Peppers are up there with tomatoes for my favorite summer produce. The varieties that grow never cease to amaze me and usually, once the end of the season nears, the pepper plants are still the ones bearing fruit in overdrive. My one main suggestion about peppers: make sure you know what you are getting and know the heat level (Scoville Scale) as some peppers can be extremely hot while others have a mild sweet taste. Ask the grower (and if they don’t know, just be careful!) Obvious, your green peppers you get from the store have a very low score while habañeros are higher.
I’m really lazy when it comes to freezing peppers. Given the space, I usually just toss whole peppers in a freezer safe container and pull them out as needed. However, you may choose to remove the stems and seeds before freezing. You can also blanch for 2 minutes, followed by an ice bath, and towel dry to make packing a little easier. If I find myself with an abundance of red sweet peppers, I will give them a quick roast and freeze the roasted red peppers for later use.
My recipes for Peppers:
Recipes from around the web:
- Pickled Peppers from Taylor Takes a Taste
- Stuffed Poblano Peppers from A Couple Cooks
- Lentil Stuffed Anaheim Peppers from Taste of Healthy Goodness
- Blue Cornmeal Crepe Chile Rellenos from the Buried Carrot
- Sweet Pepper Soup from Happyolks
- Egg Enchiladas with Roasted Poblano Sauce from Cookie and Kate