Sweet Peppers Recipes Easy and Delicious for Any Meal

Updated On: October 16, 2025

Sweet peppers, also known as bell peppers, are vibrant, crunchy, and naturally sweet vegetables that can transform any dish from ordinary to extraordinary. Whether you’re a seasoned cook or a kitchen newbie, incorporating sweet peppers into your meals is a fantastic way to add color, nutrition, and flavor with minimal effort.

These versatile vegetables are perfect for quick sautés, fresh salads, stuffed delights, or roasted sides. The best part?

Sweet peppers are easy to prepare and pair well with a wide variety of ingredients, making them a staple in countless easy and delicious recipes.

In this post, we’ll explore several simple and tasty sweet pepper recipes that will inspire you to get creative with this wholesome ingredient. From quick appetizers to hearty mains, these recipes showcase just how effortless it can be to enjoy sweet peppers in your daily cooking.

Why You’ll Love This Recipe

Sweet peppers are naturally sweet and mild in flavor, making them a crowd-pleaser for all ages. Their crisp texture adds a delightful crunch to dishes, and their vibrant colors can brighten up any plate.

These recipes are designed to be easy, requiring minimal ingredients and straightforward steps, perfect for busy weeknights or casual weekend cooking. Plus, sweet peppers are loaded with vitamins A and C, antioxidants, and fiber, so you’re treating your body well while indulging your taste buds.

Whether you want a quick snack, a nutritious side, or a satisfying main course, these recipes will become your new favorites. Let’s dive into the ingredients and equipment you’ll need to get started!

Ingredients

  • Sweet Bell Peppers (red, yellow, orange, or green) – 4 medium-sized
  • Olive oil – 2 tablespoons
  • Garlic cloves – 3, minced
  • Onion – 1 medium, finely chopped
  • Cherry tomatoes – 1 cup, halved
  • Fresh basil leaves – 1/4 cup, chopped
  • Salt and black pepper – to taste
  • Feta cheese – 1/2 cup, crumbled (optional)
  • Cooked quinoa or rice – 1 cup (for stuffed peppers)
  • Chickpeas – 1 cup, drained and rinsed (optional for stuffing)
  • Lemon juice – 1 tablespoon
  • Red chili flakes – 1/2 teaspoon (optional for spice)
  • Fresh parsley – 2 tablespoons, chopped

Equipment

  • Sharp kitchen knife
  • Cutting board
  • Large skillet or frying pan
  • Baking dish (for stuffed peppers)
  • Mixing bowls
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Oven (optional for roasting or baking)

Instructions

  1. Prepare the peppers: Wash the sweet peppers thoroughly. For stuffed pepper recipes, slice the tops off and carefully remove the seeds and membranes. For sautéed recipes, slice the peppers into thin strips or bite-sized pieces.
  2. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, cooking until translucent and fragrant, about 3-4 minutes.
  3. Add peppers and tomatoes: Toss in the sliced sweet peppers and cherry tomatoes. Sauté for 6-8 minutes until the peppers start to soften but still retain some crunch.
  4. Season and finish: Stir in fresh basil, parsley, salt, black pepper, and red chili flakes if using. Cook for another 2 minutes to let the flavors meld. For a fresh touch, drizzle with lemon juice just before removing from heat.
  5. For stuffed peppers: In a mixing bowl, combine cooked quinoa or rice with chickpeas, half of the feta cheese, some sautéed onions, and tomatoes from the skillet. Spoon the mixture into hollowed peppers and place them upright in a baking dish.
  6. Bake stuffed peppers: Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake stuffed peppers for 25-30 minutes until peppers are tender. Remove foil, sprinkle remaining feta on top, and bake for an additional 5 minutes until cheese is slightly golden.
  7. Serve and enjoy: Plate your sautéed or stuffed sweet peppers immediately. Garnish with extra fresh herbs or a sprinkle of cheese as desired.

Tips & Variations

“To keep the peppers crispier in sautéed dishes, cook them on high heat for shorter times, stirring frequently.”

  • Roasted peppers: Roast whole peppers under the broiler or on a grill until charred, then peel for smoky flavor in salads or sandwiches.
  • Stuffing ideas: Try mixing your stuffing with black beans, corn, or chopped nuts for extra texture and protein.
  • Cheese alternatives: Use vegan cheese or omit cheese for dairy-free options.
  • Spice it up: Add cumin, smoked paprika, or curry powder to the sauté for a flavor twist.
  • Make it a meal: Serve these peppers alongside a fresh salad like the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas or pair with a hearty soup such as the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

Nutrition Facts

Nutrient Amount per Serving (approx.)
Calories 150-200 kcal
Protein 5-7 g
Carbohydrates 25-30 g
Fiber 5 g
Fat 4-7 g (depending on cheese and oil)
Vitamin C 120% of daily value
Vitamin A 15-20% of daily value

Serving Suggestions

Sweet peppers shine in so many settings! Serve sautéed peppers as a flavorful side dish with grilled meats or plant-based proteins.

Stuffed peppers make a satisfying vegetarian main course that can be paired with a crisp salad or warm bread.

For a light lunch, toss roasted sweet peppers into wraps or sandwiches. You can also chop them up and add to grain bowls, tacos, or pasta dishes for an extra burst of sweetness and texture.

Looking for more recipe inspiration? Check out these easy and delicious recipes featuring vibrant vegetables:

More Sweet Peppers Recipes Easy

Quick Sweet Pepper Stir-Fry

This stir-fry is a fantastic weeknight dinner option that’s ready in under 20 minutes. It’s colorful, healthy, and can be customized to include your favorite protein or vegetables.

Ingredients

  • 3 sweet bell peppers (mixed colors), sliced
  • 1 cup snap peas
  • 1 carrot, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • Sesame seeds for garnish
  • Cooked rice or noodles for serving

Instructions

  1. Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger, sauté for 1 minute.
  2. Add the sliced peppers, snap peas, and carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
  3. Pour in soy sauce, stirring to coat all veggies. Cook another 1-2 minutes.
  4. Serve hot over cooked rice or noodles and sprinkle with sesame seeds.

Roasted Sweet Pepper and Hummus Wrap

A perfect grab-and-go lunch or light dinner, this wrap combines smoky roasted sweet peppers with creamy hummus and fresh greens.

Ingredients

  • 2 large sweet bell peppers, sliced
  • 1 tablespoon olive oil
  • 1 large tortilla or wrap
  • 1/4 cup hummus
  • Handful of baby spinach or arugula
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss pepper slices with olive oil, salt, and pepper.
  2. Roast peppers on a baking sheet for 15-20 minutes, turning halfway, until tender and slightly charred.
  3. Spread hummus evenly over the tortilla. Layer roasted peppers and greens on top.
  4. Roll up the wrap, slice in half, and enjoy immediately or pack for later.

Sweet Pepper and Chickpea Salad

This vibrant salad is a nutritious and filling option that’s both refreshing and satisfying. It’s great for meal prep or a quick side.

Ingredients

  • 2 sweet bell peppers, diced
  • 1 cup canned chickpeas, rinsed and drained
  • 1 small cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish

Instructions

  1. Combine diced peppers, chickpeas, cucumber, and onion in a large bowl.
  2. Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
  3. Pour dressing over salad and toss gently to combine.
  4. Garnish with fresh herbs and serve chilled or at room temperature.

For more creative and healthy ideas, explore the Budget Bytes Recipe Thai Noodles Vegetarian and Delicious or the Cooking Light Vegetarian Casserole Recipes for Easy Meals.

Conclusion

Sweet peppers are a delightful and nutritious ingredient that fits seamlessly into a variety of easy recipes. From simple sautés and refreshing salads to hearty stuffed peppers and wraps, their natural sweetness and crunch enhance any meal.

With minimal prep and cooking time, these recipes are perfect for busy days when you want something flavorful without the fuss. Plus, their versatility means you can tailor them to your tastes and dietary needs.

Whether you’re looking for a light snack, a vibrant side, or a satisfying main dish, sweet peppers deliver on both taste and nutrition.

Don’t forget to experiment with different colors and cooking methods to find your favorite way to enjoy sweet peppers. For more inspiration and wholesome recipes, be sure to check out other delicious plant-based meals like the Vegan Hot Pot Recipe: Flavorful, Easy, and Healthy Meal.

📖 Recipe Card: Easy Sweet Peppers Stir-Fry

Description: A quick and delicious sweet peppers stir-fry that's perfect for a healthy weeknight dinner. Packed with vibrant colors and natural sweetness, this recipe is simple to prepare and full of flavor.

Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M

Servings: 4 servings

Ingredients

  • 3 large sweet bell peppers, sliced
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red chili flakes (optional)
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add minced garlic and sliced onion, sauté for 2-3 minutes until fragrant.
  3. Add sliced sweet peppers and cook for 7-8 minutes until tender.
  4. Stir in soy sauce, honey, salt, pepper, and chili flakes.
  5. Cook for another 2 minutes, stirring frequently.
  6. Remove from heat and garnish with fresh parsley before serving.

Nutrition: Calories: 150 kcal | Protein: 2 g | Fat: 7 g | Carbs: 20 g

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Photo of author

Marta K

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