Microwave Bell Peppers

Ingredients

• 3bell peppers, any colour
• 1/2 tspsalt
• 1/4 tsppepper
• 1/2 tspgarlic powder

Instructions

1. 1

   Wash and halve

   Wash the peppers, then cut each in half. Remove the stems, membranes and seeds with a knife or scrape them out with a spoon.

2. 2

   Slice the peppers

   Cut the pepper halves into slices, choosing the thickness you prefer.

3. 3

   Season the slices

   Put the peppers in a microwave-safe dish. Add the salt, pepper and garlic powder, then toss the slices with a spoon to coat them.

4. 4

   Microwave the peppers

   Cover the dish loosely with a microwave-safe lid and microwave on high for 7 minutes.

5. 5

   Check for tenderness

   Pierce a slice with a fork to see whether the peppers are tender enough for you. If they need more time, cover the dish again and microwave for another couple of minutes.

6. 6

   Remove the dish

   When the peppers are ready, take the dish out of the microwave using a tea towel or oven gloves, as it will be hot.

7. 7

   Lift the lid

   Remove the lid carefully and serve the peppers.

What are microwave bell peppers?

Bell peppers are sweet, crisp fruits commonly cooked and served as vegetables. This simple side uses the microwave instead of a hob or oven, with garlic powder, salt and pepper for a savoury finish.

The method is straightforward: slice the peppers, season them in a microwave-safe dish and cook them covered until tender. The cooking time can be adjusted to suit the texture you like.

Nutrition and macros by portion

The nutrition label shows one serving as written: 25 calories, 1g protein, 6g carbs, 0g fat.

The peppers provide most of the carbohydrates, while the small amounts of seasoning contribute little to the overall macros; this recipe contains very little fat and only a modest amount of protein. For a more filling plate, serve them with a protein-rich main and a source of fibre such as wholegrain bread or brown rice.

Choosing and preparing the peppers

Colour: Red, yellow, orange or green peppers all work here; use one colour or a mix. The recipe does not depend on a particular variety.

Cleaning: Remove the seeds, stem and pale inner membranes before slicing. Try to keep the strips a similar thickness so they soften at roughly the same pace.

Seasoning the slices

Garlic powder: It coats the peppers easily and adds flavour without needing a separate cooking step. Toss the slices well so the seasoning is distributed through the dish.

Salt and pepper: These give the peppers a simple savoury seasoning. The amounts can be adjusted to taste.

Getting the texture right

Covered cooking: A loosely fitted microwave-safe lid helps the peppers soften as they heat. Use a dish and lid that are both suitable for the microwave.

Doneness: Start checking after 7 minutes by piercing a slice with a fork. If it is not tender enough, cook for another couple of minutes and check again.

Serving the peppers

Serve the peppers warm as a simple side alongside a main dish, or add them to a meal with a source of protein and a grain or potatoes. Their mild garlic seasoning makes them easy to pair with a range of savoury foods.

Use a tea towel or oven gloves when taking the dish out, and lift the lid carefully because hot steam may escape.

Recipe notes & tips

• Choose peppers that fit comfortably in your microwave-safe dish.
• Slice the peppers to a similar thickness for more even cooking.
• Toss the strips thoroughly so the garlic powder and seasonings reach all of them.
• Keep the lid loose rather than sealing the dish tightly.
• Check tenderness with a fork after the first 7 minutes.
• Handle the dish and lid carefully when they come out of the microwave.

Variations

• Mixed colours: Use a different colour for each pepper for a colourful side.
• More garlic: Adjust the garlic powder to suit your taste.
• Herb seasoning: Add a pinch of dried herbs alongside the listed seasonings.
• Chilli heat: Add a little chilli powder with the salt and pepper.
• Softer texture: Microwave for another couple of minutes, checking the peppers again.

Common mistakes to avoid

• Uneven slices: Thick and thin pieces soften at different rates; aim for strips of similar thickness.
• Tightly sealed dish: Trapped steam needs an escape route; cover the dish loosely with a microwave-safe lid.
• Skipping the check: Microwave results can vary; pierce a slice with a fork after 7 minutes.
• Overcooking: The peppers may become softer than intended; add extra cooking time in short increments and check between them.
• Bare hands on a hot dish: The container can be very hot; use a tea towel or oven gloves.

How to store

Refrigerate leftover peppers in a covered container and use within 3–4 days. Reheat in a microwave-safe dish until hot, checking in short intervals so they do not become too soft.

Frequently asked questions