Peppers (sweet)

For storage, care, and easy prep ideas, check out our sweet pepper product page.

Recipes on this page:

Warm Tomato and Pepper Salsa     Pepper Pasta     Low-Fat Pepper Omelets     Roasted Red Peper Sauce     Italian-Style Roasted Peppers     Sausage and Peppers     Pickled Pepper Relish     Roasted Red Pepper Carrot and Pear Soup     Tomato Chicken Salad     Spanish Pasta Salad     Tomato-Corn Relish     Vegetable Grill     Vegetable Mixed Grill     Gazpacho with Herbs     Summer Vegetable Stew     Summer Vegetable Chili     Chilled Creamy Tomato Soup     African Peanut Soup     Sunday Chili

Recipes from around the web:

Forever Roasted Bell Peppers     Slow Cooker Corn and Red Pepper Chowder    

Warm Tomato and Pepper Salsa (return to top)

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.

Pepper Pasta (return to top)

  • 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 (return to top)

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 (return to top)

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 (return to top)

  • 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 (return to top)

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 (return to top)

  • 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 (return to top)

  • 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).

Tomato Chicken Salad (return to top)

  • 1 1/2 Tbsp lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp cayenne pepper
  • 1/2 c nonfat plain, unsweetened yogurt
  • 3 c cubed, cooked chicken
  • 1 c thinly sliced green onion
  • 1/2 c diced green pepper
  • 1/2 c diced celery
  • 3 c seeded and diced fresh tomatoes

Add lemon juice, garlic, thyme, salt, pepper and cayenne to medium bowl. Beat in yogurt.
Add chicken, green onions, green pepper, and celery. Turn gently to blend. Chill.
When ready to serve, fold in tomatoes.

Spanish Pasta Salad (return to top)

  • 4 c cooked, drained mixed-color macaroni
  • 1 1/2 c salsa, divided
  • 1 c chopped red onion
  • 2 c chopped tomato
  • 1 c chopped red bell pepper
  • 1 c chopped green pepper
  • 1 c cooked black or red beans
  • 1 c cooked corn kernels
  • 1 Tbsp minced cilantro

In a bowl, mix macaroni and 1/2 c salsa.
Cool in refrigerator for 30 minutes, then add 1 c salsa, onion, tomatoes, red and green peppers, beans, corn and cilantro.
Cover and refrigerate at least 1 hour.

Tomato-Corn Relish (return to top)

  • 2 medium tomatoes, seeded and diced
  • 1 c corn kernels
  • 1/2 c diced green bell pepper
  • 1/2 c diced celery
  • 1/3 c diced red onion
  • 2 1/2 Tbsp white wine vinegar
  • 1 garlic clove, minced
  • 1/2 tsp sugar
  • 1 Tbsp Dijon-style mustard
  • 1/4 tsp red pepper flakes
  • Salt, to taste

Combine all ingredients in bowl, and let marry 30 minutes.
Serve as picnic side dish, or as condiment to hot dogs and hamburgers.

Vegetable Grill (return to top)

  • 2 zucchini, 8-10 inches long
  • 1 large onion
  • 10-15 whole mushrooms
  • 4 Roma tomatoes
  • 1 green pepper
  • 1 large stalk broccoli, cut into florets
  • Olive oil
  • Dry fajita seasoning

Quarter zucchini lengthwise. Cut onion into 1/2-inch slices. Halve mushrooms and tomatoes. Cut green pepper into slices or chunks.
Place vegetables, including broccoli, on shallow pan small enough to fit on grill. Brush with olive oil and sprinkle with fajita seasoning. Cover pan with foil and place about 3 inches from medium coals.
Cook, stirring occasionally to assure even cooking and to avoid sticking, about 10 minutes, or until crisp-tender.
Note: Vary vegetables according to availability.

Vegetable Mixed Grill (return to top)

  • 1/4 c olive oil
  • 1/4 c balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 Roma tomatoes, halved
  • 1 zucchini, halved lengthwise
  • 1 yellow or patty pan squash, halved lengthwise
  • 1 large red onion, in thick slices
  • 1/2 lb. shiitake or button mushrooms, stems removed
  • 1 lb. asparagus, trimmed
  • 1 large bell pepper, in chunks
  • 2 Tbsp chopped Italian parsley

Combine oil, vinegar, salt and pepper in zipper-lock plastic bag. Add vegetable pieces. Seal, and marinate at room temperature 20 minutes or in the refrigerator several hours. Drain and reserve marinade.
Grill vegetables, stirring, in preheated, oiled slotted wok over hot coals. Remove items as they become tender. Drizzle cooked vegetables with reserved marinade. Top with parsley. Serve hot or at room temperature.

Gazpacho with Herbs (return to top)

  • 1 onion
  • 1 green bell pepper
  • 1 cucumber
  • 3 medium, ripe tomatoes
  • 2 green onions
  • 1 clove garlic, minced
  • 4 c tomato juice
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp red wine vinegar
  • 1 t dried tarragon
  • 2 tsp minced fresh basil
  • 1/4 c chopped fresh parsley
  • 1 tsp sugar
  • Salt and pepper to taste

In a blender or food processor, chop onion, bell pepper, cucumber, tomatoes and green onions.
Add tomato juice, garlic, lemon juice, vinegar, tarragon, basil, parsley, sugar, salt and pepper. Blend until well-combined but still slightly chunky.
Chill at least 2 hours before serving.

Summer Vegetable Stew (return to top)

  • 5 medium onions, thinly sliced
  • 1/4 c vegetable oil
  • 1 lb cubed pork
  • 5 ripe tomatoes, sliced
  • 1 c fresh green beans, cut into pieces
  • 2 c peeled, diced eggplant
  • 2 c diced green pepper
  • 1 carrot, peeled and sliced
  • 1/2 c uncooked rice (not instant)
  • 1 c water
  • Salt and black pepper, to taste

Sauté onions in oil until soft. Remove from skillet and set aside. Add pork to skillet and brown; remove from heat.
Arrange half the onions in greased 9 x 13 x 3-inch baking dish. Add half the tomatoes. Sprinkle with salt and pepper. Add in layers half of the beans, eggplant, green peppers and carrots. Top with all the rice and pork. Season with salt and pepper.
Add in layers remaining onions, tomatoes, green beans, eggplant, green peppers and carrots. Season. Pour water over. Cover and bake at 375 degrees 2 1/2 hours. Uncover and bake 30 minutes more.

Summer Vegetable Chili (return to top)

  • 1 large onion, chopped
  • 1 Tbsp vegetable oil
  • 4 medium tomatoes, chopped
  • 2/3 c picante sauce
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp dried basil
  • 1 (16-oz) can black beans, rinsed and drained
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 large yellow squash or zucchini, cut into 1/2-inch chunks (about 2 c)

In a large pan over medium heat, cook onion in oil until tender. Add tomatoes, picante sauce, cumin, salt and basil. Cover and simmer 10 minutes.
Stir in black beans, green pepper, red pepper and squash; cover and simmer until vegetables are tender, about 15 minutes.
Serve as-is, or over hot cooked rice.

Chilled Creamy Tomato Soup (return to top)

  • 1 cucumber, peeled, seeded and chopped
  • 1 green pepper, seeded and chopped
  • 2 green onions, chopped
  • 2 cloves garlic, crushed
  • 1/2 tsp dill weed
  • 3 c tomato juice
  • 1 c chopped tomatoes
  • 1 c plain yogurt
  • Thinly sliced raw mushrooms, watercress sprigs or croutons, for garnish

Combine all ingredients, except garnish, and mix well.
Chill at least 2 hours.
Garnish and serve as appetizer or main course, with a green salad and wheat rolls.
Note: Vary vegetables according to availability, but note that celery tends to overpower other flavors. Add 1 tsp honey for a touch of sweetness, if desired.

African Peanut Soup (return to top)
-Deb P.

  • 2 T. olive oil
  • 2 medium onions, chopped
  • 2 large red bell peppers, chopped
  • 4 cloves minced garlic
  • 1 lb. Diced tomatoes
  • 8 c. vegetable broth or stock
  • ¼ to ½ t. cayenne pepper
  • 2/3 c. natural crunchy peanut butter
  • ½ c. uncooked brown rice

Heat oil in a large stock pot over medium high heat.
Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning.  Stir in tomatoes, stock, and pepper.  Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender.  
Stir in peanut butter until well blended, and serve.

Sunday Chili (return to top)
Healthy, easy to make and easy to adapt to what you have on hand. (any kind of bean, fresh or canned tomatoes, any allium: leeks, green garlic, ‘regular’ onions, etc, any kind of bell pepper or leave the pepper out, etc. you get the idea.) AND it freezes well in smaller portions.

  • 3 cups dry kidney beans (or used canned; you can use nearly any kind of bean you have on hand)
  • 2-3 onions
  • 4 cloves garlic, minced
  • 1 colored bell pepper, chopped
  • 1-2 cups coarsely chopped green cabbage
  • 1/2 cup diced unpeeled potatoes
  • 2 cups chopped tomatoes, or 10 oz. can tomatoes, with liquid
  • 1 to 2 tbs chili powder (or mix this with fresh hot peppers, finely chopped)
  • 1/2 tsp cumin
  • 1/2 cup uncooked brown rice
  • 5 cups water or vegetable broth
  • salt and pepper to taste

Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. (Or skip all this and use canned if in a hurry) In a large skillet over medium-high heat, water saute onion and garlic until soft, about 3 to 5 min. (or oil saute them in a tablespoon cooking oil) add bell pepper, cabbage, potatoes, tomatoes, chili powder, and cumin. Continue cooking, stirring frequently, for 3 min; transfer to slow cooker. Add rice and broth, cover and cook on low for 6 to 8 hours. Season to taste. Serves 8.