22 Outstanding Bell Pepper Recipes

Roasted Peppers with Leeks

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

Beef with Red and Yellow Bell 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.

• Great Vegetable Dishes

Roasted Red Peppers with Tonnato Sauce

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

Zucchini-and-Pepper Gratin with Herbs and Cheese

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

Roasted Peppers with Caper Dressing

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

Quinoa Salad with Roasted Peppers and Tomatoes

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

Grilled-Pepper Salad with Currants, Capers and Feta

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

Roasted Red Pepper Soup with Seared Scallops

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

Sausage-and-Pepper Heros

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

Pimento Cheese with Salt-and-Pepper Butter Crackers

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

Stuffed Peppers with Quinoa, Chorizo and Mushrooms

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.

Red Pepper Jelly

Red Bell Pepper and Kale Stir-Fry

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

Muhammara (Roasted Red Pepper and Walnut Dip)

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.

Red Pepper Blini with Creamed Corn and Smoked Salmon

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.

Rustic Pepper Stew with Jammy Eggs

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.

Stir-Fried Chicken and Green Pepper with Cumin and Cilantro

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.

Summer Chicken-and-Pepper Stew

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.

Vegetarian Muffulettas

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

Grilled Bluefish with Charred Cherries and Peppers

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.

Avocado-and-Shrimp Salad with Red Goddess Dressing

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.

Brat-and-Pepper Tacos

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