We grow a mix of sweet Italian roasting peppers. We think they’re way tastier than bell peppers. Did you know a green pepper is just an unripe red or orange pepper? We harvest all our peppers when fully ripe to make sure they are as sweet and flavorful as possible.
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 Stuffed Peppers Roasted Pepper Panzanella Stewed Sweet Peppers (Pepperonata) Romesco Sauce 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 Fresh Salsa 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