Bell peppers are a colorful, flavorful addition to many types of dishes. Here’s a roundup of recipes that use two or more bell peppers, including soups, stews, stir-fries, salads, and more.
Do the colors of bell peppers indicate that they’re different varieties? No, they’re simply at various stages of ripening. Green peppers are the least ripe, and while not undesirable, don’t have as much flavor or nutrition as yellow, orange, or red bell peppers.
Red bell peppers, being the ripest, are the most nutrient dense. All bell peppers are high in Vitamins A & C, and the more colorful, the more antioxidants they supply. Here’s a complete rundown of the nutrients in bell peppers.
In addition to the recipes that follow, peppers are easy to incorporate into everyday fare. Remove the stem and seeds of course, as well as the white-ish membranes in their interiors. Then, slice or dice and use in:
- Salads
- Stir-fries
- Grain skillets
- Sandwiches
- Wraps
- Curries
- Fajitas and tacos
The following recipes use two or more bell peppers. Enjoy!
Roasted Seitan with Bell Peppers & Portobello Mushrooms: This delectable preparation is simple enough to make for a weeknight meal and festive enough for any special occasion.
Vegan Sausage and Peppers: This homestyle Italian classic is easy to update with plant-based sausage. It makes a hearty one-dish meal, fantastic served with pasta, grains, or soft polenta or stuffed into hero sandwiches.
Brown and Wild Rice Stuffed Peppers might just be the perfect vegan (and gluten-free) main dish to serve for holidays and special occasions. These are filled with a delectable combination of brown and wild rice embellished with red onion, apple, nuts, and a hint of citrus.
Spicy Stir-Fried Eggplant and Peppers is inspired by the garlicky stir-fried dish you may have enjoyed at Chinese eateries. It’s so easy to make at home, embellished with colorful bell peppers.
Pasta with Roasted Eggplant and Bell Peppers is a simple, tasty weeknight main dish, welcome almost any time of year. Roasting vegetables is one of the best ways to bring out their natural sweetness (in the case of peppers), and flavor (in the case of eggplant).
Vegan Jamaican Rasta Pasta: What’s essential to this offbeat pasta dish is a trio of pepper colors signifying the colors of rastafarianism — red, green, and gold — and a creamy, jerk-spiced coconut sauce. Plant-based chick’n and hot chili peppers are optional, though highly recommended.
BBQ Roasted Tempeh and Vegetables uses common produce including peppers, carrots, onion, zucchini, and mushrooms, adding up to a good, sturdy vegan main dish.
Vegan Tofu Shakshuka is common to many regional Middle Eastern cuisines. It’s one of those simple dishes that, with the right ingredients, is amazingly tasty. Vegan tofu shakshuka, a simple scramble made with bell peppers and tomatoes, is as welcome for brunch as it is as part of a light dinner.
Sizzling Tofu or Tempeh Fajitas are a festive meal that makes very little work for the cook, and everyone can tailor their fajitas to their own tastes.
Roasted Bell Peppers with Olives & Fresh Herbs: If you have a good supply of bell peppers in the crisper, here’s a great way to use them. Oven roasting brings out the wonderful flavor in this dish of roasted bell peppers and olives.
Piperade (Spanish Bell Pepper Sauté): Summer is the perfect time to make this Spanish classic, when bell peppers of all hues are abundant and relatively inexpensive. That said, feel free to make this Basque-inspired recipe any time of year; it adds color and flavor to almost any kind of meal.
Hungarian Leczó, (aka lecho; letcho) is a classic stew of peppers and tomatoes slow-cooked to a silky texture. The most delicious way to present this simple recipe is in shallow bowls with a crusty bread to soak up the delicious broth, but you can serve it over rice or other grains instead.
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