Recipes with sweet red bell peppers

Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.

Hearty vegetarian mostaccioli in a wine-simmered crushed tomato sauce with toasted walnuts, sherry pepper oil, julienned zucchini, and red peppers, broiled under bubbly mozzarella and fresh basil.

Ham and turkey hash with sweet potato, apple, and red bell pepper, blanketed in a peppery cheddar cheese sauce and broiled bubbly. Great leftover ham rescue.

Marinated tofu club sandwich on whole wheat French bread with bell peppers, red onion, arugula, and homemade basil mayo. Herb-infused, no cooking required, and packed with Provencal flavor.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.

Quick potato and salmon bisque made in the microwave with canned salmon, instant mashed potatoes, chicken broth, and lemon zest. A creamy, no-fuss soup ready in about 15 minutes.

Deep-dish broccoli and red pepper pizza loaded with three cheeses: mozzarella, provolone, and Parmesan. Fresh vegetables in a golden pie crust shell.

Grilled chicken pieces brushed with a glossy sesame-soy sauce alongside charred bell peppers and zucchini. Includes both direct and indirect grilling methods for any setup.

Fresh soba noodle salad with crunchy vegetables, herbs, and lime-sesame dressing served in crisp lettuce cups. This healthy Asian-inspired salad is ready in 25 minutes.

Punchy black bean soup simmered with bacon, the holy trinity, and chili powder, then blended silky smooth. A smoky, chunky-or-creamy crowd-feeding pot with salsa and cream garnish.

Hearty summer pasta and lentil salad with green lentils, pasta shells, crunchy veggies, cherry tomatoes, and a garlicky Dijon vinaigrette. Topped with pine nuts for a protein-packed potluck favorite.

Thick, high-fiber black bean chili simmered with dry sherry, honey, cilantro, and fresh vegetables. Topped with Monterey Jack and yogurt. Feeds 6 to 8 hungry folks.

Grilled chicken sliced over mixed greens with fresh blueberries, Vidalia onion, and a zesty ginger-rice vinegar dressing. A light, colorful summer salad that comes together in under an hour.

Fresh vegetable turkey salad: marinated cherry tomatoes, mushrooms, zucchini, olives, and peppers over crisp greens, topped with turkey strips and cheddar. High-protein, low-carb.

Green bean bundles tied with blanched leek ribbons and steamed until bright, served over two silky sweet pepper sauces (one red, one yellow) perfumed with white wine and basil. A dinner party side that looks painterly on the plate.

Pan-seared salmon fillets finished in a silky sherry-Madeira cream sauce with garlic, shallots, roasted red peppers, and mushrooms. Restaurant-plate elegance at home.