Baked egg with red peppers

Peppers are a staple in most cooks' kitchens. They are so often used in supporting roles that they can be ignored when it comes to the starrring role in dishes. Instead of relegating them to background props, chef Yotam Ottolenghi says they deserve to be the stars of the dish.

The popular chef notes that peppers "do a lot of the heavy work in the kitchen. Sliced or chopped, they add a refreshing crunch to a salad, while roasting draws out all that water and intensifies their sweetness." Peppers can be used as vessels to hold other ingredients, but their usefulness extends far beyond being receptacles for stuffing. Ottolenghi provides three recipes that highlight the best qualities of peppers. 

The EYB Library is also a great resource to find uses for peppers as the stars of the dish. Use these recipes to jump start your search: 

Baked egg and red pepper galettes from Eats Well with Others  by Joanne Bruno  and Yotam Ottolenghi
Red peppers stuffed with rice from Waitrose Kitchen Magazine
Goat's cheese, fennel & roasted red pepper tart from BBC Good Food Magazine
Quinoa-stuffed peppers from Vegetarian Times Magazine
Stuffed zucchini and red bell peppers  from   Food Network  by  Giada De Laurentiis
Bell pepper, tomato, cucumber, and grilled bread salad  from  Cooking Light Magazine