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.
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.
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 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.
A perfect pasta dish that makes great use of those leftover sweet red peppers in your fridge.
Showcase the best of the season with a rainbow of sweet peppers in a tumble of lightly dressed cabbage.
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.
The tangy roasted-pepper vinaigrette moistens the bread to make a deliciously juicy sandwich.
Stuffed peppers make for a great weeknight dinner, and you’ll love these quinoa-stuffed ones even more than the traditional meat versions.
