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Peppers recipes - Our favourite pepper recipes so you can make the most out of your organic peppers

pepper recipes

Here's a collection of pepper recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our pepper producer and order yours click here.

Kale, Lentil and Pepper Stir Fry
Roasted Vegetable Tart
Potatoes with Cheese and Peppers
Potatoes with Red Peppers and Garlic
Warm Carrot, Courgette and Red Pepper Salad
Red Capsicum Soup
Orange, Peppers and Cashew Rice
Pepper Quesadillas
Peperonata
Bruschetta Peperonata
Red Peppers Stuffed with Sweetcorn and Mozzarella
Chinese Sweet Pepper and Peanut Noodles
Peperonata with a touch of Chorizo
Roasted Red Pepper Bruchetta
Couscous Stuffed Peppers

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Kale, Lentil and Pepper Stir Fry

350 g kale
1 pepper
1 onion
2.5 cm piece root ginger
2 tablespoons sunflower oil
2 tablespoons sesame oil
1 garlic clove peeled and crushed
400 g lentils, ready to use
2 tablespoons sesame seeds, toasted
1 teaspoon dark soy sauce
1 tablespoons chilli sauce
3 tablespoons water
1 teaspoon lime juice

Remove the stalks from the kale and discard. Shred the leaves. Halve, core and de-seed the pepper. Peel and thinly slice the onion. Peel and grate the ginger. To make the sauce, mix all the ingredients together in a small bowl. Blanche the kale and then drain. Heat the sunflower and sesame oils in a wok or deep frying pan. When hot, stir-fry the pepper, onion, ginger and garlic over a high heat for 3 minutes. Add the kale together with the lentils and sauce. Stir well, cover and cook over low heat for 3-4 minute until the vegetables are tender. Scatter over the sesame seeds and serve at once.

Roasted Vegetable Tart

1 aubergine
1 red pepper
1 small onion
500 g plum tomatoes
3 garlic cloves
2-3 tablespoons olive oil
Sea salt
Fresh thyme
250 g shortcrust pastry

Preheat oven to 200°C/ 400°F/ Gas Mark 6. First prepare the vegetables. Cut the aubergine into chunks. Cut the peppers in half and de-seed. Place all of the vegetables in a roasting pan and drizzle with olive oil, sea salt and the thyme and roast for about 40 minutes. Line a 20 cm tart tin with the shortcrust pastry; bake blind for 10- 15 minutes or until golden. When done, spoon in the vegetables and return to the oven for 10 minutes. Serve while still warm!

Potatoes with Cheese and Peppers

10-12 par-boiled potatoes
1 pepper
2 onions
3 large handfuls of grated cheese
1 clove garlic, peeled and crushed
30 ml milk
Salt and pepper

Preheat oven to 200°C/ 400°F/ Gas Mark 6. Cut the potatoes into cubes. Peel and chop the onions; de-seed the pepper, cut and dice. Mix these together with the cheese, salt, pepper and garlic, being careful not to crumble the potatoes. Pour over the milk and put into the oven for about 30 minutes. Serve with sausages and vegetables, or just salad and crusty bread.

Potatoes with Red Peppers and Garlic

4 tablespoons extra virgin olive oil
1½ teaspoons grated lemon zest
1 teaspoon dries rosemary
2 red peppers
6 onions
8 medium/large-sized potatoes
8 cloves garlic
Salt and pepper

Preheat oven to 200°C/ 400°F/ Gas Mark 6. Peel and then cut the potatoes into small chunks. De-seed the peppers and cut into strips. Peel and cut the onions into quarters. Mix the oil and lemon zest, salt, pepper and rosemary in a bowl. Add the red pepper, whole garlic cloves, onions and potatoes. Mix everything together. Put into ovenproof dish and roast uncovered for around 50 minutes. Good with all kinds of grilled meat or fish, or try it with loads of green vegetables or salad.

Warm Carrot, Courgette and Red Pepper Salad

250 g small leafed spinach, washed and drained
1 red pepper, de-seeded
375 g carrots, cut into slices
450 g courgettes
150 ml olive oil
Salt and pepper

Wash and dry the spinach leaves and lay them in a shallow serving dish. Cut the courgettes in half crossways and then cut each half length-wise in thin slices. Place the olive oil into a wide casserole dish over low heat. Add the peppers and carrots and season with plenty of salt and pepper. Cover the casserole dish and cook gently for around 25 minutes or until the vegetables are tender. Stir in the courgettes, cover again and leave for another 10 minutes. The courgettes should be tender but still have their colour. To serve, place the warm salad with its juices onto the spinach leaves.

Red Capsicum Soup

1 tablespoon unsalted butter
450 g (1 lb) red capsicums, seeded and chopped
1 small leek, white part only, split lengthways, rinsed, dried and chopped
1 tablespoon fresh dill, minced
210 g (7½ oz) onion, chopped
950 ml (1¾ pints) vegetable stock
120 g (4½ oz) lowfat ricotta cheese
1 tablespoon port wine (optional)
1/8 teaspoon white capsicum
30 g (1 oz) croutons

Melt butter in a heavy non-stick saucepan over medium low heat. Sauté the capsicum, leek, dill and onion for 6-7 minutes, stirring frequently until the vegetables are softened. Add stock and simmer for 20 minutes, stirring occasionally. Remove from heat and set aside for 10 minutes to cool slightly. Purée the mixture (in batches if necessary) in a food processor or blender. Add ricotta cheese and wine to the last batch. Season with white capsicum and salt to taste. Return soup to saucepan over a medium low heat, stirring frequently until hot but do not boil.

Orange, Pepper and Cashew Rice

225 ml water
225 ml orange juice
2 teaspoons orange zest, grated
1 tablespoon olive oil
salt to taste
225 g basmati rice (brown or white)
75 g roasted cashew pieces
1 bell pepper, seeded and diced
1 teaspoon salt
pepper to taste

In a large sauce pot, bring the water, orange juice, orange zest, olive oil, and salt to a boil. Stir in the rice. Cover and reduce to simmer for 25 to 30 minutes, until the rice is cooked through and the liquid absorbed. Empty the rice into a large bowl and add the cashews and peppers. Season with salt and pepper, and serve warm or cold.

Pepper Quesadillas

Serves approximately 2 as a main dish, or 4 as a side.

8 flour tortillas
4 handfuls mild cheddar cheese, coarsely grated
2 green and/or red peppers, sliced thinly
1 small onion, thinly sliced
2 cloves garlic, minced
a pinch of ground cumin
a pinch of ground coriander
1 chilli pepper (optional)
vegetable or olive oil

Sauté the garlic, onion and chilli in the oil for a few minutes over a medium heat. Then add the cumin and coriander. Add the sliced peppers and sauté for another few minutes, until the peppers are tender, but not limp. Remove from heat. Lightly oil another frying pan and heat to medium. Lay out a tortilla and evenly spread ¼ the pepper mixture on top, followed by ¼ of the cheese, and cover with another tortilla. Then add to the pan and fry on each side until the tortillas are lightly browned and the cheese is melted. Repeat the same method with the remaining tortillas. Top with sour cream, fresh herbs and chopped tomatoes, salsa or guacamole. Serve with courgette and carrot salad for a tasty, summer meal!

Peperonata

Peperonata is an Italian dish. It can be made with any or all colours of bell (or sweet) peppers, and is delicious on pasta or any grains, pizza, as a side dish or condiment. Capers, though not appearing in this recipe, are often included as well. Serves 4.

3 tablespoons olive oil
2 medium onions, diced
3 medium garlic cloves, thinly sliced
2 bay leaves
1 teaspoon chopped fresh thyme, or 1/3 teaspoon dried
3 to 5 bell peppers, diced
Salt and pepper to taste
4 medium tomatoes, peeled, seeded and diced

Heat the oil in a large frying pan over medium–high heat. Add the onions, garlic, bay leaves, and thyme and cook, stirring frequently, until the onions are soft and just golden, about 10 minutes. Add the peppers, a pinch of salt, and raise the heat to high. Cook, stirring, until the peppers begin to soften, then add the tomatoes and reduce the heat to medium. Simmer, stirring occasionally, for about 10 minutes or until the excess water has evaporated. Season to taste with salt and pepper.

Bruschetta Peperonata

Makes 4 bruschetta

Peporanata, warmed in a pan
4 slices country or French bread
1 garlic clove, halved
Thinly sliced cheese, such as gruyere or emmental
Optional: thinly sliced basil

Toast the bread, rub with the garlic, and cover with the cheese. Set on plates, spoon the peperonata over the top, and garnish with the basil.

Red Peppers Stuffed with Sweet Corn and Mozarella

Serves 2 to 4

2 red bell peppers, halved lengthwise
2 tablespoons butter
2 tins of sweetcorn, drained, or kernels from about 4 ears of corn
2 medium tomatoes, seeded and diced
5 oz fresh mozzarella, finely diced, or grated cheddar
2 tablespoons chopped fresh basil, or 2 teaspoons dried
1 large handful breadcrumbs (or to taste!)
Salt and pepper to taste

Preheat the oven to 190°C, 375°F. Steam the peppers for 5 minutes and set aside. Melt the butter in a large frying pan over a medium heat. Add the corn and tomatoes and cook for 2 minutes. Turn off the heat and stir in the cheese, basil, and half of the breadcrumbs. Season to taste with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in a buttered baking dish, add 2 tablespoons of water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 20 minutes. Uncover and brown the tops under the grill.

Chinese Sweet Pepper and Peanut Noodles

The secret is to toss the sauce and noodles together just before serving cold or warm - alongside or combined with chicken, beef, prawns, fried tofu, spring onions, carrots, broccoli. Serves 4 as a main

125 g smooth peanut butter
1 red bell pepper, cut into very thin strips
4 tablespoons soy sauce
2 tablespoons warm water
1 tablespoon chopped peeled fresh ginger
1 medium garlic clove, crushed
1 tablespoon red-wine vinegar
1 1/2 tablespoons sesame oil
1 tablespoon honey
400 g dry noodles

Puree all but noodles and bell pepper in a blender until smooth then add the pepper slices and transfer the mixture to a large bowl. Cook the noodles until tender then drain and rinse them under cold water (if you want to serve them cold). Toss in the sauce and serve immediately

Peperonata with a touch of Chorizo

Peperonata is a traditional Italian stew of onions and sweet peppers. It's a wonderfully colourful and supremely versatile dish. This recipe is over 50 years old. It comes from a woman named Piera Ercole, whose family run a famous Italian sauce business. The only twist I’ve added to her recipe is the addition of chorizo, which lends a wondeful smokiness. Use it as a sauce for fish or pasta. Serves 4.

4 tbsp sunflower oil
250g red onions, sliced
2 cloves garlic, crushed
2 bay leaves
4 red peppers
2 yellow peppers
500g ripe tomatoes, skinned and chopped
80g sliced chorizo, cut inot little slivers
Salt and freshly ground pepper
Pinch of sugar

Heat the oil in a very large frying pan over a medium heat (you might need to use two pans, although the mixture will reduce considerably while it cooks). Add the onions, garlic and bay leaves and fry gently for about 5 minutes, stirring occasionally. Meanwhile, halve the peppers and remove the cores, seeds and white membranes. Slice the peppers into strips. Add to the pan, then cover and cook gently for 10 minutes. Add the tomatoes and chorizo. Season well with salt, pepper and sugar. Cook, uncovered, stirring frequently, for 30 minutes or until the mixture is thick. Remove the bay leaves and check the seasoning.

Roasted Red Pepper Bruchetta

This makes for a lovely light lunch or snack. Serves 1

1 red pepper
2 medium-sized cloves of garlic, skins left on
2 x 1cm thick slices of olive ciabatta (or any bread from a fresh loaf will do)
1 tsp olive oil
A handful of fresh spinach, thoroughly washed and very finely chopped – as if you’re chopping parsley
A good squeeze of lemon juice
Sea salt
Freshly ground black pepper

Preheat the oven to 200°C. Once hot, pop the whole pepper in the oven with the garlic cloves and roast for 20 minutes. Turn off the oven, remove the pepper, and place the pepper in a pot with a lid – or a paper bag (you want to sweat the pepper so the skin will come off easier.

While the peppers cool and sweat, brush the bread slices with olive oil and pop them into the hot oven for 5-10 minutes – until the bread starts to get a little bit browned and crisp – but not too crispy!

After 10 minutes, remove the pepper and carefully peel off the skin. Pop out the core and scoop out the seeds – discard. Then, cut the pepper into 1cm-thick ribbons. Squeeze over a bit of lemon juice, then toss the peppers with the finely chopped spinach.

Squeeze each garlic clove on each slice of bread. Top with red pepper ribbons and top these with a sprinkling of sea salt and some pepper. Pair with a nice soup or a huge salad.

Couscous Stuffed Peppers

Serves 4 as a side or 2 as a main.

2 red bell peppers
200g wholemeal couscous
3 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
2 tbsp raisins
½ tsp cinnamon
¼ tsp chilli powder or cayenne
Zest of 1 organic lemon, plus 1 tbsp juice
3 tbsp pinenuts, toasted
20g fresh basil, leaves only
Salt and pepper

Preheat oven to 180°C. Halve peppers lengthways. Remove seeds and white ribs. Put in a baking dish, brush with 1 tbsp olive oil , arrange skin side down, cover with foil and bake for 1 hour. Mix dry couscous with remaining oil, garlic, raisins, cinnamon and chilli/cayenne. Pour over 300ml boiled water (from the kettle). Cover and let stand for 10 minutes. Once the water is fully absorbed, cool. Tear basil leaves and add to couscous along with the pinenuts and lemon juice and zest. Fold through. Season with salt and pepper. Once peppers are cooked, spoon couscous inside and serve warm or cool and serve at room temperature.