Known by a plethora of names, the most common being capsicum and sweet pepper, the bell pepper is one truly colorful vegetable that adds a special tang to just every dish it goes into. Their polished exteriors in variant colors make bell peppers a strong contender for the ‘most beautiful spice’ tag. Bell peppers come in quite a range of colors such as red, yellow, green, orange, purple, brown and even black, and are available almost throughout the year. The tastier ones generally show up in the months of August and September, though. Bell peppers have their roots in South America and their cultivation practices can be traced back to 5000 B.C. Absence of capsaicin makes it less hot but it still has a strong and crispy taste of its own. It is believed that the name ‘pepper’ was given to it by Columbus, who took these chillies to Europe after his American expedition. Since these peppers are quite adaptable to climatic variations, they are cultivated almost all over the world. This is the reason bell peppers feature prominently in almost every other dish, be it Chinese, Italian or Mexican. If you want to try some exclusive bell pepper recipes, read on.
Easy Bell Pepper Recipes
1. Seitan, Onion, And Bell Pepper Wraps
- 5 cups Onion (thinly sliced)
- 5 cups Red and/or Green Peppers (de-seeded and cut into strips)
- 4 cloves Garlic (minced)
- 3 tbsp Olive Oil
- 1½ tsp dried Oregano
- 1½ tsp Salt
- A pinch of Black pepper (ground)
- 1½ cups Seitan (crumbled)
- 1½ cups Cheese, grated
- 8-inch Tortillas
- Preheat oven to 450 degrees F.
- In a large bowl, add onions, peppers, 3 tbsp oil, and spices. Mix well.
- Empty the bowl onto a baking sheet.
- Bake for 30 minutes, stirring every 10 minutes.
- When you stir the second time round, place the foil-wrapped tortillas also in the oven to warm.
- Meanwhile, heat the remaining oil, add seitan to it, and sauté. Stir continuously for 10 minutes until brown.
- Now combine the vegetables, seitan, and cheese.
- Lay out the tortillas, add the cooked filling and roll them up.
- Serve immediately.
2. Bell Pepper Salad
- 2 Green Peppers (quartered and de-seeded)
- 1 Red Pepper (quartered and de-seeded)
- 3 tbsp Olive Oil
- 2 tbsp Onion (minced)
- 1 clove Garlic (minced)
- 2 medium, very ripe Tomatoes (peeled, de-seeded and diced)
- ½ tsp Salt
- 1 tsp ground Cumin
- ¼ tsp Cayenne pepper
- ½ tsp Balsamic vinegar
- A pinch of Salt
- Black pepper to taste (ground)
- Preheat broiler.
- Place the peppers, with their skins up, on the broiler.
- Broil the peppers 6 inches away from the heat source, for about 10 to 13 minutes.
- Remove the peppers from the broiler and cool for 10 minutes.
- Peel the peppers.
- Dice the green peppers and set aside.
- Arrange the red peppers on a platter.
- Next, heat 2 tbsp oil in a pan and sauté the onion for 1 minute.
- Add garlic and sauté for another 30 seconds.
- Add the green peppers.
- Lower the heat and cook for 5 minutes.
- Stir in tomatoes, cumin, salt and cayenne.
- Cook until dry.
- Whisk together remaining oil, vinegar, salt, and black pepper.
- Pour the mixture over the red peppers and top with the green pepper mix.
- Refrigerate and serve cool.
3. Mushroom Barley Pepper Stew
- 1 medium Carrot (chopped)
- ½ medium Onion (chopped)
- 2 cloves Garlic (minced)
- ½ Red bell pepper (chopped)
- ½ Green bell pepper (chopped)
- 2 tbsp Olive oil
- 20 small Mushrooms (chopped)
- 1 cup Pearl barley (pre-cooked)
- ½ cup canned Chickpeas
- 1 tsp Cumin
- Tabasco sauce (optional)
- Black pepper (ground)
- 1 tbsp Soy sauce
- 3 to 4 cups Vegetable stock
- Heat oil in a pan.
- Sauté carrot, onion, garlic, and peppers until the onions are translucent.
- Add mushrooms and sauté until tender.
- Add remaining ingredients and simmer for about 20 to 30 minutes till the barley is cooked.
- Serve hot.