5 Recipes with Bell Peppers You’ll Want to Cook Again and Again

Bell peppers are like that one friend who fits in everywhere. They’re colorful, crunchy, sweet, and they play well with just about any dish. Stir-fries? Check. Pasta? Yep. Breakfast omelets? Absolutely. I honestly can’t remember the last time I opened my fridge and didn’t have at least one bell pepper waiting to be used.

If you’re anything like me, you’ve probably bought a pack of peppers, tossed them into a salad once, and then stared at the leftovers wondering, “Okay, now what?” Don’t worry I’ve got you covered. Today, I’m sharing 5 recipes with bell peppers that are tasty, easy, and guaranteed to make you see this veggie in a whole new light.

1. Stuffed Bell Peppers

This is probably the most iconic way to eat bell peppers, and for good reason. Stuffed peppers are filling, customizable, and look fancy without requiring actual culinary wizardry.

Ingredients

• 4 large bell peppers (any color, though red ones are sweeter)
• 1 lb ground beef or turkey
• 1 cup cooked rice
• 1 cup tomato sauce
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded mozzarella
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice tops off bell peppers and scoop out seeds.
3. In a skillet, heat olive oil and sauté onion and garlic. Add ground beef, season with salt and pepper, and cook until browned.
4. Stir in rice and tomato sauce. Mix well.
5. Stuff each bell pepper with the mixture, then top with mozzarella.
6. Bake for 30–35 minutes until peppers are tender and cheese is golden.

Why it’s awesome: You get a whole balanced meal tucked inside a pepper. Plus, it’s easy to make extra and eat them for lunch the next day. Leftovers FTW.

2. Bell Pepper Stir-Fry with Chicken

If you need dinner in under 20 minutes, this stir-fry has your back. It’s colorful, healthy, and way better than most takeout options.

Ingredients

• 2 bell peppers (red and yellow look best), sliced
• 1 large onion, sliced
• 1 lb chicken breast, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 2 tbsp vegetable oil
• Cooked white rice for serving

Instructions

1. Heat vegetable oil in a large skillet or wok.
2. Cook chicken until browned, then remove and set aside.
3. Toss onions, peppers, and ginger into the pan. Stir-fry for 4–5 minutes.
4. Add chicken back in along with soy sauce, oyster sauce, and sesame oil. Mix everything together.
5. Serve hot over rice.

Pro tip: Don’t overcrowd the pan, or the chicken steams instead of sears. And no one wants soggy chicken, right?

3. Roasted Bell Pepper and Tomato Soup

Ever had roasted peppers blended into soup? Game. Changer. The sweetness of the roasted peppers pairs perfectly with tomatoes for a cozy bowl of comfort.

Ingredients

• 3 red bell peppers, halved and seeded
• 4 tomatoes, halved
• 1 onion, quartered
• 4 cloves garlic, peeled
• 3 tbsp olive oil
• 3 cups vegetable broth
• 1/2 cup heavy cream (optional, for richness)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. Arrange peppers, tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and roast for 25–30 minutes until charred.
3. Transfer roasted veggies to a blender with broth. Blend until smooth.
4. Pour soup into a pot, season with salt and pepper, and stir in cream if using.
5. Serve with fresh basil on top.

IMO: This soup tastes even better the next day, after the flavors mingle overnight. Procrastination pays off sometimes. 😉

4. Bell Pepper and Egg Breakfast Scramble

Why wait until dinner to enjoy bell peppers? They’re fantastic in breakfast dishes too. This scramble is quick, protein-packed, and colorful enough to make your morning feel a little less Monday.

Ingredients

• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 4 eggs
• 2 tbsp milk
• 1 tbsp butter or olive oil
• 1/2 cup shredded cheddar
• Salt and pepper to taste

Instructions

1. Heat butter in a non-stick skillet. Add onions and peppers, sauté until softened.
2. In a bowl, whisk eggs with milk, salt, and pepper.
3. Pour eggs into the skillet and gently scramble with veggies.
4. When eggs are nearly set, sprinkle with cheddar and let it melt.
5. Serve warm with toast or tortillas.

Why it rocks: It’s basically a breakfast hack. You sneak veggies into your morning without even realizing it.

5. Pasta Primavera with Bell Peppers

This is the pasta dish that makes you feel healthy while still letting you eat carbs. Primavera is all about fresh veggies, and bell peppers shine here.

Ingredients

• 2 bell peppers (any color), sliced
• 1 zucchini, sliced
• 1 carrot, sliced
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 12 oz penne pasta
• 1/2 cup grated parmesan
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water.
2. In a large skillet, heat olive oil. Sauté garlic, bell peppers, zucchini, and carrot until tender.
3. Add cooked pasta to skillet along with reserved water. Toss everything together.
4. Season with salt and pepper, sprinkle with parmesan and parsley.
5. Serve hot with extra cheese on top (because there’s no such thing as too much cheese).

Ever wonder why this works so well? Because bell peppers bring sweetness that balances the salty parmesan and garlicky base. It’s flavor harmony at its best.

Why Bell Peppers Deserve a Spot in Your Kitchen

Let’s be real—bell peppers are underrated. They’re low in calories, packed with vitamin C, and ridiculously versatile. You can roast them, stuff them, sauté them, or eat them raw with hummus. And unlike some veggies (looking at you, Brussels sprouts), bell peppers don’t need a PR team to convince people they taste good.

When I cook with bell peppers, I notice they brighten up not just the flavor but also the look of a dish. A bowl of stir-fry without peppers? Meh. Add a red and yellow pepper? Insta-worthy.

Final Thoughts

So there you have it: 5 recipes with bell peppers that prove this humble veggie can handle breakfast, lunch, and dinner. From cheesy stuffed peppers to cozy roasted soup, bell peppers pull off sweet, savory, and everything in between.

If you asked me to pick a favorite, I’d probably go with the stuffed peppers. But the stir-fry is my weeknight go-to when I’m tired and hungry (aka most days).

Next time you spot bell peppers in your fridge, don’t let them wilt away in the veggie drawer. Try one of these recipes instead and thank me later.

Now tell me are you Team Stuffed Peppers or Team Pasta Primavera? 🙂