25+ Easy and Tasty Summer Bell Pepper Recipes to Brighten Up Your Table

Summer is the perfect time to celebrate fresh, vibrant produce—and bell peppers are a seasonal standout.

Crisp, colorful, and sweet, these versatile veggies add crunch and flavor to everything from salads and skewers to stir-fries and stuffed dishes.

Whether you’re hosting a backyard barbecue, prepping light weekday meals, or simply trying to use up a garden haul, bell peppers deserve a spot on your summer menu.

In this roundup, we’ve gathered 25+ summer bell pepper recipes that highlight just how delicious and adaptable these veggies can be.

From quick lunches to party-ready sides and flavorful dinners, you’ll find a variety of ways to enjoy bell peppers all season long.

With their beautiful colors and health benefits, bell peppers bring more than just taste to the table—they bring summer to life on your plate.

25+ Easy and Tasty Summer Bell Pepper Recipes to Brighten Up Your Table

Bell peppers are more than just a colorful addition to your summer dishes—they’re a nutrient-packed, flavor-rich ingredient that can truly transform your meals.

With these 25+ summer bell pepper recipes, you now have a wide range of ideas to keep your summer menus fresh, exciting, and full of variety.

Whether you’re in the mood for something light and healthy, smoky from the grill, or bold and spicy, there’s a bell pepper recipe here for every taste and occasion.

Grilled Bell Pepper Salad with Cilantro Lime Dressing

A refreshing and vibrant salad perfect for summer picnics or backyard barbecues.

Grilled bell peppers add a smoky, charred flavor that pairs wonderfully with a tangy cilantro lime dressing. This dish is light yet packed with flavor, offering a healthy option for any summer meal.

Ingredients:

• 4 bell peppers (red, yellow, or orange)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon honey
• 1 tablespoon red wine vinegar
• 1/4 cup finely chopped red onion
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Slice the bell peppers in half, remove seeds, and brush with olive oil. Season with salt and pepper.
3. Grill the peppers for about 5-7 minutes per side or until charred and tender.
4. Remove from the grill, allow them to cool slightly, and then slice into strips.
5. In a small bowl, whisk together the cilantro, lime juice, honey, red wine vinegar, and a pinch of salt.
6. Toss the grilled peppers with the cilantro lime dressing, red onion, and crumbled feta cheese.
7. Serve immediately or chill for 30 minutes before serving for a cold salad.

This grilled bell pepper salad is the perfect balance of smoky, sweet, and tangy flavors.

The combination of fresh cilantro, lime, and honey gives it an extra burst of freshness, making it an excellent accompaniment to grilled meats or as a standalone dish. Whether served warm or chilled, it’s sure to be a crowd-pleaser at any summer gathering.

Bell Pepper and Corn Salsa

This bright, zesty salsa brings together the sweetness of corn and the crunchiness of bell peppers. It’s an easy-to-make dish that adds a vibrant touch to your summer appetizers.

The fresh ingredients create a lively mix that pairs perfectly with tortilla chips, tacos, or grilled meats.

Ingredients:

• 2 red bell peppers, finely diced
• 1 cup fresh corn kernels (or canned if fresh is unavailable)
• 1/4 cup finely chopped red onion
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped cilantro
• 1 small jalapeño, finely chopped (optional)
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the diced bell peppers, corn kernels, and red onion.
2. Add the lime juice, cilantro, and jalapeño (if using). Mix everything together gently.
3. Season with salt and pepper to taste.
4. Let the salsa sit for about 10-15 minutes to allow the flavors to meld together before serving.
5. Serve with tortilla chips or as a topping for tacos, grilled chicken, or fish.

Bell pepper and corn salsa is an incredibly versatile and colorful dish that can elevate any summer meal. The combination of sweet corn and crunchy bell peppers brings a natural sweetness that’s offset by the freshness of lime and cilantro.

This salsa not only tastes great but also looks stunning with its bright array of colors. It’s a go-to recipe that’s perfect for any summer celebration.

Stuffed Bell Peppers with Quinoa and Black Beans

These stuffed bell peppers are a hearty yet healthy summer dish.

Filled with quinoa, black beans, and spices, they offer a satisfying meal that’s also vegetarian and gluten-free. They’re packed with protein and fiber, making them perfect for a nourishing summer dinner.

Ingredients:

• 4 bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1/4 cup corn kernels
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a bowl, combine the cooked quinoa, black beans, diced tomatoes, corn, cumin, chili powder, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, packing it in gently.
5. Place the stuffed peppers in a baking dish and cover with foil.
6. Bake for 25-30 minutes until the peppers are tender.
7. If using cheese, sprinkle it on top of the peppers during the last 5 minutes of baking and return to the oven to melt.
8. Serve warm, garnished with cilantro or a dollop of sour cream if desired.

These stuffed bell peppers are a wonderful way to enjoy a filling, healthy, and flavor-packed summer meal.

The combination of quinoa, black beans, and corn makes for a satisfying vegetarian dish, while the spices bring warmth and depth of flavor. These stuffed peppers can be served as a main course or as a side dish alongside grilled meats or salads. They’re a nutritious and delicious option for any summer dinner.

Bell Pepper Frittata with Herbs

This savory frittata is the perfect dish for a light summer brunch or dinner.

The sweetness of the bell peppers complements the richness of the eggs, while fresh herbs elevate the overall flavor. It’s easy to prepare, and its colorful presentation makes it an impressive option for gatherings.

Ingredients:

• 2 bell peppers (any color), diced
• 6 large eggs
• 1/4 cup milk or cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced bell peppers and cook for 4-5 minutes, or until softened.
3. In a mixing bowl, whisk together eggs, milk, Parmesan cheese, garlic powder, oregano, salt, and pepper.
4. Pour the egg mixture over the cooked bell peppers, making sure it evenly covers the peppers.
5. Allow the eggs to cook for 2-3 minutes on the stovetop, then transfer the skillet to the oven.
6. Bake for 12-15 minutes, or until the frittata is set and lightly golden on top.
7. Garnish with fresh basil before serving.

The bell pepper frittata is a simple yet flavorful dish that highlights the vibrant colors and natural sweetness of bell peppers. The combination of eggs and Parmesan adds a creamy richness, while the herbs contribute a refreshing note.

This dish is versatile and can be served warm or at room temperature, making it ideal for both casual meals and more festive occasions. It’s an excellent way to enjoy bell peppers in a hearty yet healthy dish.

Roasted Bell Pepper and Tomato Soup

This comforting roasted bell pepper and tomato soup is a perfect summer meal for those cooler nights or rainy days.

Roasting the bell peppers deepens their flavor, and when combined with ripe tomatoes, the soup becomes rich, velvety, and full of summer goodness.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Place the bell peppers and tomatoes on a baking sheet, drizzling with olive oil and seasoning with salt and pepper.
2. Roast in the oven for 20-25 minutes, or until the peppers and tomatoes are soft and slightly charred.
3. Remove from the oven, and peel the skin off the bell peppers once cool enough to handle.
4. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
5. Add the roasted peppers, tomatoes, smoked paprika, and vegetable broth to the pot, and bring to a simmer.
6. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
7. Season with salt and pepper to taste, and serve with fresh basil as garnish.

Roasted bell pepper and tomato soup is the perfect combination of smoky, sweet, and tangy flavors. Roasting the bell peppers intensifies their natural sweetness and adds a rich depth to the soup.

This dish is not only comforting but also packed with fresh summer produce, making it a nourishing option for lunch or dinner.

The smooth, velvety texture paired with fresh basil makes each spoonful a delight. It’s a wonderful way to enjoy bell peppers and tomatoes in their prime.

Bell Pepper Tacos with Avocado Crema

These vibrant bell pepper tacos are a fun twist on traditional tacos.

The sautéed bell peppers are perfectly spiced, and the avocado crema adds a rich, creamy texture to each bite. These tacos are a great vegetarian option, full of fresh flavors that scream summer.

Ingredients:

• 2 bell peppers (any color), thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream or Greek yogurt
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped cilantro
• 1 tablespoon water

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the sliced bell peppers and sauté for 5-7 minutes, or until softened.
2. Sprinkle the chili powder, cumin, salt, and pepper over the peppers, and continue to cook for another 2-3 minutes to allow the spices to meld with the peppers.
3. While the peppers cook, prepare the avocado crema. In a blender or food processor, combine the avocado, sour cream or Greek yogurt, lime juice, cilantro, and water. Blend until smooth and creamy.
4. Warm the corn tortillas in a dry skillet or microwave.
5. To assemble the tacos, divide the sautéed bell peppers among the tortillas and top with a generous drizzle of avocado crema.
6. Garnish with additional cilantro and a squeeze of lime, if desired.

These bell pepper tacos are a quick, flavorful, and satisfying dish perfect for a summer meal. The bell peppers provide a natural sweetness and slight crunch, while the avocado crema offers a rich, creamy contrast.

Together, they make a delicious, plant-based taco filling that’s full of fresh ingredients and vibrant flavors. Whether enjoyed as a light lunch or dinner, these tacos are sure to become a go-to summer favorite.

Bell Pepper and Zucchini Stir-Fry

This bell pepper and zucchini stir-fry is a simple yet flavorful dish that highlights the crispness of fresh vegetables.

The light sauce adds depth without overpowering the natural flavors, making this an ideal side dish or light main course for a hot summer evening.

Ingredients:

• 2 bell peppers (any color), thinly sliced
• 2 zucchinis, sliced into half-moons
• 1 tablespoon olive oil
• 1 tablespoon soy sauce or tamari
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the bell peppers and zucchini and stir-fry for 4-5 minutes, or until just tender but still crisp.
3. In a small bowl, whisk together the soy sauce, sesame oil, honey, and red pepper flakes.
4. Pour the sauce over the vegetables and stir to coat.
5. Add the minced garlic and cook for another 1-2 minutes until fragrant.
6. Sprinkle with sesame seeds and garnish with fresh cilantro.
7. Serve immediately, either on its own or alongside grilled chicken, tofu, or rice.

This bell pepper and zucchini stir-fry is a quick, healthy, and vibrant dish that celebrates the flavors of summer produce.

The combination of bell peppers and zucchini provides a satisfying crunch, while the sesame sauce adds an earthy, umami-rich flavor. Whether you serve it as a side dish or a light main course, this stir-fry is a wonderful way to enjoy the best of summer vegetables.

Bell Pepper and Shrimp Skewers

These bell pepper and shrimp skewers are an excellent choice for a summer barbecue or grilling night.

The sweetness of the bell peppers complements the delicate shrimp, while a flavorful marinade brings everything together in one tasty bite. Quick and easy to prepare, they’re the perfect addition to any summer meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 bell peppers (red, yellow, or orange), cut into chunks
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a bowl, combine the olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper.
2. Add the shrimp and bell pepper chunks to the marinade, tossing to coat. Let sit for 15-20 minutes to marinate.
3. Preheat the grill to medium-high heat.
4. Thread the marinated shrimp and bell pepper chunks onto skewers, alternating between the two.
5. Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and opaque and the peppers are slightly charred.
6. Garnish with freshly chopped parsley before serving.

Bell pepper and shrimp skewers are a delightful, flavorful dish perfect for summer grilling. The smoky char from the grill pairs beautifully with the sweet and juicy bell peppers and shrimp.

The marinade adds just the right amount of tang and spice, making these skewers a crowd-pleaser at any outdoor gathering. They’re easy to make, quick to cook, and always a hit on the grill.

Bell Pepper Pesto Pasta

This vibrant and creamy bell pepper pesto pasta brings a new twist to the classic pesto.

Roasted bell peppers are blended with fresh basil and garlic, creating a rich, smoky sauce that coats the pasta beautifully. It’s an easy and satisfying dish that’s perfect for any summer dinner.

Ingredients:

• 2 red bell peppers, roasted and peeled
• 1/4 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup Parmesan cheese
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 12 oz pasta (penne, spaghetti, or fusilli)
• 1/4 cup toasted pine nuts (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the bell peppers on a baking sheet and roast for 20-25 minutes, or until the skins are charred and the peppers are soft.
2. Remove the peppers from the oven, cover them with a cloth, and let them steam for 10 minutes. Then peel off the skins and discard the seeds.
3. In a blender or food processor, combine the roasted bell peppers, basil, garlic, Parmesan cheese, olive oil, lemon juice, salt, and pepper. Blend until smooth.
4. Cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water.
5. Toss the cooked pasta with the bell pepper pesto, adding the reserved pasta water as needed to achieve your desired sauce consistency.
6. Serve with a sprinkle of toasted pine nuts and additional Parmesan cheese if desired.

Bell pepper pesto pasta is a colorful and flavorful dish that takes traditional pesto to the next level. The roasted bell peppers bring a smoky richness to the sauce, which pairs perfectly with the fresh basil and garlic.

This pasta dish is creamy, satisfying, and a great way to incorporate the sweetness of bell peppers into your meals. It’s a perfect summer dinner that can easily be customized with your favorite toppings or protein.

Bell Pepper and Chickpea Curry

This bell pepper and chickpea curry is a hearty and flavorful vegetarian dish that is perfect for a summer dinner.

The bell peppers add a fresh crunch, while the chickpeas provide a protein-packed base. The curry sauce, rich with warm spices, is creamy and comforting, making it a satisfying meal.

Ingredients:

• 2 bell peppers (red or yellow), sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
2. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder, cumin, and turmeric. Cook for 1 minute to toast the spices.
4. Add the sliced bell peppers and chickpeas to the pot, stirring to combine with the spices.
5. Pour in the coconut milk and vegetable broth, and bring to a simmer. Cook for 10-12 minutes, or until the bell peppers are tender.
6. Season with salt and pepper to taste.
7. Serve the curry over cooked rice, garnished with fresh cilantro.

This bell pepper and chickpea curry is a flavorful, hearty dish that offers a perfect balance of spices and creamy coconut milk.

The bell peppers bring freshness and crunch, while the chickpeas add protein and texture. The combination of curry powder, cumin, and turmeric creates a warm and aromatic sauce that will leave everyone craving more.

This dish is perfect for a comforting summer dinner or a meatless Monday meal.

Bell Pepper and Goat Cheese Crostini

These bell pepper and goat cheese crostini are the perfect appetizer for a summer gathering.

The creamy goat cheese pairs wonderfully with the sweetness of roasted bell peppers, and the crunchy crostini adds an extra texture. These little bites are sure to impress your guests with their simplicity and bold flavors.

Ingredients:

• 1 baguette, sliced into 1/2-inch thick pieces
• 2 bell peppers (red or yellow), roasted and thinly sliced
• 4 oz goat cheese, softened
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves (or rosemary)
• Salt and pepper to taste
• Balsamic glaze (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for 8-10 minutes, or until golden brown and crispy.
2. Roast the bell peppers by placing them on a baking sheet, drizzling with olive oil, and roasting at 375°F (190°C) for 20 minutes, or until softened and slightly charred. Once roasted, remove the skins and slice them thinly.
3. Spread a generous amount of goat cheese on each toasted crostini.
4. Top with a few slices of roasted bell pepper.
5. Garnish with fresh thyme (or rosemary) and season with salt and pepper.
6. Drizzle with balsamic glaze if desired before serving.

Bell pepper and goat cheese crostini are a perfect balance of creamy, savory, and sweet flavors. The roasted bell peppers provide a smoky sweetness, while the goat cheese offers a creamy, tangy contrast.

The crispy crostini adds crunch and texture, making these bite-sized appetizers both satisfying and elegant. Ideal for parties or as a light starter, these crostini will surely impress your guests with their delightful combination of fresh ingredients and rich flavors.

Bell Pepper and Spinach Stuffed Chicken Breast

This bell pepper and spinach stuffed chicken breast is a flavorful and healthy main course that is perfect for a summer dinner.

The combination of tender chicken, sautéed bell peppers, and spinach creates a delicious filling, and when baked, it all comes together in a juicy, flavorful dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 red bell pepper, diced
• 1 cup fresh spinach, chopped
• 1 tablespoon olive oil
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced bell pepper and cook for 4-5 minutes until softened.
3. Add the spinach and cook for an additional 1-2 minutes until wilted. Remove from heat and set aside to cool.
4. In a small bowl, mix together the mozzarella and Parmesan cheese.
5. Using a sharp knife, carefully cut a pocket into each chicken breast. Be careful not to cut all the way through.
6. Stuff each chicken breast with the sautéed bell pepper and spinach mixture, followed by the cheese mixture.
7. Season the outside of the chicken with garlic powder, paprika, salt, and pepper.
8. Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and the filling is hot and bubbly.
9. Garnish with fresh parsley before serving.

Bell pepper and spinach stuffed chicken breast is a delightful, flavorful dish that makes for a perfect main course. The juicy chicken is complemented by the sweet bell peppers, savory spinach, and melted cheese.

It’s a simple yet elegant recipe that is both nutritious and satisfying. This dish pairs beautifully with a light salad or roasted vegetables, making it a fantastic summer dinner option that will impress your guests.

Bell Pepper and Bacon Quesadillas

These bell pepper and bacon quesadillas are the perfect balance of smoky, savory, and cheesy flavors.

The bell peppers add a fresh crunch, while the bacon provides a salty, crispy contrast. Together with melted cheese between crispy tortillas, they make for a satisfying snack or meal that’s easy to prepare.

Ingredients:

• 2 bell peppers (any color), thinly sliced
• 4 slices of bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 4 flour tortillas
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Sour cream and salsa for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the sliced bell peppers and sauté for 4-5 minutes, or until softened. Season with smoked paprika, salt, and pepper.
2. In a separate pan, cook the bacon until crispy, then crumble it into small pieces.
3. Lay two tortillas flat and sprinkle each with half of the shredded cheddar and Monterey Jack cheese. Then, evenly distribute the sautéed bell peppers and crumbled bacon over the cheese.
4. Top each with the remaining tortillas, pressing them down slightly.
5. Heat a large skillet over medium-high heat and cook each quesadilla for 2-3 minutes per side, or until golden brown and crispy, and the cheese is melted inside.
6. Slice into wedges and serve with sour cream and salsa.

Bell pepper and bacon quesadillas offer a wonderful blend of flavors and textures that are both satisfying and indulgent. The sweet crunch of the bell peppers pairs perfectly with the salty crispiness of bacon, all melted together in gooey cheese.

Whether served as a quick dinner or an appetizer for a gathering, these quesadillas are sure to become a favorite in your recipe rotation. They’re quick to make and incredibly tasty, offering a fun twist on traditional quesadillas.

Bell Pepper Fajita Bowls

These bell pepper fajita bowls are a delicious, healthy, and customizable dish that brings together the flavors of classic fajitas in a nourishing bowl.

With seasoned bell peppers, onions, and grilled chicken or beef, it’s a fresh take on the traditional fajita, served over a bed of rice and topped with all your favorite toppings.

Ingredients:

• 2 bell peppers (any color), sliced
• 1 onion, sliced
• 1 lb chicken breast or beef strips (your choice), thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon fajita seasoning
• 2 cups cooked rice (brown or white)
• 1/2 cup black beans, rinsed and drained
• 1/4 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup shredded cheddar cheese (optional)
• 1/4 cup guacamole or sliced avocado
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken or beef strips and cook for 5-7 minutes until browned and cooked through. Sprinkle with fajita seasoning during cooking and set aside.
2. In the same skillet, heat the remaining tablespoon of olive oil and sauté the sliced bell peppers and onions for 5 minutes until softened.
3. Assemble the bowls by placing a portion of cooked rice at the bottom of each bowl.
4. Top the rice with black beans, corn, the sautéed bell peppers and onions, and the cooked chicken or beef.
5. Garnish with shredded cheddar cheese (if using), a scoop of guacamole or sliced avocado, and fresh cilantro.
6. Serve with lime wedges on the side for squeezing over the top.

Bell pepper fajita bowls are a flavorful, customizable dish that’s perfect for meal prep or a quick weeknight dinner. The bell peppers and onions bring a sweet, savory crunch, while the seasoned chicken or beef adds depth.

With rice, beans, and corn as a base, this dish is filling and nourishing. Topped with creamy guacamole or avocado and a fresh squeeze of lime, it’s a vibrant and satisfying meal that’s sure to please everyone at the table.

Bell Pepper and Roasted Garlic Hummus

This bell pepper and roasted garlic hummus is a twist on the classic hummus, adding a vibrant, sweet flavor from roasted bell peppers and the richness of roasted garlic.

It’s perfect for dipping vegetables, pita chips, or as a spread on sandwiches. Healthy, creamy, and full of flavor, this hummus will become a staple in your snack repertoire.

Ingredients:

• 1 red bell pepper, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cloves garlic, roasted
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons water (or more, for desired consistency)

Instructions:

1. Roast the bell pepper by placing it on a baking sheet and broiling it for 10-12 minutes, turning occasionally, until the skin is blackened. Place the roasted pepper in a bowl and cover with plastic wrap for 10 minutes. Peel off the skin and remove the seeds.
2. In a food processor, combine the chickpeas, roasted bell pepper, roasted garlic cloves, tahini, olive oil, lemon juice, cumin, salt, and pepper.
3. Process until smooth, adding water a tablespoon at a time to reach your desired consistency.
4. Taste and adjust seasoning if necessary.
5. Transfer the hummus to a bowl and refrigerate for at least 30 minutes to let the flavors meld.

Bell pepper and roasted garlic hummus is a delicious variation of the classic dip, with a rich, smoky flavor from the roasted bell peppers and garlic. It’s creamy, savory, and slightly sweet, making it a perfect dip for fresh vegetables, pita bread, or crackers.

This hummus is not only flavorful but also packed with protein and healthy fats, making it an ideal snack or appetizer. Whether for a party, picnic, or just a midday snack, this vibrant dip is sure to be a hit!

Bell Pepper and Avocado Salad

This refreshing bell pepper and avocado salad is the perfect side dish for summer meals.

The combination of creamy avocado, crunchy bell peppers, and a zesty lime dressing makes it light, flavorful, and full of texture. It’s quick to prepare and pairs wonderfully with grilled meats or as a standalone meal.

Ingredients:

• 2 bell peppers (any color), thinly sliced
• 2 ripe avocados, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• Salt and pepper to taste
• Optional: Crumbled feta or goat cheese for topping

Instructions:

1. In a large bowl, combine the sliced bell peppers, diced avocados, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
3. Pour the dressing over the salad and gently toss to combine.
4. Optional: Top with crumbled feta or goat cheese for added flavor.
5. Serve immediately as a refreshing side dish or light meal.

This bell pepper and avocado salad is a vibrant and nutritious option that’s perfect for a summer gathering. The crisp bell peppers and creamy avocado offer a delightful contrast in textures, while the tangy lime dressing brings everything together.

It’s simple to make, fresh, and full of flavor, making it an ideal addition to any barbecue or as a light lunch on its own. You can easily customize it with your favorite toppings or additional veggies for extra variety.

Bell Pepper and Quinoa Stuffed Tomatoes

These bell pepper and quinoa stuffed tomatoes are a healthy and flavorful dish that works great as a light meal or side.

The quinoa filling is complemented by the sweetness of the bell peppers, and the tomatoes provide a juicy base that makes every bite a burst of flavor. This dish is both colorful and nutritious.

Ingredients:

• 4 large tomatoes, tops cut off and insides scooped out
• 1 cup cooked quinoa
• 1 red bell pepper, diced
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup fresh cilantro, chopped
• 1/4 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat and sauté the diced bell pepper and corn for 3-4 minutes until softened. Add the cooked quinoa, cumin, salt, and pepper, stirring to combine.
3. Remove the skillet from the heat and stir in the chopped cilantro.
4. Stuff the hollowed tomatoes with the quinoa mixture and place them on a baking dish.
5. Optional: Top with shredded cheese if desired.
6. Bake in the oven for 20 minutes, or until the tomatoes are tender and the filling is heated through.
7. Serve warm, garnished with extra cilantro if desired.

Bell pepper and quinoa stuffed tomatoes are a delicious and nutritious way to enjoy summer vegetables. The quinoa filling is packed with flavor from the sautéed bell peppers and corn, and the tomatoes provide a juicy and tender base.

These stuffed tomatoes are light yet satisfying, making them a perfect addition to a summer meal or a great side dish. The optional cheese topping adds a rich, creamy element, but it’s just as tasty without it.

Bell Pepper and Sausage Skillet

This bell pepper and sausage skillet is a one-pan wonder that’s full of bold flavors.

The savory sausage is perfectly complemented by the sweetness of the bell peppers, while a blend of seasonings brings everything together in a hearty, satisfying dish. Perfect for a quick dinner, it’s a great way to enjoy a comforting meal without a lot of cleanup.

Ingredients:

• 2 bell peppers (red, yellow, or green), sliced
• 1 lb sausage (Italian or your choice), sliced into rounds
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the sausage slices and cook until browned and crispy, about 5-7 minutes.
2. Add the sliced onions and bell peppers to the skillet and cook for another 5 minutes, or until the vegetables are tender.
3. Stir in the minced garlic, oregano, smoked paprika, salt, and pepper, and cook for an additional 1-2 minutes until fragrant.
4. Remove from heat and garnish with fresh parsley before serving.
5. Serve hot, either as a standalone dish or with a side of crusty bread or rice.

The bell pepper and sausage skillet is a quick, flavorful, and filling dish that’s perfect for busy weeknights. The savory sausage, paired with sweet bell peppers and tender onions, creates a hearty combination that’s bursting with flavor.

This dish is easily customizable based on the type of sausage you prefer, and it’s simple enough to make in just one pan. Whether you enjoy it on its own or serve it with a side, this skillet meal is sure to become a family favorite.

Bell Pepper and Shrimp Stir-Fry

This bell pepper and shrimp stir-fry is a quick and easy dish that combines sweet bell peppers with succulent shrimp in a savory sauce.

Perfect for a weeknight dinner or meal prep, it’s a flavorful and healthy option that can be served with rice or noodles for a complete meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 bell peppers (any color), sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey or brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Cooked rice for serving
• Green onions and sesame seeds for garnish

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the sesame oil, garlic, onion, and bell peppers. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3. In a small bowl, whisk together the soy sauce, oyster sauce, honey, and red pepper flakes (if using).
4. Return the shrimp to the skillet and pour the sauce over the shrimp and vegetables. Stir to combine and cook for an additional 2-3 minutes until everything is well coated and heated through.
5. Season with salt and pepper to taste.
6. Serve the stir-fry over cooked rice and garnish with green onions and sesame seeds.

Bell pepper and shrimp stir-fry is a flavorful, light, and satisfying dish that’s easy to make in just one pan. The bell peppers add a sweet crunch, while the shrimp provides a delicate, juicy contrast.

The sauce ties everything together with a perfect balance of savory, sweet, and umami flavors. This dish is perfect for busy nights when you want a healthy and tasty meal that can be made in less than 30 minutes.

Bell Pepper and Chorizo Tacos

These bell pepper and chorizo tacos are a flavorful, vibrant dish with a great combination of spicy, savory chorizo and crunchy, sweet bell peppers.

The smoky chorizo pairs perfectly with the peppers, creating a simple and delicious taco filling that’s perfect for Taco Tuesday or any night of the week.

Ingredients:

• 1/2 lb chorizo, casings removed
• 2 bell peppers (any color), sliced
• 1 onion, sliced
• 1 tablespoon olive oil
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1/2 lime, cut into wedges
• Salt and pepper to taste
• Optional: Crumbled queso fresco or shredded cheese for topping

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until browned and crispy, about 5-7 minutes.
2. Add the sliced bell peppers and onions to the skillet with the chorizo. Cook for an additional 5 minutes until the vegetables are tender and slightly caramelized.
3. Warm the tortillas in a dry skillet or on the grill for 1-2 minutes per side.
4. Spoon the chorizo and bell pepper mixture onto the warm tortillas.
5. Garnish with chopped cilantro and a squeeze of lime juice. Optionally, top with crumbled queso fresco or shredded cheese.
6. Serve immediately and enjoy!

Bell pepper and chorizo tacos are bursting with bold, smoky flavors and are incredibly easy to make. The combination of spicy chorizo and sweet bell peppers creates a perfect taco filling, while the fresh cilantro and lime juice add a bright, fresh contrast.

These tacos are sure to become a favorite for any taco lover. With just a few simple ingredients, they offer a flavorful and satisfying meal that’s perfect for a casual dinner or a fun gathering with friends and family.

Bell Pepper and Zucchini Frittata

This bell pepper and zucchini frittata is a light, healthy, and satisfying dish perfect for breakfast, brunch, or even dinner.

The bell peppers add a burst of color and sweetness, while the zucchini provides a soft, tender texture. It’s packed with protein and vegetables, making it a nutritious and delicious option for any time of day.

Ingredients:

• 4 large eggs
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1/2 onion, diced
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion, bell pepper, and zucchini. Cook for 5-7 minutes until the vegetables are softened.
3. In a bowl, whisk the eggs, dried oregano, salt, and pepper together.
4. Pour the egg mixture over the cooked vegetables in the skillet. Stir gently to distribute the vegetables evenly.
5. Sprinkle shredded mozzarella cheese over the top.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
7. Garnish with fresh parsley before serving.

Bell pepper and zucchini frittata is a quick, nutritious, and delicious meal that’s perfect for any time of day. The combination of bell peppers and zucchini creates a fresh, flavorful base for the eggs, while the mozzarella cheese adds a rich, creamy touch.

It’s a versatile dish that can be served warm or at room temperature and can easily be customized with other vegetables or toppings.

Whether for breakfast, brunch, or a light dinner, this frittata is a great way to enjoy bell peppers in a wholesome and tasty way.

Bell Pepper and Beef Stir-Fry

This bell pepper and beef stir-fry is a flavorful, quick, and satisfying dish that brings together tender beef strips and crisp bell peppers in a savory sauce.

It’s a great weeknight meal, full of vibrant colors and bold flavors, that pairs well with steamed rice or noodles.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced
• 2 bell peppers (any color), sliced into strips
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Cooked rice for serving
• Green onions for garnish

Instructions:

1. In a bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
3. In the same skillet, add the garlic, ginger, onion, and bell peppers. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
4. Return the beef to the skillet and pour the sauce over the beef and vegetables. Stir well to combine and cook for another 2-3 minutes until everything is coated in the sauce and heated through.
5. Season with salt and pepper to taste.
6. Serve the stir-fry over cooked rice and garnish with sliced green onions.

Bell pepper and beef stir-fry is a delicious and easy dish that’s perfect for busy nights. The beef is tender and flavorful, while the bell peppers add a satisfying crunch and sweetness.

The savory sauce with hints of ginger and hoisin creates a perfect balance of flavors. This stir-fry is quick to make, customizable with your favorite vegetables, and a great way to enjoy a hearty meal with minimal effort.

Bell Pepper and Spinach Pasta

This bell pepper and spinach pasta is a light yet flavorful dish that combines the sweetness of bell peppers with the earthy richness of spinach.

Tossed in a simple garlic olive oil sauce and topped with parmesan cheese, this pasta is a perfect vegetarian option for a quick and satisfying meal.

Ingredients:

• 8 oz pasta (penne, spaghetti, or your choice)
• 2 bell peppers (any color), thinly sliced
• 2 cups fresh spinach, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta cooking water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using), and cook for 1-2 minutes until fragrant.
3. Add the sliced bell peppers to the skillet and cook for 4-5 minutes until they begin to soften.
4. Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
5. Add the cooked pasta to the skillet along with the reserved pasta water. Toss to combine and cook for another 2 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste.
7. Remove from heat and toss with grated parmesan cheese. Garnish with fresh basil before serving.

Bell pepper and spinach pasta is a light, wholesome meal that’s packed with flavor and nutrients. The sweet bell peppers and earthy spinach create a beautiful contrast in texture, while the garlic and olive oil bring everything together with a simple but tasty sauce.

The parmesan cheese adds a rich, creamy finish to the dish. It’s an easy and satisfying option for lunch or dinner that can be on the table in under 30 minutes.

Bell Pepper and Chickpea Curry

This bell pepper and chickpea curry is a vibrant and comforting dish that’s full of rich flavors and spices.

The combination of bell peppers, chickpeas, and a creamy coconut milk base creates a hearty, satisfying curry that’s both vegan and gluten-free. It’s perfect for a weeknight dinner served with rice or naan.

Ingredients:

• 2 bell peppers (any color), sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 tablespoon vegetable oil
• 1/2 cup vegetable broth or water
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
2. Stir in the garlic, ginger, curry powder, cumin, and turmeric. Cook for 1-2 minutes until fragrant.
3. Add the bell peppers and cook for 3-4 minutes, allowing them to soften slightly.
4. Stir in the chickpeas, coconut milk, and vegetable broth. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the curry to thicken.
5. Season with salt and pepper to taste.
6. Serve the curry over cooked rice or with naan, and garnish with fresh cilantro.

Bell pepper and chickpea curry is a comforting, rich, and flavorful dish that’s perfect for a cozy dinner. The bell peppers add a sweet crunch, while the chickpeas provide a hearty texture.

The coconut milk creates a creamy base that beautifully absorbs the spices, making each bite rich and satisfying. This curry is a great option for a vegan and gluten-free meal that doesn’t skimp on flavor, and it pairs perfectly with rice or naan for a complete meal.