Peppers are a member of the nightshade family, along with chillies, tomatoes and aubergines. Although peppers are often eaten like vegetables, because they have seeds they are actually classified as a fruit. A popular myth is that green, yellow and red peppers are from the same plant, just at different stages of ripeness, but actually all different colours are different varieties of the plant. Although they share the same name, peppers are not related to the plant that produces black peppercorns.
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14 perfect pepper recipes
November 8, 2024Peppers: the perfect seasonal summer veg (although technically a fruit!). They’re super-versatile, providing a bitter crunch in salads, a base for stews, and a vibrant hit of colour to your stir-fries. Plus, they’re sturdy enough to stuff with whatever you fancy (try our versatile veggie chilli!) and bake whole. What’s more, they’re packed with vitamin C and B6, making them a great veg-boost in any meal, so why not give them a try?
If they’re not in season, you can also get good quality jarred, preserved peppers all year round, so you never need to go without.
We’ve gathered our favourite pepper recipes to show you next-level ways to use this colourful veggie, and just how easy it is to add them into your everyday cooking for a deliciously quick win. Enjoy!
Peppers play two mega roles in this Spanish celebration. Crispy-skinned, juicy pork is paired with flame-charred whole peppers and artichokes, and combined with a red pepper and chickpea sauce for the ultimate quick and easy Mediterranean-style masterpiece.
Light, speedy and absolutely delicious, this vegan dish is inspired by big Japanese flavours. Miso and pineapple juice team up to deliver a sweet and umami glaze for your peppers, all paired with perfectly charred tofu for a fresh noodle salad.
This smoky, herby beauty is a great alternative to traditional pesto, and the charred flavours of the roasted red pepper will instantly elevate any dish. Use on its own as a pasta sauce or to amp up your midweek salads – delicious.
This one-tray wonder combines two fantastic flavour shortcuts: a spice-packed jalfrezi curry paste, and a sticky onion marmalade to amp up the sweetness of the red peppers. They perfectly complement juicy, tender chicken thighs for an easy midweek dinner that really hits the spot.
You just know a summer pasta from Gennaro Contaldo is going to be a stunner of a dish. He gives red pepper, chillies and Parma ham the summer flavour treatment with a hit of zesty lemon and fresh parsley. This truly celebrates the joy of seasonal peppers.
As far as pepper recipes go, this one ticks all the boxes! Used here with flavour heroes parsley, garlic and lemon; supercharging the spicy chorizo and juicy prawns to elite-level deliciousness. Cooked with fluffy rice, this dish is also made in only one pot, saving on the washing up. Result!
An absolute Italian classic, the Caprese salad is given a Jamie twist by adding flame-grilled, blackened peppers to fresh mozzarella, seasonal tomatoes and basil. A combo that simply can’t be beaten!
Sweet rainbow peppers are given the rockstar treatment in this one-tray recipe, soaking up all the beautiful juices that rain down from the crispy chicken that’s roasting above. Finished off with fragrant thyme to provide maximum flavour, this is an impressive weekend roast.
We couldn’t share the best pepper recipes without a quick and simple way to enjoy them fresh, in their natural state. Tasty, crunchy peppers are teamed with peas, which are also in season right now, so this minted pea and yoghurt dip is the perfect pair for a celebratory summer snack.
Peppers are the undisputed star of the show in this stunning dish from Georgina Hayden’s book Nistisima. This recipe is all about simple, quality ingredients cooked right – low and slow on the hob until you’re left with a sumptuously soft, rich and sweet stew that’ll knock your socks off.
This protein-packed salad heroes the smoky tanginess that you only get with jarred peppers. Griddle on a high heat for those characteristic bar marks, and chuck them together with broad beans, toasted almonds and salty manchego cheese for fresh summer fare that’s on the table in just 15 minutes.
This fish dish is a celebration of gorgeous Greek flavours, and you only need one pan and just over half an hour to whip it up. Mixed peppers are at their very best muddled together with delicate leeks, fresh oregano and orange juice for an easy midweek meal.
Get your greens on! This punchy combo of seasonal greens is Jamie’s take on the classic Spanish dish. Blitz up fresh raw green peppers with other green icons like cucumber, chilli and spring onion for an invigorating cold soup that’s perfect for those sweltering summer days.
This is peppers at their seasonal best – grilled up to add a subtle smokiness and draw out their natural sweetness before being combined with fresh tomatoes and anchovy oil, then tossed with garlicky homemade croutons to soak up all those lovely juices. So good.
Peppers are in season in the UK from May to September, but you can also get preserved jarred peppers, which are available all year round
Peppers should be stored in the fridge. Use them while they are still firm and shiny for maximum sweetness and crunch.
Red, yellow or green peppers are all high in vitamin C, which helps to keep our immune system working properly so that we can fight illness. Peppers also contain vitamin B6, which helps us use and store the energy we get from protein and carbohydrates. Half a pepper counts as one of your 5-a-day (one portion of veg or fruit is 80g raw weight).
FAQs
Peppers are a member of the nightshade family, along with chillies, tomatoes and aubergines. Although peppers are often eaten like vegetables, because they have seeds they are actually classified as a fruit. A popular myth is that green, yellow and red peppers are from the same plant, just at different stages of ripeness, but actually all different colours are different varieties of the plant. Although they share the same name, peppers are not related to the plant that produces black peppercorns.
Peppers are in season in the UK from May to September, but you can also get preserved jarred peppers, which are available all year round
Peppers should be stored in the fridge. Use them while they are still firm and shiny for maximum sweetness and crunch.
Red, yellow or green peppers are all high in vitamin C, which helps to keep our immune system working properly so that we can fight illness. Peppers also contain vitamin B6, which helps us use and store the energy we get from protein and carbohydrates. Half a pepper counts as one of your 5-a-day (one portion of veg or fruit is 80g raw weight).
