Classic Stuffed Bell Peppers with Beef & Rice

Makes 6 Servings

• 6 large bell peppers, tops sliced off and seeds removed
• 1 lb ground beef (or ground turkey or ground chicken)
• 1 cup cooked white or brown rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup tomato sauce, divided
• 1 tsp Italian seasoning
• ½ tsp kosher salt, ¼ tsp black pepper
• 1 cup shredded mozzarella or cheddar
• Chopped parsley (optional)

1. Heat oven to 375°F. Place peppers upright in a baking dish; add ¼ cup water to the dish.
2. Sauté beef and onion in a skillet until browned; drain. Stir in garlic (30 sec), rice, diced tomatoes, ½ cup tomato sauce, Italian seasoning, salt, and pepper.
3. Spoon mixture into peppers. Top each with a little of the remaining tomato sauce. Cover with foil; bake 25 minutes.
4. Uncover, sprinkle with cheese, and bake 10–15 minutes more until peppers are tender and cheese melts. Garnish with parsley.

Roasted Red Pepper Hummus

Makes About 2 Cups or 8 Servings

• 2 large red peppers, cut in half lengthwise, stem, seeds and white veins removed
• 1 can (15 oz) chickpeas, drained and rinsed
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 small garlic clove
• 2–3 tbsp olive oil
• ½ tsp kosher salt, to taste
• Pinch smoked paprika (optional), plus more for garnish

1. Pre-heat oven to 450°F. Line a baking sheet with parchment and place peppers cut-side down on the parchment. Bake for 30 minutes or until skins are charred and blistered.
2. Transfer roasted peppers to a bowl and cover to steam for at least 20 minutes. Then remove and discard the skins. (see note)
3. In a food processor, blend roasted peppers, chickpeas, tahini, lemon, garlic, 2 tbsp oil, salt, and paprika until smooth.
4. Add a splash of water or oil for a creamier texture.
5. Taste and adjust salt and lemon. Transfer to a serving bowl, drizzle with a little olive oil, and dust with paprika. Serve with veggies, pita, or crackers.

Note: You can roast peppers ahead of time and store in the fridge with or without the skins for up to 3 days. Just remove the skins before adding them to recipes. Don’t rinse the peppers; it’s ok if some charred spots remain on the peppers. Rinsing to get every last bit of charred skin off just washes the flavor away.

Sheet Pan Chicken Fajitas

Makes 4-6 Servings

• 1½ lbs boneless, skinless chicken thighs or breasts, sliced into ½-inch strips
• 3 bell peppers (mixed colors), sliced
• 1 large red onion, sliced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• 1 tsp kosher salt, ½ tsp black pepper
• Warm tortillas, lime wedges, and toppings (salsa, sour cream, cilantro)

1. Heat oven to 425°F. Line a large sheet pan with parchment.
2. Toss chicken, peppers, and onion with oil and all spices; spread in an even layer.
3. Roast 18–22 minutes, stirring once, until chicken is cooked through and edges are lightly charred.
4. Squeeze lime over top and serve with warm tortillas and toppings.

Roasted Bell Pepper and Tomato Soup

Makes 4 Servings

• 4 bell peppers (red/orange/yellow), halved and seeded
• 4 ripe tomatoes, halved
• 1 small yellow onion, quartered
• 4 garlic cloves, unpeeled
• 3 tbsp olive oil
• 1 tsp kosher salt, ½ tsp black pepper
• 3 cups vegetable (or chicken) broth
• ¼ tsp smoked paprika
• Fresh basil or parsley, for garnish
• Sour cream, for garnish (optional)

1. Heat oven to 425°F. Place peppers, tomatoes, onion, and garlic on a sheet pan. Drizzle with oil; season with salt and pepper. Roast 25–30 minutes until softened and lightly charred.
2. Squeeze roasted garlic from skins. Blend all roasted veggies with broth and smoked paprika until silky.
3. Warm in a pot; adjust seasoning. Garnish with herbs and sour cream, if using.

Creamy Roasted Red Pepper Pasta

Makes 4 Servings

• 12 oz pasta (penne, rigatoni, or fusilli)
• 1 jar (12 oz) roasted red peppers, drained
• 2 tbsp olive oil
• 2 cloves garlic, sliced
• ½ cup heavy cream (or half-and-half)
• ¼ cup grated Parmesan (plus more to serve)
• ½ tsp kosher salt, ¼ tsp black pepper
• Pinch red pepper flakes (optional)
• Fresh basil, chopped (optional)

1. Cook pasta in salted water until al dente. Reserve ½ cup pasta water; drain.
2. Meanwhile, blend roasted peppers into a smooth purée.
3. Warm olive oil in a skillet over medium heat; sauté garlic 30–60 seconds. Stir in pepper purée and cream; simmer 3–4 minutes.
4. Add Parmesan, salt, pepper, and red pepper flakes. Toss in pasta, loosening with pasta water as needed for a glossy, silky sauce.
5. Serve topped with extra Parmesan and basil.