If you’re new here, my name is Kayla and I’m obsessed with 30-minute weeknight meals. Hands down, my go-to vegetable for easy weeknight meals are peppers. Why? There are so many different varieties of peppers, but bell peppers are my favorite. Peppers are really easy to make a sauce out of, are so versatile and there are so many ways to cook them…which makes bell pepper recipes perfect for 30-minute meals and weeknight dinner recipes!
VARIETIES OF PEPPERS
Bell Peppers: These are the colorful one you see everywhere! They come in green, yellow, orange, and red…. although fun fact, theyre all the same pepper, just change colors as they get ripe! Bell peppers are super mild and have a sweet, crunchy bite. I use them by slicing up raw pepers for quick bell pepper recipes like salads, chopping for stir-fries, or even stuffing with fillings like cheese and rice!
Jalapeños: These little green peppers have a spicy bite! The white membrane and seeds inside are the hottest parts. Make sure to not touch you’re face after touching the inside of a jalapeño…trust me, I’ve done it and it stinks! I use jalapeños sliced raw for nachos, chopped for salsa, or even pickled for a tangy snack. If you want the heat but not the crunch, you can remove the seeds and dice them up for tacos or soups.
Poblano Peppers: These dark green peppers are like milder jalapeños. They have more flavor then bell peppers. They go well with smoky or savory dishes. Poblanos are perfect for roasting whole, then peeling off the skin and stuffing with cheese or meat. I also chop them up for soups, stews, or fajitas.
Banana Peppers: These long, yellow peppers! They’re only mildly spicy and have a slightly sweet flavor. Banana peppers are great for pickling whole. I put them in sandwiches, pizzas or salads!
WHERE TO BUY PEPPERS
Produce Section: This is the main spot for fresh peppers for your bell pepper recipes. Look for them near the tomatoes, onions, and other fresh vegetables. They might be all mixed together, or they might be separated by color or type.
Farmer’s Markets: These are local markets where farmers sell their fresh produce. They are usually open on the weekends and are more of a pop-up market than a store. I like to shop at farmer’s markets because they usually have more organic varieties than my local grocery store!
HOW TO STORE PEPPERS
Whole Peppers: Whole peppers like it cool and dry. The crisper drawer in your fridge is the perfect spot. That is where I keep mine. I place them unwashed in a bag (either a produce bag or a clean paper bag) and leave the bag slightly open. This helps them breathe and prevents moisture build-up. Whole peppers stored this way can last up to 2 weeks!
Chopped Peppers: If you’ve already cut up your peppers, place the chopped peppers in an airtight container lined with a paper towel. I find the paper towel will soak up any extra moisture that might make them spoil faster! I store chopped peppers like this for about a week in the fridge.
Freezer: If I won’t use your peppers within a week or two, I freeze them! I chop or slice them up and spread them out on a baking sheet in the freezer for a few hours. Once they’re frozen solid, transfer them to a freezer bag. Frozen peppers can last for months and are easy to just pull out of the freezer to make your bell pepper recipes.
HOW TO COOK PEPPERS
Roasted: I roast mine in the oven! Roasting peppers in the oven is super simple! I just turn my oven to broil (high heat). I wash my peppers, cut them in half or quarters, and remove the seeds and membranes (the white part). Then, I place them skin-side up on a baking sheet and broil for 5-10 minutes, or until the skins are blackened and blistered. Once they’re cool enough to handle, I peel off the skins (they should slip right off) and chop the roasted peppers up! I use the chopped peppers on pizzas and in pasta dishes or salads.
Pureed peppers: I also use the chopped roasted peppers in a smooth sauce for pasta. Roasted peppers add a smoky, sweet depth to sauces. Once I have roasted and peeled the peppers, I simply puree them in a blender or food processor with a bit of olive oil, salt, and any other seasonings you like. I like to add oat milk for a creamy dairy free sauce.
WHAT TO MAKE WITH PEPPERS
1.Vegan Stuffed Pepper Casserole (gluten free, dairy free)
2. Stuffed Peppers Without Rice Recipe (Gluten Free)
3. Chopped Banana Pepper Pizza Recipe (Gluten Free)
4. Italian Pulled Pork Skillet (gluten free)
5. Singapore Curry recipe
6. Easy Deconstructed Stuffed Peppers (Gluten free)
7. Gluten Free Stuffed Peppers
8. Sausage and Peppers and Potatoes
9. Slow Cooker Chicken Satay (Gluten free)
10. One-Pan Greek Baked Chicken with Potatoes (gluten free)
11. One Pan Taco Skillet (gluten free)
12. Mexican Breakfast Skillet (gluten free, dairy free option)
13. Greek Rice Bowl (gluten free, dairy free option)
14. Dairy Free Tacos with Pork
15. Low Carb Philly Cheesesteak Bowl
16. Low Carb Chicken Taco Casserole (gluten free)
17. Peanut Butter Curry (gluten free, dairy free)
18. Coconut Curry Rice
19. Viral Trader Joes Pizza (gluten free option)
20. Low Carb Chicken Lettuce Wraps
Leave a Reply