10+ Bell Pepper Recipes to Brighten Up Your Meals

Bell peppers bring color and flavor to so many meals. I love how you can toss them into snacks or hearty dinners, and they always seem to fit right in.

They’re easy to prep and go with almost anything, so it just makes sense to keep them around.

Raw, roasted, or stuffed—bell peppers always add a fresh, crunchy bite. Their natural sweetness and mild kick make them pretty hard to resist.

With just a few steps, you can whip up meals that really show off those peppers.

Ingredients

• Bell peppers (any color)
• Olive oil
• Salt
• Pepper

Cooking Instructions

1. Wash the bell peppers thoroughly.
2. Cut or prepare them according to your recipe needs.
3. Season with olive oil, salt, and pepper before cooking or serving.

1) Stuffed Bell Peppers with Beef, Zucchini, and Pepper Jack Cheese

Stuffed bell peppers with beef, zucchini, rice, and tomatoes are a classic for good reason. The pepper jack cheese on top? That’s the best part.

First, cook the beef and zucchini with onions and spices. Mix in cooked rice and tomatoes, then stuff that goodness into your peppers.

Bake until the peppers are soft and the cheese gets all melty on top.

Ingredients

• 6 bell peppers
• 1 pound ground beef
• 1 medium zucchini, diced
• 1 cup cooked rice
• 1 cup diced tomatoes
• 1 onion, chopped
• 1 cup shredded pepper jack cheese
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cook ground beef and onion until browned.
3. Add zucchini and cook 3-4 minutes.
4. Stir in cooked rice and diced tomatoes; season.
5. Stuff peppers with the mixture.
6. Top with pepper jack cheese.
7. Bake covered for 25 minutes, then uncovered for 10 minutes.

Find more tips on stuffed bell peppers with beef and rice at The Pioneer Woman.

2) Vegan Stuffed Pepper Casserole (Gluten and Dairy Free)

This vegan stuffed pepper casserole is a winner if you’re after something gluten and dairy free. Hearts of palm rice, sun-dried tomatoes, and spinach make it taste fresh and bright.

The creamy red pepper sauce really pulls it all together. Just mix, bake, and you’ve got a warm, comforting dinner that doesn’t feel like a compromise.

Ingredients

• 4 large bell peppers, chopped
• 1 cup hearts of palm rice
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 cup creamy red pepper sauce (blended roasted red peppers, cashews, lemon juice)
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Mix the chopped bell peppers, hearts of palm rice, sun-dried tomatoes, and spinach in a bowl.
3. Add the creamy red pepper sauce and stir well.
4. Pour the mixture into a baking dish.
5. Bake for 25-30 minutes until bubbly and heated through.

3) Quick 15-Minute Sautéed Bell Peppers

Sautéed bell peppers are about as easy as it gets. You only need a handful of ingredients, and you’re done in 15 minutes.

They’re perfect on the side or as a topping for just about anything—meat, pasta, you name it.

Heat a bit of olive oil in a pan, toss in sliced peppers, and cook until they’re soft but still have a little bite. Garlic and herbs like thyme or oregano make things even better.

Season with salt and pepper. Stir often so nothing burns. As soon as they’re tender and fragrant, you’re good.

Ingredients

• Bell peppers (any colors), sliced
• Olive oil
• Garlic, minced
• Salt and pepper
• Fresh or dried herbs (optional)

Cooking Instructions

1. Heat 2 tablespoons olive oil in a pan over medium heat (about 350°F/175°C).
2. Add 3 sliced bell peppers and 2 cloves minced garlic.
3. Stir and cook for 10-12 minutes until peppers soften.
4. Season with salt, pepper, and 1 teaspoon herbs if using.
5. Cook 2-3 more minutes, then serve warm.

For a detailed tutorial, check this 15-minute sautéed bell peppers recipe.

4) Roasted Bell Peppers with Garlic and Oregano

Roasting bell peppers brings out all that natural sweetness. Toss them with olive oil, garlic, and oregano for a side dish or a sandwich topper that’s honestly hard to beat.

Pop them in the oven at 425°F (220°C) until the skins are blistered and charred. Let them cool a bit, then peel off the skin for that silky texture.

Mix in garlic and oregano for a fresh, herby vibe. Serve warm or chilled—either way, they’re delicious.

Ingredients

• Bell peppers (red, yellow, or orange)
• Olive oil
• Garlic (minced)
• Dried oregano
• Salt

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Cut bell peppers into strips.
3. Toss with olive oil, garlic, oregano, and salt.
4. Spread peppers on a baking sheet.
5. Roast for 20-25 minutes until skin blisters.
6. Cool slightly and peel off skin.
7. Serve warm or cold.

For more details on roasting peppers, see roasted peppers with garlic and oregano.

5) Summer Chicken and Pepper Stew

This stew is light, full of flavor, and honestly perfect for warm days. You cook chicken and sweet peppers together in a bright, herby sauce that feels summery but still filling.

Fresh herbs and simple ingredients help the peppers’ sweetness shine. Serve it with rice or some crusty bread—gotta soak up that sauce.

Red, yellow, and orange peppers make the stew look as good as it tastes. The chicken turns out tender and soaks up all those good flavors.

Ingredients

• 4 boneless, skinless chicken thighs
• 3 large bell peppers (red, yellow, orange), sliced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1/2 cup white wine
• 1 cup chicken broth
• 1 tsp smoked paprika
• Fresh herbs (like thyme or parsley)
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Add onion and garlic, cook until soft.
3. Add chicken thighs, brown on both sides.
4. Stir in bell peppers and smoked paprika.
5. Pour in white wine and chicken broth.
6. Cover and simmer for 25-30 minutes at about 350°F (175°C) until chicken is cooked through.
7. Season with salt, pepper, and fresh herbs before serving.

For more details, see the Summer Chicken-and-Pepper Stew recipe.

6) Mexican Stuffed Peppers with Rice and Beans

Stuff bell peppers with rice, black beans, and Mexican spices for a meal that’s both colorful and filling. It’s a great meatless option that doesn’t feel like you’re missing out.

The filling usually has rice, black beans, corn, chili, and cumin. Add salsa or cheese if you want more flavor. Bake until the peppers are soft and the filling is hot.

You can easily tweak this one—add ground beef for extra protein or keep it veggie. Works for dinner or meal prep.

Ingredients

• 4 large bell peppers (tops removed, seeds discarded)
• 1 cup cooked rice
• 1 cup black beans (canned or cooked)
• ½ cup corn
• 1 tablespoon olive oil
• ½ cup chopped onion
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ cup salsa
• ½ cup shredded cheese (optional)
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the onion in olive oil until soft.
3. Mix rice, black beans, corn, onion, chili powder, cumin, salsa, salt, and pepper in a bowl.
4. Stuff each bell pepper with the mixture.
5. Place peppers in a baking dish and cover with foil.
6. Bake for 30 minutes.
7. Remove foil, sprinkle cheese on top if using, and bake 5 more minutes until cheese melts.

For more ideas, check these Mexican stuffed peppers recipes.

7) Sausage and Peppers Skillet

Sausage and peppers in a skillet—can’t go wrong. You just cook up bell peppers, onions, and sausage in one pan, and dinner’s basically done.

The sausage gets browned and juicy, while the peppers soften and sweeten up. It smells amazing, too.

Eat it as is, or pile it onto bread or rice. Honestly, it’s so easy you’ll probably want to make it again next week.

Ingredients

• 1 pound Italian sausage (mild or spicy)
• 3 bell peppers, sliced (mix colors if you want)
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add sausage and cook until browned, about 6-8 minutes. Remove and set aside.
3. In the same pan, add onions and bell peppers. Cook until soft, about 5-7 minutes.
4. Add garlic and cook for 1 minute more.
5. Return sausage to the pan and stir everything together. Cook for another 2 minutes.
6. Season with salt and pepper. Serve warm.

For a detailed recipe, see this sausage and peppers skillet guide.

8) Pepper Steak Stir-Fry

Pepper steak stir-fry is such a quick, tasty way to use bell peppers with beef. You just slice up some flank steak and toss it in a hot pan with red and green bell peppers.

The whole thing cooks up fast in a savory sauce that brings everything together. Honestly, it’s a lifesaver on busy nights when you don’t want to fuss.

Throw in some onions and garlic if you want a little more flavor. The beef stays tender if you don’t overcook it, and the peppers still have some crunch.

Usually, you can get this on the table in under 30 minutes. If you’ve got a few extra minutes, try marinating the beef for even more flavor.

Serve it over rice or noodles and you’ve got a full meal. Want to dig deeper? Check out more pepper steak ideas here.

Ingredients

• 1 lb flank steak, thinly sliced
• 2 bell peppers (red and green), sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• Salt and pepper to taste

Cooking Instructions

1. Mix the soy sauce, oyster sauce, and cornstarch in a bowl. Set that aside.
2. Heat the oil in a pan over medium-high heat (about 375°F / 190°C).
3. Toss in the steak slices and cook until almost done, around 4–5 minutes. Pull them out of the pan.
4. Add garlic and onion to the same pan and sauté for about 2 minutes until you smell that goodness.
5. Throw in the bell peppers and cook for another 2 minutes.
6. Return the steak to the pan. Pour the sauce over and stir everything together.
7. Let it cook for another minute or two until the sauce thickens up. Serve it hot.

9) Israeli Pepper and Tomato Salad

This salad is bright, fresh, and honestly takes almost no effort. Bell peppers and tomatoes mix with cucumbers and onions for a crunchy, refreshing bowl.

You can eat it as a side or just grab a big serving for lunch. The dressing is super simple—just olive oil, lemon juice, salt, and pepper.

If you have some fresh parsley or mint, toss that in too. It’s especially good in warm weather, but honestly, I’d eat it any time.

Ingredients

• 3 medium tomatoes, seeded and chopped
• 1 medium green bell pepper, chopped
• 1 medium red or yellow bell pepper, chopped
• 1 medium cucumber, peeled and chopped
• ¼ cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley or mint, chopped

Cooking Instructions

1. Combine the tomatoes, bell peppers, cucumber, and onion in a big bowl.
2. Drizzle with olive oil and lemon juice.
3. Add salt and pepper.
4. Toss it all together gently.
5. Sprinkle your fresh herbs on top.
6. If you like it cold, chill for about 15 minutes before serving.

This salad stays crisp for a few hours, so it’s great for lunches or picnics. Want more details? Check out Healthy Israeli Salad – Tomatoes.

10) Muhammara – Roasted Red Pepper and Walnut Dip

Muhammara’s one of those dips that surprises you. Roasted red bell peppers and walnuts come together for a sweet, tangy, and just a bit spicy flavor.

You can scoop it up with pita, dunk some veggies, or even go for crackers—whatever you’ve got on hand, honestly. It’s creamy, but doesn’t sit heavy.

To make it, just roast the red peppers until they’re soft and a little smoky. Toss them in a blender with walnuts, pomegranate molasses, olive oil, and a touch of spice.

The result? A dip that’s bold and satisfying, but not over-the-top. It keeps well in the fridge, so you can make it ahead for snacks or parties.

Ingredients:

• 3 large red bell peppers
• 1 cup walnuts
• 2 tablespoons pomegranate molasses
• 2 tablespoons olive oil
• 1/4 cup breadcrumbs
• 1 teaspoon Aleppo pepper or chili flakes
• Salt to taste

Cooking Instructions:

1. Roast red peppers at 425°F (220°C) until the skins char, about 25 minutes.
2. Let the peppers cool, then peel off the skins and remove the seeds.
3. Throw peppers, walnuts, pomegranate molasses, olive oil, breadcrumbs, Aleppo pepper, and salt in a food processor.
4. Pulse until it looks mostly smooth but still has some texture.
5. Taste, adjust seasoning, and serve with pita or veggies.