Peppers are a great late-summer produce item, that are grown in various parts of the US from early May until late September. As the official growing season for this vitamin, A, C, potassium-rich produce staple comes to a close, I wanted to celebrate with a Recipe Round-Up of different ways to enjoy it.
Stuffed peppers are great, but so predictable. Using red peppers to make queso, skewers, and ratatouille? Now that’s creative! Scroll for 15 unique vegan dishes that are perfect for utilizing the last of your summer harvest for a party plate, quick dinner, or savory snack! Many of these recipes are also gluten free and/or don’t use oil.
Broccoli, Red Pepper + Tofu Stir Fry by Veg Annie
Easy Instant Pot Ratatouille by Flavor the Moments
“Starfish” Cakes by Vegan Dollhouse
Easy Cashew Cheese, Dip, and Spread by The Hidden Veggies
Spicy Fermented Bell Pepper Salsa by Moon and Spoon and Yum
Vegan Grilled Tofu Skewers by Ve Eat Cook Bake
Vegan Mini Sweet Pepper Nachos by the Urben Life
Bell Peppers & Potato Stir Fry (Aloo Simla Mirch) by Piping Pot Curry
Vegan Romesco Sauce by Bad to the Bowl
Marinated Tempeh Veggie Skewers by Vegan Yack Attack
One Pot Vegan Minestrone Soup by Happy Kitchen
Chickpea Salad (Vegan + Oil Free) by Know Your Produce
Instant Pot Unstuffed Peppers (V + GF) by This Healthy Kitchen
Balsamic Roasted Red Pepper Basil Hummus by Strength and Sunshine
Roasted Bell Pepper Dip by My Pure Plants