7 Quick Bell Pepper Dinners: Easy Recipes for the Whole Week

Bell peppers are one of those ingredients we often slice into a salad, add to a stew or use as a colourful pizza topping. But red, yellow and green bell peppers can do much more. They can become the base of a creamy sauce, crispy fritters, a juicy rice skillet, an unusual pesto or a filling for baked tortilla pockets.

This weekly dinner plan brings you seven quick bell pepper dinners that are neither stuffed peppers nor a classic stew. Every recipe serves two, and the instructions are clear enough for anyone who is still finding their feet in the kitchen.

Before you begin: red and yellow bell peppers are sweeter, while green peppers taste fresher and slightly bitter. You can use any colour in most of these recipes, although a combination of two different colours works best.

Jump straight to a recipe

Monday: creamy bell pepper orzo Tuesday: crispy bell pepper fritters Wednesday: gnocchi with pepper pesto Thursday: sausage and rice skillet Friday: bell pepper tortilla pockets Saturday: chicken in bell pepper sauce Sunday: mini bell pepper and feta pies

Monday

One-pan creamy orzo with chicken and roasted bell pepper

The small orzo pasta cooks directly in a sauce made with chicken, bell pepper and cream. The pepper becomes soft and sweet as it sautés, so the dish does not need a heavy tomato sauce.

Serves 2 Prep: 10 minutes Cooking: about 22 minutes One pan

Ingredients for 2

• 250 g chicken breast fillet
• 1 large red bell pepper
• 140 g orzo pasta
• 1 small onion
• 2 garlic cloves
• 450 ml hot stock or water
• 80 ml cooking cream
• 30 g grated Parmesan
• 1 tablespoon oil
• 1/2 teaspoon sweet paprika
• salt to taste
• black pepper to taste

Method

1. Prepare the vegetables. Wash the bell pepper, cut it in half and remove the stem, seeds and white ribs. Slice it into thin strips. Peel and finely chop the onion and garlic.
2. Cut the chicken. Pat the chicken dry with paper towel and cut it into pieces about 2 cm wide. Season with salt and black pepper.
3. Heat the pan. Place a large deep frying pan over medium-high heat. Add the oil and wait about 30 seconds.
4. Brown the chicken. Arrange the chicken in a single layer. Cook for about 3 minutes without moving it, then stir and cook for another 2 minutes. It does not need to be completely cooked through yet.
5. Add the onion and bell pepper. Add both to the pan. Sauté for 5 to 6 minutes, stirring several times. The pepper should soften and brown lightly around the edges.
6. Add the garlic and seasoning. Stir in the garlic and sweet paprika. Cook for about 30 seconds, until fragrant.
7. Add the orzo. Tip the dry pasta into the pan and toast it for about 1 minute while stirring.
8. Pour in the liquid. Add the hot stock or water. Stir well and bring to the boil.
9. Cook the orzo. Reduce the heat to medium-low. Cook uncovered for 10 to 12 minutes, stirring every 2 minutes so the pasta does not stick to the bottom.
10. Add the cream. When the orzo is almost tender, pour in the cream. Cook for about 2 more minutes. If the dish is too thick, add a few tablespoons of hot water.
11. Finish with Parmesan. Remove the pan from the heat and stir in the Parmesan. Leave the dish to stand for 2 minutes, then taste and add salt or black pepper if needed.

Tip: cut the bell pepper into small pieces so it softens at the same time as the onion and does not remain firm in the sauce.

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Tuesday

Crispy bell pepper, sweetcorn and cheese fritters

Bell pepper can also be the main ingredient in vegetable fritters. Finely diced pepper, sweetcorn and cheese create a juicy centre, while the outside cooks into a thin, crisp crust.

Serves 2 Prep: 15 minutes Cooking: about 15 minutes Meat-free

Ingredients for 2

• 1 large red bell pepper
• 120 g drained sweetcorn
• 100 g grated cheese
• 2 eggs
• 5 tablespoons flour
• 2 tablespoons breadcrumbs
• 2 spring onions or 1/2 small onion
• 2 tablespoons oil
• 1/2 teaspoon sweet paprika
• salt to taste
• black pepper to taste

For the yoghurt sauce

• 150 g plain or Greek yoghurt
• 1 teaspoon lemon juice
• a pinch of salt
• a pinch of black pepper

Method

1. Prepare the bell pepper. Wash and cut the pepper, then remove the stem, seeds and white ribs. Dice it very finely. Larger pieces would make the fritters harder to shape.
2. Prepare the onion. Thinly slice the spring onions. If using an ordinary onion, chop it finely.
3. Drain the sweetcorn. Tip it into a sieve and drain well. If it is very wet, pat it dry with paper towel.
4. Mix the base. Beat the eggs with a fork in a large bowl. Add the bell pepper, sweetcorn, onion, grated cheese, sweet paprika, salt and black pepper.
5. Add the flour and breadcrumbs. Stir them in. The mixture should be thick and hold its shape on a spoon. If it is still runny, add 1 extra tablespoon of flour.
6. Rest the mixture. Leave the bowl to stand for 5 minutes so the flour and breadcrumbs can absorb some of the liquid.
7. Heat the pan. Heat 1 tablespoon of oil in a large frying pan over medium-high heat.
8. Shape the fritters. Spoon 2 tablespoons of mixture into the pan for each fritter. Use the back of the spoon to flatten each one into a round about 1 cm thick.
9. Cook the first side. Cook for 3 to 4 minutes. Do not turn the fritters too soon. They are ready when the edges look firm and the underside is golden brown.
10. Turn the fritters. Carefully turn them with a wide spatula and cook for about 3 more minutes. Add the remaining oil before the second batch if needed.
11. Make the sauce. Mix the yoghurt with the lemon juice, salt and black pepper.
12. Serve. Serve the fritters warm with the yoghurt sauce and a green salad.

Tip: if the first fritter falls apart when you turn it, stir another tablespoon of flour or breadcrumbs into the remaining mixture.

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Wednesday

Gnocchi with quick roasted bell pepper pesto and mozzarella

Instead of a classic basil pesto, you make a smooth sauce with sautéed bell pepper, almonds and Parmesan. The sauce is creamy without any cream, and the gnocchi are ready in about 20 minutes.

Serves 2 Prep: 10 minutes Cooking: about 15 minutes Meat-free

Ingredients for 2

• 400 g fresh potato gnocchi
• 2 red bell peppers
• 1 small garlic clove
• 30 g almonds or sunflower seeds
• 30 g grated Parmesan
• 80 g mozzarella
• 2 tablespoons oil
• 1 teaspoon lemon juice
• 1/2 teaspoon dried oregano
• salt to taste
• black pepper to taste

Method

1. Prepare the peppers. Wash and halve them, then remove the stems, seeds and white ribs. Cut them into strips about 2 cm wide.
2. Heat the pan. Place a large frying pan over medium-high heat and add 1 tablespoon of oil.
3. Cook the peppers. Add the pepper strips and cook for 8 to 10 minutes, turning them several times. They should become soft and brown in places.
4. Toast the almonds. Add the almonds or sunflower seeds during the final 2 minutes. Stir constantly because they can burn quickly.
5. Cook the gnocchi. Meanwhile, bring a large saucepan of salted water to the boil. Add the gnocchi. Once they float to the surface, cook them for about 1 more minute.
6. Reserve the water. Before draining the gnocchi, scoop out about 150 ml of their cooking water.
7. Make the pesto. Put the cooked peppers, almonds, garlic, Parmesan, lemon juice, oregano and remaining tablespoon of oil in a blender. Add about 4 tablespoons of the gnocchi water.
8. Blend the sauce. Blend until smooth. If it is too thick, add a little more cooking water. Taste and add salt and black pepper.
9. Add the gnocchi. Pour the sauce into the pan and warm it over low heat. Add the drained gnocchi and stir gently.
10. Add the mozzarella. Tear it into small pieces and scatter them over the gnocchi. Cover the pan for about 2 minutes so the cheese begins to melt.
11. Serve. Serve immediately, as the gnocchi will absorb the sauce while they stand.

Tip: you can also make the pesto with drained roasted peppers from a jar. Use about 250 g and add less salt.

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Thursday

Sausage and rice skillet with three kinds of pepper

This juicy rice skillet combines sweet red pepper, the fresher flavour of green pepper and smoky ground paprika. The rice cooks directly in the pan with the sausage and vegetables.

Serves 2 Prep: 12 minutes Cooking: about 25 minutes One pan

Ingredients for 2

• 200 g sausage suitable for boiling or frying
• 1 red bell pepper
• 1 small green or yellow bell pepper
• 150 g long-grain rice
• 1 small onion
• 1 garlic clove
• 400 ml hot stock or water
• 1 tablespoon tomato purée
• 1 tablespoon oil
• 1/2 teaspoon smoked paprika
• a pinch of dried thyme
• salt to taste
• black pepper to taste

Method

1. Rinse the rice. Put the rice in a sieve and rinse it under cold water until the water runs almost clear. Drain well.
2. Prepare the peppers. Wash both peppers, remove the stems, seeds and white ribs, then cut them into small cubes.
3. Prepare the sausage. Cut it into slices about 5 mm thick. Finely chop the onion and garlic.
4. Brown the sausage. Heat the oil in a large lidded frying pan. Add the sausage slices and cook for about 4 minutes, until lightly browned on both sides.
5. Add the onion and peppers. Add them to the pan and sauté for 5 to 6 minutes, until the vegetables soften.
6. Add the tomato purée and seasoning. Stir in the garlic, tomato purée, smoked paprika and thyme. Cook for about 1 minute.
7. Add the rice. Tip the drained rice into the pan and toast it for about 1 minute while stirring.
8. Pour in the liquid. Add the hot stock or water. Stir well and bring to the boil.
9. Cook the rice. Reduce the heat, cover the pan and cook for about 15 minutes. Do not lift the lid too often.
10. Check the rice. After 15 minutes, check whether it is tender. If it is still firm and the pan is dry, add a few tablespoons of hot water and cook for another 3 to 5 minutes.
11. Let the dish rest. Remove the pan from the heat and leave it covered for 5 minutes. Fluff the rice with a fork, then add salt and black pepper to taste.

Tip: taste the dish before adding salt, as some sausages are already very salty.

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Friday

Crispy tortilla pockets with bell pepper, beans and cheese

These small baked tortillas are filled with bell pepper, beans and melted cheese. The filling is made in one pan, then the pockets are baked until crisp without frying.

Serves 2 Prep: 15 minutes Baking: about 15 minutes Oven: 210 °C

Ingredients for 2

• 4 small tortillas
• 1 large red bell pepper
• 150 g drained kidney beans
• 120 g grated cheese
• 1 small onion
• 1 garlic clove
• 1 tablespoon tomato purée
• 2 tablespoons water
• 1 tablespoon oil
• 1/2 teaspoon sweet paprika
• a pinch of ground cumin, optional
• salt to taste
• black pepper to taste

Method

1. Preheat the oven. Set it to 210 °C. Line a baking tray with baking paper.
2. Prepare the bell pepper. Wash it, remove the seeds and cut it into small cubes. Finely chop the onion and garlic.
3. Drain the beans. Tip them into a sieve, rinse under cold water and drain well.
4. Sauté the vegetables. Heat the oil in a frying pan. Add the onion and bell pepper and cook for about 6 minutes, until softened.
5. Add the beans. Add the beans, garlic, tomato purée, sweet paprika, cumin, salt and black pepper.
6. Finish the filling. Pour in 2 tablespoons of water and stir well. Mash about one-third of the beans with a wooden spoon. This binds the filling so it does not fall out of the tortillas.
7. Cool the filling slightly. Remove the pan from the heat and leave the filling for about 5 minutes. A very hot filling would soften the tortillas.
8. Fill the tortillas. Place one-quarter of the filling on one half of each tortilla, leaving a border of about 2 cm. Scatter the cheese over the filling.
9. Close the tortillas. Fold the empty half over the filling and press lightly with your palm.
10. Brush with oil. Brush the outside of the tortillas very lightly with oil and place them on the tray.
11. Bake the pockets. Bake for about 8 minutes, carefully turn them over, then bake for another 5 to 7 minutes.
12. Rest before cutting. Leave the baked tortillas to stand for 3 minutes, then cut them in half.

Tip: if the tortillas crack when folded, warm them in the microwave or a dry frying pan for about 15 seconds before filling.

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Saturday

Chicken in creamy roasted bell pepper sauce with mashed potatoes

The cooked peppers are blended into a smooth, silky sauce in which the chicken finishes cooking. The sauce is rich enough to serve with mashed potatoes, pasta or rice.

Serves 2 Prep: 15 minutes Cooking: about 30 minutes Hearty dinner

For the mashed potatoes

• 500 g potatoes
• 30 g butter
• 80 to 100 ml warm milk
• salt to taste

For the chicken in bell pepper sauce

• 300 g chicken breast fillet
• 2 large red bell peppers
• 1 small onion
• 2 garlic cloves
• 150 ml stock or water
• 100 ml double cream or heavy cream
• 1 tablespoon oil
• 1/2 teaspoon sweet paprika
• a pinch of dried thyme
• salt to taste
• black pepper to taste

Method

1. Start the potatoes. Peel them, cut them into evenly sized cubes and place them in a saucepan. Cover with cold water, add salt and bring to the boil.
2. Cook the potatoes. Boil for 15 to 18 minutes, or until a knife slides into them easily.
3. Prepare the peppers. Wash them, remove the stems, seeds and white ribs, then cut them into small cubes.
4. Prepare the chicken. Pat it dry and cut it into pieces about 2 cm wide. Season with salt and black pepper.
5. Brown the chicken. Heat the oil in a large frying pan. Add the chicken and cook for about 5 minutes, until lightly browned on all sides. Transfer it to a plate.
6. Cook the peppers. Add the chopped onion and peppers to the same pan. Sauté for 7 to 8 minutes, until the peppers are soft.
7. Add the garlic and seasoning. Stir in the garlic, sweet paprika and thyme. Cook for about 30 seconds.
8. Pour in the stock. Add the stock or water and cook for about 3 minutes.
9. Blend the sauce. Carefully pour the contents of the pan into a tall container and blend with a stick blender. You can also use a standard blender, but do not seal hot liquid completely airtight.
10. Return the sauce to the pan. Pour the blended sauce back into the pan. Add the cream and stir well.
11. Finish cooking the chicken. Return the browned chicken to the sauce. Simmer over low heat for another 5 to 7 minutes, until the meat is completely cooked through.
12. Make the mash. Drain the cooked potatoes, add the butter and mash. Gradually pour in the warm milk until you reach the consistency you prefer.
13. Serve. Spoon the mashed potatoes onto plates and top with the chicken and bell pepper sauce.

Tip: blend the sauce completely smooth or leave a few small pieces of bell pepper for a more rustic texture.

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Sunday

Mini puff pastry pies with bell pepper, feta and honey

Sweet sautéed bell pepper, salty feta and a few drops of honey make a filling that is simple yet a little different. Serve the mini pies with salad for dinner or enjoy them as a warm snack.

Serves 2 to 3 Prep: 20 minutes Baking: 20 to 25 minutes Oven: 200 °C

Ingredients

• 1 sheet ready-rolled fresh puff pastry, 275 g
• 2 red or yellow bell peppers
• 120 g feta
• 1 small onion
• 1 garlic clove
• 1 egg
• 1 tablespoon oil
• 1 teaspoon honey
• 1/2 teaspoon dried oregano
• salt to taste
• black pepper to taste

Method

1. Prepare the peppers. Wash them, remove the seeds and white ribs, then cut them into small cubes. Finely chop the onion and garlic.
2. Heat the pan. Heat the oil in a large frying pan over medium-high heat.
3. Cook the onion and peppers. Add them to the pan. Sauté for 8 to 10 minutes, until the peppers are soft and most of the liquid has evaporated.
4. Add the garlic and oregano. Stir in the garlic, oregano, salt and black pepper. Cook for about 30 more seconds.
5. Cool the filling. Remove the pan from the heat and transfer the filling to a plate. Spread it into a thin layer and leave it to cool.
6. Preheat the oven. Set it to 200 °C. Line a baking tray with baking paper.
7. Prepare the pastry. Unroll the puff pastry and cut it into 8 roughly equal rectangles.
8. Add the filling. Spoon some cooled bell pepper mixture onto one half of each rectangle. Crumble the feta over the top.
9. Add a little honey. Drizzle only a few drops over the filling. Do not add too much, or it may leak from the pastry during baking.
10. Seal the pies. Fold the empty half of the pastry over the filling. Press the edges together first with your fingers and then with a fork.
11. Brush with egg. Beat the egg with 1 tablespoon of water and lightly brush it over the pies. Cut a small slit in the top of each one.
12. Bake. Bake for 20 to 25 minutes, until the pastry is puffed and golden brown.
13. Rest before serving. Leave the baked pies to stand for at least 5 minutes, as the filling will be very hot straight from the oven.

Tip: if your peppers are very juicy, cook them for 1 or 2 minutes longer. The filling should be almost dry, or the bottom layer of pastry will not bake properly.

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Frequently asked questions about cooking with bell peppers

Which colour bell pepper is the sweetest?

Red bell peppers are usually the sweetest and ripest. Yellow and orange peppers are also sweet, while green peppers have a fresher, slightly bitter flavour.

Do I need to peel bell peppers before cooking?

They do not need to be peeled for most recipes. If you are making a completely smooth sauce or dislike the skin, roast the peppers first, cover them in a container and then peel them.

How do I stop bell peppers from remaining firm?

Cut them into small, evenly sized pieces. Cook them long enough over medium-high heat to soften before adding liquid or other ingredients that cook quickly.

Can I use frozen bell peppers?

Yes, especially in sauces, rice skillets and other one-pan dishes. Frozen peppers release more water as they cook, so sauté them for a little longer.

Can I replace fresh peppers with roasted peppers from a jar?

Yes, in pesto, creamy sauces and fillings. Drain them well and add salt carefully, as jarred peppers may already be quite salty.

How long can I keep sliced bell peppers in the fridge?

Store them in a tightly sealed container and use them within about 3 days. Do not use them if they become slimy or develop an unpleasant smell.

Why do bell peppers release so much water while cooking?

Bell peppers contain a lot of water. If the pan is too small or not hot enough, they begin to steam. Use a wide pan, do not pile the peppers too deeply and avoid salting them right at the start.

To finish: bell pepper is more than a colourful addition to a dish. Once cooked, blended or turned into a filling, it becomes the base for creamy sauces, crispy fritters, quick pasta dishes and unusual mini pies.

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