Bell Pepper

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

A simple frittata packed with sweet red peppers, potatoes, and onions.

It’s packed with jammy, sweet bell peppers and topped with ricotta salata and hazelnuts.

This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature.

As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.

It’s equally great for dinner parties and meal prep.

Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.

A hands-off recipe you can use a thousand ways. Approximately.

How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.

The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!

This dinner is bet served cold—yep, we said it. The juices from the marinated peppers glaze the chicken too.

This pasta salad holds up well at room temperature and has a flavorful, punchy romesco sauce.

Basically just an excuse to eat breadcrumbs by the handful, TBH.

We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.

Slow roasting fish cooks it evenly—and makes it hard to go back to cooking it any other way.

Ain't no party like a sandwich party.

The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less.

Prepare your pita chips.

A simple summer side dish that goes with everything you’re grilling.

Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.

This recipe was developed in honor of BA contributor Gaby Melian’s mother, who told her that if you left out the green pepper, it wasn’t an empanada.

The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly. It would be great with ground beef too, if that’s more your thing.