In Season: Bell Peppers
As summer comes to a close and we kiss the warm, carefree days of summer goodbye, we can console ourselves with a whole new crop of early fall vegetables perfectly ripe and in season. One of those fall treasures is the bell pepper, which hit their peak during the months of August and September. Originating in South America in 5000 B.C., universally popular bell peppers are a member of the nightshade family, which also include potatoes, tomatoes, and eggplants.
The color bell pepper you choose will bring a unique taste to the table: the green and purple bell peppers have a somewhat bitter flavor, while the red, orange, and yellows are sweeter and almost fruity. Bell peppers are great because they can be eaten alone, used as a dipping apparatus, or be cooked in countless dishes.
The peppers hold their own in complex dishes with bold flavors, without overpowering the other ingredients, making them a popular base for many different recipes. A perfectly ripe and ready-to-eat bell will boast a vibrant color, taut skin free of any marks or bruises, and strong green stems. Here are some of our favorite ways to use them:
- Angel Hair Pasta with Pepper and Basil Pesto
- Pepper Hash
- Fire Roasted Peppers with Boquerones
- White Bean Gratin with Red Peppers and Rosemary
- Carmine's Beef Cutlet Milanese with Caper, Roasted Pepper, and Tomato Butter Sauce
- Red Pepper Cheesecake with Homemade Pita Chips
- Roasted Pepper Salad
- Sausage Stuffed Peppers
What are some of your favorite pepper recipes?