Red bell peppers are best suited for both raw and cooked applications such as roasting, grilling, sautéing, baking, and stir-frying. The sweet pepper can be chopped and tossed into green salads, mixed with orange and yellow peppers for a crunchy side dish, or sliced and layered on vegetable platters with dips such as hummus.

They can also be cooked and blended into marinara sauces or soups, used as a pizza topping, grilled and placed in sandwiches or alongside roasted meats, or baked into a casserole.