18 Flavorful Healthy Bell Pepper Recipes Nutritious

Bell peppers are the unsung heroes of the kitchen—colorful, crunchy, and packed with flavor! Whether you’re craving a quick weeknight dinner, a vibrant seasonal dish, or a cozy comfort meal, these 18 healthy recipes will inspire you to put those peppers to delicious use. From stuffed to sautéed, there’s something here for every taste. Ready to spice up your cooking? Let’s dive in!

Stuffed Bell Peppers with Quinoa and Black Beans

These hearty stuffed peppers are packed with protein-rich quinoa and black beans, making them a satisfying vegetarian meal that even meat-lovers will adore.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup uncooked quinoa, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1/2 cup fresh cilantro, chopped (plus extra for garnish)
• 1 lime, juiced

Instructions:

1. Preheat oven to 375°F. Place hollowed bell peppers upright in a baking dish.
2. Heat olive oil in a skillet over medium. Sauté onion for 3 minutes until soft, then add garlic, cumin, chili powder, smoked paprika, and salt. Cook 1 minute until fragrant.
3. Stir in quinoa, black beans, corn, and 1 3/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender.
4. Remove skillet from heat. Stir in cilantro, lime juice, and 1/2 cup cheese. Spoon mixture evenly into peppers, top with remaining cheese, and bake for 20-25 minutes until peppers are tender and cheese is bubbly.

The lime and cilantro brighten up the smoky spices beautifully, while the melted cheese creates the perfect gooey finish. Serve with extra lime wedges for squeezing!

Tip: For extra char, broil the peppers for 2-3 minutes at the end—just keep an eye on them!

Roasted Red Pepper Hummus

This smoky-sweet hummus is a crowd-pleaser with its velvety texture and vibrant flavor—perfect for dipping or spreading!

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed
• 1/2 cup roasted red peppers (jarred or homemade), patted dry
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil (plus extra for drizzling)
• 1 small garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt (or to taste)

Instructions:

1. In a food processor, blend chickpeas, roasted red peppers, tahini, lemon juice, olive oil, garlic, cumin, smoked paprika, and salt until smooth, scraping down the sides as needed (about 2–3 minutes).
2. If the hummus is too thick, add 1–2 tbsp of water and blend again until creamy.
3. Transfer to a bowl, drizzle with extra olive oil, and sprinkle with a pinch of smoked paprika for garnish.

The roasted peppers add a subtle sweetness that balances the earthy tahini, while smoked paprika gives it a cozy campfire aroma—no grill required!

Tip: For extra depth, char your own peppers under the broiler for 10 minutes, then steam in a covered bowl before peeling.

Bell Pepper and Chicken Stir-Fry

This vibrant stir-fry is a weeknight hero—quick, colorful, and packed with juicy chicken and crisp-tender peppers in a savory-sweet glaze.

Ingredients:

• 1 lb boneless, skinless chicken thighs, sliced into thin strips
• 2 bell peppers (1 red, 1 yellow), thinly sliced
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp vegetable oil, divided
• ½ tsp red pepper flakes (optional)
• Cooked rice, for serving

Instructions:

1. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add chicken and cook, stirring occasionally, for 5–6 minutes until browned. Transfer to a plate.
3. Reduce heat to medium-high; add remaining 1 tbsp vegetable oil to the skillet. Sauté bell peppers for 3 minutes until slightly softened. Add 3 cloves minced garlic and ½ tsp red pepper flakes (if using); cook for 30 seconds until fragrant.
4. Return chicken to the skillet. Pour sauce over everything and toss to coat. Cook for 1–2 minutes until the sauce thickens and clings to the ingredients.
5. Serve immediately over rice.

The magic here? The honey caramelizes just enough to give the chicken a glossy, finger-licking finish without overpowering the peppers’ freshness.

Tip: For extra crunch, toss in a handful of toasted cashews with the sauce.

Grilled Bell Pepper Skewers with Halloumi

These Grilled Bell Pepper Skewers with Halloumi are a vibrant, smoky-sweet delight—perfect for summer BBQs or a quick veggie-packed weeknight meal.

• 2 large red bell peppers, cut into 1-inch pieces
• 8 oz halloumi cheese, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh basil leaves, for garnish

1. Preheat grill to medium-high heat (about 400°F).
2. Thread bell peppers and halloumi alternately onto skewers (if using wooden skewers, soak them in water for 20 minutes first).
3. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp balsamic glaze, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Brush mixture evenly over skewers.
4. Grill skewers for 3–4 minutes per side, turning once, until peppers are lightly charred and halloumi is golden with grill marks.
5. Garnish with fresh basil leaves before serving.

The halloumi’s salty creaminess balances the peppers’ sweetness, while the smoky paprika and balsamic glaze add depth—no marinade time needed!

Tip: Serve with a drizzle of extra balsamic glaze for a tangy finish.

Bell Pepper and Egg Breakfast Scramble

This vibrant scramble is a quick, protein-packed way to start your day, with sweet bell peppers adding a pop of color and crunch.

Ingredients:

• 1 tbsp olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 4 large eggs
• 2 tbsp milk (or water)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 tbsp shredded cheddar cheese (optional)

Instructions:

1. Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Add diced red and green bell peppers; sauté for 3–4 minutes until slightly softened.
2. In a bowl, whisk together 4 large eggs, 2 tbsp milk, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until well combined.
3. Pour the egg mixture into the skillet with the peppers. Let sit undisturbed for 10 seconds, then gently stir with a spatula, folding until eggs are softly set (about 2–3 minutes).
4. Sprinkle with 2 tbsp cheddar cheese (if using) and remove from heat. Let residual heat melt the cheese.

The trick here? Letting the eggs sit briefly before stirring creates fluffy, restaurant-style curds. The peppers stay crisp-tender for the perfect bite.

Tip: For extra kick, swap the bell peppers for poblano or add a dash of hot sauce with the eggs.

Mediterranean Stuffed Bell Peppers

These vibrant bell peppers are packed with a savory Mediterranean-inspired filling—think juicy ground lamb, briny olives, and tangy feta for a flavor-packed weeknight dinner.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground lamb (or beef)
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted Kalamata olives, chopped
• 1/4 cup sun-dried tomatoes, finely chopped
• 1/2 cup cooked quinoa
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped (for garnish)

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 the remaining 1 tbsp olive oil over medium heat. Add the ground lamb and cook until browned, breaking it apart with a spoon, about 6–8 minutes. Drain excess fat.
3. Stir in the cooked quinoa, feta cheese, Kalamata olives, sun-dried tomatoes, 1 tsp oregano, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until combined.
4. Spoon the filling into the bell peppers, pressing lightly to pack. Cover the dish with foil and bake for 30 minutes. Uncover and bake 10 more minutes until peppers are tender.
5. Garnish with fresh parsley before serving.

The salty feta and briny olives balance beautifully with the sweet peppers, while the quinoa keeps the filling light yet satisfying.

Tip: For a crispier top, broil the stuffed peppers for 1–2 minutes after baking—just watch closely!

Bell Pepper and Avocado Salad

This colorful, crunchy salad is a breeze to throw together—perfect for a light lunch or a vibrant side dish that steals the show.

Ingredients:

• 2 large bell peppers (1 red, 1 yellow), thinly sliced
• 1 ripe avocado, diced
• 1/4 cup thinly sliced red onion
• 2 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

Instructions:

1. In a large bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper until smooth.
2. Add the bell peppers, red onion, and cilantro to the bowl. Toss gently to coat everything in the dressing.
3. Gently fold in the diced avocado (this keeps it from turning mushy). Let the salad sit for 5 minutes to let the flavors meld.

The contrast of crisp peppers, creamy avocado, and tangy lime dressing makes every bite refreshing—no wilting greens here!

Tip: For extra crunch, sprinkle with toasted pepitas or sunflower seeds right before serving.

Bell Pepper and Turkey Lettuce Wraps

These fresh, crunchy lettuce wraps are packed with savory turkey and sweet bell peppers—perfect for a light lunch or fuss-free dinner.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper
• 8 large butter lettuce leaves, rinsed and patted dry
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart with a spatula, for 5–6 minutes until no pink remains.
2. Stir in red bell pepper and yellow bell pepper, cooking for 3–4 minutes until slightly softened.
3. Add 2 tbsp soy sauce, 1 tbsp honey, 1 tsp garlic powder, 1/2 tsp red pepper flakes, and 1/4 tsp black pepper. Stir well and cook for 1–2 minutes until the sauce coats the turkey evenly.
4. Spoon the turkey mixture into butter lettuce leaves, garnish with green onions, and serve immediately.

The contrast of crisp lettuce with the sweet-spicy turkey filling makes these wraps irresistibly fresh—no utensils required!

Tip: For extra crunch, sprinkle with chopped peanuts or sesame seeds before serving.

Bell Pepper and Sweet Potato Hash

This vibrant hash is a one-pan wonder—sweet potatoes caramelize while bell peppers stay crisp-tender, all tied together with smoky paprika and a touch of maple.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (about 3 cups)
• 1 large red bell pepper, diced
• 1 small yellow onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp pure maple syrup
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes and cook, stirring occasionally, for 10 minutes until edges begin to brown.
2. Add onion, bell pepper, smoked paprika, garlic powder, and salt. Stir to coat, then reduce heat to medium. Cook for 8–10 minutes, stirring occasionally, until vegetables are tender.
3. Drizzle with maple syrup and toss to combine. Cook for 1 more minute to glaze. Garnish with parsley if using.

The magic here? Letting the sweet potatoes develop a deep crust before adding the other veggies—it locks in that caramelized richness.

Tip: For a heartier meal, top with fried eggs or crumbled feta.

Bell Pepper and Lentil Soup

This hearty, veggie-packed soup is a cozy one-pot wonder—perfect for busy weeknights when you need something nourishing and fuss-free.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 bell peppers (any color), chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and bell peppers; cook for 5 minutes, stirring occasionally, until softened.
2. Stir in 3 garlic cloves, 1 tsp cumin, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
3. Add lentils, vegetable broth, diced tomatoes (with juices), 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until lentils are tender.
4. Remove from heat and stir in 1 tbsp lemon juice. Taste and adjust seasoning if needed.
5. Ladle into bowls and garnish with fresh parsley.

The smoky paprika and bright lemon make this soup anything but ordinary—it’s a flavor-packed hug in a bowl!

Tip: For extra creaminess, blend half the soup before adding the lemon juice.

Bell Pepper and Cauliflower Rice Bowl

This vibrant bowl packs a punch of flavor and texture, with tender roasted veggies and fluffy cauliflower rice—perfect for a quick, wholesome meal.

Ingredients:

• 2 cups riced cauliflower (fresh or frozen)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice

Instructions:

1. Preheat oven to 425°F. Toss bell peppers with 1/2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 15 minutes, stirring halfway, until edges are lightly charred.
2. Meanwhile, heat remaining 1/2 tbsp olive oil in a skillet over medium. Add cauliflower rice, remaining 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Sauté for 5–7 minutes until tender but not mushy.
3. Divide cauliflower rice between bowls, top with roasted peppers, and drizzle with lime juice. Garnish with cilantro.

The smoky paprika and lime create a bold contrast with the sweet peppers, while the cauliflower rice keeps it light yet satisfying. Tip: For extra protein, add black beans or grilled chicken!

Bell Pepper and Zucchini Fritters

These crispy Bell Pepper and Zucchini Fritters are a veggie-packed delight—perfect for a quick lunch or a fun appetizer that even picky eaters will love.

• 2 medium zucchinis, grated (about 2 cups)
• 1 red bell pepper, finely diced
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 large eggs, lightly beaten
• 2 tbsp olive oil (plus extra for frying)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the zucchini, diced bell pepper, 1/2 cup flour, 1/4 cup Parmesan, 2 eggs, 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly combined.
3. Heat a thin layer of olive oil in a large skillet over medium heat. Drop 1/4 cup portions of the batter into the pan, flattening slightly with a spatula.
4. Cook for 3–4 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate.

The secret to these fritters? The Parmesan adds a savory depth that makes them irresistible, while the bell pepper gives a pop of sweetness in every bite.

Tip: Serve with a dollop of Greek yogurt or sour cream for a creamy contrast.

Bell Pepper and Tofu Stir-Fry

This vibrant stir-fry is a weeknight hero—quick, packed with color, and full of savory-sweet flavor that even tofu skeptics will love.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 2 tbsp neutral oil (like avocado or grapeseed), divided
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions:

1. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high. Add tofu and cook, flipping occasionally, until golden on all sides (8–10 minutes). Transfer to a plate.
2. Add remaining 1 tbsp neutral oil to the skillet. Stir-fry bell peppers for 3 minutes until slightly softened but still crisp. Add garlic and ginger; cook 30 seconds until fragrant.
3. Return tofu to the skillet. Pour in soy sauce, maple syrup, sesame oil, and red pepper flakes (if using). Toss everything together and cook 1–2 minutes until sauce glazes the ingredients.
4. Garnish with green onions and sesame seeds.

The magic here? A sticky-sweet glaze that clings to every bite, with crispy tofu and peppers that stay satisfyingly crunchy.

Tip: Pressing tofu for 15 minutes (wrap in a towel, weigh it down with a heavy pan) ensures it gets extra crispy!

Bell Pepper and Chickpea Curry

This vibrant curry is a weeknight hero—packed with sweet bell peppers, creamy chickpeas, and a cozy blend of spices that’ll make your kitchen smell incredible.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 bell peppers (any color), sliced into strips
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can coconut milk
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro, for garnish

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened.
2. Stir in the bell peppers, 3 garlic cloves, and 1 tbsp ginger. Cook for 5 minutes, stirring occasionally, until peppers soften slightly.
3. Add the chickpeas, diced tomatoes (with juices), coconut milk, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well, then simmer uncovered for 15 minutes, letting the flavors meld.
4. Remove from heat and garnish with fresh cilantro. Serve over rice or with warm naan.

The magic here? The coconut milk mellows the spices into a silky, fragrant sauce that clings perfectly to every bite.

Tip: For extra depth, toast the curry powder in the oil for 30 seconds before adding the onions.

Bell Pepper and Spinach Stuffed Portobellos

These hearty stuffed portobellos are packed with vibrant bell peppers, garlicky spinach, and melty cheese—a satisfying vegetarian main or side that comes together in under 30 minutes!

Ingredients:

• 4 large portobello mushrooms, stems removed
• 2 tbsp olive oil, divided
• 1/2 cup diced red bell pepper
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Brush portobellos with 1 tbsp olive oil and place gill-side up on a baking sheet. Bake for 10 minutes to soften.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Add bell pepper and cook for 3 minutes until slightly softened. Stir in garlic and spinach, cooking just until wilted (about 2 minutes). Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Divide the spinach mixture evenly among the portobellos. Top with mozzarella and Parmesan. Bake for 12-15 minutes until cheese is bubbly and golden.

The juicy mushrooms and crispy-edged cheese create the perfect contrast—plus, the filling stays vibrantly green for a gorgeous presentation!

Tip: For a smoky twist, swap mozzarella with crumbled goat cheese and add a pinch of crushed red pepper flakes to the filling.

Bell Pepper and Shrimp Tacos

These vibrant tacos are a quick weeknight win, with juicy shrimp and crisp bell peppers tucked into warm tortillas—ready in under 20 minutes!

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small flour tortillas, warmed
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. In a bowl, toss shrimp with 1 tbsp olive oil, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add bell peppers and cook for 4–5 minutes, stirring occasionally, until slightly softened. Transfer to a plate.
3. In the same skillet, cook shrimp in a single layer for 2 minutes per side, until pink and opaque.
4. Fill tortillas with shrimp, bell peppers, and a sprinkle of cilantro. Serve with lime wedges for squeezing.

The smoky-spiced shrimp and sweet peppers play off each other perfectly, while the lime adds a bright finish—no heavy sauces needed!

Tip: For extra crunch, toast the tortillas in a dry skillet for 30 seconds per side before filling.

Bell Pepper and Mushroom Risotto

This vibrant risotto balances earthy mushrooms with sweet bell peppers, all wrapped up in a luxuriously creamy Arborio rice base—comfort food at its finest.

Ingredients:

• 1 red bell pepper, diced
• 8 oz cremini mushrooms, sliced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 tbsp unsalted butter, divided
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add mushrooms and cook for 5 minutes until golden. Transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp olive oil. Sauté onion for 3 minutes, then add garlic and bell pepper. Cook for 4 minutes until softened.
3. Stir in Arborio rice and toast for 1 minute. Pour in white wine, scraping up any browned bits, and cook until mostly absorbed.
4. Add 1 cup warm broth and simmer, stirring often, until absorbed. Repeat with remaining broth, 1 cup at a time (about 20 minutes total), until rice is al dente.
5. Off heat, stir in remaining 2 tbsp butter, Parmesan, 1 tsp salt, 1/2 tsp black pepper, and red pepper flakes (if using). Fold in reserved mushrooms.

The key here? Letting the rice toast briefly before adding liquid—it unlocks a nutty depth that makes this risotto extra special.

Tip: For an even silkier texture, stir in a splash of broth just before serving—it loosens the risotto perfectly.

Bell Pepper and Kale Smoothie

This vibrant smoothie packs a punch of nutrients while keeping things refreshing—perfect for a quick breakfast or post-workout boost.

Ingredients:

• 1 cup chopped red bell pepper (about 1 medium pepper)
• 1 cup chopped kale, stems removed
• 1 frozen banana, sliced
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1/2 cup cold water
• 1/2 cup ice cubes

Instructions:

1. Add the chopped bell pepper, kale, frozen banana, Greek yogurt, and 1 tbsp honey to a high-speed blender.
2. Pour in 1/2 cup cold water and blend on high for 30 seconds until the greens are broken down.
3. Add 1/2 cup ice cubes and blend again for another 20–30 seconds until completely smooth and frothy.
4. Pour into a glass and enjoy immediately.

The sweetness of the banana and honey balances the earthy kale and pepper, while the yogurt adds a creamy tang—no “green” aftertaste here!

Tip: For extra creaminess, swap the water for unsweetened almond milk.

Conclusion

With 18 delicious and nutritious bell pepper recipes, there’s something here for every taste and occasion! Whether you’re craving a quick weeknight meal or a vibrant side dish, these recipes make healthy eating easy and flavorful. Give them a try, and let us know which ones are your favorites in the comments below. Don’t forget to share this roundup on Pinterest to inspire fellow home cooks!