Healthy Bell Pepper Side Dish Recipes

Give your plate a pop of color with these healthy sheet-pan veggies.

Ratatouille is a type of veggie-forward, Provençal-style stew. Our sheet-pan ratatouille features tangy goat cheese and sweet balsamic glaze that complement the tender charred vegetables. Bake the tomatoes on a separate pan so that the steam from the tomatoes won't steam the other vegetables.

Roasted peppers and onions complement just about everything, from grilled and roasted meats to seafood. This easy and colorful low-carb side dish is sure to become a staple.

This simple technique of cooking onions and peppers is a useful way to get your veggie servings in. Use these peppers and onions on a burger or sausage sandwich, stuff them into quesadillas or layer them into casseroles.

Air-fryer hash-brown potatoes will forever change how you cook hash browns. With less mess and a crispier crust, these air-fryer hash browns are sure to become a breakfast staple. The cheese not only helps the potatoes bind together, but it also adds a boost of flavor to each bite.

Grilled vegetables in foil is a great recipe to have on hand when camping or cooking over an open fire, but it's also nice on your backyard gas grill too. Here, we cook asparagus, mini peppers and zucchini together with a hint of garlic and butter. Delicious!

Ratatouille, a classic French dish with tomatoes, eggplant, zucchini, bell pepper and onion, is frequently cooked low and slow until it turns silky and luscious. We kept the classic flavor but gave it a makeover by thinly slicing the vegetables and layering them in a cast-iron pan. We brighten up the flavor at the end with a splash of red-wine vinegar.

Pair this flavorful veggie combo with chicken or fish for a taste of summer any time of year.

You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as spinach, escarole or Swiss chard. (Cook the greens until just tender in Step 2.)

This eclectic stir-fry is a colorful combination of carrot, red bell pepper, corn and romaine lettuce. This recipe exemplifies how to stir-fry vegetables with different textures. The carrots, which are a “hard vegetable,” should be stir-fried for a minute before adding “medium-hard” vegetables like peppers or corn, which require slightly less cooking. Finally, add “soft or leafy vegetables” in the last 30 seconds to ensure all the vegetables achieve the same level of doneness. Make sure the lettuce is dry--if it's wet when added to the pan, it will turn the stir-fry into a braise.

Is your garden booming? Making quick pickles is a low-pressure way to use up your bounty. Mix and match the vegetables as you see fit; just try to maintain a variety of textures and colors. Tip: After you finish a jar, use the leftover brine to make vinaigrette.

Colorful grilled summer vegetables are served with a light and refreshing sauce in this easy side dish that pairs perfectly with just about everything.