mullet red peppersThere are more varieties of peppers each Saturday at the Market, and with the many types of hot spicy peppers available, the sweet peppers can get overlooked. But no more — I’m here to supply you with some brilliant ways to use sweet peppers to perk up your late-summer eating.

Most of these recipes showcase red bell peppers (their vibrant color looks great in dishes), but any of the sweet peppers would work well for flavor and bite. Try substituting, chocolates, cubanelles, marconis, romanians or other colors of bell peppers. For our handy “Guide to Peppers at the Market”, click here.

Roasted Red Peppers
from Jodi Moreno, Food52

Ingredients:

  • 6 to 7 sweet red peppers
  • 1 to 2 tablespoon extra virgin olive oil 

Directions:

  1. Place your rack toward the top of the oven, and then pre-heat the broiler.
  2. Place the red peppers on a parchment-lined baking sheet and roast for about 20 minutes, turning the peppers halfway through. You want your peppers to be completely charred (black) on the outside. Oven temperatures (especially broilers) vary, so be sure to keep an eye on them since some might cook faster or slower.
  3. Remove the peppers from the oven, cover with foil and allow them to sit for about 20 minutes. This will essentially steam the pepper and make the skins easy to remove.
  4. Remove the foil, and make sure the peppers are cool enough to handle. Then, with a trash car nearby, remove the tops and and seeds of the peppers, along with the charred skin (which should peel off easily). Then, transfer the peppers to a cutting board and cut them into sizes that you like. I prefer long strips.
  5. You have several options for storing your roasted red peppers. First, you can use them right away. Second, you can store them in an air-tight container in the fridge. I like to store them in a mason jar with a drizzle of olive oil. They should keep for 1 to 2 weeks in the refrigerator. Or, you can freeze your roasted peppers by placing them in a freezer bag. They will keep for a couple of months in the freezer. Makes 12-16 ozs.

Armed with the ability to roast your peppers, you are ready to move on to the rest of our fabulous sweet pepper recipes. And if you are disappointed not to find a stuffed pepper recipe among them, let me direct you to our previously published and archived recipe for “Superb Stuffed Peppers” here.

Additionally, there are those of you who will be craving those hot and spicy peppers that are so abundant this time of the season. For you, I have a link to “Food Focus: Some Like it Hot”, here.  Plus, you can always spice up these milder dishes with a few hot peppers. Whatever your pepper preference, we have the recipes for you!

Red Pepper and Goat Cheese Frittata

Sausage, Red Bell Pepper, and Spinach Pizza

Spanish Tortilla with Bell Pepper

Packet-Roasted Balsamic Green Beans and Peppers

Sweet Red Pepper Beet Soup

Beef Stir-Fry with Peppers and Pea Shoots

Garlic Pepper Sauce (Sofrito)

Sweet Potato and Red Pepper Pasta