24 Easy and Delicious Fall Bell Pepper Recipes for Every Meal

Fall is the season of vibrant colors, warm flavors, and cozy meals.

Among the many vegetables that shine in autumn, bell peppers are a standout.

Their sweet, crisp flavor and bright hues make them perfect for everything from hearty soups and stews to baked casseroles and quick stir-fries.

In this article, we’ve gathered 24 fall bell pepper recipes that highlight their versatility and seasonality.

Whether you’re cooking for family dinners, meal prepping for the week, or looking for a colorful side dish, these recipes are designed to make your fall meals both delicious and visually appealing.

From stuffed bell peppers brimming with grains, cheese, or meat to warming soups and hearty one-pot dishes, these recipes embrace the flavors of autumn.

You’ll also find vegetarian, vegan, and protein-packed options, making it easy to incorporate bell peppers into any dietary preference.

Plus, with both quick and slow-cooked options, there’s something here for every schedule and skill level in the kitchen.

24 Easy and Delicious Fall Bell Pepper Recipes for Every Meal

Fall is the perfect time to let bell peppers shine in your kitchen.

With their vibrant colors, natural sweetness, and versatility, bell peppers can transform any meal into a seasonal delight.

From comforting soups and stews to baked casseroles, stuffed peppers, and quick stir-fries, these 24 fall bell pepper recipes offer something for every taste and occasion.

Incorporate them into your weekly meal planning to enjoy the flavors and colors of autumn in every bite.

With these recipes at your fingertips, you can celebrate fall in a delicious, wholesome, and colorful way.

Roasted Fall Bell Pepper and Butternut Squash Soup

This roasted bell pepper and butternut squash soup is the perfect cozy fall starter.

Sweet roasted red and yellow bell peppers combined with tender butternut squash create a creamy, flavorful base.

Accented with aromatic herbs and a hint of smoked paprika, this soup is a warming delight for chilly autumn evenings.

Ingredients:

• 3 large red bell peppers, roasted and peeled
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup heavy cream or coconut cream (optional, for richness)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the bell peppers in half, remove seeds, and place on a baking sheet. Drizzle with 1 tbsp olive oil and roast for 25–30 minutes until skins are slightly charred. Peel and set aside.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until translucent and fragrant.
3. Add the cubed butternut squash, smoked paprika, cumin, salt, and pepper. Stir to coat the vegetables with spices.
4. Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, or until the squash is tender.
5. Add the roasted bell peppers to the pot and blend the mixture with an immersion blender until smooth. Alternatively, transfer in batches to a blender.
6. Stir in heavy cream if using, adjust seasoning, and heat gently.
7. Serve hot, garnished with fresh parsley.

This vibrant soup perfectly captures the essence of fall, combining sweet roasted bell peppers with creamy squash for a comforting, nutrient-packed meal.

Fall Stuffed Bell Peppers with Wild Rice and Cranberries

These fall stuffed bell peppers are hearty, colorful, and full of autumn flavors.

A filling of wild rice, sautéed vegetables, cranberries, and aromatic herbs is baked inside bell peppers, making a wholesome dish perfect for lunch or dinner.

Ingredients:

• 4 large bell peppers (red, yellow, or orange), tops cut off and seeds removed
• 1 cup cooked wild rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1/2 cup dried cranberries
• 1/4 cup toasted pecans, chopped
• 1 tsp thyme
• 1/2 tsp sage
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup shredded cheddar or Gruyère cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and mushrooms until softened.
3. In a large bowl, combine the cooked wild rice, sautéed vegetables, cranberries, pecans, thyme, sage, salt, and pepper. Mix thoroughly.
4. Stuff each bell pepper generously with the rice mixture and place in the prepared baking dish. Top with cheese if desired.
5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10–15 minutes until the peppers are tender and the cheese is melted and golden.
6. Serve warm, either as a main dish or a festive side.

These stuffed bell peppers are a feast for both the eyes and taste buds, offering a sweet, nutty, and savory balance that embodies the flavors of fall.

Sautéed Bell Pepper and Apple Autumn Medley

This sautéed bell pepper and apple medley is a quick, flavorful side dish perfect for fall.

The natural sweetness of red and yellow bell peppers paired with tart apples creates a dynamic, colorful accompaniment to roasted meats or grain bowls.

Ingredients:

• 2 red bell peppers, sliced into strips
• 2 yellow bell peppers, sliced into strips
• 2 medium apples (Honeycrisp or Fuji), cored and sliced
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the red onion and sauté for 2–3 minutes until soft.
2. Add the bell peppers and cook for another 5–6 minutes until slightly tender but still crisp.
3. Stir in the apple slices, cinnamon, nutmeg, salt, and pepper. Cook for an additional 4–5 minutes until the apples are warmed through but still hold their shape.
4. Drizzle with apple cider vinegar and toss gently.
5. Garnish with fresh thyme before serving.

This sautéed bell pepper and apple medley brings a sweet, tangy, and aromatic element to any fall meal, making it a simple yet impressive side dish.

Fall Bell Pepper and Sausage Skillet

This hearty skillet combines sweet bell peppers with savory sausage, onions, and autumn spices for a quick, satisfying dinner.

With a perfect balance of smoky and sweet flavors, it’s ideal for a cozy fall weeknight meal.

Ingredients:

• 4 bell peppers (red, yellow, or orange), sliced
• 1 lb (450g) Italian sausage, sliced or crumbled
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned and cooked through. Remove and set aside.
2. In the same skillet, add onions and garlic, sautéing until softened.
3. Add the bell peppers, smoked paprika, oregano, salt, and pepper. Cook for 8–10 minutes until the peppers are tender but still slightly crisp.
4. Return the cooked sausage to the skillet and stir to combine, cooking for another 2–3 minutes to meld the flavors.
5. Garnish with fresh parsley and serve hot.

This fall bell pepper and sausage skillet is a flavorful, one-pan dish perfect for busy evenings, with a balance of savory and sweet that makes it comfort food at its best.

Autumn Quinoa Stuffed Bell Peppers

These quinoa-stuffed bell peppers are a nutritious, autumn-inspired main dish.

Filled with roasted vegetables, dried cranberries, and aromatic fall spices, they are both visually stunning and delicious.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 small zucchini, diced
• 1 small carrot, diced
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup shredded mozzarella or feta (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a skillet, heat olive oil over medium heat. Sauté zucchini and carrot until tender. Remove from heat.
3. In a large bowl, combine cooked quinoa, sautéed vegetables, cranberries, pumpkin seeds, cinnamon, nutmeg, salt, and pepper. Mix well.
4. Stuff each bell pepper with the quinoa mixture and place them upright in the baking dish. Top with cheese if using.
5. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until peppers are tender and tops are lightly golden.

These autumn quinoa-stuffed bell peppers are hearty, healthy, and bursting with seasonal flavors, making them a satisfying centerpiece for a fall dinner.

Fall Bell Pepper and Apple Chicken Stir-Fry

This fall-inspired stir-fry pairs juicy chicken with sweet bell peppers and crisp apples.

A touch of cinnamon and a light soy-based sauce give it an autumn twist, making it a quick and colorful weeknight meal.

Ingredients:

• 2 large chicken breasts, sliced into strips
• 2 bell peppers (red and yellow), sliced
• 1 medium apple, cored and sliced thinly
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and cook until golden and fully cooked. Remove from skillet.
2. Add remaining olive oil, then sauté onion, garlic, and bell peppers for 4–5 minutes until slightly tender.
3. Add apple slices and cook for another 2–3 minutes until slightly softened.
4. Return the chicken to the skillet. Stir in soy sauce, honey, and cinnamon, tossing everything together for 1–2 minutes to coat evenly.
5. Garnish with fresh parsley or thyme and serve immediately.

This fall bell pepper and apple chicken stir-fry is a quick, colorful, and flavorful dish, perfect for incorporating seasonal produce into a simple weeknight dinner.

Autumn Bell Pepper and Lentil Stew

This hearty lentil stew combines bell peppers with earthy lentils, tomatoes, and warm fall spices.

Perfect for chilly evenings, it’s a filling and nutritious vegetarian meal that captures the essence of autumn flavors.

Ingredients:

• 3 bell peppers (red, yellow, or orange), diced
• 1 cup brown or green lentils, rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until fragrant and translucent.
2. Add carrots and bell peppers, cooking for 5–6 minutes until slightly softened.
3. Stir in lentils, diced tomatoes, vegetable broth, smoked paprika, cumin, cinnamon, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 25–30 minutes, or until lentils are tender and the stew has thickened.
5. Adjust seasoning, garnish with fresh parsley, and serve hot with crusty bread.

This autumn bell pepper and lentil stew is a comforting, nutrient-packed dish that makes the perfect cozy meal on a crisp fall evening.

Roasted Bell Pepper and Sweet Potato Tacos

These fall-inspired tacos feature roasted bell peppers and sweet potatoes with a touch of smoky seasoning.

Topped with avocado and a tangy lime sauce, they make a vibrant and flavorful vegetarian dinner.

Ingredients:

• 2 large bell peppers (red and yellow), sliced
• 2 medium sweet potatoes, peeled and diced
• 1 small red onion, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced
• Lime wedges for serving
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss bell peppers, sweet potatoes, and red onion with olive oil, smoked paprika, chili powder, salt, and pepper.
2. Spread on a baking sheet and roast for 25–30 minutes, tossing halfway through, until vegetables are tender and slightly caramelized.
3. Warm tortillas in a dry skillet or oven.
4. Assemble tacos by layering roasted vegetables on each tortilla, topping with avocado slices, a squeeze of lime, and fresh cilantro.
5. Serve immediately with extra lime wedges on the side.

These roasted bell pepper and sweet potato tacos are a colorful, flavorful, and satisfying way to celebrate fall produce in a fun and easy meal.

Fall Bell Pepper and Mushroom Risotto

This creamy risotto features tender bell peppers and earthy mushrooms, infused with white wine and vegetable broth.

A touch of Parmesan or nutritional yeast completes this comforting fall dish.

Ingredients:

• 2 bell peppers (red and orange), diced
• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 4 cups vegetable broth, kept warm
• 1/2 cup white wine (optional)
• 2 tbsp olive oil
• 1/4 cup grated Parmesan or nutritional yeast
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large skillet or saucepan over medium heat. Sauté onion and garlic until translucent.
2. Add mushrooms and bell peppers, cooking for 5 minutes until softened.
3. Stir in Arborio rice, coating each grain with oil and vegetables.
4. Pour in white wine, stirring until mostly absorbed.
5. Gradually add warm vegetable broth, one ladle at a time, stirring frequently until rice is creamy and tender (about 18–20 minutes).
6. Stir in Parmesan or nutritional yeast, season with salt and pepper, and garnish with fresh thyme before serving.

This fall bell pepper and mushroom risotto is rich, creamy, and comforting, making it a perfect vegetarian centerpiece for an autumn dinner.

Spicy Fall Bell Pepper and Black Bean Chili

This fiery fall chili features bell peppers, black beans, and tomatoes simmered with smoky spices.

Perfect for warming up on a crisp autumn evening, it’s hearty, flavorful, and vegan-friendly.

Ingredients:

• 3 bell peppers (red, yellow, or orange), diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño, minced (optional, for extra heat)
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and jalapeño until fragrant.
2. Add bell peppers and cook for 5–6 minutes until slightly tender.
3. Stir in black beans, diced tomatoes, chili powder, smoked paprika, cumin, salt, and pepper.
4. Bring to a simmer and cook for 20–25 minutes, stirring occasionally, until the flavors meld.
5. Serve hot, garnished with fresh cilantro and a squeeze of lime.

This spicy fall bell pepper and black bean chili is warming, hearty, and full of autumn-inspired flavors, perfect for cozy nights at home.

Southwestern Bell Pepper and Corn Casserole

This southwestern-style casserole combines bell peppers, corn, and beans with a creamy, cheesy base.

Bursting with fall colors and bold flavors, it’s ideal for a comforting side or main dish.

Ingredients:

• 3 bell peppers (red, yellow, and orange), diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream or Greek yogurt
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent.
3. Add bell peppers, corn, black beans, smoked paprika, cumin, salt, and pepper. Cook for 5–6 minutes until vegetables are slightly tender.
4. Transfer the mixture to the prepared baking dish. Stir in sour cream and half of the shredded cheese. Top with the remaining cheese.
5. Bake for 20 minutes until bubbly and golden on top.
6. Garnish with fresh cilantro before serving.

This southwestern bell pepper and corn casserole is colorful, creamy, and packed with bold flavors, making it a standout dish for fall gatherings.

Fall Bell Pepper and Spicy Sausage Pasta

This pasta dish pairs sweet bell peppers with spicy sausage and a rich, savory sauce.

Tossed with penne and finished with Parmesan, it’s a hearty and flavorful fall meal.

Ingredients:

• 3 bell peppers (red, yellow, orange), sliced
• 1 lb (450g) spicy Italian sausage, sliced or crumbled
• 1 small onion, sliced
• 3 cloves garlic, minced
• 12 oz (340g) penne pasta
• 1 can (14 oz) diced tomatoes
• 1 tsp red pepper flakes (adjust to taste)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan
• Fresh basil for garnish

Instructions:

1. Cook penne pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Cook sausage until browned and fully cooked. Remove and set aside.
3. Add onion, garlic, and bell peppers to the skillet, cooking for 5–6 minutes until softened.
4. Stir in diced tomatoes, red pepper flakes, salt, and pepper. Simmer for 5–7 minutes until slightly thickened.
5. Return sausage to the skillet and toss with the cooked pasta.
6. Serve with grated Parmesan and fresh basil.

This fall bell pepper and spicy sausage pasta is a comforting, flavorful dish with the perfect balance of heat and sweetness, ideal for a hearty autumn dinner.

Slow-Cooker Fall Bell Pepper and Beef Stew

This slow-cooker stew combines tender beef, bell peppers, and root vegetables in a rich, savory broth.

Perfect for a cozy autumn dinner, it allows flavors to meld beautifully with minimal effort.

Ingredients:

• 1 lb (450g) beef stew meat, cubed
• 3 bell peppers (red, yellow, orange), chopped
• 2 medium carrots, sliced
• 2 potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 tsp smoked paprika
• 1/2 tsp thyme
• 2 tbsp tomato paste
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet and brown the beef on all sides. Transfer to slow cooker.
2. Add bell peppers, carrots, potatoes, onion, garlic, tomato paste, smoked paprika, thyme, salt, and pepper.
3. Pour in beef broth and stir to combine.
4. Cook on low for 7–8 hours or high for 4–5 hours until beef and vegetables are tender.
5. Adjust seasoning and serve hot, garnished with fresh parsley if desired.

This slow-cooker bell pepper and beef stew is rich, hearty, and effortlessly infused with fall flavors, making it a perfect meal for chilly evenings.

One-Pot Fall Bell Pepper and Chicken Rice

A comforting one-pot meal featuring tender chicken, bell peppers, and rice simmered in a flavorful broth.

Easy to make and full of fall colors, it’s ideal for a busy weeknight.

Ingredients:

• 2 chicken breasts, diced
• 3 bell peppers (red, yellow, orange), sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 2 1/2 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp thyme
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add chicken and cook until lightly browned.
3. Stir in bell peppers, rice, smoked paprika, thyme, salt, and pepper. Cook for 1–2 minutes.
4. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
5. Fluff rice, garnish with fresh parsley, and serve hot.

This one-pot bell pepper and chicken rice is a simple, flavorful, and colorful meal, perfect for a fuss-free fall dinner.

Slow-Cooker Fall Bell Pepper and Turkey Chili

A cozy slow-cooker chili made with bell peppers, ground turkey, beans, and fall spices.

It’s hearty, nutritious, and perfect for autumn nights.

Ingredients:

• 1 lb (450g) ground turkey
• 3 bell peppers (red, yellow, orange), chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. In a skillet, heat olive oil and brown the ground turkey. Transfer to slow cooker.
2. Add bell peppers, onion, garlic, beans, diced tomatoes, chili powder, smoked paprika, cumin, salt, and pepper. Stir to combine.
3. Cook on low for 6–7 hours or high for 3–4 hours.
4. Adjust seasoning and serve hot, garnished with fresh cilantro.

This slow-cooker bell pepper and turkey chili is a warming, flavorful, and easy fall meal, perfect for meal prep or a comforting family dinner.

Baked Fall Bell Pepper and Cheese Casserole

This baked casserole layers bell peppers with a creamy cheese mixture and autumn spices.

It’s rich, comforting, and perfect as a vegetarian main or side dish during the fall season.

Ingredients:

• 4 bell peppers (red, yellow, orange), sliced
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan
• 1/2 cup shredded mozzarella
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp thyme
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft.
3. In a bowl, combine ricotta, Parmesan, mozzarella, thyme, smoked paprika, salt, and pepper. Stir in sautéed onions and garlic.
4. Layer bell pepper slices in the baking dish and spread the cheese mixture over them.
5. Bake for 25–30 minutes until the top is golden and bubbly.
6. Garnish with fresh parsley before serving.

This baked bell pepper and cheese casserole is warm, creamy, and packed with autumn flavors—a perfect dish to enjoy on a cool fall evening.

Fall Bell Pepper and Zucchini Gratin

This gratin combines bell peppers and zucchini with a savory breadcrumb topping.

Baked to golden perfection, it’s a hearty and colorful side dish for fall meals.

Ingredients:

• 3 bell peppers (red, yellow, orange), sliced
• 2 medium zucchinis, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
2. Heat olive oil in a skillet and sauté onion and garlic until soft. Add bell peppers and zucchini, cooking for 5–6 minutes until slightly tender.
3. Transfer vegetables to the baking dish. Mix breadcrumbs, Parmesan, thyme, salt, and pepper, then sprinkle evenly over the top.
4. Bake for 20–25 minutes until golden and bubbly.
5. Garnish with fresh basil before serving.

This bell pepper and zucchini gratin is a flavorful, crunchy, and colorful dish, perfect for adding a festive autumn touch to any meal.

Cheesy Fall Bell Pepper and Potato Bake

This comforting potato bake features roasted bell peppers, tender potatoes, and melted cheese.

Perfect as a side dish or light vegetarian main for fall dinners.

Ingredients:

• 3 bell peppers (red, yellow, orange), sliced
• 3 medium potatoes, thinly sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar or Gruyère
• 1/2 cup cream or milk
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Heat olive oil in a skillet, sauté onion and garlic until soft. Add bell peppers and cook for 5 minutes.
3. Layer half of the sliced potatoes in the dish, top with sautéed vegetables, sprinkle half of the cheese, then layer the remaining potatoes and cheese.
4. Pour cream over the layers, sprinkle paprika, salt, and pepper. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until golden and bubbly.
5. Garnish with fresh thyme before serving.

This cheesy bell pepper and potato bake is rich, hearty, and full of fall flavors, making it a comforting addition to any seasonal meal.

Creamy Fall Bell Pepper and Tomato Soup

This creamy soup combines roasted bell peppers with ripe tomatoes and aromatic herbs.

It’s smooth, comforting, and perfect for cozy fall lunches or dinners.

Ingredients:

• 3 bell peppers (red, yellow, orange), roasted and peeled
• 4 ripe tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup heavy cream or coconut cream
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Roast bell peppers until skins are charred. Peel and set aside.
2. In a pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
3. Add tomatoes and roasted peppers, cook for 5 minutes.
4. Pour in vegetable broth, bring to a boil, then simmer for 15–20 minutes.
5. Blend soup until smooth using an immersion blender or regular blender. Stir in cream, smoked paprika, salt, and pepper.
6. Serve hot, garnished with fresh basil.

This creamy bell pepper and tomato soup is velvety, flavorful, and captures the comforting essence of fall in every spoonful.

Fall Bell Pepper and Chickpea Stew

A hearty, plant-based stew with bell peppers, chickpeas, and fall spices. It’s filling, warming, and perfect for a nourishing autumn dinner.

Ingredients:

• 3 bell peppers (red, yellow, orange), chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add bell peppers, cook for 5–6 minutes.
3. Stir in chickpeas, diced tomatoes, vegetable broth, cumin, smoked paprika, cinnamon, salt, and pepper.
4. Bring to a boil, then simmer for 25–30 minutes until vegetables are tender and flavors meld.
5. Garnish with fresh cilantro and serve hot with crusty bread.

This bell pepper and chickpea stew is warming, nutritious, and packed with autumn-inspired flavors, making it a perfect vegetarian fall meal.

Roasted Bell Pepper and Lentil Soup

A rustic, protein-packed soup featuring roasted bell peppers and earthy lentils. Creamy, flavorful, and perfect for chilly fall nights.

Ingredients:

• 3 bell peppers (red, yellow, orange), roasted and peeled
• 1 cup lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Roast bell peppers at 400°F (200°C) until skins are slightly charred. Peel and set aside.
2. Heat olive oil in a pot, sauté onion and garlic until soft.
3. Add lentils, roasted peppers, vegetable broth, smoked paprika, cumin, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 25–30 minutes until lentils are tender.
5. Blend partially for a creamy texture, leaving some lentils whole for a rustic feel.
6. Serve hot, garnished with fresh parsley.

This roasted bell pepper and lentil soup is hearty, comforting, and full of fall flavors—a perfect way to enjoy seasonal produce in a nutritious meal.

Fall Bell Pepper and Turkey Stir-Fry

This quick stir-fry combines bell peppers with ground turkey and autumn spices for a healthy, flavorful weeknight dinner.

It’s colorful, protein-packed, and ready in under 30 minutes.

Ingredients:

• 3 bell peppers (red, yellow, orange), sliced
• 1 lb (450g) ground turkey
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or green onions for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook until browned. Remove and set aside.
2. In the same skillet, sauté onion and garlic for 2–3 minutes until fragrant.
3. Add bell peppers and cook for 5–6 minutes until slightly tender but still crisp.
4. Return the turkey to the skillet, add soy sauce, smoked paprika, chili flakes, salt, and pepper. Stir to combine and heat through.
5. Garnish with fresh parsley or green onions before serving.

This fall bell pepper and turkey stir-fry is a quick, healthy, and flavorful dish, perfect for a colorful weeknight dinner.

Autumn Bell Pepper and Tofu Stir-Fry

A vibrant vegetarian stir-fry featuring bell peppers and tofu, enhanced with soy sauce and fall-inspired spices.

Quick, satisfying, and packed with nutrients.

Ingredients:

• 3 bell peppers (red, yellow, orange), sliced
• 1 block (14 oz) firm tofu, cubed
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp ginger powder
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Press tofu to remove excess water. Heat 1 tbsp olive oil in a skillet and sauté tofu until golden on all sides. Remove and set aside.
2. Add remaining olive oil to the skillet and sauté onion and garlic for 2–3 minutes.
3. Add bell peppers and cook for 5–6 minutes until tender-crisp.
4. Return tofu to the skillet and stir in soy sauce, smoked paprika, ginger, salt, and pepper. Cook for another 2 minutes.
5. Garnish with fresh cilantro and serve hot with rice or noodles.

This autumn bell pepper and tofu stir-fry is a quick, colorful, and protein-rich vegetarian dish that highlights the flavors of fall.

Fall Bell Pepper and Shrimp Stir-Fry

A quick and flavorful stir-fry featuring succulent shrimp and bell peppers, accented with garlic, ginger, and autumn spices. Ideal for a light, healthy dinner.

Ingredients:

• 3 bell peppers (red, yellow, orange), sliced
• 1 lb (450g) shrimp, peeled and deveined
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tbsp soy sauce
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or green onions for garnish

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and cooked through. Remove and set aside.
2. Add remaining olive oil and sauté onion, garlic, and ginger for 2–3 minutes.
3. Add bell peppers and cook for 4–5 minutes until tender-crisp.
4. Return shrimp to the skillet, add soy sauce, red pepper flakes, salt, and pepper. Toss to coat and heat through.
5. Garnish with fresh parsley or green onions and serve immediately.

This fall bell pepper and shrimp stir-fry is a quick, light, and vibrant dish, perfect for a nutritious weeknight meal that celebrates seasonal flavors.