Zesty bell pepper chutney that can be paired with a range of dishes.
Give your bowl of hummus a peppery makeover by blending in red bell peppers. You can even add in some parsley to take the flavour a notch higher.
Bell pepper strips mixed in with olives, tomatoes and seasoning, to be stored in an airtight container. Serve with focaccia bread.
Bell peppers stuffed with a tangy chicken keema mixture. Topped with cheese and microwaved. Don't have a microwave? Not to worry, use a pressure cooker.
An innovative dip made with grilled bell peppers, garbanzo beans, chillies and garlic. Serve with freshly cut vegetables, pita bread or crackers.
Roasted bell peppers stuffed with a zesty mixture of barley, cherry tomatoes, peas, leeks, celery, baked and served.
A single plate meal of surmai fish, pea risotto and red bell pepper relish. You just can't resist.
A snack the kids will love, corn fritters, is the perfect after school munch and it's delicious. Fried corn delights served with a tangy roasted bell pepper sauce.
Red and yellow bell peppers sauteed with onions and garlic, mingled in a light sauce.
Chef Vicky Ratnani gives the vegetables, which we underestimate, a makeover. Whip up a comforting bowl of red pepper soup.
Chunks of aubergine, courgettes and bell peppers skewered and grilled
An American recipe of chilli burgers. A spiced lamb patty slapped between burger buns served with a roasted red bell pepper dip.
A delightful salad doused with an enchanting dressing, topped with red pepper jelly cubes.
Bell peppers, tomatoes and aubergine, stuffed with herbs and added zests.
The perfect blend of roasted peanut and sesame seeds with sweet bell peppers makes for a delicious combination.
Guaranteed to start any party instantly!
Paneer, bell pepper, onions and zucchini marinated in a variety of spices, grilled on a tandoor/oven and served with hung curd dip.
A quick recipe of roasted bell pepper, pine nuts and green beans.
A great recipe to impress your guests. Mushroom, kidney beans, bell peppers and chillies come together to make a fiery spread.
Yellow and red peppers, broccoli and spring onions are drenched in delicious seasoning and sprinkled with apricots.