It’s the perfect time of the season for cooking with Bell peppers. Here is an easy method for roasting them to eat as a side or use as an ingredient in all sorts of other dishes — plus a couple of fun recipes you can enjoy for your Labor Day cookout.
Roasted Bell Peppers with Olive Oil
- 4 medium bell peppers
- 2 tablespoons olive oil
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- Preheat your oven to 450 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
- Cut the bell peppers into quarters, then seed and trim them.
- Place the bell peppers on the prepared baking sheet. Drizzle them with olive oil and use your hands to coat them well. Sprinkle the peppers with salt, pepper, garlic powder, oregano, and red pepper flakes.
- Roast until tender and charred in spots, about 20 minutes. Serve immediately. Makes 4 servings.
Bell Pepper Nachos
(from Joy Bauer’s Super Food: 150 Recipes for Eternal Youth)
- 6 large bell peppers
- 1 pound ground beef or ground turkey
- 2 tablespoons taco seasoning
- ¾ cup canned black beans rinsed and drained
- ¾ cup sweet yellow corn kernels
- 1 jalapeño sliced, optional
- ½ to 1 cup reduced-fat shredded Mexican cheese blend
- Preheat the oven to 375°F. Coat a large baking sheet (or 2 standard sheets) with nonstick oil or line with parchment paper.
- Use a small sharp knife to core the stem from the pepper. Then slice the pepper in half and then slice each half into 3 equal parts. Each pepper will create 6 “chips”. Lay the bell pepper chips on the prepared baking sheet in a single layer with the insides facing up.
- In a large heated skillet, stir the ground beef until its cooked through and crumbled. Add the taco seasoning, along with 2/3 cup water and stir. Add the black beans, corn and jalapeños, if using. Mix until well combined and heated through.
- Spoon the mixture over the bell pepper pieces. Sprinkle the cheese on top and bake until the cheese melts, about 10 minutes.
- Serve warm with your favorite toppings. Makes 6 servings.
Storage: Store any leftovers of the meat mixture in an airtight container in the fridge for up to 3 days. If you have any assembled bell pepper nachos, you can store them in the fridge as well for up to 3 days, but the peppers may soften.
Grilled Vegetables Skewers
- 1 ear corn, husk removed
- 1 zucchini
- 1 yellow summer squash
- 1/2 red bell pepper, seeded and cored
- 1/2 red onion
- 8 brown mushrooms
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F. If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary.
- Cut the vegetables into 1/2″ slices or chunks. Thread the vegetables on the skewers alternating the veggies, until you’ve reached the end of the skewer. Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper.
- Grill the vegetables with the lid closed until tender and lightly charred, turning every 3-5 minutes. Serve warm or at room temperature. Makes 4 servings.
You can do this with lots of other vegetables, not just the ones listed here. Marinate and add meat too, if you like.
Check our recipe archives for more fabulous pepper recipes.