We grow a mix of sweet Italian roasting peppers and sweet bell peppers.
Peppers like to be cool but not cold. Ripe peppers will keep for about five days in the a plastic bag in the refrigerator. Since they are ethylene sensitive, try to store them away from ethylene-producing fruit which will make them spoil faster. Once roasted, put them in a jar with olive oil and keep them in the refrigerator for weeks, if not longer. Roasted peppers also freeze well in ziploc bags.
Roasting peppers are delicious raw or cooked. You can stuff peppers with seasoned whole grains or meat; stew them as a topping for toast, tacos, or a grain bowl; or roast or grill them before making a Romesco sauce or homemade pimento cheese. They’re also delicious in Shakshuka or in an Italian egg & pepper sandwich.
White Beans with Grilled Peppers, Rosemary and Oregano
Stewed Sweet Peppers (Pepperonata)
Vegan Creamy Roasted Pepper Soup
Shakshuka (North African Style Poached Eggs in Tomato Pepper Sauce)
Burnt Eggplant with Pepper and Red Onion
Ricotta & Roasted Pepper Tartine
Tahini Yogurt Sauce for Red Peppers & Eggplant
Marinated Pepper Salad with Capers & Pecorino
How to store, prep, & make the most of pepper bounty