Peppers are colourful, flavourful vegetables that are perfect for cooking, whether you are looking for vegetarian recipes, dishes with meat, or something with fish. They add a sweet, slightly smoky flavour to a variety of dishes and are versatile in both cold and hot preparations. In this article, I share five varied recipes with peppers, from a quick snack to a sumptuous dinner.
Stuffed peppers with minced meat and cheese
Stuffed peppers are a classic and savoury meal, where the sweetness of the peppers goes perfectly with the spicy filling of minced meat, rice and melted cheese. This dish is ideal for a hearty evening meal.
Ingredients
- 4 large peppers (red, yellow or orange)
- 300 g minced beef
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 150 g cooked rice
- 100 g grated cheese (cheddar or gouda)
- 1 can of diced tomatoes (400 g)
- 1 tsp paprika powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C.Cut off the top of the peppers and remove the seeds.
- Fry the minced meat in a pan and add the onion, garlic and paprika. Cook until the mince is browned.
- Add the cooked rice and diced tomatoes. Season with salt and pepper
- Fill the peppers with the mince mixture and sprinkle with grated cheese.
- Place the stuffed peppers in a baking dish and bake in the oven for 25-30 minutes, until the pepper is soft and the cheese is nicely melted.
Pepper soup with smoked paprika and crème fraîche
A creamy, smoky pepper soup is a warming dish that is quick to make and full of rich flavours. This soup is perfect as a starter or light lunch.
Ingredients
- 4 red peppers, cut into pieces
- 1 onion, coarsely chopped
- 2 cloves of garlic, finely chopped
- 1 litre of vegetable stock
- 1 tsp smoked paprika
- 100 ml crème fraîche
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pan and fry the onion and garlic until translucent.
- Add the peppers and fry for about 5 minutes.
- Add the smoked paprika and the stock. Bring to the boil and simmer gently for 20 minutes.
- Puree the soup with a hand blender until smooth.
- Stir in the crème fraîche and season with salt and pepper.
- Serve hot with a blob of extra crème fraîche and some fresh herbs.
Pepper salad with grilled chicken and avocado
This colourful pepper salad with grilled chicken and avocado is light, nutritious and full of flavour. It is a perfect lunch or dinner for warmer days, or as a healthy side dish.
Ingredients
- 2 red peppers, thinly sliced
- 2 yellow peppers, thinly sliced
- 2 chicken fillets
- 1 avocado, diced
- 100 g rocket
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Heat a grill pan and grill the chicken fillets until golden brown on both sides. Season with salt and pepper. Let them rest for a while and then slice.
- In a bowl, mix the olive oil, lemon juice, honey, Dijon mustard, salt and pepper to make a dressing.
- Combine the sliced peppers, avocado and rocket in a large bowl.
- Add the grilled chicken slices and pour the dressing on top.
- Mix everything well and serve immediately.
Pepper frittata with chorizo and potatoes
This savoury frittata with peppers, chorizo and potatoes is ideal as a hearty breakfast or brunch. Recipes with frittata and paprika are easy to make and you can even prepare it in advance.
Ingredients
- 2 red peppers, cut into strips
- 1 yellow pepper, cut into strips
- 100 g chorizo, sliced
- 4 medium-sized potatoes, diced
- 8 eggs
- 1 onion, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
- Handful of fresh parsley, chopped
Instructions
- Cook the potato cubes in salted water until almost tender. Drain and set aside.
- Heat olive oil in a large oven-proof pan and fry the chorizo briefly until the fat is released. Add the onion, peppers and diced potatoes and fry for another 5 minutes.
- Beat the eggs in a bowl and season with salt and pepper.
- Pour the eggs over the vegetables and chorizo in the pan. Turn the heat to low and cook until the frittata is almost completely set.
- Then put the pan under the grill in the oven for 5 minutes to colour the top nicely.
- Sprinkle with fresh parsley and serve warm or at room temperature.
Peppers with prawns in spicy tomato sauce
This dish from our favourite recipes combines the sweetness of paprika with the delicate flavour of prawns, served in a rich, tangy tomato sauce. Perfect for a dinner party when you want to impress. (Photo: Sofie Dumont)
Ingredients
- 2 red peppers, cut into strips
- 300 g large prawns, peeled and cleaned
- 1 can of diced tomatoes (400 g)
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 red pepper, finely chopped
- 1 tsp cumin powder
- 1 tsp paprika powder
- 2 tbsp olive oil
- Salt and pepper to taste
- Handful of fresh coriander, chopped
Instructions
- Heat the olive oil in a large pan and fry the onion, garlic and red pepper until the onion is soft.
- Add the cumin and paprika and fry for another minute.
- Add the sliced peppers and diced tomatoes. Simmer gently for 10-15 minutes until the sauce has thickened a little.
- Add the prawns and cook for 3-4 minutes, until pink and cooked.
- Season with salt and pepper, and stir in the fresh coriander.
- Serve with rice or fresh bread to soak up the spicy sauce.
Peppers are a versatile vegetable that shine in vegetarian recipes as well as meat and fish dishes. Whether you fancy a light salad, a hearty frittata or an elegant prawn dish, these five recipes show how versatile peppers are in the kitchen. Try these dishes and discover for yourself how peppers can enrich any meal!