Delicious Vegan Bell Pepper Recipes: 5 Must-Try Dishes Highlighting the Flavorful Potential of Bell Peppers

Brief introduction

This article will teach you how to cook bell peppers. It provides 5 selected bell pepper recipes, each utilizing different cooking techniques. You will discover unprecedented flavors of bell peppers in these recipes. These bell pepper recipes are entirely vegan and highly valuable for your dietary plan. If you or your children don’t like eating bell peppers or find the known bell pepper recipes boring, be sure to try the cooking methods provided in this article. They will surely change your inherent impression of bell peppers.

Why Bell peppers? bell pepper nutrition

Bell peppers have certain antioxidant and anti-aging effects because they are rich in vitamin C, which helps eliminate free radicals. Bell peppers contain capsaicin, which can stimulate gastric secretion and enhance taste bud sensitivity. Therefore, for those with poor appetite or indigestion, eating some bell peppers appropriately can greatly improve appetite and promote digestion. Bell peppers can also promote blood circulation, making them beneficial for whitening, skincare, and beauty. Bell peppers are rich in dietary fiber, which has a positive effect on gastrointestinal motility. However, for individuals with gastritis, enteritis, or gastric ulcers, excessive consumption of bell peppers should be avoided, as it may worsen symptoms due to excessive intake of dietary fiber.

1. Tiger Skin Green Peppers（pan fried bell pepper）

This bell pepper recipe will teach you how to make  pan fried bell pepper. Through pan-frying, the outer skin of the bell pepper develops stripes and wrinkles, resembling a tiger’s skin, hence the name. The characteristic of this recipe is that after pan-frying, the bell pepper’s skin becomes tender with a slight chewiness, while the interior becomes soft. This transformation not only brings a unique and layered texture to the bell pepper but also allows it to absorb sauces more easily. Pan-frying also imparts a delicious charred aroma to both the bell pepper and the sauce, stimulating the appetite.

Ingredients:

green bell peppers            6 small (or 3 if they are large)

fermented black beans         approximately 30 beans

garlic cloves of              4

cornstarch                  1 tablespoon

light soy sauce               2 tablespoons

vegetarian oyster sauce       1 tablespoon

white sugar                 1 tablespoon

rice vinegar                 1 tablespoon

oil                         as need

water                       about 1/4 bowl

Method:

1. Remove the stems and cores of the green peppers and wash them thoroughly. If the green peppers are large, cut them in half lengthwise.
2. Slightly flatten the green peppers to facilitate better heat penetration and flavor absorption during cooking.
3. Chop the garlic cloves. Rinse the fermented black beans.
4. Prepare the sauce by combining light soy sauce, rice vinegar, vegetarian oyster sauce, white sugar, cornstarch, and water in a bowl. Stir well to mix.
5. Heat a pan until dry, then add oil. When the oil starts to smoke, add the green peppers and stir-fry.
6. While stir-frying, press the green peppers against the surface of the pan using a spatula to ensure full contact. Flip and continue pressing. Repeat this process several times until the surface of the green peppers becomes wrinkled and starts turning golden brown. Set aside.
7. Add oil to the pan and heat it. Add the garlic and fermented black beans, and stir-fry until fragrant.
8. Add the green peppers back to the pan and stir-fry evenly.
9. Pour in the sauce and stir-fry until the sauce boils. Continue heating over low heat for about 2 minutes.

Summary:

Step 7 is crucial in this recipe as it creates wrinkles on the surface of the green peppers, allowing them to absorb the sauce better and achieve a softer texture.

2. Bell pepper salad

This bell pepper recipe will teach you how to make one variation of bell pepper salad. In this sweet pepper salad recipe, we will use green, red, and yellow bell peppers, which provide vibrant colors that are highly appetizing. In this recipe, we will use hot water to reduce the grassy taste of the vegetables, which can be beneficial for those who don’t enjoy the raw bell pepper aroma. The addition of onions enhances the natural sweetness of this recipe. If you’re considering bell pepper salad for weight loss, this recipe is a delicious and valuable reference.

Ingredients:

green bell pepper           1

red bell pepper             1

yellow bell pepper          1

onion                     1

sesame oil                 10 ml

rice vinegar                15 ml

black sesame seeds         5 g

salt                       2 g

sugar                     5 g

mushroom powder (optional) 2 g

Method:

1. Slice the green bell pepper, red bell pepper, yellow bell pepper, and onion into thin strips.
2. Bring water to a boil in a pot. Add the green bell pepper, red bell pepper, yellow bell pepper, and onion to the boiling water.
3. Once the water comes to a boil again, remove the ingredients and quickly cool them down in cold water. Remove from water and drain.
4. Place the ingredients in a container and add sesame oil, salt, rice vinegar, sugar, and mushroom powder (if using) as seasonings. Mix well.
5. Transfer the ingredients to a serving plate and sprinkle with black sesame seeds.

Summary:

Step 2 helps remove the grassy flavor of the raw bell pepper and transforms the pungent taste of the onion into sweetness. Step 3 helps maintain the vibrant color of the ingredients and to some extent preserves the crisp texture of the vegetables.

3. Preserved Plum Marinated Bell Peppers (Sweet and Sour Bell Pepper Salad)

This bell pepper recipe will teach you how to make another variation of bell pepper salad. In this recipe, we will be making a raw bell pepper salad, which preserves the characteristic texture of raw bell peppers to the fullest extent, resulting in a fresh bell pepper salad. This sweet pepper recipe may pose a challenge for those who are not particularly fond of the aroma of raw bell peppers. However, its tangy, sweet, and crunchy taste can open up the appetite and make it a fantastic side dish. It is an ideal bell pepper salad to enjoy during the summer.

Ingredients：

Red bell pepper                1

Yellow bell pepper              1

Dried preserved plum           10 pieces

White sugar                    1 tablespoon

Hot water enough to completely submerge the bell peppers

Ice water enough to completely submerge the bell peppers

Method：

1. Place the dried preserved plum and white sugar in hot water to soak and extract the plum juice. Let it cool to room temperature.
2. Remove the stems and cores from the bell peppers and cut them into strips. Rinse them thoroughly.
3. Soak the bell pepper strips in ice water for 15 minutes. Remove the bell peppers from the water and drain off excess moisture.
4. Place the bell pepper strips into the cooled plum juice. Refrigerate for 3 hours to allow them to marinate.

Summary:

In Step 1, white sugar is used to balance the sour and salty taste of the preserved plums. Adjust the amount of sugar according to personal preference. Step 3 is intended to enhance the crisp texture of the bell peppers. In Step 4, it is crucial for the plum juice to cool down, as high temperatures would make the bell peppers become soft. In this recipe, softening the bell peppers is undesirable.

4. Roasted bell pepper

This bell pepper recipe will teach you how to make roasted bell pepper. Roasting bell peppers enhances their flavor and makes them versatile for various ingredient pairings. For example, roasted bell peppers can be used as toppings for salads, sandwiches, wraps, or pizzas. They can also be combined with other ingredients to create a wide range of dishes. Whether served cold or hot, roasted bell peppers add a rich texture and vibrant color to your culinary creations.

Ingredients：

Bell peppers                 2

Olive oil                    as needed

Sea salt                     as needed

Black pepper                 as needed

Garlic powder                 as needed

Red wine vinegar (or balsamic vinegar) as needed

Method：

1. Wash the bell peppers, pat them dry, and remove any excess moisture. Remove the stems and cut the bell peppers into small pieces along the surface ridges, discarding the core.
2. Place the bell pepper pieces on a baking sheet and brush them with olive oil.
3. Preheat the oven to 230°C (450°F). Place the bell peppers in the oven and roast for 15 minutes. Remove from the oven.
4. Sprinkle sea salt, black pepper, garlic powder, and red wine vinegar on the surface of the bell peppers.

Summary:

If you don’t have garlic powder, you can substitute it with minced fresh garlic. The roasted bell peppers already have a natural sweetness, so the choice of seasonings in Step 4 can be adjusted according to personal preference.

5. Roasted bell pepper soup

This bell pepper recipe will teach you how to make bell pepper soup. It is a Spanish-style cold soup, a refreshing and slightly spicy chilled soup perfect for summer. This roasted bell pepper soup incorporates a variety of vegetables, making it a flavorful and nutrient-packed blended vegetable juice. This bell pepper soup is a light and refreshing cold soup that requires no cooking. With just one sip, the cool sensation immediately dispels the summer heat. It’s worth noting that this is a vegan bell pepper soup, making it a great addition to your healthy diet plan.

Ingredients:

Red bell peppers              2

Garlic cloves                  1

Onion                       1/2

Cucumber                   1/2

Tomato                     300g

Italian red wine vinegar        2 tablespoons

Italian balsamic vinegar        1 tablespoon

Sugar                       1 tablespoon

Olive oil                     50ml

Salt                          as needed

Black pepper                  as needed

Basil leaves                    for garnish

Olive oil                       as needed

Smoked paprika               as needed

Method:

1. Clean the red bell peppers, pat them dry, and place them on a baking sheet.
2. Put the bell peppers in a preheated oven at 250°C (480°F) and roast for 20 minutes. Remove them, let them cool, and peel off the skin and remove the core.
3. Chop the garlic, onion, tomato, and cucumber into small pieces.
4. Put the chopped ingredients from step 3 and the roasted bell peppers into the same container. Add red wine vinegar, balsamic vinegar, and sugar. Mix well and let it sit for 30 minutes.
5. Transfer the ingredients from step 4 to a food processor. Add olive oil and blend until smooth. Season with salt and black pepper.
6. Place the mixture in the refrigerator for 1 hour. Sprinkle some olive oil and smoked paprika on the surface. Garnish with basil leaves.