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Checking out my little container garden the other day I noticed there were a few tiny bell peppers on the vines, cute but not promising. However, at the local farm stands the peppers are large, abundant and being sold for much less than in supermarkets. It's the perfect time to buy peppers in quantity for use in a variety of delicious dishes and freezing for the winter.
One of my favorite uses for sweet peppers is to stuff them, and there are many stuffing options, from traditional ground beef and rice to a slightly spicy Tex-Mex version filled with chicken and cream and Jack cheeses.
Another dish I make when peppers are plentiful is Italian Bow Tie Pasta with Sausage, Onion, and Peppers with all the flavors of a hot sausage sandwich, but without the bun.
And whether snacking or entertaining, use a combination of peppers to create a colorful "spread" along with tomatoes (from your garden,) onion, garlic and oregano sauteed in olive oil and finished with fresh basil and lemon. Delicious served on crusty bread as an appetizer or can be used to top pizza or on sandwiches. As a meal, add to fried potatoes or enjoy over your favorite pasta with Italian sausage or sauteed chicken breast.
Tex-Mex Chicken
Stuffed Peppers
5 bell peppers, any color
1 (8-ounce) package cream cheese, softened
1 egg
1 T. heavy cream
1-pound cooked chicken breast, diced
4 ounces Monterey Jack cheese, grated
1/8 cup diced onion
1 T. seeded and minced jalapeno pepper
1/2 tsp. diced fresh garlic
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper
8 ounces chicken broth
Fresh cilantro, chopped, for garnish
Directions: Cut peppers in half, lengthwise. Remove core and seeds. Chop 1 of the peppers and reserve for filling. Add the remaining pepper halves to a pan of boiling salted water and cook for about 4 minutes. Drain and run under cold water to stop the cooking.
Meanwhile, beat cream cheese with egg and cream. Stir in reserved chopped peppers, chicken, cheese, onion, jalapeno, garlic, cumin, salt and pepper. Stuff the 8 pepper halves with chicken mixture and place in baking dish that holds them snugly. Pour the chicken broth around the peppers.
Bake in 350-degree F. oven for 40 minutes, or till peppers are soft and filling is bubbly. Garnish with cilantro before serving. Serves 6 to 8.
Bow Tie Pasta with Sausage, Onions and Sweet Peppers
1-pound Italian sausage, sweet or hot, cut into 1/2-inch pieces
2 green bell peppers, cut into 2-inch-long slices (can use 1 green and 1 red)
1/2 medium onion, cut into thin slices
1 tsp. minced garlic
8 ounces farfalle pasta (or penne)
1/2 cup beef broth
1/4 tsp. ground black pepper
Grated Parmesan cheese, for serving
Directions: Boil pasta in salted water according to package directions. Drain.
While pasta is cooking, saute sausage, peppers, onions and garlic in large skillet over medium-high heat till sausage is brown and vegetables are softened. Drain off fat. Pour in broth and season with black pepper. Bring to boil. Remove from heat and toss with pasta. Top with grated Parmesan. Serves 4.
Peperonata
1/4 cup olive oil
2 red bell peppers, seeded, sliced into 3-inch strips
2 yellow bell peppers, seeded, sliced into 3-inch strips
2 green bell peppers, seeded, sliced into 3-inch strips
1 large onion, sliced into half-moons
4 garlic cloves, thinly sliced
1 T. dried oregano
1 T. sugar
4-5 Roma tomatoes, seeded and diced
Salt and pepper, to taste
1/2 cup fresh basil leaves, roughly torn
Lemon juice
Directions: Heat olive oil in large saute pan over medium heat. When the oil is almost smoking, add the onion. Sprinkle with a little salt and saute for 2 to 3 minutes, till the onions just begin to color. Stir the peppers into the onions and saute another 4 to 5 minutes (the peppers should be cooked but with a slight crunch remaining.)
Add the garlic to peppers and onions and saute another 1 to 2 minutes. Sprinkle with a bit more salt. Add the sugar and dried oregano and cook 1 minute. Add the diced tomatoes and cook another minute.
Turn off the heat and mix in the torn basil. Season mixture with some freshly ground black pepper. Before serving squeeze a little lemon juice over dish. Serves 4 to 6.