Bell Pepper

This simple, creamy squash casserole with a crunchy breadcrumb topping is the perfect way to use up summer’s most bountiful vegetable.

Da pan ji is a hearty Xinjiang-style dish of chicken and vegetables over noodles.

Heilongjiang in Northeast China does not have a huge repertoire of famous recipes, but this eggplant preparation should put it on the map.

Build a sauce bulked up with jarred red peppers and green olives, then toss it with pasta and lots of mozzarella cheese that goes crisp on top and cheesy-pully in the middle in the oven.

Truly a one-pot wonder, this dish is homey, comforting, and weeknight-friendly (thanks to the minimal cleanup). Rinse your rice until the water runs clear before adding to keep the grains from going clumpy or gummy in the pot.

Spiced tomato sauce with bits of creamy paneer fills delicious stuffed peppers here, but it can also be served with flatbread, over quinoa, or in a quesadilla.

While most baked Bries are on the sweet side, with layers of jam or chutney under the crust, this one goes savory with anchovies, garlic, and roasted bell peppers.

Originally from Yemen, this fiery condiment has a dense, round flavor that comes from a variety of fresh chiles, herbs, and spices.

Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this sauce flavorful, thick, creamy, and totally vegan.

Named for the famous 8th century Tang dynasty consort, Yang Guifei, this dish of juicy dark-meat chicken and peppers is sweet, sour, and just a little spicy.

Like chutney in India or salsa in Mexico, no one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Here is our version, full of vegetables and spices. Serve the chakalaka with bread, rice, grilled meats or fish, stews...anything.

Let’s be honest, this salad is a vehicle for eating crispy, melty cheese for dinner. Not just any cheese, but rich and dense grillable cheeses like bread cheese, Halloumi, or paneer. When grilled or seared, these varieties brown and crisp on the outside while becoming soft and meaty inside, without melting into a puddle.

The formula for this cooling summer soup couldn’t be simpler: blended cucumbers, tomatoes, and sweet red peppers, plus garlic, herbs, and fresh citrus.

Sweet peaches, spicy pimento cheese spread, and smoky grilled bread combine in this ultimate summer toast.

Serve this spicy pepper jelly with fresh cornbread muffins.

You can use ground turkey or chicken here, or swap in a vegetarian protein of your choice. 

Shirataki noodles are made from the fiber of the konjac plant. Here their tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.

This is a quick and easy-to-throw-together, eat-the-rainbow revelation.

Grill a bunch of bell peppers, marinate them in a punchy mixture of olive oil, vinegar, and seasoning, and you’ll have the makings of an entire week of meals.

This Argentinian staple is typically topped with mayonnaise, mustard, and chimichurri. We swapped out the chimichurri for a fresh salsa criolla, which takes just minutes to make.

This dish is so tasty and satisfying that you’ll be happy to eat it for days (and so healthful and nutritious that you should eat it for days).

Great pimiento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and cheddar.

Leftover rice and canned beans makes this recipe quick and easy to throw together at the start of any day.

Roasted or sautéed dark green leek tops are just as good and way more beautiful than their more popular white onion siblings: tender, totally flavorful—they're the hero of this hash.