We’ve got a beautiful bumper crop of peppers this year. Here are just a few ideas for using them.
Stuff with a yummy veggie or meat concoction. Sprinkle with cheese. Bake at 350 degrees for 20 minutes. Concoction ideas: saute kale and onion in olive oil; stir in brown rice, pine nuts, lemon juice, salt, pepper and a little Parmesan cheese. Adapted from Roasted Red Peppers Stuffed with Kale.
Fry The Jimmy Nardello peppers are fantastic fried. Wash, remove seeds, chop and fry in a few tablespoons of olive oil. Or try this Sweet Frying Peppers recipe, with onions and sausage.
Grill Wash, remove seeds, cut peppers in half. Marinate in olive oil with your choice of herbs – rosemary and parsley are very nice. Grill until charred. Sprinkle with salt, pepper and balsamic vinegar. Detailed recipe: Grilled Peppers with Garlic Herb Oil.
Roast with onions and potatoes. Sprinkle with salt, pepper, toasted sesame oil, herbs of your choice and roast for 30-45 minutes at 400 degrees on a foil lined baking sheet. Adapted from Oven-Roasted Vegetables.
Salad Select peppers of different colors. Chop or slice into bit-size pieces. Add sliced onion, chopped parsley, salt, pepper, a dashes of rice vinegar and sesame oil. Toss. Refrigerate. Garnish with feta cheese. Adapted from Three Pepper Salad.
Freeze for use in winter casseroles and soups. Wash and core. Chop. Place in a freezer bag, squeezing out as much air as possible.
Put them on top of pizza, include them in a lettuce salad or stir fry.
Check out Bell Peppers 16 Ways by Mark Bittman in the July 19 New York Times. The bisque looks simple and tasty: Bring 3 or 4 cups stock to a boil and add 5 chopped roasted peppers, a pinch of paprika and minced garlic; reduce heat and simmer until peppers are very tender, about 5 minutes. Purée until smooth, then whisk in as much cream as you like.