Bell peppers are wonderful for adding color, texture, and sweetness to a dish. They’re great for roasting, sauteing, stuffing, and more. We’ve collected our favorite bell pepper recipes for you to try.
Red pepper is great in pasta in a variety of forms. In our spaghetti alla chitarra with a rich lamb ragù, the pepper are cooked briefly so as to retain a crunch, adding interest to the rich sauce. On the other hand, in our veal pasta sauce peppers are cooked down for about 45 minutes to make them incredibly tender. In our fettuccine with with pesto cream sauce, the peppers are roasted before being added to the dish.
The earthy flavor of roasted peppers is also great for sandwiches. Roasted red peppers make a great addition to a classic muffuletta. They are also delicious in a walnut romesco to top roast beef. Pimento cheese is a Southern classic that’s very easy to make—mix cheddar cheese, aïoli, sriracha, cider vinegar, paprika, Worcestershire, and scallions with roasted red pepper and let it sit. This rich spread is perfect on a sandwich with cool iceberg lettuce and tangy homemade pickles.
Red peppers are good in other spreads and sauces as well. Massa de pimentão is a Portuguese condiment made of salt-cured red pepper. Mixed with sugar, Worcestershire, chipotles, and garlic, red peppers make a jelly that is great for dressing an endive and Roquefort cheese salad.
Check out all of these dishes and more in our collection of bell pepper recipes.