22 Outstanding Bell Pepper Recipes

Tonnato sauce, a smooth puree of olive oil, packed tuna, mayonnaise, capers and anchovies, is traditionally served in Piedmont with slices of roasted veal. Chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven roasted peppers.

Tonnato sauce, a smooth puree of olive oil, packed tuna, mayonnaise, capers and anchovies, is traditionally served in Piedmont with slices of roasted veal. Chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven roasted peppers.

Tonnato sauce, a smooth puree of olive oil, packed tuna, mayonnaise, capers and anchovies, is traditionally served in Piedmont with slices of roasted veal. Chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven roasted peppers.

Tonnato sauce, a smooth puree of olive oil, packed tuna, mayonnaise, capers and anchovies, is traditionally served in Piedmont with slices of roasted veal. Chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven roasted peppers.

Tonnato sauce, a smooth puree of olive oil, packed tuna, mayonnaise, capers and anchovies, is traditionally served in Piedmont with slices of roasted veal. Chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven roasted peppers.

Tonnato sauce, a smooth puree of olive oil, packed tuna, mayonnaise, capers and anchovies, is traditionally served in Piedmont with slices of roasted veal. Chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven roasted peppers.

Tonnato sauce, a smooth puree of olive oil, packed tuna, mayonnaise, capers and anchovies, is traditionally served in Piedmont with slices of roasted veal. Chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven roasted peppers.

Tonnato sauce—a smooth puree of olive oil–packed tuna, mayonnaise, capers and anchovies—is traditionally served in Piedmont with slices of roasted veal. Chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven–roasted peppers.

Tonnato sauce, a smooth puree of olive oil, packed tuna, mayonnaise, capers and anchovies, is traditionally served in Piedmont with slices of roasted veal. Chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven roasted peppers.

Chef and author Carla Hall makes her own crunchy crackers to serve with her cheese spread, a riff on a Southern classic.

Blanching the peppers before stuffing them helps hold their shape and retain their bright color. Use a variety of colors so the finished dish is extra colorful.

Colorful and delicious, this stir-fry recipe is loaded with red bell peppers and nutrient-packed kale.

Smooth, thick, and layered with flavor, this mildly spicy dip of roasted red bell peppers and toasted walnuts is thickened with finely-ground crispy breadsticks. Pomegranate molasses adds a piquancy that plays off the sweetness of the juicy roasted bell peppers, and spicy pepper paste brings just a touch of heat. This dip is delicious on pitas with League of Kitchens instructor Jeanette Chawki's grilled Lahem Meshwy (Lamb Shish Kebabs) and fresh, crunchy Biwaz (Parsley and Onion Salad), or serve it with fresh vegetables for dunking.

In his nod to blini and caviar, chef Jonathan Waxman of NYC's Jams serves tender red pepper pancakes with a sweet corn sauce, luxurious smoked salmon, and caviar.

Editor in Chief Hunter Lewis' Spanish-style stew is an easy summer vegetarian dinner recipe for when peppers are in high season at the farmers market. To make it, stew mild, sweet peppers over medium-low heat; adding water about ¼ cup at a time helps to concentrate the peppers' flavor.

The Flavor Matrix author James Briscione encourages cooks to look beyond traditional food and wine pairings and go back to very basics: the aromatic compounds that link ingredients—often in unexpected ways. Here he pairs the floral, grassy flavors of this stir-fry with a New Zealand Sauvignon Blanc, also prized for its "greenness." The wine's long finish is also well suited to the chiles' heat in the dish.

This light stew showcases sweet peppers and bright herbs. The classic cooking method builds flavor while gently cooking the chicken for a light and satisfying summer supper. Serve with polenta and crusty bread for soaking up the garlicky sauce.

In this meatless version of the classic New Orleans sandwich, garlic-infused roasted vegetables take the place of the traditional Italian cold cuts.

Chef Ned Baldwin's method of grilling fish takes advantage of its cavity. Slipping a spatula into the fish, instead of on either side, makes it easier to flip and does not disturb the crispy grilled fish skin or flaky meat.

Chef Jonathan Waxman prefers his tangy goddess dressing on the rosy side instead of the classic green, using red bell peppers for color and flavor.

These playful brat-and-pepper tacos from Food & Wine Culinary Director at Large Justin Chapple are inspired by classic Italian sausage-and-pepper subs.