Bell peppers are in season July through September and are plentiful at your local farmers

markets and roadside stands. Bell peppers make a delicious addition to summer salads, pizza,

and pasta dishes and are available in a variety of color, most popular are green, yellow, red, and

orange. Rarely a week goes by that I do not have peppers on my grocery list. They also pack a big

nutrition punch and are a good source of vitamins and fiber.

One cup of green bell pepper has only 30 calories, 7 grams of carbohydrates, and three grams of

fiber. One cup of the peppers contain vitamin C, vitamin K, potassium, and vitamin B6. These

vitamins are essential for our immune health, collagen synthesis, and is a strong antioxidant.

Red bell peppers actually contain twice the amount of vitamin C as the green peppers, so always

use both.

There are many ways to incorporate bell peppers into everyday meals.

 Grill peppers on skewers and kabobs

 Dip raw bell peppers in a variety of dips such as humus or dressings

 Toss diced peppers into scrambled eggs and a variety of other dishes

 Stuff peppers with beans, rice or cooked beef

Bell Pepper Enchilada’s

1 pound of ground turkey meat, beef, or pork

4 very large bell peppers, any color

1 can black beans - drained and rinsed

1 can diced tomatoes – drained

¼ cup chicken stock

¼ cup salsa

4 tablespoons mozzarella cheese, shredded

1 tablespoon extra-virgin olive oil

2 teaspoons chili powder

2 teaspoons cumin

1 tsp onion powder

1 teaspoon garlic powder

1/2-1 teaspoon salt

Preheat oven for 350 degrees. Start browning meat. While meat is cooking start hollowing out

the bell peppers.

Place in 8x8 baking dish and bake for about 15-20 minutes.

Brown turkey meat in 1 tablespoon of oil, then combine beans, tomatoes, seasoning and chicken

stock. for about 3 minutes.

Once peppers are finished with their first bake, divide the mixture and stuff the peppers.  

Pour about 1/2-1 inch of salsa on top and around the bell peppers.  Divide the shredded

mozzarella cheese and top each bell pepper.

Then cover with tin foil, bake in oven for about 30-40 minutes.  

Remove tin foil and broil until cheese gets brown edges, then enjoy!  

Toppings are optional, but avocado and cilantro make great ones!!

Unstuffed Bell Pepper Casserole with Ground Beef

1 pound ground beef

2 cloves garlic, minced

1 small onion, chopped 

2 large green peppers, chopped 

14.5 oz can diced tomatoes

8 oz can tomato sauce

½ cup beef broth

½ cup long grain rice, uncooked  

1 tablespoon Worcestershire sauce

½ teaspoon salt

¼ teaspoon pepper

1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F.

In a skillet, add ground beef, minced garlic and onion and cook until beef is browned, about 10

minutes. 

Transfer the beef mixture into a 11×8 baking dish.

Add chopped green peppers, diced tomatoes, tomato sauce, beef broth, uncooked long grain rice,

Worcestershire sauce, salt and pepper on top of the beef. Mix to fully combine the ingredients. 

Cover with aluminum foil and bake for 75 minutes, or until rice is soft and no longer crunchy. 

Take out of the oven, sprinkle mozzarella cheese on top and bake 10 more minutes. Serve and

enjoy! Serves 4.

Bell Pepper Salad Rainbow Bell Pepper Salad

For the Salad

4 multi-colored bell peppers, thinly sliced, about ¼-inch wide, about 4 cups 

½ small red onion, very thinly sliced, about ½ cup

For the dressing

⅓ cup extra virgin olive oil

1 tablespoon Dijon mustard

¼ cup freshly squeezed lemon juice

2 garlic cloves, minced.

½ teaspoon kosher salt

1 teaspoon dried oregano

¼ teaspoon crushed red pepper flakes

¼ teaspoon freshly ground black pepper

Place the bell peppers and onions in a large mixing bowl.

Combine the olive oil, mustard, lemon juice, garlic, salt, oregano, red pepper flakes, black pepper

in a jar. Cover tightly and shake well to combine.

Pour the dressing over the vegetables and toss well. Cover with a lid or saran wrap. Refrigerate

until ready to serve.

Serves 6, each serving contains; Calories 133, Carbohydrates 6g., Protein 1g., Fat 12g., Fat 9g.,

Fiber 2g.

Asian Pepper Salad

For the Salad

1 cucumber, shredded, peeled or not, up to you

1 green bell pepper, shredded

1 red bell pepper, shredded

1 bunch coriander, finely chopped

For the Dressing

2 tablespoons soy sauce

2 tablespoons lemon juice

1 teaspoon sugar

3 tablespoons sesame oil

To make the salad, mix cucumber, bell pepper, and coriander in a salad bowl.

To make the dressing, whisk together the sesame oil, soy sauce, sugar and lemon juice. Pour over

the salad and mix well to combine. 

Serves 4, each serving contains; Calories 242, Carbohydrates 11g., Protein 3g., Fat 22g.

Buffalo Chicken Stuffed Peppers

12 mini sweet bell peppers

8 ounces cream cheese, softened

2 cups shredded, cooked chicken

½ cup Buffalo sauce, your choice, I use Frank’s

1 cup shredded cheddar cheese, divided

1 teaspoon garlic powder

Preheat oven to 400 degrees.

Cut the peppers in half from top to bottom and remove the seeds and ribs.

In a medium bowl using a hand mixer, mix together the cream cheese, chicken, buffalo sauce, ½

cup shredded cheese, and garlic powder until well combined.

Place the peppers cut side up in a 9 x 13 inch baking dish, spray with non-stick spray.

Evenly divide the chicken mixture between the peppers.

Cover the dish with foil and bake for 20 minutes.

Remove the pan from the oven and remove the foil.

Top the peppers with the remaining shredded cheese and bake for 5 more minutes, until cheese

is melted.

Yields 24 peppers, each serving contains; Calories 109, Carbohydrates 4g., Protein 6g., Fat 7g.,

Fiber 1g.,

Sausage Stuffed Sweet Mini Peppers

1 pound sweet mini peppers

8 ounces pork sausage

2 garlic cloves, minced

¼ teaspoon crushed red pepper flakes

4 ounces cream cheese, softened

Black pepper to taste

1 tablespoon freshly sliced chives

Parmesan cheese, shredded

Preheat oven to 350 degrees.

Cut peppers in half lengthwise, leaving stems attached. Remove seeds and membranes.

Cook sausage in a pan for about a minute or two, breaking it up into small crumbles, then add

garlic and red pepper flakes. Continue cooking until sausage is cooked through.

Add sausage mixture to softened cream cheese in a medium bowl. Add black pepper and chives

and mix thoroughly. Spoon sausage mixture into the pepper halves. Sprinkle the tops with a

little Parmesan cheese and bake for 10-12 minutes. Enjoy!!