These recipes with bell peppers put the versatile vegetable front and center with easy ways to incorporate it into everything from casseroles and frittatas to stuffed peppers, soups and salads.
1/30
Stuffed Bell Peppers
From the Recipe Creator:
My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. —Karen Gentry, Somerset, Kentucky
Nutrition Facts:
1 stuffed pepper: 430 calories, 15g fat (6g saturated fat), 75mg cholesterol, 1182mg sodium, 45g carbohydrate (9g sugars, 5g fiber), 30g protein.
2/30
Roasted Red Pepper Bruschetta
From the Recipe Creator:
Roasted red peppers take the place of tomatoes in this twist on traditional bruschetta. If your bakery doesn't offer baguettes, buy regular French bread instead then cut the slices in half to create the crunchy snacks. —Test Kitchen
Nutrition Facts:
2 slice: 161 calories, 5g fat (1g saturated fat), 0 cholesterol, 408mg sodium, 26g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
3/30
Sheet-Pan Shrimp Fajitas
From the Recipe Creator:
I love easy weeknight dinners like this. These sheet-pan shrimp fajitas come together so quickly and are customizable with your favorite toppings. —Carla Hubl, Hastings, Nebraska
Nutrition Facts:
2 fajitas: 280 calories, 8g fat (1g saturated fat), 138mg cholesterol, 484mg sodium, 31g carbohydrate (5g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
4/30
Italian Sausages with Provolone
From the Recipe Creator:
Here’s an easy recipe everyone will rave about. These tangy sausages with their pepper and onion topping will go quickly. Better make a double batch! —Shelly Bevington-Fisher, Hermiston, Oregon
Nutrition Facts:
1 serving: 543 calories, 31g fat (10g saturated fat), 60mg cholesterol, 1267mg sodium, 41g carbohydrate (9g sugars, 2g fiber), 25g protein.
5/30
Fajita in a Bowl
From the Recipe Creator:
Pull out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that’s all summer and smoke. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 serving: 351 calories, 14g fat (5g saturated fat), 54mg cholesterol, 862mg sodium, 33g carbohydrate (16g sugars, 7g fiber), 28g protein.
6/30
Veggie-Packed Strata
From the Recipe Creator:
This is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. —Jennifer Unsell, Vance, Alabama
Nutrition Facts:
1 piece: 453 calories, 31g fat (15g saturated fat), 202mg cholesterol, 938mg sodium, 26g carbohydrate (8g sugars, 3g fiber), 19g protein.
7/30
Pressure-Cooker Fabulous Fajitas
From the Recipe Creator:
When friends call to ask for new recipes to try, suggest these tasty fajitas. Top as you like to add healthy color and extra flavor. —Taste of Home Test Kitchen
Nutrition Facts:
1 fajita: 314 calories, 11g fat (2g saturated fat), 34mg cholesterol, 374mg sodium, 31g carbohydrate (1g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
8/30
Hawaiian Meatballs
From the Recipe Creator:
Talk about one easy dish that creates an amazing sweet and sour sauce! You can serve over rice for more of a dinner-like option, but I also like to offer them as an appetizer simply served with toothpicks. —Julie Schiefer, Nappanee, Indiana
Nutrition Facts:
1 cup (calculated without rice): 520 calories, 30g fat (14g saturated fat), 47mg cholesterol, 837mg sodium, 50g carbohydrate (36g sugars, 2g fiber), 16g protein.
9/30
Andouille-Stuffed Peppers
From the Recipe Creator:
Green peppers in Cajun dishes inspired this recipe. For a healthy choice instead of andouille, substitute chicken sausage, cubed chicken or other protein. —Sarah Larson, Carlsbad, California
Nutrition Facts:
2 stuffed pepper halves: 443 calories, 17g fat (6g saturated fat), 110mg cholesterol, 1935mg sodium, 54g carbohydrate (5g sugars, 2g fiber), 23g protein.
10/30
Grilled Red Pepper Dip
From the Recipe Creator:
We grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. It’s one of the bell pepper recipes we make all summer. —Donna Alwine, Bloomington, Indiana
Nutrition Facts:
1/4 cup: 127 calories, 11g fat (6g saturated fat), 29mg cholesterol, 280mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 4g protein.
11/30
Roasted Fennel and Peppers
From the Recipe Creator:
Fennel makes for a tasty change of pace in this versatile side that goes nicely with grilled meats. Best of all, it's full of flavor and easy to do—and it doesn't seem light at all! —Taste of Home Test Kitchen
Nutrition Facts:
2/3 cup: 67 calories, 3g fat (0 saturated fat), 0 cholesterol, 240mg sodium, 10g carbohydrate (5g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
12/30
Pickled Bell Peppers
From the Recipe Creator:
Well received at potlucks, these colorful sliced peppers add zest to the menu—and they’re a smart way to use peppers from the garden. I also like to make them as a zippy side for lunch or dinner at home. —Heather Prendergast, Sundre, Alberta
Nutrition Facts:
1/4 cup: 67 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 1g protein.
13/30
Sweet Pepper Skillet
From the Recipe Creator:
If you're looking for tasty sweet pepper recipes to go with spaghetti or meat loaf, this is it. The easy pepper medley is a snap to saute on the stovetop. —Sundra Hauck, Bogalusa, Louisiana
Nutrition Facts:
1 cup: 57 calories, 2g fat (0 saturated fat), 0 cholesterol, 152mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
14/30
Roasted Cauliflower & Red Pepper Soup
From the Recipe Creator:
When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington
Nutrition Facts:
1 cup: 193 calories, 10g fat (2g saturated fat), 3mg cholesterol, 601mg sodium, 19g carbohydrate (8g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch.
15/30
Sausage and Blue Cheese Stuffed Peppers
From the Recipe Creator:
This family favorite combines some of our most-enjoyed ingredients: sausage, blue cheese and sweet peppers. The ease of preparation and slow-cooker convenience make this a go-to meal for busy weeknights. —Peggy Mehalick, Mountain Top, Pennsylvania
Nutrition Facts:
1 stuffed pepper: 593 calories, 39g fat (13g saturated fat), 136mg cholesterol, 1510mg sodium, 35g carbohydrate (11g sugars, 5g fiber), 25g protein.
You may also want to try this recipe for air-fryer stuffed peppers.
16/30
Summer Bounty Ratatouille
From the Recipe Creator:
Make use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. —Phyllis Jacques, Venice, Florida
Nutrition Facts:
1 cup ratatouille with 1 cup bread cubes: 205 calories, 4g fat (1g saturated fat), 0 cholesterol, 542mg sodium, 38g carbohydrate (8g sugars, 6g fiber), 7g protein.
17/30
Tangy Cilantro Lime Confetti Salad
From the Recipe Creator:
I love standout salads that burst with flavor—the kind that make you feel as if you’re splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. —Jasey McBurnett, Rock Springs, Wyoming
Nutrition Facts:
1 cup: 187 calories, 12g fat (2g saturated fat), 0 cholesterol, 526mg sodium, 20g carbohydrate (10g sugars, 5g fiber), 3g protein. Diabetic exchanges: 2 vegetable, 2 fat, 1/2 starch.
18/30
Turkey-Thyme Stuffed Peppers
From the Recipe Creator:
Chloe, my 3-year-old, is a big fan of these healthy peppers, which have a wonderful thyme flavor. She likes to help mix the ingredients and make meals with me. —Jennifer Kent, Media, Pennsylvania
Nutrition Facts:
2 stuffed pepper halves: 423 calories, 13g fat (3g saturated fat), 82mg cholesterol, 670mg sodium, 43g carbohydrate (10g sugars, 6g fiber), 31g protein. Diabetic Exchanges: 3 medium-fat meat, 2 starch, 2 vegetable.
19/30
Vegetable & Beef Stuffed Red Peppers
From the Recipe Creator:
I love making this stuffed pepper recipe. It’s one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona. Learn how to make old-fashioned stuffed bell peppers.
Nutrition Facts:
1 stuffed pepper: 287 calories, 13g fat (5g saturated fat), 57mg cholesterol, 555mg sodium, 21g carbohydrate (8g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
20/30
Unstuffed Peppers
From the Recipe Creator:
If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. —Beth Dewyer, Du Bois, Pennsylvania
Nutrition Facts:
1 serving: 343 calories, 12g fat (5g saturated fat), 43mg cholesterol, 469mg sodium, 38g carbohydrate (12g sugars, 3g fiber), 20g protein.
21/30
Grilled Peppers and Zucchini
From the Recipe Creator:
This versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. —Karen Anderson, Fair Oaks, California
Nutrition Facts:
3/4 cup: 57 calories, 3g fat (2g saturated fat), 8mg cholesterol, 186mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.
22/30
Grilled Cheese & Pepper Sandwiches
From the Recipe Creator:
This is a tasty and wholesome sandwich to make for one or two. It’s a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. —Arline Hofland, Deer Lodge, Montana
Nutrition Facts:
1 sandwich: 470 calories, 28g fat (13g saturated fat), 53mg cholesterol, 690mg sodium, 39g carbohydrate (7g sugars, 6g fiber), 17g protein.
23/30
Stuffed Pepper Skillet
From the Recipe Creator:
I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them healthier—and downright good! —Jenny Dubinsky, Inwood, West Virginia
Nutrition Facts:
1-1/3 cups: 340 calories, 13g fat (7g saturated fat), 64mg cholesterol, 807mg sodium, 31g carbohydrate (5g sugars, 4g fiber), 23g protein.
24/30
Summer Salad
From the Recipe Creator:
I came up with this recipe to show appreciation to all the teachers at my son’s school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. —Ramya Ramamurthy, Fremont, California
Nutrition Facts:
3/4 cup: 269 calories, 15g fat (2g saturated fat), 3mg cholesterol, 700mg sodium, 29g carbohydrate (7g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.
25/30
Roasted Vegetable Strata
From the Recipe Creator:
With the abundance of zucchini my family has in the fall, this is a perfect way to use some of what we have. Cheesy and rich, this warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
Nutrition Facts:
1 piece: 349 calories, 14g fat (5g saturated fat), 154mg cholesterol, 642mg sodium, 40g carbohydrate (9g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 1 fat.
26/30
Calico Pepper Frittata
From the Recipe Creator:
For a dish that fits any meal, you can’t beat the frittata. We add red and green peppers and use the stovetop instead of the oven. —Loretta Kelcinski, Kunkletown, Pennsylvania
Nutrition Facts:
1 wedge: 201 calories, 10g fat (3g saturated fat), 268mg cholesterol, 559mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 fat.
27/30
Stuffed Peppers with Rice
From the Recipe Creator:
Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. —Lisa Easley, Longview, Texas
Nutrition Facts:
1 stuffed pepper half: 662 calories, 33g fat (17g saturated fat), 139mg cholesterol, 1964mg sodium, 51g carbohydrate (12g sugars, 5g fiber), 40g protein.
28/30
Four-Pepper Egg Casserole
From the Recipe Creator:
My husband loves peppers, and this colorful breakfast casserole is one of his favorite ways to enjoy them. Cumin and cayenne add mild south-of-the-border spice. —Joyce Moynihan, Lakeville, Minnesota
Nutrition Facts:
1 piece: 342 calories, 25g fat (14g saturated fat), 171mg cholesterol, 508mg sodium, 13g carbohydrate (7g sugars, 3g fiber), 14g protein.
29/30
Spicy Coleslaw
From the Recipe Creator:
There are never any leftovers when I make this dish for a picnic, barbecue or any social gathering. —Priscilla Gilbert, Indian Harbour Beach, Florida
Nutrition Facts:
3/4 cup: 34 calories, 1g fat (0 saturated fat), 0 cholesterol, 158mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.
30/30
Steamed Mussels with Peppers
From the Recipe Creator:
Use the French bread to soak up the deliciously seasoned broth. If you like food zippy, add the jalapeno seeds. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
12 each: 293 calories, 12g fat (2g saturated fat), 65mg cholesterol, 931mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 28g protein.
Recipes with Bell Peppers FAQ
What goes well with bell peppers in a recipe?
Bell peppers’ mild flavor makes them incredibly versatile in vegetarian, meat and seafood recipes and in easy sides with fresh herbs, like basil, oregano and cilantro. Pair peppers with summery vegetables like tomatoes, zucchini, corn and eggplant or earthy root vegetables, onion and garlic. They complement cumin and coriander in beef chili and taste great on grilled skewers next to shrimp, pork and chicken.
What easy bell pepper recipes will my kids eat?
To encourage kids to eat bell peppers, consider serving them raw and crunchy with vegetarian dips or including them in family-favorite recipes, like pizza, tacos or fajita recipes. If texture is an issue, try a roasted red pepper hummus, which blends peppers until silky smooth so it’s easy to scoop up with fresh pita bread. Even a red pepper pasta could be a great way for kids to eat more bell peppers.
What are the best ways to cook bell peppers?
There are several ways to cook bell peppers, from grilling to sauteing and oven roasting. Grilling adds a nice char to the bell peppers, caramelizing their natural sugars, and the smokiness complements the vegetable’s grassy notes. A simple saute keeps some of the raw peppers’ light, bright taste, and roasting them concentrates their flavor and gives them a jammy, tender texture.
