Peppers! Lots and lots of peppers!
Chop them and add to garden salads and coleslaw.
Grill them and add to sandwiches, pizza, pasta….
Make bell peppers the star of the show with this Bell Pepper Coleslaw recipe.
Another great salad this time of year is Greek Salad.
Try roasting sweet bell peppers and making a roasted red pepper puree to use as a dip or topping to grilled meat or veg. Or use as a pasta sauce (see recipe for more suggestions!).
Peperonata is a classic Italian dish that is amazing this time of year.
For entrees using Bell Peppers, try:
Bell Pepper Fajitas (sub steak if you like or skip the meat and throw in some more bell peppers and black beans).
Bell Pepper Italian Sausage Pasta I like to add a green pepper and top with lots of Parmesan cheese.
Another one of my favorites~ Stuffed Peppers (sub kale for the spinach if desired)!! There are so many different recipes out there…So, if you don’t think fondly of the kind your Mom made growing up (which I happen to still love), don’t throw out the idea of trying stuffed peppers all together. Quinoa Corn Feta Stuffed Peppers are amazing. Try Steak stuffed peppers or this recipe for Chorizo stuffed peppers. Also great is this vegan recipe for Stuffed Peppers (I sub garbanzo or black beans and add a hint of lime juice).
Now for all those hot peppers:
To preserve hot peppers, the cayenne varieties ~ string them up to dry ristra style and use all year.
Other Preserving Ideas:
Small Batch Pickled Peppers…these little hot buggers go great on nachos and in enchiladas!
One of the best and easiest ways to preserve peppers is to freeze them! You can either freeze them whole in freezer bags or do the work of chopping now and freeze. I love pulling already chopped peppers out for soups, stews, and omelets in the winter!