The bell pepper is one of the healthiest vegetables, boasting a high water content, low calories, and up to 3 times more vitamin C than an orange. If these facts didn’t convince you to try our easy recipes to imagine the tasty flavor of baked bell peppers. Plus, you won’t feel guilty when you eat these delicious, low-calorie meals!
5 Easy to make tasty bell pepper recipes
Goat Cheese Stuffed Bell Peppers (4 servings)
- 8 red bell peppers
- 400 g of goat cheese
- Juice of 2 lemons
- Grated lemon zest
- 2 tablespoons olive oil
- 1 tablespoon chopped chives
- Salt and pepper
How to bake bell peppers: Preheat the oven at 220 °C/425 °F. Brush peppers with olive oil and place them in the oven tray on a baking sheet. Bake for 20 minutes to allow to blacken, turning them from one side to another. After removing them from the oven, store the bell peppers in a bowl covered with plastic wrap for 15 minutes.
Mix the goat cheese with salt, pepper, and the lemon zest in a bowl. Mix the lemon juice with olive oil, salt and pepper in a separate bowl.
Carefully remove the top of the peppers, 1 inch from the stem end, remove the seeds and fill them with the cheese mixture.
Place the peppers on a large plate, drizzle olive oil and the lemon vinaigrette, and sprinkle the chopped chives on top.
Baked Bell Pepper Gazpacho with Shrimp (4 servings)
- 3 large red peppers
- 1 cucumber (peeled)
- 1 garlic clove
- 500 ml tomato juice
- 2 tablespoons wine vinegar
- 6 tablespoons olive oil
- 100 g shrimp
Bake the peppers according to the instructions in the previous recipe.
Cut the cucumber into small pieces and place it in a blender. Add the garlic clove, the baked peppers, tomato juice, vinegar and 4 tablespoons of olive oil and blend for 1 minute. Add salt and pepper.
Fry the shrimp for 3 minutes in a pan with 2 tablespoons of olive oil.
Pour the soup into bowls and add equal shrimp parts in each bowl.
Bell Pepper and Egg Sandwich (1 sandwich)
- 2 slices of toast
- 30 g of cream cheese
- 1 baked bell pepper
- 1 egg
- 1 tablespoon olive oil
Fry the egg in a pan with 1 tablespoon of olive oil. Spread cream cheese on one slice of toast. Place the baked pepper and the fried egg on top. Season with salt and pepper and cover with the other slice of toast.
Tomato Salad with Bell Peppers and Feta Cheese (4 servings)
- 2 bell peppers (for appearance, one red and one green or yellow)
- 1 kilogram of tomatoes
- 2 garlic cloves
- A few chopped fresh oregano leaves
- 100 g feta cheese
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- Salt
Cut the tomatoes into medium sized pieces. Place them in a bowl, add salt, mix them gently and set aside for 15 minutes.
Mix the finely-chopped garlic with vinegar and a teaspoon of oregano leaves in a bowl. While stirring, add two tablespoons of olive oil. Finely chop the peppers and add them on top of the tomatoes.
Cut the feta cheese into small cubes and sprinkle on top of the tomatoes and peppers. Add the dressing and serve.
Pasta with Broccoli, Feta Cheese and Bell Peppers (two servings)
- 150 g of pasta (Fusilli)
- 1 onion
- 100 g mushrooms
- 1 red bell pepper, sliced
- 1/2 broccoli
- Salt and pepper
- 100 g diced tofu
- 50 g feta cheese
- Olive oil
- Lemon juice
Boil pasta according to label instructions. Boil the broccoli for 15 minutes until it lightly softens. Allow to cool and cut it into smaller bouquets.
Cut the mushrooms in medium-sized pieces and cook them over medium heat with salt and pepper. When they turn golden brown, add the chopped onion. Stir continuously for another 3-4 minutes. Add the sliced bell pepper and the tofu. Cook for another 1-2 minutes then add the pasta and stir well.
Serve in large plates, sprinkled with feta cheese, lemon juice and olive oil.
