Do you sometimes find yourself craving bell peppers? If so, read on for our collection of bell pepper recipes that are ready to fit any diet.
Why bell pepper recipes?
Because bell peppers are in season, of course! Although they’re available throughout the year and Mexican restaurants are always open, the period from July to September is their peak season. Who doesn’t want their food as freshly picked as possible, right?
Also, bell peppers go great with so many dishes. They’re aromatic, mildly sweet, and not so spicy to scare off those who don’t enjoy spicy foods. Some people might find them too aromatic and unappealing, though, but I’ve always found it fresh and enticing. Chili bowls, tacos, salads, etc. just don’t taste the same without the aroma (and crunch) of bell peppers.
If what I’ve just said made you gulp, then thank you for making me feel proud! I won’t make you wait any longer. Here are our best pepper recipe picks.
Our Best Picks of Pepper Recipes
If you’re wondering what’s up with the Italian cuisine featuring strongly in this article, it’s because bell peppers are commonly found in the cuisine. Well, peppers of all kinds, to be exact.
And similar to most Italian recipes, this sausage and pepper recipe is gluten-free, low-carb and keto. If you miss the texture of rice or something carby to balance the strong flavor of the meat and peppers, we always have cauliflower rice as a better alternative.
This dish is almost impossible to mess up: sauté, season and serve. Oh I just love how the internet makes cooking so easy nowadays!
As you can see in the picture, this recipe contains no gluten. Bell peppers are sliced into flat(ish) pieces, with a meat and salad filling sandwiched in between. It’s fresh, crisp and has an earth-grown goodness.
The recipe filling calls for veggie and any kind of meat, but we found it best served with chicken. Boiled chicken strips would do. Or if you prefer a fancier option, why not go with a fried egg? All of these options fit Paleo and Whole30.
Or maybe just an egg, if you’re a vegetarian, or a legume patty if you’re vegan.
Although it contains some mayo, choosing a light mayo or going easy on the mayo can make this recipe a low-carb option. You can also choose Greek yogurt instead to cut down on the fat content. After all, mayo is a pretty naughty option.
Back to the list of salads, we have Pico de gallo. Not ga-lo, but ga-yo. Phonetically. This is a Mexican salad side dish, with cubed peppers, tomatoes, lime, salt, and hot pepper. Simple as that.
Since it’s a side dish, you will also need to find the main one to pair with it. I think tacos go really well with it. Both have similar ingredients with the pico bringing freshness and zingy tanginess from lime. But it’s your choice and you may find something you think pairs even better with it.
And the best part? It’s suitable for all diets!
It’s creamy, red, suitable for children and it’s vegetarian if you twist the recipe a little bit. Gather round and I’ll show you what you can do with this recipe to make it fit you.
So what we have to work with is pasta, bathed in a mixture of blended red peppers, cream, and tomatoes. There are two things you can replace to make this recipe vegetarian:
- Chicken stock: vegetable stock would do it. Or, just plain water.
- Sausage: seasoned tofu crumbles or canned lentils might not have a similar texture to meat, but it tastes great with the sauce.
Now, if you prefer your dish to be a bit spicy, you can add a roasted jalapeño, deseeded or not, your choice. Don’t even think of using sriracha just for the heat. It’s full of sodium and makes your dish unnecessarily salty.
And I think you’ve noticed that there are no greens in this carby meal. We think broccoli goes especially well with this tasty dish. The florets can act like a sponge that soaks up all of the deliciousness of the sauce. Thus, everyone knows that fiber helps you feel full for longer. So, why not?
This recipe is similar to the chicken enchiladas, but instead of the enchilada sauce and chicken that go in the peppers, it’s fried rice this time. Fried rice mixed with meat, veggies, and herbs. As always, we want to add a little twist to make it suitable for the diets we’re following, so here’s what you can do.
First, I think you want to do something about the carbs. Yes, it’s loaded with carbs because of the rice, so what you can do to make it low-carb is lower the rice quantity, add more veggies and protein. I’d say half rice, half cauliflower.
If you’re vegan, skip the beef and go with tofu. We want to aim for a creamy filling to stuff inside these peppers, so tofu would add a great texture. You can also prep the tofu to have a more meaty texture if that’s something you’re looking for.
Add cheese, if you’re vegetarian. On top or mixed with the filling, it’s up to you. Personally, I like the image of me pulling strings of cheese from the pepper filling then trying to mix the melted cheese on top before enjoying it.
Do chicken enchiladas sound good to you? If so, you might also love this gluten-free, low-carb, keto alternative.
It’s like normal enchiladas, with chicken strips baked with veggies, enchilada sauce and golden Monterey jack bubbling on top. But instead of being wrapped in tortillas, the chicken strips take bell pepper halves as their home. I don’t know about you, but I think bell peppers fit just fine with any Mexican dish.
In case you want to have a low-sodium enchilada sauce, we do have a homemade enchilada sauce recipe. It takes just minutes to make with ingredients you might already have in your pantry.
It’s nothing like the stuffed pepper recipe above, believe me.
Although the silly name says “stuffed”, I think the name of this gluten-free creation means that the soup is “stuffed” with meat and veggies. The dish is basically an Italian meat soup and served with rice. And just like our theme, it’s got cubed bell peppers in it.
So as you might’ve seen on the pic, we use cauliflower rice in this recipe to make it keto, whole30, and paleo. If you’re not following any of these diets, just go with rice. However, we do prefer cauliflower rice because it’s crunchy and not starchy at all.
Even though pepper doesn’t appear as much as corn, you’ll still notice the strong pepper aroma, believe me.
As the name says, this dish has got bell peppers in it, and it’s vegan-friendly, paleo, whole30 as well as gluten-free. I see no reason not to have it as a side dish. To non-vegan eaters, you could always include some bacon, ham, or sausage if you fancy it. The meat will add flavor and smell to the dish, making it a bit deeper and more complex in flavor.
Look at that beauty! Golden fried rice, golden slices of sausage and colorful strips of bell peppers. Doesn’t it just make you want to pull the skillet right out of the screen?
Okay, I admit that was overreacting a bit. But it is beautiful though. Besides, it’s gluten-free and whole30. It’s easy to cook, too. Honestly, if you follow the instructions, I don’t know what could go wrong with fried rice.
And you know what goes great with a bowl of fried rice? A side dish of crunchy, tangy salad of course! Nothing too complicated. I usually enjoy my fried rice with lettuce, tomato and simple olive oil-lemon dressing.
People usually think of chili as a bowl of ground beef cooked with 2 or 3 varieties of chilis, like jalapeno, serano, or bell peppers. Well, the chili part is still true with this recipe, but with white chicken instead.
I’m not giving too much detail here on the ingredients, but the chicken definitely goes with the hot, tangy, meaty broth that’s packed with flavor. It’s the classic beef (not beef) chili with a lime wedge to top things off.
And it’s cooked with a slow cooker. If you have heard about slow cookers but haven’t had the chance to see how impressive they are, hear me out: the tenderness that food achieves in a crock pot is rarely seen with other cooking gadgets. That delicious tomato chili broth is enhanced with slow cooking, bringing out even more flavors from the veg, herbs and meat.
The only drawback is that it takes 7 hours to cook. But on the bright side, the steps are simple: mixing, saute this and that and leave the cooker on low heat. It’s perfect for weekend gatherings, when you need to cook a large pot to serve while still having other sides to prep. It’s also nice if you have time in the morning to put everything in the slow cooker, go about your business and have it ready for dinner.
Almost forgot, it’s paleo, whole30, gluten-free, low-carb and keto.
Another dish made with pasta, a popular source of gluten. But thanks to technology, we always have gluten-free alternatives.
Besides that, this skillet is pretty basic and familiar to most of us, I think. It’s got the pasta sauce, 3 types of bell peppers, and the most basic combo— sausage and penne.
In terms of diet, this recipe also fits whole30. A simple, basic sausage pasta with bell peppers. It’s whole30, gluten-free (if the pasta is) and can be made with just one pot. No messy sink, no pile of pans, no mess of dirty utensils lying around waiting to be cleaned.
Of course, there is a way to take this beauty to a whole new level of tastiness. Bolognese instead of tomato sauce. After all, if you’re an omnivore, two meats are better than one, right?
Vegetarian (possibly vegan), gluten-free, paleo, whole30, low-carb, this soup fits all diets and is so easy to make that you’ll want to make it for the days after.
Since we’re going to have a roasted soup coming up next on the list, let me guide you through the wonder of roasting vegetables. Peppers, tomatoes, or vegetables with edible skin when roasted, give a great depth of flavor. That is why a basic tomato sauce won’t taste the same without the roasted tomatoes coming into play.
What we’re going to do in this recipe is roast the vegetables, season them, blend everything together, then serve, garnish if desired. Yes, it’s that easy. Have with a couple of slices of toasted bread if you want, because that’s what soups need to be whole.
This is a pasta sauce that goes well with any kind of pasta you want.
First, this sauce is completely vegan, paleo and whole30, so it’s possible to make your pasta pot whole30 if you cut out the cheese, and gluten-free if you choose the right pasta. And since it’s got so many flavors, I think you’ll fall in love with just the sauce and pasta. No meat is required (if you do add some, more flavors to you!)
After making the sauce, you’ll want to choose your pasta. To us, it should better be bite-sized like gnocchetti. We want to take it one piece at a time, chew the pasta slowly and let the sauce that coats it disperse in your mouth. But if you want a simple spaghetti, that works just fine. Slurping sounds like a fun way to eat pasta.