Recipes With Bell Peppers and Meal Ideas

Steak fajita

Tender sliced beef cooked with peppers and onions then wrapped in warm tortillas.

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1. Place the round beef roast in the freezer for 20–30 minutes to firm slightly for easier slicing. 2. Using a sharp knife, slice the beef as thinly as possible against the grain. Thin slices ensure tenderness during quick cooking. 3. Toss sliced beef with olive oil and salt. Let sit 15–30 minutes at room temperature to lightly marinate. 4. Slice onions and bell peppers into thin strips. 5. Heat a large skillet over medium-high heat until very hot. 6. Add a small drizzle of olive oil if needed. Add peppers and onions first. Cook 4–6 minutes, stirring occasionally, until softened and lightly charred at the edges. Remove and set aside. 7. Add sliced beef in a single layer (work in batches to avoid overcrowding). Sear 1–2 minutes per side until browned but not overcooked. Beef should reach at least 145°F for medium and remain tender. 8. Return peppers and onions to the skillet and toss briefly with the beef. 9. Warm tortillas in a dry skillet for 20–30 seconds per side until soft and pliable. 10. Fill each tortilla with steak and pepper mixture. Top with shredded cheddar cheese and a spoonful of sour cream. 11. Finish with a squeeze of fresh lime before serving.

Classic

High Protein, Kid Friendly, Leftover Friendly, Make Ahead Meals, Meal Prep Friendly

Meatloaf

Ground beef meatloaf rolled with cheese, onions, and peppers then baked until tender.

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1. Preheat oven to 375°F. Lightly grease a baking dish. 2. In a large bowl, combine ground beef, egg, onion powder, garlic powder, salt, black pepper, and a few tablespoons of ketchup. Mix gently until just combined. Do not overwork the meat. 3. Lay a large sheet of parchment paper on the counter. Spread the meat mixture into an even rectangle about ½ inch thick. 4. Evenly distribute finely chopped onion, green peppers, and shredded cheese over the surface of the meat, leaving a small border around the edges. 5. Starting from one long side, use the parchment paper to help roll the meat tightly into a log, keeping the filling inside. 6. Slice additional onion and spread it evenly across the bottom of the baking dish. 7. Carefully transfer the rolled meatloaf seam-side down onto the bed of onions. 8. Drizzle ketchup evenly over the top. Add any vegetables or cheese that fell out around the loaf. 9. Bake 45–60 minutes until internal temperature reaches 160°F in the center. 10. Remove from oven and let rest 10 minutes before slicing to allow juices to redistribute.

Classic

Budget Friendly, Make Ahead Meals, Quick and Easy

Vegetable Soup & Grill Cheese

Creamy roasted vegetable soup paired with a crispy gluten-free grilled cheese sandwich.

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1. Preheat oven to 400°F. Line a large baking sheet with parchment. Spread prepared vegetables in an even layer. Drizzle with olive oil and season generously with salt and pepper. Toss to coat. 2. Roast for 25–35 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized at the edges. 3. Transfer roasted vegetables to a large pot. Add enough homemade vegetable broth to cover by about 1 inch. 4. Bring to a gentle simmer over medium heat and cook 10–15 minutes to allow flavors to blend. 5. Using an immersion blender (or working carefully in batches with a standard blender), blend until smooth and creamy. Adjust thickness with additional broth if needed. Taste and adjust salt and pepper. 6. For the grilled cheese, heat a skillet over medium. Butter one side of each slice of bread. 7. Place one slice of bread butter-side down in the skillet. Add cheese evenly, then top with second slice butter-side up. 8. Cook 3–4 minutes per side until golden brown and crisp, pressing lightly with a spatula. Cheese should be fully melted. 9. Let rest 1–2 minutes before slicing. Serve alongside hot soup.

Dairy-Free, Gluten-Free

Budget Friendly, Quick and Easy

Roasted Sausage and Potatoes by @yummyrecipes88

Sausage and potatoes roasted with peppers and onion for an easy sheet pan dinner.

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1. Preheat oven to 400°F. Cut ingredients to similar size for even cooking. 2. Toss with oil and seasoning until coated. 3. Spread in a single layer on a baking sheet. Do not overcrowd. 4. Roast 25–35 minutes, flipping halfway, until potatoes are tender and sausage is browned with crisp edges. Internal temperature reaches 165°F. 5. Serve hot.

Classic, Dairy-Free

Budget Friendly, Comfort Food, Freezer Friendly, Kid Friendly, Leftover Friendly, Make Ahead Meals, One Pot

Dirty Spaghetti by @onestopchop

Spaghetti coated in a rich meat sauce with beef, sausage, and peppers.

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1. Brown ground beef and turkey sausage over medium-high heat until fully cooked (internal temp 160°F). Drain excess grease. 2. Add onion and peppers. Cook until softened, about 4–5 minutes. 3. Stir in garlic and cook 1 minute until fragrant. 4. Add tomato paste and cook 2–3 minutes to deepen flavor. 5. Add seasoning and stir. 6. Sprinkle in flour and cook 1–2 minutes. 7. Slowly add beef broth while stirring. Simmer until thickened. 8. Add cooked pasta and toss to coat. 9. Serve hot. Sauce should cling to pasta and appear rich and thick.

Classic, Gluten-Free, High Protein

Fresh & Light, Meal Prep Friendly, Quick and Easy

High Protein Chicken Rice Bowl by @foodinfivemins

Chicken, rice, and roasted vegetables with a yogurt sauce for an easy high protein meal.

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1. Preheat oven to 200°C (400°F). 2. Mix chicken with yogurt, garlic, spices, and lemon. 3. Bake for 20–25 minutes, flipping halfway, until cooked through (internal temp 165°F) and lightly golden. 4. Cook vegetables in a pan until softened and slightly charred. 5. Cook rice until tender and fluffy. 6. Mix yogurt sauce ingredients until smooth. 7. Slice chicken and assemble bowls with rice, chicken, vegetables, and sauce. 8. Serve or portion for meal prep. Chicken should be juicy and fully cooked.

Classic

Budget Friendly, Make Ahead Meals, Quick and Easy

One Pot Spaghetti by @caitlynskitchen

Spaghetti cooked with beef, sausage, and sauce in one pot for an easy dinner.

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1. Cook ground beef and sausage in a large pot over medium heat until browned with no pink remaining (internal temp 160°F). 2. Add onion and bell pepper. Cook until softened, about 3–5 minutes. 3. Stir in garlic and cook 30 seconds until fragrant. 4. Add tomatoes, broth, and sauce ingredients. Stir well. 5. Bring to a simmer. 6. Add spaghetti and press into liquid. 7. Cook uncovered, stirring occasionally, until pasta is tender and sauce thickens, about 10–15 minutes. 8. Add seasoning and stir. 9. Let sit a few minutes before serving. Pasta should be tender and coated in a thick sauce.

Classic, Dairy-Free, Gluten-Free

Budget Friendly

Pulled Pork Breakfast Hash

Pulled pork breakfast hash with crispy potatoes, peppers, and onions cooked in one skillet for a simple meal.

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1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 2. Add 2 cups diced peeled potatoes in a single layer. Cook 8-10 minutes, stirring occasionally, until golden and tender. 3. Add 1 cup diced onion and 1 cup diced bell pepper. Cook 4-5 minutes until vegetables soften. 4. Add 2 cups shredded pulled pork in a single layer. Cook 3-4 minutes until pork is heated through and edges brown. 5. Stir in 1 tsp smoked paprika and 0.5 tsp black pepper. 6. Cook 1-2 minutes until spices are fragrant and coating ingredients. 7. Remove from heat and finish with 2 tbsp chopped fresh parsley sprinkled on top.

Dairy-Free, Gluten-Free

Budget Friendly, Comfort Food, Freezer Friendly, Kid Friendly, Leftover Friendly, Make Ahead Meals, Meal Prep Friendly, One Pot, Slow Cooker

Hearty Pulled Pork and Bean Chili

Tender pulled pork simmered with beans, tomatoes, and spices for an easy chili dinner.

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1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering. 2. Add 1 cup diced onion and 1 cup diced bell pepper. Sauté 5 minutes until onions are translucent and peppers softened. 3. Add 2 cups pulled pork, 1 can (15 oz) drained and rinsed kidney beans, 1 can (15 oz) diced tomatoes, 1 tbsp chili powder, and 1 tsp cumin. 4. Stir to combine. Bring to a simmer over medium heat. 5. Reduce heat to low and simmer uncovered 20-25 minutes until chili thickens and flavors meld, stirring occasionally. 6. Remove from heat. Finish with 1 tbsp chopped fresh cilantro.

Budget Friendly, Quick and Easy

Leftover Ground Beef Sloppy Joes

Leftover ground beef simmered in sauce with vegetables and served on buns for an easy dinner.

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1. Heat a large skillet over medium-high heat until hot and dry. 2. Add 1 tbsp olive oil and swirl until shimmering. 3. Add 2 cups shredded leftover ground beef in a single layer. Cook undisturbed 2 minutes until edges brown, then stir and cook 1 more minute to heat through. 4. Add 1 cup diced onion and 1 cup diced bell pepper. Cook over medium heat 4-5 minutes until vegetables soften and onion is translucent. 5. Stir in 0.5 cup ketchup, 2 tbsp Worcestershire sauce, 1 tbsp brown sugar, and 0.25 cup water. Simmer 3-4 minutes until sauce thickens and coats the beef mixture. 6. Toast 4 sandwich buns cut side down in a dry skillet over medium heat until golden, about 1 minute. 7. Spoon sloppy joe mixture onto buns. 8. Finish with a squeeze of fresh lemon juice over the filling.