by Lisa Lozano
Summer is nearing to a close, so it’s time to head on over to the farmers market and take advantage of all that fresh, seasonal produce while you can! Today, we’re spotlight peppers, from bell peppers to guajillo peppers to Anaheim peppers to jalapenos. Read on for four delicious ways to cook with them!
Roasted peppers are a key ingredient in Curtis Stone’s fresh and delish fajitas. He roasts Poblano and Bell Peppers, and also uses jalapeno and guajillo peppers in his sauce. This would be a great weeknight meal, letting the family assemble their own fajitas.
Mild red peppers are the backbone of this recipe, giving the dish its signature sweet flavor. Rach roasts and peels the peppers, then sautees them with onion, garlic and adds chicken stock, tomato puree, basil and cream to make a rich and flavorful sauce. Toss with al dente rigatoni, and top with grated Parmigiano-Reggiano. Amazing!
This quick and easy “Make Your Own Takeout” recipe is unbelievably fast to prepare. It’s a simple sautee that features thin-sliced flank steak and stir-fried onions, peppers, garlic and an Asian-inspired barbeque sauce, served over brown rice. Yum!
Nothing can quite match the intense flavor of grilled sausages, peppers and onions on a bun! Rach’s take on this dish uses both hot and mild Italian sausages, and a combo of sweet peppers sautéed with onions. The sausages are sliced and served on a plump Hoagie roll with provolone and Parmigiano-Reggiano.
Are you a fan of hot peppers, or do you stick to the sweet peppers? Tell us below.