Bell Pepper

Crispy smashed potatoes are good. Crispy smashed potatoes on a bed of rich, peppery romesco are better.

This traditional Haitian chicken stew is packed with flavor thanks to the mainstay spice blend known as epis.

Crispy-skinned chicken, velvety stewed tomatoes, and tender roasted vegetables come together in chef Melissa Miranda’s modern take on chicken afritada.

Tossed in a sticky, spicy honey glaze, these freezer-aisle fries are our most beloved texture: crispy-gone-soggy. 

Embrace braising season with juicy bone-in pork chops simmered in a rich wine-and-tomato based sauce.

On a cheese plate, in a sandwich, over scrambled eggs—is there anything that isn't improved by a spoonful of silky marinated peppers? (No.)

Meatballs filled with gooey cheese and bathed in creamy pecan romesco sauce—what more do you need?

In this 30-minute dinner, tofu braises in soy sauce, mirin, and vinegar until it’s richly flavored.

These healthy turkey meatballs are ready in 30 minutes, with a nutty romesco-inspired sauce you’ll want to keep on hand for future dinners.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature.

The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!

Ain't no party like a sandwich party.

The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.

Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.

How can you look at this and not crave brisket tacos?

This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.