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.
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.
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.
Serve this toss-and-bake side dish alongside grilled steak, pork or fish for a summer-fresh burst of flavour. To test if the peppers are fully cooked, insert the tip of a knife into the pepper flesh—it should slide through with minimal resistance.
Equally delicious hot or cold, this fresh soup makes the most of your sweet pepper bumper crop! For a pretty presentation, swirl in yogurt and sprinkle with fresh thyme and cracked black pepper. To serve chilled, refrigerate the soup for about an hour.
Serve with whole grain toast and a small salad for a comforting breakfast-for-dinner. Be sure to leave the stems on the peppers when halving and coring—this helps to hold in the egg as the pepper roasts and softens.
