My daughters often tease me about how much I loathe shopping. This is true…unless something really catches my eye. That something is usually colorful and beautiful. This week it happened to me. I saw these striped bell peppers and knew I had to have them. First I placed them in a beautiful turquoise bowl (I loved the contrast). They sat on my counter for two days. They were just so pretty to look at! And then, I decided to cook them.
I feel that they still needed to be contrasted with color. I paired them with deep green zucchini and dark crimson sun-dried tomatoes. The flavor of these vegetables all complement each other beautifully t
oo. I thought this dish would be more interesting in terms of different textures too, so I sliced the peppers and spiralized the zucchini. You can slice the zucchini too, if you prefer.
These beautiful and delicious peppers have a tiger pattern of alternating vibrant yellow and red stripes. I sliced them cross-wise so you can see the beautiful color variation. I first cooked the peppers and tomatoes together and simply sautéed them in olive oil. The peppers and tomatoes have a longer cooking time than the zucchini. The zucchini is spiralized and will therefore have a quick cooking time. I added them after the peppers and tomatoes have softened.
You can make this recipe vegetarian (depending on how much you love cheese!) or vegan, if you omit the cheese. I used a mild, yet flavorful goat cheese in this recipe. This recipe is a new family favorite!
Vegetarian Version
Vegan Version
Click to view and print: Striped Bell Peppers with Zucchini, Tomatoes and Goat Cheese
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