Once again, this week’s flavor comes courtesy of my garden. My bell pepper plants have absolutely gone crazy this week. So, as they say – when life gives you peppers, cook `em. Or something like that. A lot of people don’t realize this, but the different colors of bell peppers are all the same plants at varying stages of ripeness. I went ahead and harvested a bunch of green peppers (the earliest ripe stage) because there were about 30 peppers getting pretty big. There’s a good chance I’ll still have plenty of good colored peppers later as well.
Similar to zucchini, peppers can be used in a variety of flavors. They fit in well in many spicy cuisines such as Mexican or Indian. They also do very well in an Italian based meal. Peppers are pretty foolproof, in that there’s really no wrong way to cook them. The main variable is going to be how much crunch you want left in them.
Stay tuned for some pepper recipes this week. I’ve already utilized peppers in many of my previous recipes, so give those a look as well.
- Previously listed pepper recipes for some inspiration: