Peppers

By Food & Wine
Updated January 17, 2018
Credit: Con Poulos
Roasted, grilled or fried--peppers are super versatile and packed with nutrients. Whether you're looking for dinner-worthy stuffed peppers or a simple side dish, these recipes will add color to your table.
Start Slideshow

1 of 20

Grilled Pepper Salad with Cucumbers

Credit: Abby Hocking / Food & Wine
Go to Recipe

F&W Best New Chefs 2017 Sara Kramer and Sarah Hymanson, of Kismet in Los Angeles, grill all kinds of peppers before tossing them in this delicious and compelling salad that includes grapes, cucumbers, purslane and a lemon and Urfa pepper dressing.

Advertisement
Advertisement

2 of 20

Charred Shishito Peppers with Furikake

Credit: Charles Masters
Go to Recipe

At Staplehouse in Atlanta, chef Ryan Smith makes his own version of the Japanese spice blend furikake that includes a housemade scallop powder and dried fermented mushrooms. A store-bought blend, however, will work perfectly here. Look for one without wasabi, as that flavor can be a bit intense on these shishitos.

3 of 20

Roasted Peppers with Garlicky Breadcrumbs

Go to Recipe

Mimi Thorisson tops sweet roasted peppers with her deliciously garlicky and salty homemade breadcrumbs.

Advertisement

4 of 20

Bruschetta with Peperonata

Go to Recipe

Mario Batali tops crisp, garlic-rubbed bread with tender, sweet peppers enlivened with chiles and anchovy paste.

5 of 20

Tomatillo-Poblano Guacamole

Credit: © Dana Gallagher
Go to Recipe

In this lightened version of guacamole, tomatillo puree replaces some of the rich avocado, adding a bit of sweetness and tang; roasted poblano contributes a little heat. Stretching the recipe with roasted peppers, cherry or grape tomatoes, or diced jicama, mango or papaya would lighten it even more. This dip deserves the best homemade, oven-baked tortilla chips: Cut stacked corn tortillas into wedges, spray or brush them lightly with oil, then bake at 375° until curled and crisp.

6 of 20

Stuffed Yellow Peppers with Spicy Swiss Chard and Scallion Pilaf

Go to Recipe

Celia Brooks Brown lives in London near Green Lanes, an ancient thoroughfare now famous for restaurants that serve Turkish dishes, like these stuffed peppers. She replaces the usual green bell peppers with yellow ones, which deliver more than twice the vitamin C: One yellow pepper provides a whopping 500 percent of the recommended daily intake.

Advertisement
Advertisement
Advertisement

7 of 20

Lima Bean and Sweet Pepper Gratin

Go to Recipe

"This butter bean gratin is based on an amazing flageolet bean gratin that one of my mentors, Frank Stitt, makes. His recipe was originally inspired by one from Richard Olney," says Hugh Acheson. ("Butter bean" is a common Southern term for limas.) "It's an ode to the marriage of Southern vegetables and French know-how."

8 of 20

Red Bell Pepper and Kale Stir-Fry

Go to Recipe

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

9 of 20

Easy Sweet Pepper Lasagna

Go to Recipe

Sweet bell peppers add delicious flavor and beautiful color to this classic cheese lasagna recipe.

Advertisement
Advertisement
Advertisement

10 of 20

Fried Peppers with Prosciutto

Go to Recipe

Spanish cooks traditionally fry sweet-hot Padron peppers (available at melissas.com) and toss them with salt. Adding prosciutto and mint makes the peppers extraordinary.

11 of 20

Melty Feta and Roasted Red Pepper Sandwiches

Go to Recipe

Tia Keenan's unconventional, Greek-accented sandwich has just four ingredients, among them feta cheese and dill.

12 of 20

Mixed Pepper Pasta

Go to Recipe

F&W's Kay Chun cooks a mound of sweet peppers with onion and garlic, then tosses them with tomatoes and parsley for this hearty vegetarian pasta sauce.

Advertisement
Advertisement
Advertisement

13 of 20

Bacon-Wrapped Cherry Peppers

Go to Recipe

These genius hors d'oeuvres from Colby Garrelts (an F&W Best New Chef 2005) call for just three ingredients. The recipe can be made ahead of time, so it's great for parties.

14 of 20

Roasted Peppers with Caper Dressing

Go to Recipe

A plate of red and yellow bell peppers tossed with a tangy dressing pleases both the eye and the palate. You can use peppers of only one color, if you prefer, or include an orange and a green bell pepper for a truly spectacular effect.

15 of 20

Pickled Pepper Slaw

Credit: © Nicole Franzen
Go to Recipe

F&W's Justin Chapple makes this superfun and quick spicy slaw for topping hot dogs, burgers and grilled salmon.

Advertisement
Advertisement
Advertisement

16 of 20

Blistered Shishito Peppers with Miso

Credit: © Fredrika Stjärne
Go to Recipe

Finger-long and typically mild (one in 10 is spicy), shishito peppers are sauteed, simmered, grilled and eaten raw all over Japan in the summer. This charred version from farmer Tadaaki Hachisu gets a salty, earthy, spicy hit from brown rice miso and fresh ginger.

17 of 20

Creamy Piquillo Pepper and Chickpea Soup with Chicken

Go to Recipe

The secret to this speedy soup is buying ingredients with lots of built-in flavor, like hummus and jarred piquillo peppers.

18 of 20

Stuffed Peppadew Pepper and Arugula Salad

Go to Recipe

This recipe is a fast and excellent way to dress up arugula; the mini peppadew peppers are stuffed with an herbed goat cheese filling that's delicious with balsamic vinegar.

Advertisement
Advertisement
Advertisement

19 of 20

Piquillo Peppers with Balsamic and Parmesan

Go to Recipe

Navarrese piquillo peppers are prepared creatively at many of Pamplona's tapas bars. In this simple, vibrant recipe from Baserri, they're served as a carpaccio with splashes of aged balsamic, fruity olive oil and a sprinkling of grated cheese.

20 of 20

Charred Shishito Peppers with Garlic-Herb Oil

Credit: Con Poulos
Go to Recipe

At his sleek Houston bar, chef Justin Yu pairs blistered shishito peppers with bright green, zesty garlic-herb oil, a take on persillade. You’ll want to keep this stuff around—it’s fantastic drizzled on salads or tossed with hot pasta.

Replay gallery

Share the Gallery

Up Next

By Food & Wine