18 Delicious Recipes with Bell Peppers and Onions Everyone Loves

Bell peppers and onions—the dynamic duo that turns simple meals into something special! Whether you’re craving quick weeknight dinners, sizzling summer grilling, or cozy comfort food, these two veggies bring color, flavor, and versatility to every dish. From stir-fries to fajitas, we’ve rounded up 18 mouthwatering recipes that’ll make these kitchen staples shine. Ready to get cooking? Let’s dive in!

Stuffed Bell Peppers with Ground Beef and Onions

These hearty stuffed peppers are a weeknight winner—packed with savory beef, tender rice, and melty cheese for a satisfying bite every time.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (85% lean)
• 1 small yellow onion, finely diced
• 1 cup cooked white rice
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Brush the outside of the bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Add the onion and cook for 3 minutes until softened. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 6 minutes.
3. Stir in the cooked rice, diced tomatoes, 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes, then remove from heat.
4. Divide the beef mixture evenly among the peppers, packing gently. Top each with 1/4 cup cheddar cheese.
5. Bake for 25–30 minutes until the peppers are tender and the cheese is bubbly.

The juicy peppers hold their shape beautifully, while the cheesy, tomato-infused filling makes every forkful irresistible.

Tip: For extra flavor, swap the diced tomatoes for fire-roasted varieties or add a pinch of smoked paprika to the beef mixture.

Caramelized Onion and Bell Pepper Pizza

Sweet caramelized onions and vibrant bell peppers turn this pizza into a cozy, flavor-packed weeknight favorite—no fancy skills required!

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 tsp crushed red pepper flakes (optional)
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 450°F. Roll out pizza dough on a floured surface to a 12-inch round and transfer to a greased baking sheet.
2. Heat 1 tbsp olive oil in a skillet over medium-low. Add onion, bell pepper, sugar, and 1/2 tsp salt. Cook, stirring occasionally, for 15 minutes until deeply golden and soft.
3. Brush dough with remaining 1 tbsp olive oil. Spread marinara sauce evenly over the crust, then top with caramelized onions and peppers. Sprinkle mozzarella and red pepper flakes (if using) on top.
4. Bake for 12–15 minutes until the crust is crisp and cheese is bubbly. Garnish with fresh basil.

The magic here? Slow-cooking the onions and peppers unlocks their natural sweetness, balancing the tangy marinara and gooey cheese perfectly.

Tip: Let the pizza rest for 2 minutes before slicing—this keeps the toppings from sliding off!

Bell Pepper and Onion Frittata

This vibrant frittata is a fuss-free way to turn a handful of veggies into a hearty, protein-packed meal—perfect for brunch or a quick weeknight dinner.

Ingredients:

• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, diced
• 1/4 cup shredded cheddar cheese
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together the eggs, milk, salt, and black pepper until smooth. Set aside.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and bell pepper; cook, stirring occasionally, for 5–6 minutes until softened.
3. Pour the egg mixture over the veggies, tilting the pan to distribute evenly. Sprinkle cheddar cheese on top.
4. Cook undisturbed for 2 minutes, then transfer the skillet to the oven. Bake for 12–15 minutes until the center is just set.
5. Garnish with parsley (if using), slice into wedges, and serve warm.

The magic here? Letting the stovetop crisp the edges before finishing in the oven ensures a fluffy interior with just the right amount of caramelized goodness.

Tip: Swap cheddar for feta or goat cheese for a tangy twist!

Grilled Bell Pepper and Onion Skewers

These colorful skewers are a summer grilling staple—sweet, smoky, and just a little charred for that perfect backyard bite.

Ingredients:

• 2 large red bell peppers, cut into 1.5-inch pieces
• 1 large yellow onion, cut into 1.5-inch chunks
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 (10-inch) wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat grill to medium-high (about 400°F). In a large bowl, whisk together 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add bell peppers and onion to the bowl, tossing gently to coat evenly.
3. Thread vegetables onto skewers, alternating colors for a vibrant look.
4. Grill skewers for 10–12 minutes, turning halfway, until veggies are tender with lightly charred edges.

The balsamic glaze caramelizes slightly on the grill, adding a tangy depth that balances the peppers’ natural sweetness. Tip: For extra flavor, brush reserved marinade over skewers during the last 2 minutes of grilling.

Bell Pepper and Onion Stir-Fry with Tofu

This vibrant stir-fry is a weeknight hero—quick, packed with color, and loaded with that irresistible sweet-savory balance.

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 3 tbsp soy sauce, divided
• 2 tbsp vegetable oil, divided
• 1 large red bell pepper, thinly sliced
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Toss tofu: In a bowl, combine tofu cubes, cornstarch, and 1 tbsp soy sauce until evenly coated.
2. Cook tofu: Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook for 5–6 minutes, flipping occasionally, until golden. Transfer to a plate.
3. Sauté veggies: In the same skillet, heat remaining 1 tbsp oil. Add bell pepper and onion; stir-fry for 4 minutes until slightly softened. Add garlic and cook 30 seconds until fragrant.
4. Finish: Stir in remaining 2 tbsp soy sauce, honey, sesame oil, and red pepper flakes (if using). Return tofu to the skillet and toss everything for 1–2 minutes until glossy and heated through.

The magic here? The cornstarch gives the tofu a delicate crispness that soaks up the sticky-sweet sauce beautifully.

Tip: For extra crunch, swap honey with maple syrup and add a handful of cashews with the tofu at the end.

Bell Pepper and Onion Quiche

This vibrant quiche is a crowd-pleaser, with sweet caramelized onions and crisp bell peppers nestled in a creamy, custardy filling—perfect for brunch or a light dinner.

Ingredients:

• 1 store-bought pie crust (9-inch), thawed if frozen
• 1 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 1 cup whole milk
• 1/2 cup shredded cheddar cheese
• 1/4 tsp smoked paprika

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork and blind bake for 10 minutes. Set aside.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Add the onion and bell pepper, cooking for 8–10 minutes until softened and lightly caramelized. Stir in 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat.
3. In a bowl, whisk together the eggs, 1 cup whole milk, and 1/4 tsp smoked paprika. Stir in the cooked vegetables and 1/2 cup cheddar cheese.
4. Pour the filling into the pre-baked crust. Bake for 30–35 minutes until the center is set and the top is golden. Let cool 10 minutes before slicing.

The smoky paprika adds a subtle depth to the sweet peppers, while the flaky crust keeps every bite satisfying. Serve warm or at room temperature—it’s just as good either way!

Tip: For extra richness, swap half the milk for heavy cream.

Bell Pepper and Onion Tacos

These veggie-packed tacos are a weeknight hero—sweet, smoky, and ready in under 20 minutes. Perfect for loading up with your favorite toppings!

Ingredients

• 2 tbsp olive oil
• 1 large red bell pepper, thinly sliced
• 1 large yellow onion, thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add bell pepper and onion; cook for 5 minutes, stirring occasionally.
2. Sprinkle with 1 tsp smoked paprika, 1/2 tsp cumin, and 1/2 tsp salt. Cook 5–7 more minutes until veggies are tender and slightly charred at the edges.
3. Warm corn tortillas in a dry skillet or microwave (30 seconds wrapped in a damp towel).
4. Divide filling among tortillas, top with cilantro, and serve with lime wedges.

The smoky paprika and caramelized onions create a depth of flavor that’ll make even meat-lovers swoon. Bonus: leftovers taste amazing scrambled into eggs the next morning!

Tip: For extra crunch, toast the tortillas directly over a gas flame for 10 seconds per side.

Bell Pepper and Onion Soup

This vibrant, slightly sweet soup is a cozy hug in a bowl—caramelized onions and bell peppers blend into a velvety smooth base with just a hint of smokiness.

Ingredients:

• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 3 red bell peppers, seeded and chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups vegetable broth
• 1 tbsp balsamic vinegar
• 1/4 cup heavy cream (optional)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium-low heat. Add the onions and cook, stirring occasionally, for 15 minutes until deeply golden.
2. Add the bell peppers, 3 cloves garlic (minced), 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 10 minutes until peppers soften.
3. Pour in 4 cups vegetable broth and bring to a simmer. Cook uncovered for 20 minutes, stirring occasionally.
4. Remove from heat, stir in 1 tbsp balsamic vinegar, then blend with an immersion blender until smooth. For extra richness, swirl in 1/4 cup heavy cream (if using).

The balsamic vinegar adds a subtle tang that balances the peppers’ sweetness—making this soup anything but ordinary.

Tip: For a smoky twist, char the bell peppers under the broiler for 5 minutes before chopping.

Bell Pepper and Onion Pasta Primavera

This vibrant pasta dish is a celebration of crisp-tender veggies and al dente noodles, tossed in a light garlicky sauce—perfect for busy weeknights when you want something fresh and satisfying.

Ingredients:

• 8 oz penne pasta (or your favorite short shape)
• 2 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp chopped fresh basil

Instructions:

1. Cook the pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and red onion; sauté for 5–6 minutes until slightly softened but still crisp.
3. Stir in the garlic, salt, black pepper, and red pepper flakes (if using); cook for 1 minute until fragrant.
4. Add the drained pasta to the skillet along with 1/4 cup of the reserved pasta water. Toss well, adding more water if needed to create a light sauce.
5. Remove from heat and stir in the Parmesan cheese and fresh basil.

The magic here is in the contrast—the sweet peppers and onions stay just crunchy enough to play off the tender pasta, while the garlic and Parmesan tie it all together.

Tip: For extra richness, drizzle with a little extra olive oil just before serving.

Bell Pepper and Onion Stuffed Chicken Breast

Juicy chicken breasts get a flavorful upgrade with a colorful stuffing of sweet bell peppers and caramelized onions—perfect for impressing with minimal fuss.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil, divided
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow onion
• 1 tsp minced garlic
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 cup shredded mozzarella cheese
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat 1/2 tbsp olive oil in a skillet over medium heat. Add bell pepper, onion, garlic, 1/4 tsp salt, and black pepper. Sauté for 5 minutes until softened. Stir in oregano and remove from heat.
2. Slice a pocket into the side of each chicken breast, being careful not to cut through. Stuff each with half the veggie mixture and mozzarella. Secure with toothpicks if needed.
3. Heat remaining 1/2 tbsp olive oil in an oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until golden. Transfer skillet to oven and bake for 18–20 minutes, until internal temp reaches 165°F.
4. Sprinkle with parsley before serving.

The melty cheese and sweet peppers create a surprise burst of flavor in every bite—no heavy sauces needed!

Tip: For extra browning, broil for the last 2 minutes (watch closely!).

Bell Pepper and Onion Stir-Fried Rice

This vibrant stir-fried rice is a quick, veggie-packed weeknight hero—sweet bell peppers and caramelized onions bring loads of flavor without fuss.

Ingredients:

• 2 tbsp vegetable oil, divided
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cups cooked and cooled white rice (day-old works best!)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 2 scallions, thinly sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the onion and cook for 3 minutes, stirring occasionally, until softened. Add the red and green bell peppers and cook for another 4 minutes until slightly charred at the edges.
2. Push the veggies to one side of the pan. Add the remaining 1 tbsp vegetable oil to the empty space, then toss in the rice. Stir-fry for 2 minutes, breaking up clumps with a spatula.
3. Drizzle the soy sauce, sesame oil, and sugar over the rice. Toss everything together and cook for 1 more minute until evenly coated and heated through.
4. Remove from heat and fold in the scallions.

The magic here? Letting the rice crisp slightly in the pan for that perfect mix of tender veggies and toasty grains.

Tip: For extra depth, add a pinch of garlic powder with the soy sauce—it clings to the rice like a flavor magnet!

Bell Pepper and Onion Fajitas

These vibrant fajitas are a weeknight hero—quick, colorful, and packed with that sizzling Tex-Mex flavor we all crave.

Ingredients:

• 2 large bell peppers (any color), thinly sliced
• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil, divided
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small flour tortillas, warmed
• Fresh cilantro, for garnish (optional)

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add bell peppers and onion, stirring occasionally, for 5 minutes until slightly softened.
2. Push veggies to one side of the skillet. Add remaining 1 tbsp olive oil to the empty space, then sprinkle in 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt. Let spices toast for 30 seconds, then stir into the vegetables.
3. Cook for another 4–5 minutes until peppers are tender-crisp and edges are lightly charred. Remove from heat and drizzle with 1 tbsp lime juice.
4. Serve immediately in warmed tortillas, topped with cilantro if desired.

The secret here? Letting the spices bloom in oil before mixing them in—it deepens their flavor without burning.

Tip: For extra smokiness, char the tortillas directly over a gas flame for 10 seconds per side.

Bell Pepper and Onion Omelette

This colorful omelette is a quick, veggie-packed breakfast that’s as vibrant as it is satisfying—perfect for busy mornings!

Ingredients:

• 3 large eggs
• 1/4 cup diced red bell pepper
• 1/4 cup diced yellow onion
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp chopped fresh parsley (optional)
• 1/4 cup shredded cheddar cheese

Instructions:

1. In a bowl, whisk the eggs with 1/4 tsp salt and 1/8 tsp black pepper until smooth. Set aside.
2. Melt 1 tbsp butter in an 8-inch nonstick skillet over medium heat. Add the diced bell pepper and onion, sautéing for 3–4 minutes until softened.
3. Pour the whisked eggs into the skillet, tilting to spread evenly. Let cook undisturbed for 1 minute, then gently lift the edges with a spatula to let uncooked egg flow underneath.
4. Sprinkle the shredded cheddar cheese evenly over one half of the omelette. Cook for another 1–2 minutes until the eggs are mostly set but still slightly runny on top.
5. Fold the omelette in half with the spatula, cover the skillet, and turn off the heat. Let it sit for 1 minute to melt the cheese.
6. Garnish with fresh parsley (if using) and slide onto a plate.

The caramelized onions and sweet bell peppers melt into the fluffy eggs, while the gooey cheese pulls it all together—no extra condiments needed!

Tip: For a fluffier texture, add a splash of milk or water to the eggs before whisking.

Bell Pepper and Onion Stuffed Mushrooms

These savory stuffed mushrooms pack a punch of flavor with sweet bell peppers and caramelized onions—perfect for impressing guests or treating yourself!

Ingredients:

• 12 large cremini mushrooms (about 1.5 inches wide), stems removed and reserved
• 2 tbsp olive oil, divided
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced red bell pepper
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp breadcrumbs
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet.
2. Finely chop mushroom stems. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add onion, bell pepper, and chopped stems; cook for 5 minutes until softened. Stir in garlic, salt, and black pepper; cook 1 minute more.
3. Remove skillet from heat. Mix in Parmesan, breadcrumbs, and parsley. Spoon filling evenly into mushroom caps.
4. Bake for 18–20 minutes until mushrooms are tender and tops are golden. Serve warm.

The combo of juicy peppers, umami mushrooms, and crispy Parmesan topping makes these bites irresistible—they disappear fast!

Tip: For extra richness, sprinkle a pinch of shredded mozzarella on top before baking.

Bell Pepper and Onion Ratatouille

This vibrant ratatouille is a celebration of summer veggies, slow-cooked until tender and bursting with sweet, garlicky goodness. It’s a side dish that steals the spotlight!

Ingredients:

• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 3 bell peppers (mixed colors), sliced into 1-inch strips
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• Fresh basil, for garnish

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened.
2. Add the bell peppers and cook for another 5 minutes, until slightly tender.
3. Stir in the 3 cloves garlic, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
4. Pour in the canned tomatoes (with juices) and 1 tbsp balsamic vinegar. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the peppers are silky.
5. Garnish with torn fresh basil before serving.

The balsamic vinegar adds a subtle tang that balances the sweetness of the peppers, making this ratatouille irresistible spooned over crusty bread or grilled chicken.

Tip: For extra depth, add a pinch of red pepper flakes with the garlic!

Bell Pepper and Onion Panini

This veggie-packed panini is a lunchtime hero—melty cheese, caramelized peppers, and a hint of garlic make it irresistible.

Ingredients:

• 1 large red bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 2 tbsp olive oil, divided
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 slices sourdough bread
• 1 cup shredded mozzarella cheese
• 2 tbsp butter, softened

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add bell pepper and onion; cook for 8–10 minutes, stirring occasionally, until softened and lightly charred. Sprinkle with garlic powder, salt, and black pepper; stir and remove from heat.
2. Spread butter on one side of each bread slice. Flip slices and divide mozzarella cheese evenly on the unbuttered sides. Pile the pepper-onion mixture onto two slices, then top with the remaining bread (buttered side out).
3. Heat a panini press or grill pan over medium heat. Brush with remaining 1 tbsp olive oil and cook sandwiches for 3–4 minutes per side, pressing down gently, until golden and cheese is melted.

The trick? Letting the peppers and onions caramelize just enough to bring out their natural sweetness—it’s the perfect contrast to the gooey cheese.

Tip: No panini press? Use a heavy skillet to weigh down the sandwiches while cooking.

Bell Pepper and Onion Shepherd’s Pie

This veggie-packed twist on shepherd’s pie swaps the usual meat for sweet bell peppers and caramelized onions, all tucked under a fluffy mashed potato blanket.

Ingredients:

• 2 lbs russet potatoes, peeled and cubed
• 1/4 cup unsalted butter
• 1/2 cup whole milk
• 1 tsp salt, divided
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 2 bell peppers (any color), diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 cup vegetable broth
• 1 tbsp cornstarch
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Prep potatoes: Boil potatoes in salted water until tender (15–20 mins). Drain, then mash with butter, milk, and 1/2 tsp salt until smooth. Set aside.
2. Sauté veggies: Heat olive oil in a skillet over medium. Cook onion for 5 mins until soft. Add bell peppers, garlic, tomato paste, smoked paprika, black pepper, and remaining 1/2 tsp salt. Cook 8 mins, stirring often.
3. Thicken filling: Whisk cornstarch into broth, then pour into skillet. Simmer 3–4 mins until thickened. Remove from heat.
4. Assemble & bake: Spread veggie mixture in a 9-inch pie dish. Top with mashed potatoes, sprinkle with cheese (if using), and bake at 400°F for 20 mins until bubbly and golden.

The smoky paprika and melty cheese take this cozy classic to the next level—plus, it’s a sneaky way to load up on veggies!

Tip: For extra crunch, broil the pie for the last 2 minutes of baking.

Bell Pepper and Onion Breakfast Hash

This vibrant, veggie-packed hash is the perfect way to wake up your taste buds—crispy edges, sweet peppers, and caramelized onions make every bite irresistible.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium Yukon Gold potatoes, diced into ½-inch cubes
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp smoked paprika
• 2 cloves garlic, minced
• 4 large eggs (optional, for serving)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened.
2. Add the red and green bell peppers, potatoes, ½ tsp salt, ¼ tsp black pepper, and ½ tsp smoked paprika. Cook for 15–18 minutes, stirring occasionally, until potatoes are tender and crispy.
3. Stir in the garlic and remaining 1 tbsp olive oil, cooking for 1 minute until fragrant.
4. Optional: Push the hash to one side of the skillet. Crack the eggs into the empty space, cover, and cook for 3–4 minutes for runny yolks.

The magic here? Letting the potatoes crisp up undisturbed—those golden edges add the perfect crunch to every forkful.

Tip: For extra smokiness, swap regular paprika for chipotle powder (just a pinch—it’s potent!).

Conclusion

With so many tasty ways to enjoy bell peppers and onions, this roundup has something for every home cook! Whether you’re craving a quick stir-fry, a hearty casserole, or a fresh salad, these recipes are sure to delight. Try one (or a few!) and let us know your favorites in the comments. Loved this list? Share it on Pinterest to spread the veggie love!