While most peppers start out green, depending on the variety, they will mature into a variety of colors, such as red, orange, yellow and sometimes even purple. Bell peppers are abundant in the summer and these colorful vegetables have a sweet flavor. When choosing bell peppers, make sure to pick those with shiny, blemish-free skin. No wrinkles or soft spots either. Their size and shape will vary greatly so don’t use that as an indicator of age or taste. Packed with vitamins and low in calories, bell peppers can be added to a variety of dishes to bring both color and flavor to your diet. Use them raw or roasted or grilled. Freeze them if you end up with more than you can use. Here are some ideas for using bell peppers:
Add peppers to your favorite kebabs for late summer grilling. This is when it’s a great idea to get one of each color.
Add chopped pepper to your favorite tuna or chicken salad for extra crunch.
Make a colorful pepper slaw. Thinly slice peppers and toss with green onions, cider vinegar and just enough mayonnaise to coat the mixture. Let sit in the refrigerator for several hours to soften the peppers slightly.
Make a bell pepper pizza. Brush a rolled out pizza crust with extra-virgin olive oil. Top with thinly sliced red, orange and yellow peppers and add tablespoons of ricotta cheese. Sprinkle with grated Parmesan cheese and bake. Add fresh basil leaves just before the pizza finishes cooking.
Bell peppers make excellent appetizer dippers. Cut wide strips and use for hummus, salsa or other dips.
Grilled Stuffed Italian Peppers
This appetizer recipe is a healthy, fresh alternative to the popular breaded and fried versions.
Yield: 10 peppers
10 Italian (long) frying peppers
- 8 ounces low-fat cream cheese with chives and onion, softened
- 2 ounces extra-sharp white cheddar cheese, shredded (about 1/2 cup)
- 1 teaspoon garlic powder
- 1 teaspoon fresh lemon juice
- 1/8 – 1/4 teaspoon cayenne pepper
Preheat an outdoor grill to medium-high heat. Oil the grill grates.
Cut a thin slice off the top of the peppers. Carefully remove the seeds so you not tear the peppers.
Combine the filling ingredients in a mixing bowl, stirring well to combine. Using a small spoon fill the peppers. Coat the outside of the peppers with olive oil cooking spray.
Place the peppers on the grill, close the cover and grill the peppers 5 minutes. Turn the peppers over and grill for 5 more minutes.
Southern Style Stuffed Peppers
Ingredients for every 2 peppers
- 2 whole bell peppers
- 2 teaspoons butter
- Salt and freshly ground black pepper
- 2 tablespoons diced sweet onion
- 2 tablespoons diced celery
- 2 tablespoons chopped fresh tomato
- 1 cup fresh corn kernels
- 3/4 cups grated Cheddar or Monterrey Jack cheese
- 2 tablespoons finely chopped fresh herbs
Preheat the oven to 375 degrees F. Lightly oil a baking dish deep enough to stand the peppers upright.
Cut the tops off the peppers and remove the seeds. Save the tops. Lightly salt the inside of the peppers.
Combine the filling ingredients in a mixing bowl. Season with black pepper. Stuff the peppers with the filling, packing it in tightly. Place 1 teaspoon of butter on top.
Replace the pepper tops and set them in the prepared dish. Add water to the dish, about one inch deep, cover, and bake until the peppers are completely cooked, about 45-50 minutes.
Sautéed Peppers and Onions (Peperonata)
Peperonata recipes come in many versions; some get stewed, some are cooked with potatoes or with tomatoes. I prefer to lightly saute them, so they retain a slight crunch. This dish is perfect to serve with grilled steak, chicken cutlets, sausage or fish. They are also good in a sandwich, especially an Italian pepper and egg sandwich.
- 1/4 cup olive oil
- 6 sweet bell peppers or 20 Italian frying peppers, seeded, sliced into 2 1/2 to 3-inch long strips
- 2 large sweet onions, halved and sliced
- 4 garlic cloves, grated
- 2 teaspoons dried oregano or 1 teaspoon of fresh oregano leaves
- 1/2 teaspoon red pepper flakes (chili)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Heat the olive oil in a large saute pan over medium heat. Add the onions, the peppers, garlic, oregano, pepper flakes, salt and pepper and cook for about 10 minutes, until crisp tender.
Add 4 Roma or other plum tomatoes, seeded and diced with the peppers in the skillet
Add ½ cup sliced basil leaves, instead of oregano
Add 1/4 cup Balsamic Vinegar with the peppers to the skillet
Add 2 boiled potatoes, sliced, to the onions in the skillet
Steak Pizzaiola with Peppers and Onions
The loin is actually two subprime cuts—the strip loin and the tenderloin—and contains the most tender and prized cuts of meat. The strip loin, the larger of the two, is a cylindrical muscle running along the spine. The tenderloin is a smaller, snake-shaped muscle running parallel to and beneath the strip loin. Steaks cut from the boneless strip loin are known as New York Strip Steaks. The tenderloin may be sold in roast-sized chunks for Chateaubriand, or sliced into individual steaks known as filet mignon. A steak cut that includes both the strip and the filet separated by a t-shaped bone between them is called a T-bone steak. When a T-bone steak is cut from farther back on the short loin, where the tenderloin is thicker, it is known as a porterhouse. Loin is not as marbled (fatty) as the rib eye, nor is it among the leanest cuts. All loin cuts are best dry-heat cooked.
- 1 boneless strip loin steak, cut into 1/4 inch thick slices and fat trimmed
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- Half of the sautéed Pepper and Onion recipe – from above
- 2 cups Marinara (tomato) sauce
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh oregano or basil
- 1/4 teaspoon red pepper flakes (chili)
Sprinkle the 1 teaspoon salt on the steaks and let rest at room temperature for 30 minutes.
Heat the olive oil in a large skillet over high heat. Add the steaks and sear them on one side for 2 minutes. Turn the steaks over.
Top each steak with about 1/2 cup of the sautéed peppers and onions. Cover the peppers and onions on each steak with 1/2 cup of tomato sauce. Sprinkle each with some red pepper flakes, black pepper and herbs.
Cover the skillet and cook until warmed, about 5 minutes on medium heat.
July 18, 2016 at 8:47 am
Peppers stuffed with corn: never would have thought of it. Sounds great. Thanks as always for some great ideas. N.
July 18, 2016 at 9:38 am
Thank you. I try to be creative and frugal when I get a big crop from my CSA. So I try to think of ways to use the season’s abundant veggies in different ways, so we are not eating the same things for weeks. Hence, the corn stuffing. Turned out really delicious and made for a great meal.
July 18, 2016 at 8:56 am
I have yet to work out why purple peppers (or capsicums as we know them here in Australia) turn green after cooking. Disappointing!
July 18, 2016 at 9:35 am
Yes Ambra, I noticed that also.
July 18, 2016 at 12:06 pm
These all look fabulous, and particularly because many of the ingredients are what I usually have on hand. Lovely photos as well.
July 18, 2016 at 3:00 pm
Thank you so much. I appreciate your taking time to comment.
Marisa Franca @ All Our Way
July 18, 2016 at 2:24 pm
I grew up on peperonata! I love all types of peppers and you can do so much with them. I especially like stir fry or like you’ve done stuff them. Unless they’re super hot I enjoy munching on them. Great recipes.
July 18, 2016 at 2:53 pm
Thanks Marisa – a great summertime vegetable.
July 18, 2016 at 5:00 pm
I adore stuffed peppers but haven’t made them in quite some time. Thanks for this reminder of how delicious they are!
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July 18, 2016 at 11:50 pm
Reblogged this on ravenhawks' magazine and commented:
I will have to try the Grilled Stuffed Italian Peppers, they look really good.
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