We grow a mix of peppers. Did you know a green pepper is just an unripe red or orange pepper? Some of the varieties we grow are sweet, crispy and not spicy like sweet chocolate, rissoto pepo, carmen, bell pepper, shishito, poblano. And we also have spicy ones like Anaheim and jalapeno. We harvest some of our peppers when fully ripe to make sure they are as sweet and flavorful as possible. In traditional cocina latina, it is pretty common to eat green peppers as a base in any sofrito for rice, soups and stir frys. We also love them green!
Peppers like to be cool but not cold. Ripe peppers will keep for about a week or more in a plastic bag in the refrigerator. 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. If you have access to a dehydrator, you can dry your hot peppers and once they are dry, roast them and grind them, combine with salt and olive oil they make a delicious hot pepper paste that will last for months.
Peppers are delicious raw or cooked. You can stuff peppers with seasoned whole grains, vegetables, legumes, tofu, tempeh, cheese or the meat of your choice. Stew them as a topping for toast, tacos, or a grain bowl. Or make a Romesco sauce or homemade vegan pimento cheese. They’re also delicious in Shakshuka, Italian egg & pepper sandwich or in an Corean egg roll.
White Beans with Grilled Peppers, Rosemary and Oregano
Roasted Pepper Panzanella
Stewed Sweet Peppers (Pepperonata)
How to Roast Peppers
Vegan Creamy Roasted Pepper Soup
Homemade Pimento Cheese
Shakshuka (North African Style Poached Eggs in Tomato Pepper Sauce)
Italian Egg & Pepper Sandwich
Burnt Eggplant with Pepper and Red Onion
Ricotta & Roasted Pepper Tartine
Farro & Roasted Pepper Salad
Tahini Yogurt Sauce for Red Peppers & Eggplant
Sweet Pepper & Onion Salad
Marinated Pepper Salad with Capers & Pecorino
How to store, prep, & make the most of pepper bounty
Portuguese Sweet Red Pepper Paste