Sweet red bell peppers double for the luscious piquillo peppers of Spain. Serve these with the steak, as they do in northeastern Spain.
Mini sweet peppers are my pick for grilling, but they tend to be illusive – available one week, taken a powder the next. Like the fish, choose the best peppers available.
A drizzle of cheese over tender-crisp vegetables tucked into a pepper is a supper worthy of anticipation. Choose a long pepper rather than a fat one for a better cavity.
Celebrate the fall harvest by serving these festive peppers as a side dish with dinner. Use both yellow and red peppers to mimic the gorgeous transformation of the trees outside.
These buttery-crisp morsels filled with red pepper jelly have a hit of sweet heat to balance the sharp cheese. This recipe originated at Saskatchewan's Grandora Gardens, maker of fine pepper jellies.
Rajas, which means slice in Spanish, is a traditional Mexican mixture of sauteed peppers and onions.
This simple mix of colourful peppers is ideal as a side dish with grilled or roasted meats or fish, or served as part of an antipasto platter.
A perfect pasta dish that makes great use of those leftover sweet red peppers in your fridge.
Filled with zucchini, roasted red peppers and feta cheese, these omelettes are the perfect addition to breakfast.
Take advantage of locally available, long, narrow shepherd peppers for this dish (just slit them lengthwise before stuffing and arrange on their sides in the baking dish). If you can't find them, any small sweet pepper about the size of your fist will do. Enjoy them hot or at room temperature.
