Layers of vegan cheese, summer squash, and bell peppers get stacked enchilada-style instead of rolled, for a faster weeknight take on enchiladas with all the same flavor.

Tiny orzo pasta (or brown rice), green peas, and fresh herbs fill halved bell peppers for a comforting, old-school stuffed-pepper dinner, veganized.

Whole bell peppers get stuffed with a hearty quinoa, black bean, and corn filling for a satisfying, protein-packed vegan main.

Essentially a Basque-style piperade, with peppers of every color slow-sauteed alongside onion and garlic until silky and sweet. Simple enough for a side, substantial enough to pile onto toast.

A simple spring vegetable trio -- asparagus, squash, and red bell pepper -- brightened with a wine-scented saute. Light enough for a side, colorful enough for a holiday table.

An easy sheet-pan side of potatoes, bell peppers, and onions roasted together at high heat until caramelized, with minimal seasoning needed since the oven does the work.

Sweet bell peppers become the edible bowl here, packed with leeks, corn, and sun-dried tomatoes for a bright, herby filling that leans on fresh produce rather than rice.

A plant-based riff on the classic Italian-American sandwich filling -- sweet bell peppers and onions simmered down with vegan sausage in a garlicky tomato sauce. Great over pasta, polenta, or in a crusty roll.

Pan-seared tofu shares the skillet with a generous mix of bell peppers and juicy summer tomatoes for a fast, colorful weeknight dinner.

A veggie-loaded twist on tofu scramble, with mushrooms and bell peppers folded into crumbled tofu for a savory, egg-free breakfast that doubles as a light dinner.

Sliced mushrooms and bell peppers get sauteed and folded into whole-grain tortillas with melty vegan cheese, for a light, quick quesadilla.

Both green and red bell peppers are sliced and sauteed with chili-lime seitan for a quick fajita filling, wrapped in warm tortillas with all the classic fixings.

Strips of red, yellow, or orange bell pepper stir-fry with broccoli and crispy tofu in a sweet-spicy Kung Pao sauce, all done in one pan.

A green-veggie spin on pad thai, with chopped green bell pepper, spinach, and edamame tossed with rice noodles in a maple-tamari sauce.

Two whole red bell peppers go into this stir-fry alongside broccoli, zucchini, and pineapple, all coated in a tangy, arrowroot-thickened sweet-and-sour sauce.

A plant-based take on the Creole-Cajun classic, built on onion, celery, and bell pepper simmered with vegan sausage and smoky paprika, with diced tomatoes keeping it punchy.

Red pepper joins carrots, artichokes, and olives in this simplified, one-pan vegan paella, seasoned with saffron and smoked paprika.

A whole green and a whole red bell pepper anchor this quinoa-based paella along with artichoke hearts and peas, built around turmeric instead of pricier saffron and ready in about 30 minutes.

Jarred roasted red peppers get pulsed into a chunky sauce with artichoke hearts and sun-dried tomatoes, then tossed with cold linguine for an easy potluck pasta salad.

Green and red bell peppers cut into strips give this pasta salad its crunch and color, playing off creamy avocado, corn, and a salsa-verde dressing for a good make-ahead cookout side.

A shortcut ratatouille that swaps the usual eggplant and zucchini for chickpeas, with diced bell pepper, ginger, and mustard seed giving it unexpected warmth. Everything bakes hands-off for over an hour.

This version roasts red bell pepper, eggplant, zucchini, and onion instead of stewing them, giving the classic French dish a deeper, more caramelized flavor.

Jarred roasted red peppers blend right into classic hummus for a smoky, naturally sweet twist that's ready in about 10 minutes.

A diced bell pepper joins onion in the base of this Cincinnati-style chili, which gets its signature flavor from warm spices like cinnamon and is always served over spaghetti.

Four red bell peppers are filled with a rustic mix of roasted zucchini, mushroom, chickpeas, and herby couscous in a simple tomato passata sauce.

Bell peppers are stuffed with a hearty chickpea-cauliflower rice filling, topped with melty vegan cheese and a coconut-milk cream sauce for extra richness.

Whole bell peppers are stuffed with taco-seasoned quinoa, mushroom, and corn, finished with a dollop of dairy-free yogurt and fresh cilantro.

Diced red bell pepper joins potato, green beans, and lentils in this hearty vegetable quesadilla filling, melted together with vegan cheese.

This one-pot jambalaya loads chopped bell pepper in with mushrooms and Cajun spice, simmered with rice for Louisiana-style comfort food in under an hour.

Red, yellow, and green bell peppers sliced into colorful strips star alongside smoked tofu, saffron, and dry sherry in this vibrant brown rice paella.

Chopped red bell pepper and piquillo peppers bring sweetness to this saffron-scented paella loaded with shiitake mushrooms and artichoke hearts.

Roasted red bell pepper blends with soaked cashews, nutritional yeast, and vegan butter into a silky, fully dairy-free pasta sauce.

A classic roux of vegan butter and flour anchors this gumbo, built up with green bell pepper, celery, and Creole seasoning for deep, smoky flavor over rice.

Green bell peppers join cauliflower and green beans in this fragrant balti-style curry, spiced with garam masala and cinnamon, finished with slivered almonds.

Red and yellow bell peppers go into this hearty, gluten-free chili sin carne, with smoked paprika, dark chocolate, and coconut sugar for a rich, warming bowl.