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:
- 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
- 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.
- 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.
- Ladle into bowls and top with cashew sour cream (see recipe below), green onions, and an extra sprinkle of paprika.
Cashew Sour Cream
- 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.
- Store in an airtight container. It will keep for at least 4 days.