25 Bell Pepper Recipes That Make the Most of This Colorful Veg

John Kernick
Bell peppers are available year-round, but they're at their best in late summer, when they're more likely to come from a farm closer to home. Try them in everything from dips and salads to soups and stews.
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Bell Pepper Basics

John Kernick

In Season: Bell peppers are available year-round, but they're most abundant -- and least expensive -- from July through November.

What to Look For: All red, yellow, and orange peppers start out green. The color and taste change depending on how long they're allowed to ripen on the vine. Choose peppers that feel heavy for their size and have glossy, smooth skin. Buy organic whenever possible -- bell peppers are among the vegetables grown with the most pesticides. When shopping for peppers to stuff, pick ones that are uniform in size and shape for even cooking.

How to Store: Refrigerate in a ventilated bag in the crisper, up to 5 days.

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How to Seed a Bell Pepper

To swiftly stem and seed a pepper, stand it upright, then use a sharp knife to slice off the sides, cutting from top to bottom, leaving the core, ribs, and seeds behind. If any white part remains on strips, shave it off with the knife. Watch our video to see the technique in action!Planning on stuffing the vegetable? Watch our video on how to core bell peppers.

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Roasted Peppers with Garlic and Herbs

Roland Bello
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Sprinkle bell pepper halves with slivers of garlic and dried oregano, then pop them in the oven until charred and sweet. Serve alongside London broil, lamb burgers, or grilled chicken.

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Ratatouille

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This hearty country dish from the Provence region of France is an easy mix of summer vegetables -- bell peppers, zucchini, eggplant, and tomatoes -- gently simmered with garlic and olive oil. Enjoy a bowl of it with crusty bread, or use it as a jumping-off point for breakfast, appetizers, or pasta dishes.

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Golden Pepper Soup

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The secret behind this soup's complex flavor? A generous dose of saffron, cumin, and cayenne. Serve hot or chilled with a little sour cream swirled in.

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Grilled Pepper and Red-Onion Pizzas

Bryan Gardner
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Store-bought dough and a hot grill means you can get pizza on the dinner table in just 35 minutes. Top each with creamy goat cheese, charred bell peppers and red onions, and lemony arugula.

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Roasted Peppers with Spaghetti Stuffing

Johnny Miller
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Anchovies, capers, onions, and red-wine vinegar transform simple spaghetti into a briny, umami-packed filling for a rainbow of roasted peppers. Top with fresh oregano leaves just before serving.

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Bell Pepper Egg-in-a-Hole

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We lightened up the classic egg-in-a-hole by swapping out the usual fried bread slices for fresh bell peppers and serving the whole thing on multigrain toast.

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Broiled Pork Chops With Yellow-Pepper Puttanesca

Bryan Gardner
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Kalamata olives, capers, and red-pepper flakes add zing to the yellow bell pepper-and-tomato sauce that accompanies this quick and tasty pork dish.

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Roasted Red-Pepper Salad with Anchovy White Beans

Johnny Miller
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We love our greens, but in this salad, they're more of an accent to the tender white beans and sweet, meaty roasted red peppers.

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Grilled Scallops with Blistered-Yellow-Pepper Relish

GENTL & HYERS
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A flavor-packed relish made with roasted yellow bell peppers, toasted almonds, garlic, smoked paprika, white-wine vinegar, and olive oil is the perfect partner for succulent scallops in this summery dish.

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Sausage-and-Pepper Ragu Over Polenta

Bryan Gardner
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Browning Italian sausage, bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Serve atop creamy polenta and finish with Parmesan and fresh parsley.

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Red Pepper Relish

John Kernick
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You can make this quick condiment up to four days in advance. It goes great in chicken or tuna salad, grilled cheese sandwiches, pasta, and so much more.

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Roasted Red Pepper Salad

John Kernick
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Smoky charred bell peppers get the Mediterranean treatment with a lemony, caper-kissed vinaigrette and a scattering of Kalamata olives and fresh basil leaves.

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Roasted Red Pepper and Walnut Dip

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This delectable dip blends roasted red peppers, walnuts, and balsamic vinegar. Paprika and cumin add smoky back notes.

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Pasta with Peppers, Squash, and Tomatoes

Johnny Miller
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Sweet yellow bell peppers, yellow cherry tomatoes, and crookneck squash make for a striking golden pasta dish.

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Bell Pepper, Yogurt, and Harissa Soup

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All you need to make this no-cook cold soup is a refrigerator, a blender, and 15 minutes. The secret to the surprisingly complex flavor is pairing the mellow produce with creamy dairy and a shot of spice.

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Zucchini, Bell Pepper, and Curry Paste

Raymond Hom
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For a fast, flavorful side, try this saute of summer staples and fragrant store-bought curry paste.

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Marinated Peppers

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Garlic, lemon, and oregano mingle in an olive-oil marinade for sweet roasted bell peppers. Serve these as part of an appetizer platter with hummus or salumi or pile them on your favorite sandwich.

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Chorizo-Stuffed Mini Sweet Peppers

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Bite-size peppers take a turn for the spicy, meaty, sweet, and smoky.

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Sweet Red-Pepper-Beet Soup

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This tangy chilled puree gets its striking color from earthy beets and red bell peppers. They're cooked with shallots and then blended into a silken soup. Goat cheese, a traditional accompaniment for beets, lends creaminess. A squeeze of lemon juice and a sprinkling of sea salt heighten the flavors.

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Pork Burgers with Peppers

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Flavored with fennel seeds, these pork burgers are reminiscent of sweet Italian sausage. Grill sliced onion and red and yellow bell peppers in a foil packet and serve on the mozzarella-topped burgers.

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Spanish Tortilla with Bell Pepper

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In Spain, tortilla refers to a hearty egg-and-potato dish that's eaten warm or cold any time of day. Red bell pepper gives this version another layer of flavor.

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Pickled Onions and Peppers

Christopher Testani
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Vinegar, sugar, salt, and a bevy of spices -- black peppercorns, coriander seeds, allspice berries, and bay leaves -- make a spectacular brine for bell peppers, red onions, and jalapeno. These irresistible pickles will last up to three months in the fridge.

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Roasted-Red-Pepper Dip

John Kernick
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Roasted red peppers, raisins, and capers bring a complex, smoky-sweet flavor to this easy dip.

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Pork Chops with Roasted Peppers

Jonathan Lovekin
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Sear pork chops in a cast-iron skillet for a beautifully browned crust, then heap on a platter with Soft, Cheesy Polenta and Shredded, Sauteed Collard Greens.Watch Lucinda Scala Quinn prepare this recipe.

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Garlic-Pepper Sauce

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This mixture of red and green bell peppers, onions, garlic, and cilantro -- called sofrito -- is used in many Latin American recipes as a seasoning base; it can even replace salsa as a dip for chips. Make a big batch and keep it in the freezer for delicious dinners to come.

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