Chowhounds offer up some delicious and different recipes using sweet bell peppers.

Here’s a unique roasted red pepper vinaigrette that includes spinach, courtesy of Kitchenaid:

2 sweet red peppers, roasted, seeded, and peeled
1/4 medium red onion, diced
1 Tbsp. lime juice
1 Tbsp. lemon juice
3/4 cup olive oil
1/2 10-oz. pkg. frozen spinach, thawed and drained
2 tsps. honey
fresh ground black pepper

In a food processor, combine the peppers, onion, and lemon and lime juices and pulse until smooth. While the processor is running, add the oil slowly until well mixed in. Add the spinach and blend until smooth. Add the honey and season to taste with salt and freshly ground pepper. Store in a resealable container in refrigerator. Bring to room temperature before serving, and shake well before using.

Das Ubergeek offers a pasta sauce recipe called pebronata: saute 1 chopped onion, 4 minced cloves garlic and 2 Italian eggplant cut in chunks in olive oil, remove from pan and reserve. Take two of each red, yellow, and orange bell peppers and cut each pepper in half. Dice half of each, and cut the other halves into thin strips. Cook all the peppers in the same pan in a little more olive oil. Return the eggplant mixture to the pan, add a can of diced tomatoes, a big splash of sherry vinegar, some basil and oregano, and salt and pepper to taste. Toss with long pasta, such as fettuccine, and press a little dollop of goat cheese in the center of each serving, so it melts a bit.

cheryl h loves Paula Wolfert’s recipe for the Middle Eastern red bell pepper spread muhamarra, flavored with walnuts and pomegranate molasses.

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