Bell Pepper Recipes

Bell peppers add sweetness to all sorts of dishes

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.

Mallorcan Red Pepper Tart (Coca Mallorquina)

Marinated and roasted red peppers top a crunchy, olive oil-rich crust in this Mallorcan red pepper tart, also known coca mallorquina, from chef Fabio Trabocchi. Get the recipe for Mallorcan Red Pepper Tart (Coca Mallorquina) »

Grilled Octopus with Green Lentils and Romesco

Smoky romesco sauce brightens burnished, crispy octopus, which is marinated in an herb-packed vinaigrette, in this recipe adapted from chef Dan Moss of Terroir Auburn restaurant in Clare Valley, Australia.

Pimento Cheese Sandwich with Homemade Pickles

Adding sriracha to the chunky pimento cheese recipe in this sandwich ups the spice factor and helps to offset the creaminess of the cheddar.

Lao Tomato Dip

Penn Hongthong, the author of Simple Laotian Cooking (Hippocrene, 2003), taught us that charring the vegetables for this dip is the secret to its smoky flavor.

Rye’s Red Chili

Pulled pork stands in for the burnt ends of barbecued brisket in this robust Kansas City-style bean chili inspired by one from the restaurant Rye KC in Leawood, Kansas.

Fettuccine with Pesto Cream Sauce, Roasted Red Peppers, and Spinach

A combination of pesto, parmesan, and reduced cream makes a rich sauce for fettuccine or other long, thin pasta.

Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù

Lighter than the rich beef and pork ragùs of other Italian regions, this Abruzzo specialty features bell peppers mixed into the sauce and cooked briefly so they retain their shape and lend a pop of sweetness.

Roast Beef Sandwich with Walnut Romesco

Chunky romanesco brings out the beefiness in this sandwich. Get the recipe for Roast Beef Sandwich with Walnut Romesco »

Four Pepper Jelly

Jalapeños, red bell peppers, poblanos, and serrano chiles come together in this spicy-sweet jelly from Elizabeth Stark, the blogger behind Brooklyn Supper. It’s perfect paired with rich meats, spread on sandwiches, or served on a cheese-and-cracker spread. Get the recipe for Four Pepper Jelly »

Batter-Fried Peppers and Bananas

Chickpea flour, the base of the frying batter for this appealing, spicy-sweet snack, is one of the most important foodstuffs in Gujarati cooking

Cucumber Pepper Slaw

Sliced cucumber is tenderized with kosher salt in this zesty slaw. Cucumber Pepper Slaw »

Portuguese Red Bell Pepper Paste (Massa de Pimentão)

The process for preparing this Portuguese condiment is long, but it is rewarding.

Black-Eyed-Pea Salad (Saladu Ñebbe)

Simple and satisfying, this chile-spiked black-eyed-pea salad dressed with fresh lime juice is a great side dish for grilled fish.

Potato, Spinach, and Red Pepper Frittata

This basil-laced potato and vegetable frittata makes a satisfying lunch.

Sausage and Peppers

Skillet-seared sausage with fried peppers and onions is a simple, filling campfire meal.


Deli meats and cheese are elevated to greatness with an olive salad in this New Orleans classic.
Slow-braised chicken with peppers and onions is a soul food staple. This version is seasoned with plenty of paprika.

Smothered Okra

Pickled okra is great smothered in tomato. Get the recipe for Smothered Okra »

Fort Rice Pilaf

This 19th-century American recipe for rice pilaf draws sweetness from dried fruit, earthiness from black quinoa and pine nuts, and crunch and color from bell pepper.

Potato, Spinach, and Red Pepper Frittata

This basil-laced potato and vegetable frittata makes a satisfying lunch.

Smoked Turkey and Andouille Gumbo

Made with smoked turkey wings and a dark roux, this is a medley of rich, smoky, and roasted flavors.

Veal Pasta Sauce with Red, Green, and Yellow Peppers

This sauce was given to us by author Marcella Hazan, who noted,”The veal is cooked separately and combined later with the peppers to preserve its juiciness.” Get the recipe for Veal Pasta Sauce with Red, Green, and Yellow Peppers »

Sausage with Peppers and Onions

Skillet-seared sausage with fried peppers and onions is a simple, filling campfire meal. For extra heft, pile the sausages and vegetables into fire-toasted buns.