Flavorful Pepper Recipes
Oh, I love mid/late summer with the plethora of peppers. They are so beautiful, all stacked up at the farmer’s market.
To me, peppers are one of the most important vegetables to enjoy in season. Though I often chop up surplus peppers and freeze them to use in chili and other recipes during the winter, there is nothing like a fresh pepper in July and August.
Plus, buying peppers out-of-season is quite an expensive endeavor in addition to the fact that sweet peppers are currently #8 on the “Dirty Dozen” list. This is a list of the 12 most pesticide-ridden fruits and vegetables. These are the ones you should probably try to purchase organic, if possible.
Feel free to substitute peppers in recipes. Green peppers are not as sweet as yellow, red, or orange peppers, but they work. A red pepper is simply a green pepper that has stayed on the plant and ripened.
So, once you’ve grown your own or purchased some organic peppers in season, here’s some recipes for you to try.
Philly Cheese Steak
(Originally from Eating Well, March/April 2011)
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, sliced
- 8 ounces mushrooms, sliced
- 1 red or green bell pepper, sliced
- 2 tablespoons minced fresh oregano, or 2 teaspoons dried
- 1/2 teaspoon freshly ground pepper
- 1 pound sirloin steak, trimmed and thinly sliced (You can substitute buffalo steak or other thin steaks here.)
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
- 1/2 cup sliced hot banana peppers (optional)
- 1/4 cup reduced-sodium chicken broth
- 3 slices reduced-fat provolone cheese (about 3 ounces)
- 4 whole-wheat buns, split and toasted
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes. Add steak and salt and cook, stirring, until the meat is just cooked through, about 4 minutes.
- Reduce heat to low. Sprinkle the vegetables and meat with flour; stir to coat. Stir in banana peppers (if using) and broth; bring to a simmer. Remove from the heat; lay cheese slices on top of the vegetables and meat, cover and let stand until melted, 1 to 2 minutes.
- Divide into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each bun and serve immediately.
- 1/3 cup olive oil
- 2 large red bell peppers, seeded, thinly sliced (You can also use green, yellow, or orange peppers–or a combination for rainbow-appeal.)
- 3 tablespoons minced peeled fresh ginger
- 3 large garlic cloves, finely chopped
- 1 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes
- 3 green onions, thinly sliced on diagonal
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1/2 to 3/4 teaspoon dried crushed red pepper
- 1 6-ounce bag baby spinach leaves
- 1/3 cup chopped fresh basil
- 1/3 cup lightly salted roasted peanuts