Recipes
Peppers, Sweet
Peppers Info: Of course you know how to use peppers, but did you know you could freeze them? Without blanching, even! Just chop them up (removing the seeds, of course), and put into small freezer bags/containers in amounts that will suit your regular cooking needs. In winter, you can just add them to casseroles, soups, stir fries, you name it. A great taste of summer to have in the winter. To keep peppers fresh in the fridge, put them in a bag or airtight container.
To the right is a video tutorial about how to roast sweet peppers (you can use all colors, not just red!). This video was made by Steph, a customer of ours from the West Chester Growers' Market. Enjoy!
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Warm Tomato and Pepper Salsa, Pepper Pasta, Low-fat Pepper Omelets, Roasted Red Pepper Sauce, Italian-style Roasted Peppers, Sausage and Peppers, Pickled Pepper Relish, Roasted Red Pepper Carrot and Pear Soup
Warm Tomato and Pepper Salsa
From the Oakmont Farmers' Market: "This recipe is very easy. You can put it on just about anything. It's great over grilled chicken or on burgers (particularly lamb burgers with goat cheese), even with sautéed shrimp. The flavors of the tomatoes and peppers shine in this salsa, put in ones you like!"
2 cups of tomatoes
1 cup peppers
(Whatever peppers or tomatoes you like can be used. If you like something spicy, use jalapeño or habanero peppers. Some tart or something sweet? Play with your tomato choices -cherry tomatoes sliced in half or diced heirlooms, you can't go wrong. Slice them however you like.)
1 tsp. lemon juice -other other acid -red wine or cider vinegar work as well
2 garlic cloves, minced
2 tbsp. olive oil
½ tsp. Grated lemon rind (optional)
2 tbsp. Diced parsley (optional)
Salt and pepper to taste.
Heat the oil on high, add peppers. Saute until soft. Add tomatoes, garlic and lemon juice (or other acid). Stir constantly until tomatoes begin to soften. If using grated lemon, stir in. Continue stirring until you like the consistency, maybe 3-8 minutes depending on how thick you'd like it. Serve immediately.
3 large peppers (1 red, 1 orange, 1 yellow if possible!)
3 lbs chicken breast cut in 2-inch pieces
Salt and lemon pepper, to taste
1/4 c vegetable oil
6 green onions, chopped
4 cloves fresh garlic, pressed
1 lb hot, cooked fettucine
1/4 c bottled teriyaki sauce
1/4 c soy sauce
Ground black pepper, to taste
Cut peppers into strips. Generously season chicken with salt and lemon pepper.
Heat oil in large skillet over medium heat. Sauté green onions and garlic 1 minute to soften; don’t brown. Add chicken. Stir-fry 5 minutes. Add bell peppers; sauté 3 minutes.
Add teriyaki sauce and soy sauce; cover, reduce heat to low, and steam 2-3 minutes, until peppers are tender but not soft. Pour mixture over pasta in serving dish. Season with pepper. Serve hot.
Low-fat pepper omelets
Makes 2 servings
1 tsp olive oil
1 sweet red pepper, thinly sliced
1 yellow pepper, thinly sliced
4 egg whites
1/2 tsp dried basil
1/4 tsp black pepper
2 tsp grated Parmesan cheese, divided
Heat oil in nonstick fry pan; add peppers. Cook and stir 4-5 minutes over medium heat. Keep warm.
In a small bowl, whisk the egg whites, basil and black pepper.
Coat a small nonstick frying pan with nonstick spray. Heat at medium-high 1 minute. Add half the egg mixture, swirling to coat bottom. Cook 30 seconds or until eggs are set. Loosen and flip; cook 1 minute, or until firm.
Sprinkle half of peppers over cooked eggs. Fold to enclose filling. Transfer to a plate; top with 1 tsp cheese. Repeat steps 3 & 4 with remaining ingredients.
Roasted red pepper sauce
Makes about 3/4 cup
4 sweet red peppers
2 cloves garlic
1-2 Tbsp olive oil
Wash and dry peppers. Grill over charcoal fire until skin blackens and blisters. Or, use tongs and hold over gas flame.
Wrap in kitchen towel and allow to cool to touch, at least 10 minutes. Peel off charred skin, remove stem and seed.
Put peppers in food processor or blender, add garlic and 1 Tbsp olive oil. Puree. Add more garlic or oil to taste. Good as dip or meat condiment
Italian-style roasted peppers
4 large green peppers
1 large red bell pepper (optional)
2 large cloves garlic, minced
3 Tbsp olive oil
Ground black pepper, to taste
Wash and dry peppers. Place on greased baking sheet under broiler. Broil and turn peppers until skin gets black on all sides. Or, use tongs and hold over gas flame.
Wrap in kitchen towel and allow to cool to touch (or place in paper bag and close) at least 10 minutes. Peel off charred skin, remove stem and seed. Cut into thin strips.
Mix pepper strips with garlic, olive oil and black pepper. Cover and refrigerate 3 hours or overnight.
Sausage and peppers
Makes 12-16 servings
4 lbs spicy Italian sausage links
10 sweet peppers in assorted colors, seeded and cut into chunks
1 large onion, quartered
1 tsp dried oregano
1 tsp fennel seed
2/3 c dry white wine
1/3 c chicken stock
Place sausage in roasting pan and cover with pepper chunks and onion quarters. Sprinkle with oregano and fennel seed.
Pour wine and stock over, and mix.
Bake 20 minutes at 375 degrees; toss.
Bake 30 minutes more, or until sausage is cooked through.
Serve hot as a side dish or main dish.
Pickled pepper relish
6 cups minced onions
3 cups minced red peppers
3 cups minced green peppers
1-1/2 cups sugar
6 cups white vinegar
2 Tbsp canning or pickling salt
Combine all ingredients in pot. Boil gently until mixture thickens and volume is reduced by half, about 30 minutes.
Fill hot, sterile jars (should fill 9 pints) with hot relish, leaving 1/2-inch headspace. Seal with hot lids and bands.
Process in boiling water bath 5 minutes. Or, store in refrigerator and use within one month.
Roasted Red Pepper, Carrot, and Pear Soup
4 T. olive oil
2 T. unsalted butter
2 red peppers, cored, seeded and chopped
4 med. carrots, chopped
1 large onion, chopped
4 shallots, chopped
1 pear, peeled, cored, and chopped
3 garlic cloves, chopped
6 c. chicken or vegetable broth
4 red peppers, roasted, pealed, cored, seeded and chopped
½ t. crushed red pepper flakes
1/8 t. cayenne pepper
2 t. salt, or more to taste
1 t. freshly ground black pepper
2 T. chopped fresh tarragon or 2 t. dried
Melt olive oil and butter in large saucepan over medium heat.
Add raw peppers, carrots, onion, shallots, and pear.
Reduce heat to low and cook for 12-15 minutes, stirring often, until very soft.
Add garlic and cook several minutes longer, being careful not to burn garlic.
Add broth, roasted peppers, and spices (except tarragon). Stir to mix.
Bring broth to low boil over high heat.
Reduce heat to low and simmer for about 30 minutes.
Cool slightly.
Puree in blender or food processor.
Stir in tarragon and season with additional salt and pepper, if desired.
Serve hot or chilled (or freeze for future use)