Cut the tops off the bell peppers and remove the seeds. Sauté onions and garlic, then add beans. Mix in cooked rice, diced tomatoes, and spices. Stuff the mixture into the bell peppers and top with shredded cheese. Place the peppers in a baking dish and bake for 30-35 minutes.
Marinate tofu in a mixture of soy sauce, garlic, ginger, and honey. Heat sesame oil in a pan and stir-fry the tofu until cooked. Add sliced bell peppers and stir-fry until tender-crisp. Garnish with chopped green onions and serve with rice.
Preheat your oven to 425°F (220°C). Cut the bell peppers into large pieces. Toss with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until charred and tender. Drizzle with balsamic vinegar and sprinkle with fresh herbs before serving.
Sauté onions and garlic in olive oil until soft. Add chopped bell peppers and cook until tender. Pour in the broth and bring to a boil. Simmer for 15-20 minutes. Blend the mixture until smooth. Stir in cream or coconut milk and season with salt and pepper.
Combine diced bell peppers, chickpeas, red onion, cucumber, and feta in a bowl. Drizzle with olive oil and lemon juice. Season with salt and pepper and toss to combine. Garnish with fresh parsley or cilantro.
Preheat your oven according to the pizza dough instructions. Roll out the pizza dough and spread with tomato sauce. Arrange bell pepper rings on the pizza. Add mozzarella cheese and other toppings. Bake until the crust is golden and the cheese is melted.