25+ Delicious Bell Pepper RecipesYou’ll Love

Bell peppers are a vibrant and versatile ingredient that can transform any dish into a colorful, flavorful masterpiece. Whether you’re a fan of the sweet red, yellow, and orange varieties or prefer the slightly bitter green bell peppers, there’s no denying their appeal in the kitchen.

Packed with vitamins, antioxidants, and fiber, bell peppers are not only nutritious but also incredibly flexible. From hearty stuffed peppers to quick stir-fries, savory soups, and light wraps, there are endless ways to incorporate bell peppers into your meals.

In this blog, we’ve gathered over 25 delicious bell pepper recipes that cater to a wide range of tastes and dietary preferences.

Whether you’re looking for vegetarian-friendly options, quick weeknight dinners, or meal-prep ideas, there’s a bell pepper dish for everyone.

Let’s dive into these creative and mouth-watering recipes that will inspire your next meal!

25+ Delicious Bell Pepper RecipesYou’ll Love

From breakfast to dinner and everything in between, bell peppers can truly shine in a variety of dishes. Their natural sweetness, vibrant colors, and health benefits make them a staple ingredient that deserves a place in your kitchen.

Whether you’re cooking up stuffed peppers, adding them to a hearty jambalaya, or incorporating them into a fresh salad or wrap, the possibilities are endless.

We hope these 25+ bell pepper recipes have sparked your culinary creativity and inspired you to experiment with this versatile vegetable.

The best part is that these recipes are not only flavorful but also packed with nutrients, making it easy to enjoy delicious meals while staying healthy.

So grab some bell peppers and start cooking—you’re in for a treat

Roasted Bell Pepper and Tomato Soup

This roasted bell pepper and tomato soup combines the sweet and smoky flavors of roasted bell peppers with the tanginess of fresh tomatoes. It’s a perfect dish for a chilly evening, offering warmth and comfort with every spoonful. Packed with vitamins and antioxidants, this soup is not only delicious but also nourishing.

Ingredients:

• 6 large bell peppers (red, yellow, or orange)
• 8 medium tomatoes, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the whole bell peppers on a baking sheet and roast them for 30-40 minutes, turning occasionally, until the skin is charred and the peppers are soft.
2. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. This will help loosen the skin. Once cooled, peel off the skins, remove the seeds, and roughly chop the peppers.
3. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes. Add the garlic and cook for another minute.
4. Stir in the chopped tomatoes and cook for 10 minutes, allowing them to break down.
5. Add the roasted bell peppers, vegetable broth, smoked paprika, and cumin. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
6. Use an immersion blender to puree the soup until smooth, or transfer the mixture to a blender in batches. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil or parsley.

This roasted bell pepper and tomato soup is a flavorful and vibrant dish that brings out the best of seasonal produce. The sweetness of the roasted bell peppers perfectly balances the acidity of the tomatoes, creating a rich, satisfying soup. Pair it with a slice of crusty bread for a hearty meal, and enjoy the comforting warmth it brings.

Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed bell peppers are a classic dish, and this version adds a nutritious twist with quinoa and black beans. It’s a protein-packed, fiber-rich meal that’s perfect for vegetarians or anyone looking for a wholesome and filling dinner. The bell peppers serve as edible bowls, while the filling bursts with flavors of cumin, chili powder, and garlic.

Ingredients:

• 6 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fully cooked and the liquid is absorbed. Fluff with a fork and set aside.
3. In a large skillet, heat a small amount of oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Stir in the black beans, corn, diced tomatoes, cumin, chili powder, and paprika. Cook for 5-7 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
5. Add the cooked quinoa to the skillet and stir to combine the mixture.
6. Stuff each bell pepper with the quinoa and black bean filling. Place the stuffed peppers in a baking dish and cover with foil.
7. Bake in the preheated oven for 30 minutes. Remove the foil, sprinkle shredded cheese on top of each pepper, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh cilantro and serve with lime wedges.

These stuffed bell peppers are a healthy, vibrant meal that’s packed with flavor and nutrition. The quinoa provides a light, fluffy texture, while the black beans add heartiness. Whether you’re serving these peppers as a weeknight dinner or a party dish, they’ll be a hit with their bright colors and bold flavors.

Grilled Bell Pepper and Chicken Skewers

Grilled bell pepper and chicken skewers are a great way to enjoy a light, summery meal that is both delicious and easy to prepare. The sweet, smoky flavor of grilled bell peppers pairs perfectly with marinated chicken, creating a satisfying meal with a hint of char from the grill. These skewers are perfect for a family barbecue or a quick weeknight dinner.

Ingredients:

• 4 large bell peppers (red, yellow, green, and orange)
• 1.5 lbs boneless, skinless chicken breasts, cut into cubes
• 1 large red onion, cut into chunks
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• Wooden or metal skewers

Instructions:

1. In a bowl, combine olive oil, garlic, lemon juice, oregano, smoked paprika, cumin, salt, and pepper. Add the chicken cubes and toss to coat. Cover and refrigerate for at least 30 minutes to marinate.
2. Preheat the grill to medium-high heat.
3. While the chicken is marinating, cut the bell peppers into large chunks, roughly the same size as the chicken cubes. Do the same with the red onion.
4. Thread the chicken, bell peppers, and onion alternately onto the skewers, leaving a little space between each piece.
5. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is fully cooked and the vegetables are slightly charred and tender.
6. Remove from the grill and let rest for a few minutes before serving.

These grilled bell pepper and chicken skewers are perfect for those who enjoy a fresh, flavorful meal straight off the grill. The combination of juicy chicken and vibrant bell peppers brings together smoky, tangy, and sweet flavors that are perfect for outdoor dining. Serve with a side of rice or salad for a complete meal that feels light yet satisfying.

Bell Pepper and Feta Frittata

This bell pepper and feta frittata is a simple yet flavorful dish perfect for breakfast, brunch, or even a light dinner. The combination of sweet bell peppers and tangy feta cheese creates a wonderful contrast, while eggs provide the base for a fluffy and nutritious meal. It’s a versatile dish that can be enjoyed warm or cold, making it great for meal prep or gatherings.

Ingredients:

• 6 large eggs
• 3 bell peppers (red, yellow, and green), thinly sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the sliced bell peppers and onion, and cook for about 7-8 minutes, or until softened. Add the garlic and cook for another minute.
3. In a bowl, whisk together the eggs, oregano, salt, and pepper. Pour the egg mixture over the sautéed bell peppers and onions in the skillet.
4. Sprinkle the crumbled feta cheese evenly on top of the egg mixture.
5. Cook on the stovetop for 2-3 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
6. Bake for 10-12 minutes, or until the eggs are fully set and slightly golden on top.
7. Remove from the oven and let cool for a few minutes before garnishing with fresh parsley.

This bell pepper and feta frittata is the perfect dish when you’re craving something easy yet packed with flavor. The creamy, tangy feta pairs beautifully with the sweet bell peppers, while the eggs give it a light and fluffy texture. It’s a versatile dish that you can enjoy for any meal of the day, and it’s perfect for sharing or reheating as leftovers.

Bell Pepper and Beef Stir-Fry

This bell pepper and beef stir-fry is a quick and delicious meal that combines tender strips of beef with colorful bell peppers in a savory sauce. It’s a well-balanced dish full of protein, vibrant vegetables, and bold flavors from ginger, garlic, and soy sauce. Ready in under 30 minutes, this stir-fry is perfect for busy weeknights when you need a healthy and satisfying meal fast.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 3 bell peppers (red, yellow, and green), thinly sliced
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 2 tablespoons vegetable oil
• 1 teaspoon cornstarch
• 2 tablespoons water
• Cooked rice, for serving
• Sesame seeds and green onions, for garnish

Instructions:

1. In a small bowl, mix the soy sauce, oyster sauce, hoisin sauce, cornstarch, and water. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef strips and stir-fry for 3-4 minutes until browned. Remove the beef from the skillet and set aside.
3. In the same skillet, add the remaining oil and stir-fry the bell peppers, onion, garlic, and ginger for 4-5 minutes, or until the vegetables are tender but still crisp.
4. Return the beef to the skillet and pour the sauce mixture over the stir-fry. Toss everything together and cook for another 2-3 minutes, allowing the sauce to thicken and coat the ingredients.
5. Serve hot over cooked rice, garnished with sesame seeds and green onions.

This bell pepper and beef stir-fry is a delicious combination of tender beef and crisp, vibrant vegetables tossed in a savory sauce. The dish is quick to prepare and packed with nutrients, making it a healthy option for a weeknight dinner. Serve it over rice for a complete meal that’s full of flavor and texture, perfect for when you need a satisfying meal in a flash.

Bell Pepper Pasta Primavera

Bell pepper pasta primavera is a colorful, vegetable-packed pasta dish that is both light and satisfying. The sweet bell peppers are sautéed with other fresh vegetables and tossed in a simple olive oil and garlic sauce, creating a fresh, bright flavor. This dish is perfect for a healthy, vibrant dinner that’s full of the natural sweetness and crunch of fresh vegetables.

Ingredients:

• 3 bell peppers (red, yellow, and orange), thinly sliced
• 1 zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 12 oz pasta (penne or farfalle works well)
• 3 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the bell peppers, zucchini, and red onion, and sauté for about 5-6 minutes, until the vegetables are slightly tender.
3. Add the garlic and cherry tomatoes, and continue to cook for another 2-3 minutes, or until the tomatoes start to soften.
4. Stir in the cooked pasta and Italian seasoning, tossing everything together to combine. Season with salt and pepper to taste.
5. Remove from heat and sprinkle with grated Parmesan cheese. Garnish with fresh basil before serving.

Bell pepper pasta primavera is a vibrant, healthy dish that celebrates the natural flavors of fresh vegetables. The sweet bell peppers, juicy tomatoes, and tender zucchini come together with garlic and olive oil to create a light, refreshing pasta that’s perfect for any occasion. It’s a simple yet delicious meal that’s sure to brighten up your dinner table with its beautiful colors and fresh flavors.

Bell Pepper and Chicken Enchiladas

Bell pepper and chicken enchiladas are a flavorful, Mexican-inspired dish that combines tender chicken, sautéed bell peppers, and a rich, zesty enchilada sauce. The bell peppers add a delightful crunch and sweetness to the filling, while the melted cheese on top makes every bite gooey and satisfying. Perfect for weeknight dinners or gatherings, these enchiladas are comforting, hearty, and sure to be a hit with the whole family.

Ingredients:

• 3 large bell peppers (red, yellow, and green), thinly sliced
• 2 cups cooked and shredded chicken
• 8 flour tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes. Add the bell peppers, cumin, and chili powder, and cook for 5-7 minutes until the peppers are tender but still slightly crisp.
3. Stir in the shredded chicken and cook for another 2-3 minutes. Season with salt and pepper to taste.
4. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
5. Place a few spoonfuls of the chicken and bell pepper mixture in the center of each tortilla, then roll them up and place them seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re well coated. Sprinkle shredded cheese on top.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh cilantro and serve hot.

These bell pepper and chicken enchiladas are a delicious way to enjoy a comforting meal with a kick of flavor. The bell peppers add a crunchy sweetness that complements the tender chicken and spicy enchilada sauce, while the melted cheese ties everything together. Serve with a side of rice and beans for a complete, satisfying meal that brings the warmth of Mexican cuisine to your table.

Bell Pepper and Mushroom Risotto

Bell pepper and mushroom risotto is a creamy, decadent dish with rich flavors from sautéed bell peppers, earthy mushrooms, and Parmesan cheese. This Italian classic is elevated by the sweet and smoky taste of roasted bell peppers, offering a delightful twist to traditional risotto. Perfect as a main course or a side dish, this comforting, velvety risotto is both elegant and filling.

Ingredients:

• 2 large bell peppers (red and yellow), diced
• 1 cup Arborio rice
• 1 cup mushrooms, sliced (cremini or button work well)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth, kept warm
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the bell peppers and sauté until soft and slightly caramelized, about 6-8 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the mushrooms until browned, about 5 minutes. Remove and set aside with the bell peppers.
3. In the same skillet, melt the butter and add the chopped onion. Sauté for 3-4 minutes until translucent, then add the garlic and cook for another minute.
4. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast lightly.
5. Add the white wine and cook until absorbed, stirring constantly.
6. Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more broth. Continue this process until the rice is creamy and fully cooked, about 18-20 minutes.
7. Stir in the sautéed bell peppers, mushrooms, and Parmesan cheese. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving.

This bell pepper and mushroom risotto is the epitome of comfort food. The creamy texture of the risotto pairs beautifully with the sweet bell peppers and earthy mushrooms, while Parmesan adds a rich depth of flavor. Whether served as a main course or a side, this risotto is sure to impress with its elegance and heartwarming taste.

Bell Pepper and Hummus Wraps

Bell pepper and hummus wraps are a quick, nutritious, and flavorful option for a light lunch or snack. The crunchy bell peppers, creamy hummus, and fresh vegetables come together to create a vibrant and healthy meal that’s easy to prepare and perfect for on-the-go. With no cooking required, this is an ideal choice for a refreshing, plant-based wrap packed with vitamins, fiber, and protein.

Ingredients:

• 3 large bell peppers (red, yellow, and orange), thinly sliced
• 1 cup hummus (store-bought or homemade)
• 4 large whole wheat or spinach wraps
• 1 cucumber, sliced into thin strips
• 1 small carrot, grated
• 1/2 cup baby spinach or arugula
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Spread about 1/4 cup of hummus onto each wrap.
2. Layer the sliced bell peppers, cucumber, grated carrot, and spinach evenly over the hummus on each wrap.
3. Drizzle olive oil and lemon juice over the vegetables, and season with a pinch of salt and pepper.
4. Roll the wraps tightly, tucking in the ends as you go, and slice them in half.
5. Garnish with fresh parsley and serve immediately or wrap in foil for an easy, portable meal.

These bell pepper and hummus wraps are a healthy and delicious way to enjoy a quick meal full of flavor and nutrients. The fresh, crunchy vegetables contrast beautifully with the creamy hummus, while the hint of lemon and olive oil adds a burst of brightness. Ideal for a light lunch, snack, or even a picnic, these wraps are versatile, refreshing, and easy to customize to your taste.

Bell Pepper and Sausage Jambalaya

This bell pepper and sausage jambalaya is a bold, flavorful dish that hails from Louisiana cuisine. The smoky sausage and tender bell peppers combine with rice, tomatoes, and spices for a one-pot meal that’s hearty, filling, and full of rich, Southern flavors. Perfect for a family dinner or a casual gathering, this recipe brings together vibrant vegetables, savory sausage, and warm spices for an unforgettable meal.

Ingredients:

• 3 large bell peppers (red, yellow, and green), diced
• 1 lb smoked sausage (Andouille or Kielbasa), sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tablespoon Cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage slices and cook for about 5-6 minutes until browned. Remove the sausage from the pot and set aside.
2. In the same pot, add the diced onion and bell peppers. Cook for about 5 minutes until softened, then add the garlic and cook for another minute.
3. Stir in the rice, Cajun seasoning, paprika, and thyme. Cook for 2 minutes, allowing the rice to lightly toast.
4. Add the diced tomatoes (with their juice), chicken broth, and browned sausage. Stir everything together, bring to a boil, then reduce the heat to low.
5. Cover the pot and let it simmer for 20-25 minutes, or until the rice is cooked and most of the liquid is absorbed.
6. Season with salt and pepper to taste, then fluff the rice with a fork.
7. Garnish with fresh parsley and serve hot.

Bell pepper and sausage jambalaya is a hearty and satisfying dish that’s brimming with robust flavors. The combination of smoky sausage, sweet bell peppers, and well-seasoned rice creates a meal that’s as comforting as it is delicious. Whether served at a family gathering or for a cozy night in, this one-pot dish is sure to please with its bold Southern flavors.

Bell Pepper and Chickpea Curry

Bell pepper and chickpea curry is a vibrant, plant-based dish that is both nutritious and flavorful. The sweetness of the bell peppers pairs beautifully with the hearty chickpeas in a spiced coconut milk curry sauce. This dish is easy to prepare and perfect for those looking for a meatless meal that’s packed with flavor. Serve it with rice or naan for a wholesome and satisfying dinner.

Ingredients:

• 3 large bell peppers (red, yellow, and green), sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Add the garlic and ginger, and cook for another minute until fragrant.
2. Stir in the curry powder, cumin, and turmeric, and cook for 1-2 minutes, allowing the spices to bloom.
3. Add the bell peppers and chickpeas to the skillet and stir to coat them in the spices. Cook for 5-7 minutes, or until the bell peppers are tender but still slightly crisp.
4. Pour in the coconut milk and bring the mixture to a simmer. Cook for 10-12 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot over cooked rice.

This bell pepper and chickpea curry is a delightful, hearty meal that’s packed with warmth and flavor. The sweetness of the bell peppers, combined with the rich, creamy coconut milk and aromatic spices, makes this curry a delicious and nourishing choice. It’s perfect for those seeking a plant-based option that’s both filling and flavorful, making it a go-to dish for any night of the week.

Bell Pepper and Shrimp Stir-Fry

Bell pepper and shrimp stir-fry is a quick, vibrant dish that brings together sweet bell peppers, succulent shrimp, and a savory soy-ginger sauce. This dish is light, healthy, and full of flavor, making it a great option for a fast and nutritious weeknight meal. The combination of fresh vegetables and juicy shrimp creates a balanced dish that’s easy to prepare and sure to satisfy.

Ingredients:

• 3 large bell peppers (red, yellow, and orange), thinly sliced
• 1 lb shrimp, peeled and deveined
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 2 tablespoons vegetable oil
• 1 teaspoon cornstarch
• 2 tablespoons water
• Cooked rice, for serving
• Sesame seeds and green onions, for garnish

Instructions:

1. In a small bowl, mix the soy sauce, oyster sauce, rice vinegar, cornstarch, and water. Set aside.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry for 3-4 minutes until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the remaining oil and stir-fry the bell peppers, onion, garlic, and ginger for 5-6 minutes until the vegetables are tender but still crisp.
4. Return the shrimp to the skillet and pour the sauce mixture over the stir-fry. Toss everything together and cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat the ingredients.
5. Serve hot over cooked rice, garnished with sesame seeds and green onions.

This bell pepper and shrimp stir-fry is a perfect balance of sweet, savory, and tangy flavors. The shrimp cooks quickly, making this dish a speedy option for dinner, while the bell peppers add vibrant color and crunch. The soy-ginger sauce ties everything together beautifully, creating a light and healthy meal that’s as delicious as it is easy to prepare. Pair it with steamed rice for a complete and satisfying dish.

Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed bell peppers with quinoa and black beans are a healthy, plant-based meal that’s both hearty and delicious. The combination of nutty quinoa, protein-packed black beans, and flavorful spices fills each bell pepper, creating a well-rounded dish. This recipe is perfect for those seeking a wholesome, vegetarian-friendly dinner that’s easy to make and full of vibrant flavors.

Ingredients:

• 4 large bell peppers (red, yellow, green, or orange)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Salsa or hot sauce, for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
3. Stir in the quinoa, black beans, corn, cumin, chili powder, and a pinch of salt and pepper. Cook for another 3-4 minutes until heated through and well combined.
4. Remove from heat and stir in half of the shredded cheese (if using).
5. Place the hollowed-out bell peppers in a baking dish and fill each one with the quinoa mixture.
6. Top each pepper with the remaining cheese (optional) and cover the dish with foil.
7. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
8. Remove the foil and bake for an additional 5 minutes to let the cheese melt and slightly brown.
9. Garnish with fresh cilantro and serve with salsa or hot sauce.

These stuffed bell peppers with quinoa and black beans are a wholesome, satisfying meal that’s perfect for a vegetarian dinner. The quinoa and beans provide a protein-rich filling, while the bell peppers add a natural sweetness. Whether topped with cheese or kept dairy-free, this dish is packed with flavor, texture, and vibrant color, making it a delicious and nutritious choice.

Bell Pepper and Spinach Frittata Muffins

Bell pepper and spinach frittata muffins are mini egg bites packed with vegetables, perfect for a healthy breakfast or snack on the go. These frittata muffins are loaded with sweet bell peppers, spinach, and cheese, making them both nutritious and flavorful. They’re great for meal prep, easy to store, and a fun way to enjoy a protein-rich breakfast that’s full of veggies.

Ingredients:

• 3 large bell peppers (red, yellow, and orange), diced
• 1 cup fresh spinach, chopped
• 6 large eggs
• 1/2 cup shredded cheddar or feta cheese
• 1/4 cup milk
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
2. In a skillet, heat olive oil over medium heat. Add the diced bell peppers, onion, and garlic, and sauté for 5-6 minutes until the vegetables are tender. Stir in the chopped spinach and cook for another 1-2 minutes until wilted. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper.
4. Stir the cooked vegetables and shredded cheese into the egg mixture.
5. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
6. Bake for 18-20 minutes, or until the eggs are fully set and slightly golden on top.
7. Let the frittata muffins cool in the tin for a few minutes before removing. Garnish with fresh parsley and serve warm.

These bell pepper and spinach frittata muffins are a versatile, portable meal option that’s perfect for busy mornings. They’re light yet packed with protein and vitamins from the eggs, bell peppers, and spinach. Whether you enjoy them fresh out of the oven or prepare them in advance for meal prep, these savory muffins are a tasty and convenient way to fuel your day.

Bell Pepper and Lentil Soup

Bell pepper and lentil soup is a comforting, hearty dish that’s rich in flavor and packed with nutrients. The earthy lentils and sweet bell peppers create a satisfying combination, while the warming spices make this soup perfect for colder days. It’s an easy one-pot meal that’s full of fiber, protein, and bold flavors, ideal for a wholesome lunch or dinner.

Ingredients:

• 3 large bell peppers (red, yellow, and green), diced
• 1 cup red lentils, rinsed
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
2. Stir in the diced bell peppers, cumin, paprika, and turmeric. Cook for another 5-6 minutes, until the peppers begin to soften.
3. Add the rinsed lentils, diced tomatoes, and vegetable broth. Stir to combine and bring the soup to a boil.
4. Once boiling, reduce the heat to low and let the soup simmer for 25-30 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste. If the soup is too thick, add more vegetable broth or water to reach your desired consistency.
6. Serve hot, garnished with fresh cilantro or parsley.

This bell pepper and lentil soup is a wholesome, nutritious meal that’s perfect for warming you up on a chilly day. The bell peppers add a touch of sweetness, while the lentils provide protein and heartiness. With its rich, savory spices and vibrant colors, this soup is both comforting and satisfying, making it an ideal choice for a healthy, filling lunch or dinner.

Note: More recipes are coming soon!