before serving.

This Bell Pepper and Zucchini Quinoa Bowl is a perfect option for a healthy, light, and satisfying meal. The roasted vegetables bring a depth of flavor to the dish, while the quinoa provides a filling and nutritious base. The lemon-tahini dressing ties everything together with a creamy, tangy finish that elevates the entire bowl. Whether you’re looking for a meatless dinner or a vibrant side dish, this recipe is sure to be a hit. It’s an easy-to-make, nutrient-packed meal that you can enjoy any day of the week.

Note: More recipes are coming soon!