28 Recipes with Sweet Peppers (2024)

FAQs

What can I do with an abundance of sweet peppers? ›

Serving ideas

Grilled or roasted meats: Sautéed bell peppers are a delicious pairing for grilled or roasted meats such as steak, chicken, pork, or lamb. The mildly sweet flavor of the bell peppers often compliment savory flavors of the meat.

One large sweet pepper equals 1 cup chopped. Three large or five medium sweet peppers (1 pound) equals 3 to 4 cups chopped.

You can freeze fresh peppers for later use in cooked dishes, such as stews, stir frys, and fajitas. You can also use frozen whole peppers to make stuffed peppers. Frozen peppers retain some crispness, so you can use them for recipes that call for raw peppers, such as salsa.

Sweet peppers will last approximately 1-2 weeks in the refrigerator, but can also be frozen. For best preservation of flavor and quality, store peppers in a plastic bag in the vegetable crisper of your refrigerator.

Yes! Unlike some produce, bell peppers don't need to be blanched first before freezing. They simply need to be washed, cut and then frozen (more on that below). Although they'll retain most of their flavor after being frozen, bell peppers will lose some of their crispy texture when thawed.

Good digestive health.

Despite only having 30 calories in every 1-cup serving, raw bell peppers contain 2.5 grams of dietary fiber. Dietary fiber helps promote digestive health by adding bulk to your stools. This makes them easier to pass. A diet high in fiber may also mean you're less likely to get hemorrhoids.

It's OK to eat bell peppers every day, but some people may need to limit their intake to one per day. Consuming too many bell peppers may cause gas and bloating in some, due to their high fiber content. It's also a good idea to include a variety of fruits and vegetables in your diet.

To grow hot peppers using the double cup method, you will use 2 Solo cups per plant, one inside the other. The outer cup acts as a water reservoir. The roots will grow out of the inner cup and dangle into the water of the outer cup. This prevents the roots from becoming root bound which can be a problem with pots.

One large bell pepper (about 12 ounces) will yield about 2 cups of diced pepper. (With each chunk of diced bell pepper measuring about ½ inch per side.)

How many peppers do you get off of one plant? ›

Expect 5-10 large bell peppers per well-grown plant, and 20-50 hot peppers per plant.

The best varieties to freeze are bell peppers or hot chili peppers. You can choose whether you want to freeze them whole or sliced/chopped. The latter tends to be best, occupying less space in the freezer and making grabbing only what you need for a meal a cinch. Before you freeze anything, inspect your peppers.

Peppers are one of the vegetables you can quickly freeze raw without blanching first. Thawed peppers retain some crispness and can be used in cooked dishes such as casseroles or eaten raw.

Stocking Up on Sweet Peppers

You can freeze or dry sweet peppers, but not until after they have been cooked through, which is usually done by blanching in boiling water or steam. Blanching and then freezing is the best way to preserve peppers whole, for stuffing, but there are several better options worth considering.

Bell peppers are a great vegetable to freeze and can be frozen whole or cut. They won't be as crispy once thawed, so use them in cooked dishes such as Quinoa-Stuffed Peppers or Muffin-Tin Omelets with Feta and Peppers.

Brassicas: Almanacs and home gardeners recommend avoiding planting brassicas (cabbage, broccoli, kale, collards, cauliflower) near peppers because they require different soil acidity levels and can deter pepper plant growth.

Blossom-end rot results from a calcium (Ca) deficiency in young, rapidly expanding pepper fruit tissues. Blossom-end rot symptoms begin as a light green or yellow-colored sunken spot and expand to a larger collapsed area that begins to turn black from colonization typically by saprophytic Alternaria fungal species.