Sweet red bell peppers double for the luscious piquillo peppers of Spain. Serve these with the steak, as they do in northeastern Spain.
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.
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.
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.
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.
Showcase the best of the season with a rainbow of sweet peppers in a tumble of lightly dressed cabbage.
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.
