Great New Ideas for Talley’s Bell Pepper Season!

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Wow!  Talley Farms grows the most amazing Green Bell Peppers. They are large, vibrant green specimens that taste so bright and fresh, they’re not like any other green bell peppers I’ve ever eaten! Their perfect size and shape makes them a spectacular condiment for stuffing. But there are other cool ways you can use them as well, such as this incredible Peperonata recipe that I adapted from Fine Cooking.

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This Peperonata is fabulous as an appetizer on a baguette, as a side dish along side a nice grilled steak or served with grilled sausages on a hoagie bun. You can also serve it as a main dish on a bed of fresh corn polenta as I did!

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It is simple to prepare and will last in your refrigerator up to three days so you can even make it ahead. The combination I used was green bell peppers, padron peppers, cremini mushrooms, onions and garlic. The padron peppers lent a bit of heat and were a wonderful companion to the bell peppers. The vegetables are all cooked together until extremely soft and tender. Next, you add in two kinds of olives, capers and parsley along with some seasonings, vinegar and anchovy paste. What this creates is a medley of flavors that are all immersed together as one. The result is incredible. And just wait till you smell it cooking in your kitchen. A delight to the senses!

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Check out my Caponata post containing bell peppers and stay tuned for some more delicious bell pepper recipes to come!

Peperonata

Serves 6

Ingredients
  • 1/2 cup olive oil
  • 1 large bell pepper; stemmed, seeded and sliced
  • 1/2 lb. padron peppers; stemmed, seeded and quartered
  • 1/2 lb. cremini mushrooms; cleaned, stems trimmed and thickly sliced
  • 1 medium onion, sliced from root end up
  • 2 garlic cloves, minced
  • 1/4 cup Kalamata olives, pitted and chopped
  • 1/4 cup Cerignola olives, pitted and chopped
  • 1/4 cup flat-leaf parsley, finely chopped
  • 3 tablespoons capers, drained and chopped
  • 2 tablespoons red wine vinegar
  • 1 teaspoon anchovy paste
  • Kosher salt and freshly ground pepper
Instructions
  1. Heat 1/2 cup olive oil in a heavy dutch oven or skillet over high heat. Add the peppers, mushrooms and onion. Sauté, stirring frequently until the liquid released has evaporated and the vegetables start to brown, 10-12 min. Reduce the heat to medium and continue cooking until the vegetables are extremely soft, 15 min. Add more oil if the pan seems dry. Add garlic and sauté for 1 min.
  2. Remove the pan from the heat and stir in the olives, parsley, capers, vinegar and anchovy paste. If needed, you can add more oil to make the Peperonata moist and oily. Season to taste with salt and pepper.
  3. Can be served immediately or refrigerated up to three days.
Notes
  • Serve the Peperonata on baguette toasts, polenta, as a condiment to grilled steaks or on a hoagie with grilled sausage.
  • The polenta I made is super simple and delish! Recipe posted here. To accompany the Peperonata, I used only the fresh corn, cob broth, 1/4 cup Parmesan cheese and salt & pepper.

(click here) for printable recipe

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