We don’t know if you’ve noticed, but compared to their redder siblings, green peppers seem to have surprisingly few recipes dedicated to them.
It’s a real shame too, because these bell peppers are actually very good for you. Full of vitamins, minerals and fibre, and low in calories, they make a great addition to your diet.
So, we’ve created a list of our favourite green pepper dishes right here.
1. Stuffed peppers
Not only are stuffed peppers delicious and easy to make, but the recipes can be adapted for meat-eaters, vegetarians and vegans too.
Here’s a simple one adapted from BBC Good Food.
Cut the top off 4 green peppers and remove the seeds. Put them on a plate and microwave on a high heat for 5-6 minutes until softened.
Meanwhile, mix 500g of cooked rice with 2 tablespoons of pesto, a handful of chopped pitted black olives and 140g of sliced goat's cheese.
Scoop this mix into the peppers, top with 60g more goat’s cheese and cook for 8-10 minutes, until the cheese has melted and everything’s cooked through.
2. Sloppy Joes
One for the carnivores, this American dish is great comfort food - and this version from All Recipes is really easy to prepare too.
Cook 700g of minced beef and half an onion, diced, in a large pan over a medium heat for around 10 minutes.
Stir in 2 minced cloves of garlic and 1 diced green pepper, cooking for 2-3 minutes. Add 250ml of water and stir, scraping the bottom of the pan.
Mix in 235g of ketchup, a dash of Worcestershire sauce, 2 tablespoons of brown sugar, 1 teaspoon of Dijon mustard, and seasoning. Add another 250ml of water and simmer.
Reduce the heat to low and stir occasionally. Keep it simmering for around 40 minutes, until the mixture is thick.
Season and serve in a hamburger bun.
Sofrito is a garlic-pepper sauce commonly used in Mediterranean and Caribbean cooking.
It’s used as a base for all sorts of dishes - paella to soups and empanadas. You can even dip crisps into it, cook rice with it, roast vegetables with it, or use it to marinate meat.
This recipe from Martha Stewart is a really easy version.
In a large pot, heat 3 tablespoons of olive oil, add 2 chopped large onions and cook for around 5 minutes, until starting to soften.
Add 2 chopped green peppers, 2 chopped red peppers, 5 minced cloves of garlic, 1 teaspoon of dried oregano and 1 teaspoon of dried cumin, and cook for around 10 minutes stirring often, until the peppers are tender.
Then add 1 large tomato, cored and chopped. Cook for around 5 minutes.
Put the mixture in a food processor with 12g of coriander, leaves and stems. Purée until it’s slightly chunky, and season.
Store it in the fridge or freeze in batches - for up to 3 months.
Menemen is a Turkish breakfast dish made from a tomato and pepper sauce, and eggs. Usually all mixed in together, this variation with fried eggs is another recipe from the team at BBC Good Food.
Heat 2 tablespoons of oil in a large frying pan and stir in 2 onions, 1 green pepper and 1 or 2 red chillies, all sliced. Cook until starting to soften.
Add 400g of chopped tomatoes and 1-2 teaspoons of caster sugar, stir, and cook until reduced, then season.
Use a wooden spoon to create 4 little craters in the mixture and crack 1 egg into each. Cover the pan and cook on a low heat until the eggs set.
Meanwhile, beat 6 tablespoons of thick, creamy yoghurt together with 2 minced cloves of garlic and seasoning.
Once the menemen is cooked, sprinkle parsley on top and serve with the yoghurt mixture.
5. Roasted pepper soup
Another one from All Recipes, this soup is so warming and delicious.
Preheat the oven to 190℃. Halve 1 green pepper, 2 red peppers and 1 yellow pepper, and remove the seeds, then peel 8 cloves of garlic.
Put the peppers cut-side up in a baking dish, put 1 garlic clove in each pepper half, and squeeze juice from half a lemon over all of them. Roast in the oven for 1 hour.
Meanwhile, pour 750ml of vegetable stock in a saucepan and add 1 teaspoon of fennel seeds. Bring to the boil, cover and simmer.
When the peppers are done, leave to cool, then peel the skins.
Sieve the fennel seeds from the stock and return to the boil. Add 0.25 of a teaspoon of dried thyme and simmer for 15 minutes, until reduced.
Next, blend the peppers, garlic and 7 tablespoons of stock until the peppers are just chopped up, not puréed.
Pour this mixture into the stock, stir well and serve.