As a professional chef with over 15 years of experience creating vibrant, nutrient-packed dishes, I love showcasing bell peppers' versatility. Packed with vitamins A and C, they're perfect raw or cooked. Try these three trusted recipes for 4 servings each: Bell Pepper Salad with Sourdough Croutons, Roasted Red and Yellow Bell Pepper Soup, and Bell Pepper Strips with Dips. Bon appétit!
Bell Pepper Salad with Sourdough Croutons
Ingredients for 4
2 red bell peppers
1 cucumber, diced
2 handfuls cherry tomatoes, halved
3 spring onions, sliced
Handful flat-leaf parsley, finely chopped
A few mint leaves, finely chopped
Zest of 1 lemon
Olive oil
3-4 slices sourdough bread, torn into pieces
Salt and pepper
Optional: grilled organic sausage
Dressing
6 tbsp olive oil
3 tbsp lemon juice
½ tbsp honey
Salt and pepper
Preparation
Preheat oven to 200°C (400°F). Whisk dressing ingredients together or shake in a jar; set aside. Toss tomatoes with olive oil and sea salt on a baking tray. Add whole red bell peppers. Roast 25 minutes. After 10 minutes, add bread pieces on another tray; watch to avoid burning.
Remove peppers and tomatoes; seal peppers in a plastic bag to steam and cool. In a bowl, combine cucumber, spring onions, roasted tomatoes, most herbs, and dressing. Let flavors meld.
Add cooled croutons to absorb dressing; reserve some for garnish. Peel and seed cooled peppers, slice into strips, and fold in. Season to taste. Garnish with croutons, herbs, and optional sausage.
Roasted Red and Yellow Bell Pepper Soup
Ingredients for 4
2 red bell peppers
2 yellow bell peppers
1 red onion
1 garlic clove
Handful basil
1 liter vegetable stock (organic cube)
Olive oil
Sea salt and pepper
Optional: 150g whole-wheat letter vermicelli
Preparation
Poke holes in peppers; roast on a tray at 200°C for 25 minutes. Steam in a tied plastic bag, then peel.
Chop onion and mince garlic. Sauté in olive oil 3 minutes. Add chopped roasted peppers; cook 2 minutes. Add stock; simmer 10 minutes. Stir in basil; blend smooth. Add vermicelli if using; cook until tender.
Bell Pepper Strips with Dips
Ingredients for 4
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 green bell pepper
Herb Yogurt Dip
4 tbsp Greek yogurt
Handful mixed fresh herbs, chopped
Sea salt and pepper
Hummus Dip
1 can chickpeas, rinsed
2 tbsp tahini
1 tsp ground cumin
½ garlic clove, minced
Olive oil
Juice of 1 lemon
Sea salt and pepper
Preparation
Slice peppers into strips. For hummus, blend chickpeas with remaining ingredients, adding water for smoothness; season. Mix yogurt dip with herbs, salt, and pepper. Serve peppers with both dips as a snack or appetizer.
