24+ Irresistible Summer Green Pepper Recipes for Every Occasion

Summer is the perfect time to embrace the vibrant, crisp flavors of fresh produce.

One vegetable that shines during the warmer months is the green pepper.

Whether you enjoy its crunchy texture in salads, its smokiness when grilled, or its mild sweetness when sautéed, the green pepper is as versatile as it is delicious.

From salads and salsas to stir-fries and grilled dishes, green peppers are a great way to add color and flavor to your summer meals.

In this blog post, we’re bringing you over 24+ summer green pepper recipes that will elevate your dishes and satisfy your cravings.

Whether you’re hosting a backyard barbecue, preparing a light lunch, or looking for an easy side to pair with dinner, these recipes have you covered.

24+ Irresistible Summer Green Pepper Recipes for Every Occasion

Green peppers are a summertime staple that can be incorporated into so many delicious dishes.

From tangy salsas and fresh salads to savory stir-fries and satisfying tacos, these 24+ summer green pepper recipes will inspire you to make the most of this colorful vegetable all season long.

Easy to prepare and full of vibrant flavor, green peppers can be the star of your next meal or the perfect complement to your favorite dishes.

With so many options to choose from, you’re sure to find a few new favorites to add to your summer recipe repertoire.

Whether you’re cooking for family, friends, or enjoying a meal solo, these recipes are a great way to savor the fresh flavors of the season.

So grab some green peppers, get cooking, and enjoy the delicious bounty of summer!

Grilled Green Pepper and Corn Salad

This bright and smoky salad is the epitome of summer freshness. Sweet corn and charred green peppers combine with red onions, cherry tomatoes, and a zesty lime dressing to create a dish that’s equally great as a side or a light lunch.

It’s easy to make ahead and keeps well in the fridge, making it ideal for picnics or backyard barbecues.

Ingredients:

• 3 green bell peppers, sliced in half and seeded
• 2 ears of corn, husked
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ¼ cup chopped fresh cilantro
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Grill the green peppers and corn until slightly charred, about 5 minutes per side.
3. Allow to cool slightly. Slice peppers into strips and cut corn kernels from the cob.
4. In a large bowl, combine grilled peppers, corn, cherry tomatoes, and red onion.
5. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
6. Pour the dressing over the salad and toss to coat.
7. Top with chopped cilantro and serve chilled or at room temperature.

This salad offers a delicious balance of sweet, smoky, and tangy flavors.

It’s a vibrant, wholesome choice that highlights green peppers in their most refreshing form and brings a touch of summer to every bite.

Stuffed Green Peppers with Quinoa and Summer Vegetables

This hearty, plant-based recipe turns green peppers into edible bowls brimming with colorful summer vegetables and protein-rich quinoa.

The dish is satisfying without being heavy, making it a perfect meatless main course for warm days.

Ingredients:

• 4 green bell peppers, tops removed and seeds discarded
• 1 cup cooked quinoa
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup cherry tomatoes, halved
• ½ cup crumbled feta cheese (optional)
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant.
3. Add zucchini, squash, and tomatoes. Cook for 5–6 minutes until softened.
4. Stir in cooked quinoa, oregano, salt, and pepper. Remove from heat and let cool slightly.
5. Stir in feta cheese, if using.
6. Stuff each green pepper with the quinoa mixture and place in a baking dish.
7. Cover with foil and bake for 25–30 minutes, until peppers are tender.
8. Uncover for the last 5 minutes for a slightly roasted finish.

These stuffed peppers make a satisfying summer dinner that’s both nutritious and full of flavor.

The blend of seasonal vegetables with the subtle bitterness of green peppers creates a comforting yet refreshing meal.

Chilled Green Pepper Gazpacho

Cool off with this creative twist on the classic Spanish soup.

Green peppers, cucumbers, and herbs blend into a smooth, refreshing gazpacho that’s perfect for hot summer days. Served chilled, it’s a no-cook wonder full of fresh flavor and vibrant color.

Ingredients:

• 2 green bell peppers, roughly chopped
• 1 cucumber, peeled and chopped
• 1 small green apple, cored and chopped
• 1 clove garlic
• ¼ cup fresh basil leaves
• ¼ cup extra-virgin olive oil
• 2 tbsp white wine vinegar
• ½ cup cold water (more as needed)
• Salt and pepper to taste

Instructions:

1. In a blender, combine green peppers, cucumber, green apple, garlic, basil, and vinegar.
2. Blend until smooth, then drizzle in olive oil while blending to emulsify.
3. Add cold water a little at a time until the soup reaches your desired consistency.
4. Season with salt and pepper to taste.
5. Chill for at least 1 hour before serving.
6. Serve in bowls with a drizzle of olive oil and a few basil leaves for garnish.

This chilled gazpacho is light, hydrating, and absolutely bursting with flavor.

It’s an elegant way to enjoy green peppers in a dish that cools and revitalizes—perfect for sultry summer evenings or lunch al fresco.

Green Pepper and Mango Salsa

This sweet and tangy salsa blends the crunch of green peppers with the tropical sweetness of ripe mango. It’s a refreshing topping for grilled meats, tacos, or even a simple bowl of tortilla chips.

The combination of fresh ingredients and zippy lime juice makes this salsa a must-have at any summer gathering.

Ingredients:

• 1 green bell pepper, finely diced
• 1 ripe mango, peeled and diced
• ½ red onion, finely chopped
• 1 jalapeño, seeded and minced (optional for heat)
• Juice of 1 lime
• 2 tbsp chopped fresh cilantro
• Salt to taste

Instructions:

1. In a mixing bowl, combine the diced green pepper, mango, red onion, and jalapeño.
2. Add lime juice and cilantro, then season with salt.
3. Toss well to mix all ingredients evenly.
4. Chill for at least 30 minutes to let the flavors meld.
5. Serve cold with chips or as a topping for grilled fish or chicken.

This salsa is a lively, colorful addition to any summer plate.

The crisp green pepper pairs beautifully with sweet mango and tangy lime, creating a bold, tropical flavor with a satisfying crunch.

Green Pepper and Chicken Skewers

Skewers are a summertime staple, and this version featuring juicy chicken and green bell peppers makes for a quick, healthy, and flavorful main dish.

Grilled to perfection and brushed with a light garlic-herb marinade, these skewers are ideal for weeknight dinners or weekend cookouts.

Ingredients:

• 2 green bell peppers, cut into 1-inch pieces
• 1 lb boneless chicken breast, cut into chunks
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. In a bowl, whisk together olive oil, garlic, lemon juice, oregano, salt, and pepper.
2. Add chicken chunks and marinate for at least 30 minutes.
3. Thread chicken and green pepper pieces alternately onto skewers.
4. Preheat grill to medium-high heat.
5. Grill skewers for 10–12 minutes, turning occasionally, until chicken is cooked through and slightly charred.
6. Serve hot with a side of rice or a cucumber salad.

These skewers are full of juicy flavor and summer charm.

The green peppers become slightly sweet and smoky on the grill, balancing perfectly with the marinated chicken for a dish that’s simple, satisfying, and sunny.

Green Pepper Pesto Pasta

A twist on traditional pesto, this green pepper version blends raw bell peppers with basil, garlic, and Parmesan for a sauce that’s bright, light, and full of summer energy.

Tossed with al dente pasta, it’s an easy and elegant meal for lunch or dinner.

Ingredients:

• 1 green bell pepper, roughly chopped
• 1 cup fresh basil leaves
• 1 clove garlic
• ¼ cup grated Parmesan cheese
• ¼ cup pine nuts or walnuts
• ⅓ cup olive oil
• Salt and pepper to taste
• 8 oz cooked pasta (spaghetti, penne, or your choice)

Instructions:

1. In a food processor, combine green pepper, basil, garlic, Parmesan, and nuts.
2. Blend while slowly adding olive oil until smooth.
3. Season with salt and pepper to taste.
4. Toss pesto with hot cooked pasta until well coated.
5. Serve warm or chilled, topped with extra Parmesan if desired.

This pasta is a vibrant departure from the usual, thanks to the crisp bite of green pepper in the pesto.

It’s a light yet satisfying dish, perfect for hot summer evenings when you want something quick, cool, and packed with flavor.

Green Pepper and Black Bean Tacos

These vibrant, vegetarian tacos are packed with flavor and nutrition.

The combination of sautéed green peppers, black beans, and spices creates a satisfying filling for soft corn tortillas. Top with fresh salsa, avocado, or a squeeze of lime for the ultimate summer taco experience.

Ingredients:

• 2 green bell peppers, sliced
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• Toppings: chopped cilantro, lime wedges, avocado, salsa

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add sliced green peppers and cook until softened, about 5 minutes.
2. Stir in the black beans, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes, until everything is heated through.
3. Warm the corn tortillas in a dry skillet or on the grill for 1-2 minutes per side.
4. Spoon the green pepper and black bean mixture into each tortilla.
5. Top with cilantro, a squeeze of lime, avocado, and salsa as desired.

These tacos are easy to make, light, and bursting with flavor.

The crisp green peppers add crunch and a touch of bitterness that balances beautifully with the earthy black beans and bold spices. They’re perfect for a quick weeknight meal or a casual summer dinner.

Green Pepper and Tomato Frittata

This egg-based dish is an ideal way to use up fresh summer produce.

The green peppers add a subtle peppery flavor and texture to the fluffy frittata, while tomatoes bring juiciness and a touch of sweetness. It’s perfect for breakfast, brunch, or even a light dinner.

Ingredients:

• 2 green bell peppers, diced
• 1 large tomato, chopped
• 6 large eggs
• 2 tbsp olive oil
• 1 tbsp fresh basil, chopped
• 1 tsp salt
• ½ tsp pepper
• ¼ cup grated mozzarella or feta cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add diced green peppers and cook for about 5 minutes, until they begin to soften.
3. Add the chopped tomato and cook for another 2 minutes.
4. In a separate bowl, whisk the eggs with salt, pepper, and fresh basil.
5. Pour the egg mixture into the skillet with the vegetables. Cook over medium heat for 2–3 minutes, until the edges begin to set.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the frittata is fully set in the center.
7. Remove from the oven and sprinkle with cheese, if using.

This frittata is light, savory, and satisfying.

The green peppers contribute both crunch and a delicate bitterness, while the tomatoes lend freshness and juiciness. It’s a great dish to enjoy on a summer morning or as part of a laid-back brunch with friends.

Green Pepper and Shrimp Stir-Fry

A quick, flavorful stir-fry that combines shrimp with colorful green peppers, garlic, and a simple soy-based sauce.

This dish is perfect for a light yet satisfying meal and can be served over rice or noodles for an easy, nutritious dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 green bell peppers, sliced into thin strips
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp soy sauce
• 2 tbsp honey or maple syrup
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tbsp vegetable oil
• 2 green onions, chopped (for garnish)

Instructions:

1. In a small bowl, whisk together soy sauce, honey, sesame oil, and rice vinegar. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2–3 minutes until pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, add garlic and ginger, and cook for 30 seconds until fragrant.
4. Add the green bell peppers and stir-fry for 3-4 minutes until tender-crisp.
5. Return the shrimp to the skillet, pour in the sauce, and stir to coat everything evenly. Cook for an additional 2 minutes.
6. Serve the stir-fry over rice or noodles, garnished with chopped green onions.

This stir-fry is quick, light, and packed with flavor.

The combination of tender shrimp and the crunch of green peppers creates a delicious contrast, while the savory-sweet sauce brings everything together. It’s a perfect option for a weekday dinner or a meal prep solution.

Green Pepper and Avocado Toast

This trendy and nutritious avocado toast gets a savory twist with the addition of green peppers.

The creamy avocado and crunchy bell pepper make an irresistible combination, while the tangy lemon juice and chili flakes add a kick. It’s a perfect quick breakfast or light lunch option.

Ingredients:

• 1 ripe avocado
• 1 green bell pepper, thinly sliced
• 2 slices of whole-grain or sourdough bread
• Juice of ½ lemon
• 1 tbsp olive oil
• 1 tsp chili flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Toast the bread slices until golden and crispy.
2. While the bread is toasting, mash the avocado in a bowl with lemon juice, olive oil, salt, and pepper until smooth.
3. Spread the mashed avocado evenly over the toasted bread.
4. Arrange the thinly sliced green pepper on top of the avocado.
5. Sprinkle chili flakes for a touch of heat (if desired), and garnish with fresh parsley.
6. Serve immediately and enjoy!

This avocado toast offers a satisfying mix of creamy, crunchy, and savory flavors.

The green pepper adds freshness and texture to the rich avocado, making it a great twist on a classic favorite.

Green Pepper and Hummus Stuffed Pitas

These quick and healthy pita pockets are filled with crunchy green peppers, creamy hummus, and fresh veggies for a light but filling meal.

They’re perfect for a picnic, a packed lunch, or a light dinner during the summer months.

Ingredients:

• 2 whole-wheat pita pockets
• 1 green bell pepper, sliced
• ½ cucumber, sliced
• ½ red onion, thinly sliced
• ½ cup hummus
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Slice the pita pockets in half and gently open them to form pockets.
2. Spread a generous amount of hummus inside each pita half.
3. Fill with sliced green peppers, cucumber, and red onion.
4. Sprinkle with fresh parsley and season with salt and pepper.
5. Serve immediately, or wrap them up for an easy lunch or snack on the go!

These stuffed pitas are fresh, healthy, and incredibly simple to make.

The crunch of the green peppers pairs wonderfully with the creamy hummus, creating a satisfying and nutritious meal for any time of the day.

Green Pepper and Eggplant Grilled Sandwich

Grilled sandwiches are a perfect summer comfort food, and this version includes green peppers and eggplant for a rich, smoky flavor.

The combination of roasted vegetables with melted cheese and fresh herbs makes each bite irresistibly delicious.

Ingredients:

• 1 green bell pepper, sliced
• 1 small eggplant, sliced
• 2 tbsp olive oil
• 4 slices of whole-grain or sourdough bread
• 2 tbsp pesto (store-bought or homemade)
• 4 slices mozzarella or your favorite cheese
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the green pepper and eggplant slices with olive oil, salt, and pepper.
3. Grill the vegetables for about 4-5 minutes per side, until tender and slightly charred.
4. Spread pesto on one side of each bread slice.
5. Layer the grilled vegetables and mozzarella cheese between two slices of bread.
6. Grill the sandwich on both sides until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
7. Serve warm, and enjoy the savory, smoky flavors!

This grilled sandwich is a perfect balance of smoky, creamy, and fresh flavors.

The green pepper adds crunch, and the eggplant contributes a rich, meaty texture, all enveloped in gooey cheese and aromatic pesto. It’s a hearty and delicious meal perfect for summer!

Green Pepper and Sausage Stir-Fry

This quick and easy stir-fry combines the savory flavors of sausage with the crispness of green peppers for a hearty, yet light dish.

It’s a simple, one-pan meal that’s full of flavor and perfect for a busy summer evening when you want something satisfying without a lot of fuss.

Ingredients:

• 2 green bell peppers, sliced
• 1 lb Italian sausage (or your preferred sausage), casings removed
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tbsp olive oil
• 2 tbsp soy sauce
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet or wok, heat olive oil over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes).
2. Add the garlic and onion, and cook for another 2-3 minutes until softened.
3. Stir in the sliced green peppers and paprika. Cook for 3-4 minutes until the peppers are tender but still slightly crisp.
4. Add soy sauce, salt, and pepper to taste, and stir to combine.
5. Garnish with fresh parsley before serving.
6. Serve the stir-fry on its own, or with rice or pasta for a more filling meal.

This stir-fry is a great balance of savory sausage and the bright crunch of green peppers.

The addition of soy sauce adds depth to the flavor, making this dish a quick, satisfying choice for any summer night.

Green Pepper and Couscous Salad

A refreshing and healthy side dish, this couscous salad combines roasted green peppers with the light, fluffy texture of couscous.

Fresh herbs, a lemony dressing, and a hint of feta bring everything together for a colorful and delicious summer salad.

Ingredients:

• 1 cup couscous
• 2 green bell peppers, diced
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• ½ cup crumbled feta cheese
• 1 tbsp fresh mint, chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced green peppers with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for about 15-20 minutes until tender and slightly charred.
3. While the peppers are roasting, prepare the couscous according to package instructions. Once cooked, fluff with a fork and set aside to cool.
4. In a large bowl, combine the roasted green peppers, couscous, cherry tomatoes, feta cheese, and fresh mint.
5. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad and toss to combine.
6. Serve chilled or at room temperature.

This couscous salad is vibrant, light, and packed with Mediterranean flavors.

The roasted green peppers add a smoky depth, while the feta and fresh mint elevate the dish into a perfect side for grilled meats or a refreshing standalone lunch.

Green Pepper and Pineapple Skewers

These sweet and savory skewers are a great addition to any barbecue or summer dinner.

The combination of green peppers and pineapple adds a tropical flair, while a light honey-lime glaze brings everything together for a mouthwatering dish.

Ingredients:

• 2 green bell peppers, cut into chunks
• 1 small pineapple, peeled and cut into chunks
• 2 tbsp olive oil
• 1 tbsp honey
• Juice of 1 lime
• 1 tsp chili powder (optional for heat)
• Salt to taste
• Wooden skewers

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together olive oil, honey, lime juice, chili powder (if using), and salt.
3. Thread the green pepper chunks and pineapple pieces alternately onto the wooden skewers.
4. Brush the skewers with the honey-lime glaze.
5. Grill the skewers for about 5-7 minutes, turning occasionally, until the peppers are tender and the pineapple is slightly caramelized.
6. Serve warm with extra glaze on the side for dipping.

These skewers offer a wonderful combination of sweet pineapple and the smoky flavor of grilled green peppers.

The honey-lime glaze adds a burst of brightness, making these skewers an ideal side dish or appetizer for your next summer gathering.

Green Pepper and Chicken Fajita Bowls

These fajita bowls are a fresh and flavorful take on the classic fajita.

Tender chicken, sautéed green peppers, and onions are layered with rice, beans, and toppings for a satisfying and customizable meal. It’s perfect for meal prepping or a family dinner.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 green bell peppers, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 cups cooked rice (white, brown, or cauliflower rice)
• 1 can black beans, drained and rinsed
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a large skillet, heat olive oil over medium-high heat.
2. Add the chicken slices and cook for about 5-6 minutes, until browned and cooked through.
3. Add the sliced green peppers, red onion, cumin, chili powder, garlic powder, salt, and pepper. Sauté for another 5-6 minutes until the vegetables are tender.
4. While the chicken and veggies cook, divide the cooked rice and black beans between serving bowls.
5. Spoon the chicken and veggie mixture over the rice and beans.
6. Top with sliced avocado, cilantro, and a squeeze of lime.

These fajita bowls are bursting with vibrant flavors from the seasoned chicken and sautéed green peppers.

They’re versatile, so you can add or swap toppings like cheese, salsa, or sour cream to suit your taste.

Green Pepper and Corn Quinoa Salad

A refreshing and light salad featuring green peppers, corn, and quinoa. It’s packed with protein and fiber, making it a great option for a healthy lunch or side dish.

The tangy dressing ties everything together for a perfect summer salad.

Ingredients:

• 1 cup cooked quinoa (chilled)
• 1 green bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• ½ cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh basil or cilantro, for garnish

Instructions:

1. In a large bowl, combine the cooked quinoa, diced green pepper, corn, and cherry tomatoes.
2. In a small bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss gently to combine.
4. Garnish with fresh basil or cilantro before serving.
5. Serve chilled or at room temperature.

This quinoa salad is a perfect summer dish with its refreshing crunch from the green peppers and sweet corn.

It’s light yet satisfying, making it an excellent choice for picnics, barbecues, or a quick lunch.

Green Pepper and Tomato Gazpacho

Gazpacho is a chilled, refreshing soup that’s perfect for summer, and this version incorporates green peppers for extra crunch and flavor.

It’s packed with fresh vegetables and herbs, and the best part is that it requires no cooking, making it an ideal no-fuss summer meal.

Ingredients:

• 2 green bell peppers, chopped
• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• ½ red onion, chopped
• 2 cloves garlic
• ¼ cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp salt
• ½ tsp black pepper
• Fresh basil or parsley, for garnish

Instructions:

1. In a blender or food processor, combine the green peppers, tomatoes, cucumber, red onion, and garlic. Blend until smooth.
2. Add olive oil, red wine vinegar, salt, and black pepper. Blend again until everything is well combined.
3. Taste and adjust seasoning, adding more salt or vinegar if desired.
4. Chill the gazpacho in the fridge for at least 1 hour before serving.
5. Serve in bowls, garnished with fresh basil or parsley.

This green pepper gazpacho is light, cooling, and packed with fresh flavors.

It’s a great way to beat the heat and enjoy a refreshing, nutritious meal on a warm summer day.

Green Pepper and Chickpea Tabbouleh

A twist on the classic tabbouleh salad, this version incorporates green peppers and chickpeas for added texture and protein.

The result is a light, refreshing dish full of Mediterranean flavors that makes a perfect side or a light lunch.

Ingredients:

• 1 cup cooked bulgur wheat (or couscous)
• 1 green bell pepper, diced
• 1 cup cooked chickpeas (or one can, drained and rinsed)
• ½ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• 1 cucumber, diced
• ½ red onion, finely chopped
• Juice of 1 lemon
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked bulgur wheat, diced green pepper, chickpeas, parsley, mint, cucumber, and red onion.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad mixture and toss gently to combine.
4. Chill for at least 30 minutes before serving to allow the flavors to meld.
5. Serve cold as a light lunch, side dish, or snack.

This tabbouleh is vibrant and packed with fresh, crunchy vegetables.

The green pepper adds a subtle bite, while the chickpeas make it hearty and satisfying. It’s a perfect summer salad that’s as filling as it is healthy.

Green Pepper and Zucchini Fritters

These savory fritters combine green peppers, zucchini, and fresh herbs for a deliciously crispy snack or side dish.

They’re quick to prepare and perfect for serving with a dip or as a light meal.

Ingredients:

• 1 green bell pepper, finely diced
• 1 medium zucchini, grated
• 1 egg, beaten
• 1/4 cup flour (use chickpea flour for gluten-free)
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)
• Sour cream or yogurt for serving (optional)

Instructions:

1. In a bowl, combine the diced green pepper, grated zucchini, egg, flour, parsley, dill, salt, and pepper. Stir well until everything is evenly combined.
2. Heat olive oil in a skillet over medium heat.
3. Drop spoonfuls of the mixture into the skillet, flattening them into fritters. Cook for 3-4 minutes per side, until golden brown and crispy.
4. Remove from the skillet and place on a paper towel to drain excess oil.
5. Serve warm with sour cream or yogurt for dipping.

These fritters are crispy on the outside, tender on the inside, and packed with fresh summer vegetables.

They’re great as a snack, appetizer, or light meal when paired with a refreshing dip.

Green Pepper and Grilled Halloumi Skewers

These skewers are a simple yet flavorful dish that combines the tangy taste of grilled halloumi cheese with the sweetness of green peppers.

The result is a savory, smoky treat that’s perfect for grilling season.

Ingredients:

• 2 green bell peppers, cut into chunks
• 1 block of halloumi cheese, cut into cubes
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes if using)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a bowl, combine olive oil, lemon juice, oregano, paprika, salt, and pepper.
3. Thread the green pepper chunks and halloumi cubes onto the skewers, alternating between the peppers and cheese.
4. Brush the skewers with the olive oil mixture.
5. Grill the skewers for about 3-4 minutes per side, or until the halloumi is golden brown and crispy on the outside.
6. Serve immediately as an appetizer or side dish.

The combination of green peppers and halloumi offers a smoky, slightly salty flavor that is perfectly balanced by the tangy lemon and oregano marinade.

These skewers are a great addition to any summer barbecue.

Green Pepper and Shrimp Skewers with Garlic Lemon Butter

These shrimp skewers are marinated in a zesty garlic lemon butter sauce and paired with crisp green peppers, making them a flavorful, quick, and easy grilling option.

Perfect for a light summer dinner or an appetizer for a barbecue.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 green bell peppers, cut into chunks
• 2 tbsp olive oil
• 2 tbsp melted butter
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a bowl, whisk together olive oil, melted butter, minced garlic, lemon zest, lemon juice, paprika, salt, and pepper.
2. Add the shrimp to the marinade and let them sit for 15-20 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the shrimp and green pepper chunks alternately onto skewers.
5. Grill the skewers for 2-3 minutes per side, or until the shrimp are opaque and cooked through.
6. Remove from the grill and garnish with fresh parsley.

These garlic lemon shrimp skewers are juicy, tangy, and full of flavor, with the green peppers adding a fresh crunch.

Perfect for grilling season!

Green Pepper and Cucumber Gazpacho

A cool, refreshing take on traditional gazpacho, this green pepper and cucumber version is light, tangy, and perfect for a hot summer day.

With a vibrant mix of veggies and a touch of spice, this chilled soup is both refreshing and satisfying.

Ingredients:

• 2 green bell peppers, chopped
• 1 cucumber, peeled and chopped
• 2 ripe tomatoes, chopped
• ½ red onion, chopped
• 1 clove garlic
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp hot sauce (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a blender or food processor, combine the green peppers, cucumber, tomatoes, red onion, garlic, olive oil, red wine vinegar, hot sauce, salt, and pepper.
2. Blend until smooth. Taste and adjust seasoning if needed.
3. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
4. Serve in bowls, garnished with fresh basil leaves.

This gazpacho is a vibrant, cooling dish with a blend of fresh, summery flavors.

The green peppers add a slight sweetness and crispness, while the cucumber keeps the soup refreshing.

Green Pepper and Sweet Potato Tacos

These vegetarian tacos are filled with roasted sweet potatoes, sautéed green peppers, and a zesty lime-cilantro dressing.

They’re packed with flavor and perfect for a light but satisfying meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 green bell peppers, sliced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly crispy.
3. In a skillet, sauté the sliced green peppers over medium heat until tender, about 5-6 minutes.
4. Warm the tortillas in a dry skillet or microwave.
5. To assemble the tacos, layer the roasted sweet potatoes and sautéed green peppers on each tortilla.
6. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
7. Serve immediately and enjoy!

These tacos are bursting with flavor and texture, with the sweet potatoes providing a creamy contrast to the crunchy green peppers.

The lime and cilantro finish them off with a refreshing, zesty kick.