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  1. Home
  2. Vegetables
  3. Peppers
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  5. 22 Outstanding Bell Pepper Recipes

22 Outstanding Bell Pepper Recipes

By Food & Wine Updated October 04, 2016
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Chilled Red Bell Pepper Shooters
Credit: © Quentin Bacon

Bell peppers—the sweet, mildly-flavored members of the pepper family—are crunchy, fresh, complex, and colorful. Showcasing a hearty rainbow of red, yellow, orange and green, we rounded up our best bell pepper recipes. Read on to make easy and appealing appetizer and dinner ideas, from Pimento Cheese with Salt-and-Pepper Butter Crackers to Rustic Pepper Stew with Jammy Eggs to Zucchini-and-Pepper Gratin with Herbs and Cheese, Here are terrific bell pepper recipes so you can revel in all their raw, sautéed, roasted, and stuffed glory.

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Roasted Peppers with Leeks

Roasted Peppers with Leeks
Credit: © Coral Von Zumwalt
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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.

  • Vegetable Side Dishes

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Beef with Red and Yellow Bell Peppers

Beef with Red and Yellow Bell Peppers
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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.

  • Great Vegetable Dishes

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Roasted Red Peppers with Tonnato Sauce

Roasted Red Peppers with Tonnato Sauce
Credit: © Lucy Schaeffer
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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.

  • Healthy Italian Recipes

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Zucchini-and-Pepper Gratin with Herbs and Cheese

Zucchini-and-Pepper Gratin with Herbs and Cheese
Credit: © James Merrell
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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.

  • Healthy Vegetable Dishes

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Roasted Peppers with Caper Dressing

Roasted Peppers with Caper Dressing
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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.

  • More Roasted Vegetable Recipes

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Quinoa Salad with Roasted Peppers and Tomatoes

Quinoa Salad with Roasted Peppers and Tomatoes
Credit: © Lucy Schaeffer
Go to Recipe

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.

  • Quinoa Recipes

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Grilled-Pepper Salad with Currants, Capers and Feta

Grilled-Pepper Salad with Currants, Capers and Feta
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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.

  • Grilled Vegetable Recipes

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Roasted Red Pepper Soup with Seared Scallops

Roasted Red Pepper Soup with Seared Scallops
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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.

  • More Recipes With Scallops

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Sausage-and-Pepper Heros

Sausage-and-Pepper Heros
Credit: © Quentin Bacon
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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.

  • More Great Sausage Recipes

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Pimento Cheese with Salt-and-Pepper Butter Crackers

Pimento Cheese with Salt-and-Pepper Butter Crackers
Credit: © CON POULOS
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Chef and author Carla Hall makes her own crunchy crackers to serve with her cheese spread, a riff on a Southern classic.

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Stuffed Peppers with Quinoa, Chorizo and Mushrooms

Stuffed Peppers with Quinoa, Chorizo and Mushrooms
Credit: © Guy Ambrosino
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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.

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Red Pepper Jelly

Red Pepper Jelly
Credit: © John Kernick
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Red Bell Pepper and Kale Stir-Fry

Red Bell Pepper and Kale Stir-Fry
Credit: © Todd Porter & Diane Cu
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Colorful and delicious, this stir-fry recipe is loaded with red bell peppers and nutrient-packed kale.

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Muhammara (Roasted Red Pepper and Walnut Dip)

Muhammara
Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
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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.

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Red Pepper Blini with Creamed Corn and Smoked Salmon

Red Pepper Blini with Creamed Corn and Smoked Salmon
Credit: © Con Poulos
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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.

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Rustic Pepper Stew with Jammy Eggs

Rustic Pepper Stew With Jammy Eggs
Credit: Photo by Linda Xiao / Food Styling by Kate Buckens / Prop Styling by Maeve Sheridan
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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.

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Stir-Fried Chicken and Green Pepper with Cumin and Cilantro

Stir-Fried Chicken and Green Pepper with Cumin and Cilantro
Credit: Justin Walker
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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.

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Summer Chicken-and-Pepper Stew

Summer Chicken and Pepper Stew
Credit: Photo by Caitlin Bensel / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
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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.

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Vegetarian Muffulettas

Vegetarian Muffulettas Recipe
Credit: Photo by Antonis Achilleos / Food Styling by Rishon Hanners
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In this meatless version of the classic New Orleans sandwich, garlic-infused roasted vegetables take the place of the traditional Italian cold cuts.

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Grilled Bluefish with Charred Cherries and Peppers

Grilled Bluefish with Charred Cherries and Peppers Recipe
Credit: Photography by William Hereford / Prop styling by Olga Grigorenko
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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.

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Avocado-and-Shrimp Salad with Red Goddess Dressing

Avocado-and-Shrimp Salad with Red Goddess Dressing
Credit: © Jonathan Lovekin
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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.

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Brat-and-Pepper Tacos

Brat-and-Pepper Tacos
Credit: © Con Poulos
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These playful brat-and-pepper tacos from Food & Wine Culinary Director at Large Justin Chapple are inspired by classic Italian sausage-and-pepper subs.

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    Everything in This Slideshow

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    View All

    1 of 22 Roasted Peppers with Leeks
    2 of 22 Beef with Red and Yellow Bell Peppers
    3 of 22 Roasted Red Peppers with Tonnato Sauce
    4 of 22 Zucchini-and-Pepper Gratin with Herbs and Cheese
    5 of 22 Roasted Peppers with Caper Dressing
    6 of 22 Quinoa Salad with Roasted Peppers and Tomatoes
    7 of 22 Grilled-Pepper Salad with Currants, Capers and Feta
    8 of 22 Roasted Red Pepper Soup with Seared Scallops
    9 of 22 Sausage-and-Pepper Heros
    10 of 22 Pimento Cheese with Salt-and-Pepper Butter Crackers
    11 of 22 Stuffed Peppers with Quinoa, Chorizo and Mushrooms
    12 of 22 Red Pepper Jelly
    13 of 22 Red Bell Pepper and Kale Stir-Fry
    14 of 22 Muhammara (Roasted Red Pepper and Walnut Dip)
    15 of 22 Red Pepper Blini with Creamed Corn and Smoked Salmon
    16 of 22 Rustic Pepper Stew with Jammy Eggs
    17 of 22 Stir-Fried Chicken and Green Pepper with Cumin and Cilantro
    18 of 22 Summer Chicken-and-Pepper Stew
    19 of 22 Vegetarian Muffulettas
    20 of 22 Grilled Bluefish with Charred Cherries and Peppers
    21 of 22 Avocado-and-Shrimp Salad with Red Goddess Dressing
    22 of 22 Brat-and-Pepper Tacos

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    22 Outstanding Bell Pepper Recipes
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