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Bell Pepper Recipes you’ll Love


Get ready for a melt-in-your-mouth savory bell pepper recipe today as I introduce my new cold weather fav, Roasted Red Pepper and Sweet Potato Soup.

Many people shy away from a plant-based diet because fresh produce can be expensive. I agree that it can be, though finding and cooking what is in season will cut down the cost. And who doesn’t want the most flavor in their recipes?! 

Health Benefits of Bell Peppers

Though bell peppers are typically found in the veggie isle, they are in fact a fruit. Loaded with vitamins and minerals, this fruit is easily tossed into many different recipes. It can provide a great crunch to a salad, mild sweetness when grilled, and extra flavor to a soup or chili. The list of health benefits makes bell pepper recipes a no-brainer: 

  • Loaded with Vitamins and minerals—Vitamin C, Vitamin D, Vitamin K1, Potassium, Folate, Vitamin E, and Vitamin A.
  • Bell peppers are full of antioxidants, which promote eye health as well as help prevent heart disease and cancer.
  • Great source of Iron along with 169% of the recommended daily value of Vitamin C, which is vital in helping our bodies break down iron.
  • Research from the US National Library of Medicine shows that when red bell peppers are regularly added to a diet, they can help control diabetes and obesity.

With so many great benefits, we love adding bell peppers to many different kinds of recipes. These are used throughout our cleanses and resets to promote health and wellness, as well as flavor (and color!).

Favorite Bell Pepper Recipes

Check out the list below for some of our top bell pepper recipes: 

As always, we LOVE to hear your feedback. Leave a comment with your favorite bell pepper recipe, and give us some new inspiration.

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Roasted Red Pepper and Sweet Potato Soup

  • Author: Jen Hansard
  • Prep Time: 10 min
  • Cook Time: 55 min
  • Total Time: 65 min
  • Yield: 4 servings 1x
  • Category: Meal
  • Method: stove top
  • Cuisine: Vegan

Description

Plant powered. Autumn Flavored. Try this amazing bell pepper featured recipe for a delicious, comforting soup.


Scale

Ingredients

  • 1 Tablespoon avocado oil 
  • 2 large sweet potatoes, peeled and diced 
  • 1 red bell pepper, sliced 
  • 1 onion, diced 
  • 3 garlic cloves, unpeeled 
  • 4 cups vegetable broth 
  • 1 teaspoon smoked paprika, plus more for sprinkling 
  • 1 Tablespoon fresh lemon juice 
  • 1/4 teaspoon cayenne pepper, or to taste 
  • Salt and pepper 

Cashew Sour Cream

  • 1 1/2 cups raw cashews, soaked for 4+ hours 
  • 1/4 cup fresh lemon juice 
  • 1/2 to 3/4 cup water 
  • Salt, to taste 

Instructions

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange the sweet potatoes, pepper slices, diced onion, and unpeeled garlic in an even layer. Drizzle with avocado oil. Season well with salt and pepper. 
  2. Roast for 20-35 minutes, or until the veggies are soft. Remove from oven. Pop the garlic out of the skins. Transfer the veggies to a blender. Add the vegetable broth and puree until smooth. Transfer to a pot and add the smoked paprika and lemon juice. Bring to a simmer and cook for 10-15 minutes to allow flavors to meld. Turn off heat. Taste and add more salt, if needed, and cayenne, to taste. 
  3. Ladle into bowls and top with cashew sour cream (see recipe below), green onions, and an extra sprinkle of paprika.

Cashew Sour Cream

  1. Blend cashews, lemon juice, 1/2 cup water and a little salt in a blender or food processor gradually moving from low to high speed. While the machine is running, add a little more water as needed until you have reached a consistency that is like whipped cream. 
  2. Store in an airtight container. It will keep for at least 4 days.

Keywords: roasted bell pepper recipe

Tags: ,    /   Categories: Plant-Based Meals, Recipes 

By: Jen Hansard | Updated: 12.5.2019 | COMMENTS: 17

COMMENTS
17

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  1. Ashlee says:

    This soup was a big hit at our house! Super delicious

  2. Jessica says:

    This soup looks so tasty, I can’t wait to make it.

  3. Kim says:

    Delicious! I’m going to add some extra red pepper flakes for a little extra heat.

  4. Amanda says:

    This recipe is so delicious + so EASY!! Thanks Simple Green Smoothies!

  5. Dani Mitchell says:

    YES! This is a winner! I lade it for dinner and cannot believe how flavorful it is. Love this recipe! I used olive oil instead of avocado oil, but everything else I followed to a T and was a winner.

  6. Olivia says:

    If only I could get mine to look like that picture! Stunning

  7. James says:

    The nutrition information states the calories per serving is 540. Surely this is actually the calories in the total batch (which makes up to 4 servings)? I find it difficult to believe that a couple of sweet potatoes and some peppers can amount to 2,160 calories

    • SGS Rawkstar Jess says:

      Hi James! Thank you for catching that. 🙂 You are right, it is 540 calories for all four servings therefore, 135 calories per serving. The nutrition facts have been changed. Can’t wait to hear what you think of the soup!

  8. Megan Logsdon says:

    I’m having trouble copying the recipes to my Pinterest board this week!

  9. Erin says:

    Cashew cream is a great topping idea for a soup like this! I am definitely trying that.

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