Share an Abundance of Peppers with These Recipes

Lucy Mercer
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Peppers | The Home Depot's Garden Club

Pick the peppers from your garden to boost flavor in dishes from appetizers to soups and stews.

Here are a few ideas, followed by three tasty recipes.

  • Try roasting then freezing peppers in a vacuum sealer. In the deepest, darkest days of winter, break open a pack of peppers, chop off what you need, reseal and freeze. Peppers add a flavorful element that will season stews and roasts throughout the year and give distinction to recipes like the versatile Romesco sauce recipe (below).
  • Bring everyone around the kitchen island (or table) for an appetizer making party. Put out snacking size peppers, baguette slices, goat cheese and other soft, spreadable cheeses, fresh bunches of herbs like basil, chives and thyme, and jars of olives. Slice the snacking peppers in half lengthwise for the perfect raft instead of the bread (and a gluten-free solution).

Peppers | The Home Depot's Garden Club

Roasted peppers

All kinds of peppers can be roasted: bell peppers, hot peppers, sweet peppers. If cooking several kinds together, be mindful of the hotter ones.

Serves: Varies, depending on the amount of peppers

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

  • Peppers
  • Olive oil
  • Salt

Instructions

  1. Preheat oven to 400 degrees. Cover a baking sheet with heavy-duty foil. Cut peppers in half, pole to pole, trim off ends, throw out seeds. Toss pepper halves with olive oil and a little bit of salt.
  2. Roast on baking sheet for 30 minutes, until skins are soft. Remove from oven, pull up edges of foil and crimp together, making a packet for the peppers to steam in. Let peppers sit for at least 30 minutes.
  3. When cool enough to handle, remove the skins — they should slip right off.
  4. Use immediately in recipes, or store in a covered container in the refrigerator for up to a week. To freeze roasted peppers, spread into a single layer and place in an airtight container and freeze.

tip:

Capsaicin is the oily compound that gives peppers heat. It’s found in the ribs, seeds and membranes. Take care to wash your hands after handling peppers, and wipe down knives, cutting boards and dishcloths after use.

 

Peppers | the Home Depot's Garden Club

Yellow pepper and Carrot soup

This soup can be made with any color of pepper, but using yellow peppers yields a soup the color of summer sunshine.

Serves: 4 to 6

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 8 carrots, peeled and roughly chopped
  • 2 yellow bell peppers
  • 1/2 teaspoon salt
  • 3 cups vegetable or chicken broth
  • Salt and pepper to taste
  • Herbs like basil or thyme (optional)

Instructions

  1. Heat a saucepan over medium heat. Add olive oil, then toss in diced onion. Saute onion until softened, about 5 minutes.
  2. Add carrots and bell pepper and a 1/2 teaspoon of salt. Cook another 15 minutes until soft, stirring occasionally.
  3. Pour in 2 cups of broth and continue to cook until vegetables are soft.
  4. Puree in food processor until smooth.
  5. Pour puree back into saucepan and heat over low heat, stirring in remaining broth. Add salt and pepper to taste. Serve soup warm, garnished with a drizzle of olive oil or a sprig of herb like basil or thyme.

 

Peppers | The Home Depot's Garden Clbu

romesco sauce

This magical red sauce accents fish or chicken, and makes a snappy dip or dressing for pasta. Bread and almonds give the sauce body, peppers and tomatoes add flavor.

Serves: 12 or more as a dip or spread

Prep time: 15 minutes 

Ingredients

  • 1/4 cup whole almonds
  • 2 thick slices country-style bread
  • 2 cloves garlic
  • 2 bell peppers, roasted
  • 2 Roma tomatoes, diced
  • 2 tablespoons sherry vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Baguette slices to serve

Instructions

  1. In a food processor, pulse the almonds, bread and garlic until chopped fine. Add the peppers and tomatoes and process 15 seconds.
  2. Add vinegar and olive oil and process until smooth. Add salt and pepper to taste, and more olive oil for a thinner texture.
  3. Serve with slices of baguette. Store leftovers in a covered container in the refrigerator.

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