19+ Best Bell Pepper Recipes

Bell peppers earn their keep in almost every kitchen. Sweet, crisp, and ready to soak up whatever seasoning you throw at them, they shift easily from a quick weeknight stir-fry to a slow-roasted sauce or a bright salad topping. A single pepper can go into eggs for breakfast, tucked into a sandwich at lunch, and stuffed and baked for dinner, all without repeating itself.

This collection pulls together the bell pepper dishes worth making on repeat, from the classic stuffed pepper your grandmother probably made to roasted red pepper soup that tastes like it took all day. Whether you’ve got a bag of mixed peppers wilting in the crisper or you’re planning a grocery trip around them, there’s a recipe here that fits your week.

For a well-rounded dinner any night of the week, Classic Beef and Rice Stuffed Bell Peppers deliver the most complete, satisfying meal in one pepper.

Quick picks:

• Best weeknight dinner: Chicken and Bell Pepper Fajitas
• Best for entertaining: Grilled Bell Pepper Skewers
• Best make-ahead condiment: Red Pepper Romesco Sauce
• Best light lunch: Greek Salad with Bell Peppers

1. Classic Beef and Rice Stuffed Bell Peppers

Yield: 6 stuffed peppers | Prep: 20 minutes | Cook: 45 minutes | Oven: 375°F

Ingredients:

• 6 large bell peppers, tops cut off and seeded
• 1 lb ground beef
• 1 cup cooked white rice
• 1 cup marinara sauce, divided
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup shredded mozzarella
• Salt and pepper to taste

Method:

1. Preheat oven to 375°F. Stand peppers in a baking dish.
2. Brown beef with onion and garlic; drain fat.
3. Stir in rice, 3/4 cup marinara, salt, and pepper.
4. Fill peppers, top with remaining marinara and cheese.
5. Bake covered 35 minutes, uncover, bake 10 more.

For more filling ideas, the savory vegetarian stuffed bell peppers recipe swaps in beans and grains for a meatless version just as hearty.

2. Chicken and Bell Pepper Fajitas

Yield: 4 servings | Prep: 15 minutes | Cook: 15 minutes

Ingredients:

• 1 lb chicken breast, sliced thin
• 3 bell peppers (mixed colors), sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 2 tsp chili powder, 1 tsp cumin, salt to taste
• 8 small flour tortillas

Method:

1. Toss chicken and vegetables with oil and spices.
2. Sear in a hot skillet 8-10 minutes, stirring often, until chicken is cooked through and peppers are charred at the edges.
3. Serve in warmed tortillas.

The sizzle when peppers hit a hot pan is half the fun here. If you’re working with leftover meat instead, savory leftover rotisserie chicken fajitas cuts the cook time way down.

3. Italian Sausage and Peppers

Yield: 4 servings | Prep: 10 minutes | Cook: 30 minutes

Ingredients:

• 4 Italian sausage links
• 3 bell peppers, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1/2 cup marinara sauce
• 1 tsp dried oregano

Method:

1. Brown sausages in oil, 8 minutes, then remove.
2. Sauté peppers and onion until soft and lightly browned, about 12 minutes.
3. Return sausage, add marinara and oregano, simmer 10 minutes.

This one smells like a street fair the moment it hits the pan. Serve it over polenta, tucked into a hoagie roll, or alongside our best pasta side dishes for a bigger spread.

4. Creamy Roasted Red Pepper Pasta

Yield: 4 servings | Prep: 10 minutes | Cook: 20 minutes

Ingredients:

• 12 oz pasta (penne or rigatoni)
• 2 roasted red peppers, jarred or homemade
• 1 cup heavy cream
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan
• 2 tbsp butter

Method:

1. Cook pasta; reserve 1/2 cup pasta water.
2. Blend roasted peppers until smooth.
3. Sauté garlic in butter, add pepper purée and cream, simmer 5 minutes.
4. Toss with pasta, Parmesan, and reserved water until glossy.

The sauce turns a rosy coral color that looks richer than the effort it takes. For a different creamy base, the creamy garlic parmesan pasta recipe is worth bookmarking too.

5. Roasted Red Pepper Soup

Yield: 4 servings | Prep: 15 minutes | Cook: 40 minutes | Oven: 425°F

Ingredients:

• 6 red bell peppers, halved and seeded
• 1 onion, quartered
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste

Method:

1. Roast peppers and onion at 425°F, cut-side down, 25 minutes until skins blister.
2. Peel peppers, blend with onion and broth until smooth.
3. Simmer 10 minutes, stir in cream, season to taste.

The roasting step is what gives this soup its deep, smoky sweetness. Pair it with a grilled cheese, or browse our best soup recipes for more cold-weather bowls.

6. Beef and Bell Pepper Stir-Fry

Yield: 4 servings | Prep: 15 minutes | Cook: 10 minutes

Ingredients:

• 1 lb flank steak, sliced thin against the grain
• 2 bell peppers, sliced
• 3 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated

Method:

1. Toss beef with soy sauce and cornstarch; let sit 10 minutes.
2. Sear beef in hot oil 2 minutes per side; remove.
3. Stir-fry peppers, garlic, and ginger 3 minutes.
4. Return beef, toss until glossy and heated through.

Keep the heat high and the peppers moving so they stay crisp. The quick beef and broccoli stir fry recipe uses the same quick-sear method.

7. Italian Pepperonata

Yield: 4 servings as a side | Prep: 10 minutes | Cook: 30 minutes

Ingredients:

• 4 bell peppers (mixed colors), sliced into strips
• 1 onion, sliced
• 2 tomatoes, chopped
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp sugar

Method:

1. Sauté onion in olive oil 5 minutes until soft.
2. Add peppers, cook 15 minutes, stirring occasionally.
3. Stir in tomatoes, vinegar, and sugar, simmer 10 minutes until jammy.

This Southern Italian stew turns sweet and almost syrupy as it cooks down. Spoon it over crusty bread, alongside grilled fish, or next to our best italian appetizers for an antipasto spread.

8. Roasted Red Pepper Hummus

Yield: about 2 cups | Prep: 10 minutes | Cook: none

Ingredients:

• 1 can (15 oz) chickpeas, drained
• 1 roasted red pepper
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 cloves garlic
• 3 tbsp olive oil

Method:

1. Combine all ingredients in a food processor.
2. Blend 2-3 minutes, scraping sides, until smooth and creamy.
3. Adjust salt and lemon to taste.

The roasted pepper gives this dip a faint smoky sweetness and a rosy blush color. Serve with warm pita and crunchy vegetables for dipping.

9. Bell Pepper and Onion Frittata

Yield: 6 servings | Prep: 10 minutes | Cook: 20 minutes | Oven: 375°F

Ingredients:

• 8 large eggs
• 2 bell peppers, diced
• 1 onion, diced
• 1/4 cup milk
• 1/2 cup shredded cheddar
• 2 tbsp olive oil

Method:

1. Sauté peppers and onion in an oven-safe skillet 8 minutes.
2. Whisk eggs with milk, pour over vegetables.
3. Cook on stovetop 3 minutes, then bake at 375°F for 12-15 minutes until set.

Slice it like a pie once it cools slightly. It holds up cold the next morning too, straight from the fridge.

10. Greek Salad with Bell Peppers

Yield: 4 servings | Prep: 15 minutes | Cook: none

Ingredients:

• 2 bell peppers, chopped
• 1 cucumber, chopped
• 2 tomatoes, chopped
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 4 oz feta, cubed
• 3 tbsp olive oil, 1 tbsp red wine vinegar

Method:

1. Combine vegetables and olives in a bowl.
2. Top with feta cubes.
3. Whisk oil and vinegar, drizzle over salad just before serving.

The peppers add a crunchy, grassy bite against the briny olives and creamy feta. Keep the dressing light so the vegetables stay crisp.

11. Bell Pepper and Black Bean Quesadillas

Yield: 4 servings | Prep: 10 minutes | Cook: 15 minutes

Ingredients:

• 4 large flour tortillas
• 1 can (15 oz) black beans, drained
• 2 bell peppers, sliced thin
• 1 1/2 cups shredded Monterey Jack
• 1 tsp cumin
• 1 tbsp butter

Method:

1. Sauté peppers with cumin until soft, 6 minutes.
2. Layer beans, peppers, and cheese on half of each tortilla, fold over.
3. Cook in buttered skillet 3 minutes per side until golden and melty.

Press down gently with a spatula for that satisfying crisp shell. For more handheld ideas, try cheesy leftover rotisserie chicken quesadillas.

12. Bell Pepper and Tomato Shakshuka

Yield: 4 servings | Prep: 10 minutes | Cook: 25 minutes

Ingredients:

• 2 bell peppers, diced
• 1 can (28 oz) crushed tomatoes
• 1 onion, diced
• 2 tsp smoked paprika
• 1 tsp cumin
• 6 eggs
• 2 tbsp olive oil

Method:

1. Sauté onion and peppers in oil 8 minutes.
2. Add tomatoes and spices, simmer 10 minutes.
3. Crack eggs into the sauce, cover, cook 8 minutes until whites set.

Serve straight from the skillet with warm crusty bread for scooping up the sauce. The paprika gives it a smoky backbone that makes this feel like more than breakfast.

13. Bell Pepper and Potato Hash

Yield: 4 servings | Prep: 15 minutes | Cook: 25 minutes

Ingredients:

• 3 cups diced potatoes
• 2 bell peppers, diced
• 1 onion, diced
• 3 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste

Method:

1. Parboil potatoes 8 minutes, drain well.
2. Sauté potatoes in oil until golden, 10 minutes.
3. Add peppers, onion, and paprika, cook 10 more minutes until crisp-tender.

A cast iron skillet gives the best crust here. Top with a fried egg for a hearty brunch plate.

14. Red Pepper Romesco Sauce

Yield: about 1.5 cups | Prep: 10 minutes | Cook: 10 minutes

Ingredients:

• 2 roasted red peppers
• 1/2 cup almonds, toasted
• 1 slice bread, torn
• 2 cloves garlic
• 2 tbsp sherry vinegar
• 1/3 cup olive oil

Method:

1. Toast bread and almonds lightly in a dry skillet.
2. Blend everything except oil until coarse.
3. Stream in oil while blending until thick and spreadable.

This Spanish sauce brings a nutty, tangy punch to grilled meats and roasted vegetables. Spread it on sandwiches or spoon it over grilled fish.

15. Grilled Bell Pepper Skewers

Yield: 4 servings | Prep: 15 minutes | Cook: 10 minutes

Ingredients:

• 4 bell peppers, cut into 1-inch chunks
• 1 red onion, cut into chunks
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• Wooden or metal skewers

Method:

1. Toss pepper and onion chunks with oil, vinegar, and thyme.
2. Thread onto skewers.
3. Grill over medium-high heat 8-10 minutes, turning often, until charred at the edges.

The char brings out a smoky sweetness that plain sautéed peppers can’t match. These work well alongside grilled chicken or steak at a backyard cookout.

16. Bell Pepper and Corn Salsa

Yield: about 3 cups | Prep: 15 minutes | Cook: none

Ingredients:

• 2 bell peppers, diced small
• 2 cups corn kernels (fresh or thawed)
• 1/2 red onion, diced
• 1 jalapeño, minced
• Juice of 2 limes
• 1/4 cup chopped cilantro

Method:

1. Combine all ingredients in a bowl.
2. Toss with lime juice and cilantro.
3. Chill 20 minutes before serving for best flavor.

The corn adds sweetness while the peppers bring crunch and color. Scoop it up with tortilla chips or spoon it over grilled fish tacos.

17. Ratatouille with Bell Peppers

Yield: 6 servings | Prep: 20 minutes | Cook: 45 minutes

Ingredients:

• 2 bell peppers, chopped
• 1 eggplant, cubed
• 2 zucchini, sliced
• 1 can (28 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp herbes de Provence

Method:

1. Sauté onion and garlic in oil, 5 minutes.
2. Add eggplant and peppers, cook 10 minutes.
3. Stir in zucchini, tomatoes, and herbs, simmer 25 minutes until vegetables are tender.

This French vegetable stew gets better as it sits, so leftovers taste even richer the next day. For another vegetable-forward main, the classic eggplant parmesan with marinara sauce makes a good pairing.

18. Bell Pepper and Mozzarella Pizza

Yield: 2 pizzas | Prep: 15 minutes | Cook: 15 minutes | Oven: 475°F

Ingredients:

• 1 lb pizza dough, divided in two
• 1 cup pizza sauce
• 2 cups shredded mozzarella
• 2 bell peppers, thinly sliced
• 1 tbsp olive oil
• 1 tsp dried oregano

Method:

1. Preheat oven to 475°F with a pizza stone or sheet pan inside.
2. Stretch dough, top with sauce, cheese, and peppers.
3. Drizzle with oil, sprinkle oregano, bake 10-12 minutes until crust is golden and cheese bubbles.

Thin pepper slices cook through without going soggy. Try mixing colors for a prettier slice.

19. Quick-Pickled Bell Peppers

Yield: about 1 pint | Prep: 10 minutes | Cook: 5 minutes

Ingredients:

• 2 bell peppers, sliced into thin strips
• 1 cup white vinegar
• 1 cup water
• 2 tbsp sugar
• 1 tbsp salt
• 1 clove garlic, smashed

Method:

1. Pack pepper strips and garlic into a clean jar.
2. Bring vinegar, water, sugar, and salt to a boil.
3. Pour hot brine over peppers, cool, then refrigerate at least 1 hour.

These keep in the fridge for about two weeks and brighten up tacos, sandwiches, and burger bowls. The tang cuts through rich, fatty dishes nicely.

How to Choose and Store Bell Peppers

Pick peppers that feel heavy for their size with tight, glossy skin and firm stems. Soft spots or wrinkled skin mean the pepper is past its prime. Green peppers taste grassier and sharper, while red, yellow, and orange ones are sweeter because they’ve ripened longer on the vine.

Store bell peppers unwashed in the crisper drawer, where they keep for one to two weeks. Wrap cut peppers tightly in plastic and use them within three to four days.

Recipe	Best Pepper Color	Prep Style	Meal Type
Stuffed Bell Peppers	Any	Baked	Dinner
Chicken Fajitas	Mixed	Sautéed	Dinner
Sausage and Peppers	Green/Red	Sautéed	Dinner
Roasted Red Pepper Pasta	Red	Roasted/blended	Dinner
Roasted Red Pepper Soup	Red	Roasted	Lunch/Dinner
Beef Stir-Fry	Green/Red	Stir-fried	Dinner
Pepperonata	Mixed	Stewed	Side
Roasted Red Pepper Hummus	Red	Roasted/blended	Snack
Pepper and Onion Frittata	Any	Sautéed/baked	Breakfast
Greek Salad	Any	Raw	Lunch
Black Bean Quesadillas	Any	Sautéed	Lunch/Dinner
Shakshuka	Any	Simmered	Breakfast
Potato Hash	Any	Sautéed	Breakfast
Romesco Sauce	Red	Roasted/blended	Condiment
Grilled Skewers	Mixed	Grilled	Side/Dinner
Corn Salsa	Any	Raw	Snack
Ratatouille	Mixed	Stewed	Dinner
Mozzarella Pizza	Mixed	Baked	Dinner
Quick-Pickled Peppers	Any	Pickled	Condiment

For a wider range of ways to use this vegetable, 16 bell pepper recipes and our best bell pepper recipes round out this list with even more options for your next grocery haul.