6 Recipes for Green Bell Peppers When You Have Way More Than You Need

The first bell peppers of summer are green, and there can be an overabundance of them in the garden before the other colored peppers show up. But no one likes to waste fresh garden bounty. And, since refrigerator space is always prime kitchen real estate, you won't want to store a ton of green peppers for long either.

So, as the abundance flows in from the garden, farmers' markets, and CSA boxes, you can use the following recipes—one for each night of the week—to create a variety of dishes. That way, you don't feel as if you're eating the same bell pepper presentation over and over.

Beyond being a tasty addition to many meals, green bell peppers are low in calories and fat-free, and they have a healthy dose of vitamins and minerals. According to the USDA, a 1-cup serving has 2.5 grams of fiber, 120 milligrams of vitamin C, .55 milligrams of vitamin E, and the mineral zeaxanthin, which is good for eye health. Green bell peppers are rich in antioxidants (but not as rich as a red bell pepper) and they can help fight against a host of chronic illnesses including inflammation, heart problems, and cancer.

Garden Fresh Pasta Sauce

When gardens and farmers' markets are bursting with tomatoes, green peppers, and herbs, make a fresh pasta sauce. Sautée the green bell peppers in olive oil with garlic and onion, and then add the tomatoes and herbs and cook everything for a half hour, melding the flavors but retaining the freshness of summer's bounty. Pour over cooked pasta and serve.

Crock Pot Chicken Philly Cheesesteak

I'm going to ignore the fact that there's very little "Philly" happening in a crock pot chicken cheesesteak because it's still a yummy sandwich. To make this gem, take chicken, a pile of sliced green bell peppers, onions, garlic, and seasoning, and cook them together in a slow cooker. Serve the mixture on top of a bun with some cheese. This recipe is Weight Watchers-friendly.

Roasted Potato Frittata With Onions and Peppers

A rustic and comforting breakfast, lunch, or dinner, this frittata contains our delicious bell peppers as well as some mushrooms and sharp cheddar cheese. The leftovers are just as good as when the dish first comes out of the oven. You'll love this roasted frittata served cold; but it's also perfect the next day, taken to work for lunch.

Pepperoni and Green Pepper Pizza Spaghetti Squash

The flavors of pizza are stuffed into a spaghetti squash so you don't have to worry about all the carbs in pizza crust. Simply scoop the seeds out of a spaghetti squash that's been cut in half and then top it like you would a pizza—with sauce, cheese, pepperoni, and green pepper—as well as with any other toppings you want to add on.

Stuffed Bell Peppers

You can use any color of bell pepper in this recipe, which calls for a combination of sausage, mushroom, and rice along with a few other ingredients and seasonings. To start cooking this beauty, you'll hollow out a pepper and fill it will all your ingredients. Then, bake it in the oven. A last-minute addition of cheese and a quick trip under the broiler finishes this off.

Super Fresh Cucumber Salad

If you want cold vegetables instead of baked ones, try a salad of raw cucumbers, green bell peppers, red onion, and Roma tomatoes drizzled with a homemade red wine vinaigrette. You can serve it immediately or let the flavors meld together in the refrigerator for a few hours or up until a few days.