Pumpkin Chili
Use your regular chili spices if you’d like, but don’t be afraid to try adding the pumpkin, it will surprise you!
Ingredient: Peppers
Bell Peppers
- Description-
Bell peppers come in many colors such as green, red, orange, yellow, even purple.
- Preparation-
Bell peppers can be used raw in salads or crudites, or cooked in stir fry or with sausage, peppers can also be stuffed with almost anything or roasted.
- Storage-
Bell peppers can be stored in a plastic bag in the fridge, they will last 4-6 days. Green peppers will keep longer than other peppers because they are actually unripe red peppers.
Peppers are one of the few veggies that you can freeze up without needing to blanch first. Ensure they are clean, chop, prep and freeze to enjoy later! They won’t hold up for use in salads, but are great for stir fries and sauces.
- Nutrition- A, B6, C, K, fiber
Bell Peppers
Poblano Peppers (medium spice, thicker skin)
Hungarian Wax Peppers
Italian Peppers (mild)
Jingle Bell Peppers (snacky sweet!)
What to do if you’re overwhelmed with peppers? Roast them! Our fellow blogger Tori Avey has a great breakdown of how to roast them up using different methods.
Pickling peppers is a fabulous way to enjoy them for a while. Jess likes to do this with jalapeños and some of the hotter peppers mixed in.
Not sure what else to do with the hotter peppers? Hang them as decorations and let them dry out. Eventually you can crush them and use them as a sprinkle on pizzas, in sauces, and wherever tickles your fancy.
Hot Habañeros drying out for later use
Poblano peppers can have a bit of a thicker skin to them, and Roasting Poblano Peppers to a char, then rubbing off the skin is a great way to start recipes in which you are going to stuff them, such as Chile Rellenos (Jess’ absolute favorite), or with chicken and cheese.
Recipes Using Peppers
Ratatouille
The quintessential August recipe! This recipe from Alice Waters is Jess’ favorite at the moment. Taking the time to salt the eggplant removes any potential bitterness that may effect the overall flavor of the dish. (If you’re looking for fancy, there are many beautiful layered ratatouille versions out there as well.) This version uses a basil boquet that is removed after cooking, so you can get away with using basil that’s starting to bolt, making it a great end-of-season recipe!
Cherry Tomato and Tomatillo Salsa
Got tomatillos and cherries? This one’s for you! The peppers can range from mild to the hot habanero I used here, and all the ingredients are pretty flexible based on what you have and how you like it. Have fun making it your own!
