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Bell Pepper Recipes to Satisfy Your Every Hungriness Craving

Bell Pepper Recipes
Given in this article are directions to make stuffed and roasted bell peppers. The recipes are easy to follow, and absolutely mouth-watering.
Amruta Deshpande
Last Updated: Feb 26, 2018
Stuffed bell peppers is a classic American dish that is enjoyed by people all over the world. But this is not the only dish you can make with bell peppers. Roast, grill, or simply chop and add them to other recipes. The dishes made with the colorful bell peppers look quite attractive and are yummy too.
Chicken Stuffed Bell Peppers
  • Medium-sized bell peppers (red, yellow or green), 4
  • Onion, minced, ¼ cup
  • Medium-sized carrot, shredded, 1
  • Tomatoes, chopped, 1 can
  • Chicken, minced, ½ pound
  • Uncooked long grain rice, ½ cup
  • Brown sugar, 1 tbsp.
  • Dried basil, ¼ tsp.
  • Garlic, minced, 1 clove
  • Tomato ketchup
  • Cheese, shredded
  • Salt and pepper to taste
Slice off the top of the peppers and pull out the stem portion and seeds. Core the peppers properly to make room for the stuffing. Chop the top of the peppers finely and set it aside. In a large saucepan, bring water to boil and cook the peppers over medium heat, for about 4 to 5 minutes until crispy. Avoid overcooking, or they will turn soggy. Remove them form the pan and rinse with cold water. Drain and set them aside.
In a frying pan, add brown chicken and onions. Add garlic, carrots, and the chopped peppers and sauté until tender. Add the tomatoes, brown sugar, rice, basil, salt, and pepper. Cover the pan and simmer for about 30 minutes until the rice is tender. Place the peppers in a baking dish and stuff the hot meat mixture into them. Cover the tops with shredded cheese and ketchup. Bake in a preheated oven at 350°F for 15 to 20 minutes. Serve hot.
You can stuff the peppers with chicken, beef, rice, or any other filling of your choice.
Roasted Red Peppers
  • Large red bell peppers, seeded and cut in eighths, 3
  • Small yellow summer squash, cut in eighths, 2
  • Green zucchinis, cut in eighths, 2
  • Onion, peeled and sliced in eighths, 1
  • Garlic, crushed, 1 clove
  • Olive oil, ¼ cup
  • Rice vinegar, 1 tbsp.
  • Fresh rosemary, leaves picked, 1 sprig
  • Fresh thyme, leaves picked, 2 sprigs
In a small saucepan, heat oil, and garlic over low heat. Turn off the heat when the garlic begins to bubble and allow to sit for about 30 minutes to infuse the oil. Now, in a baking dish, take all the remaining ingredients and strain over the garlic oil. Toss to coat the vegetables well. Roast for about 15 minutes in a preheated oven at 400°F. Remove and toss the vegetable once. Roast for another 15 minutes until the vegetables are tender and the edges turn brown. Serve immediately.
Bell Pepper Salsa
  • Large bell pepper, seeded, cored, and finely chopped, 1
  • Green onions, sliced, 6
  • Arugula or parsley, chopped, 2 tbsp.
  • Garlic, minced, 3 cloves
  • Red chili flakes, ¼ tsp.
  • Sherry vinegar, 2 tbsp.
  • Olive oil, 2 tbsp.
  • Salt
  • Black pepper, freshly ground
In a small bowl, take chopped peppers, garlic and onions. Mix well. Now, add parsley, chili flakes, salt, and pepper. Add olive oil and vinegar and mix thoroughly. Your bell pepper salsa is ready to be served with steak or other meat dishes.
You can also add bell pepper raw in salads. All you have to do is dice one, and add it to a bowl of diced cucumber, tomatoes, and cheese. Season it with salt, pepper, sugar, and a sprinkle of lime, and you are good to go.