Try these delicious recipes where bell peppers take center stage.
These four- and five-star rated recipes showcase the vibrant flavor and versatile nature of thisstaple veggie.
you’re able to use precooked rice from the package or leftover brown rice if you have it.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
If using leftover rice, you will need about 1 1/2 cups.
Red-wine vinegar brightens the dish, while feta adds a tangy, slightly salty flavor.
Roasted Red Pepper & Peanut Soup with Crispy Spiced Chickpeas
Feeling stressed after a busy day?
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
A bag of coleslaw mix is a time-saving meal starter.
Here, we make it our own by mixing in grilled red onion and crushed pita chips.
A homemade herb-feta dressing both coats the slaw and sauces the kebabs.
Photographer: Rachel Marek, Food stylist: Lauren McAnelly
The chicken and bean filling fits neatly into a nice, sweet pepper with a cheesy topping.
Packaged brown rice makes this dinner super easy, but leftover rice will work just as well!
Serve over brown rice or rice noodles.
Andrea Mathis
Use any color mini bell pepper you have on hand.
Cottage cheese can be substituted for the ricotta, if desired.
Easily double this recipe to have a couple of snacks in the fridge.
Grilled Salmon with Sweet Peppers
It may seem counterintuitive to start the fish skin-side up.
But when you flip it, the fish skin captures the juices as it finishes cooking for extra-flavorful results.
Serve with chimichurri sauce (see Associated Recipe).
Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
If you want to try a different whole grain, swap out the rice for millet.
The peppers are fragile after cooking, so use tongs to gently remove them from the slow cooker.
A quick marinade tenderizes the chicken and infuses flavor in this stir fry.
In this healthy Hoppin John recipe, smoked paprika and cayenne pepper bring on the flavor.
Ounce-for-ounce, these two spices contain roughly 2 1/2 times the beta carotene of boiled sweet potatoes.
Serve as a main-dish stew or serve a smaller portion as a side along with some brown rice.
Photography: Rachel Marek, Food stylist: Addelyn Evans, Prop stylist: Gabriel Greco
More good news: this easy vegetarian dinner takes just 35 minutes to make.
Swap the pepper Jack with regular Jack or Cheddar cheese to cut the heat.
To bulk up this snack, add pretzels, crackers or tortilla chips alongside.
Look for peppers that are the same size for uniformity, which will make filling them easier.
Chopping the tops of the peppers and using them in the stuffing mixture minimizes food waste.
The feta cheese softens but holds its shape in the oven.
Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
Aleppo pepper is mild and sweet.
If you dont have Aleppo pepper on hand, sweet paprika can be used in its place.
Chicken-&-Rice-Stuffed Peppers with Sun-Dried Tomato Cream Sauce
Sometimes meals come in perfect packaging.
This is one of those times.
Here’s a satisfying dinner packed into a bell pepper half for each serving.
Use shelf-stable precooked brown rice to make this meal super quick.
This easy and colorful low-carb side dish is sure to become a staple.
Serve with a salad for a healthy dinner that’s easy to prep too.
Buffalo Chicken Stuffed Peppers
These healthy Buffalo chicken stuffed peppers are bursting with flavor.
Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
We’ve sped things up by steaming the peppers and using quick-cooking quinoa.
We like the look of tri-colored quinoa, but any quinoa you have on hand will work.
If possible, choose peppers that will stand upright.
Ted & Chelsea Cavanaugh
Jacob Fox
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
Ted Cavanaugh
Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Caitlin Bensel
Photographer / Brie Passano, Food Stylist / Annie Probst
Fred Hardy
Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
