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.
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.
A perfect pasta dish that makes great use of those leftover sweet red peppers in your fridge.
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.
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.
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.
Grilling oyster mushrooms crisps their edges and intensifies their woodsy flavour. If you like, try this recipe with portobellos, shiitake caps or halved large button mushrooms. Sheppard peppers are a nice seasonal alternative to red bell peppers.
These Middle-Eastern inspired peppers are a healthy and delicious vegetarian main course.
