Peppers in the Kitchen

Chili peppers can be used fresh or preserved. This page discusses using fresh peppers and includes a homemade salsa recipe. Click here to read about pickling and drying peppers and uses for preserved peppers.

Whether they're sweet bells, mini pimentos, or spicy serranos, stuffed peppers make delicious appetizers or even main courses. Stuffed peppers can be made vegan, ovo-lacto vegetarian or with meat. They can be stuffed with rice, eggplant, pork, beef, cheese or pretty much anything that suits your fancy.

To make stuffed peppers remove the tops of the peppers, scoop out the seeds and wash well. Stuff with your choice of ingredients. Rice or breadcrumbs are often used in combination with other ingredients. Place upright in a baking dish with 1/2 inch of water in the bottom. Cover and bake at 350 °F (175 °C) for about 30 minutes. The tops can be dusted lightly with paprika when done to add color. (See Preserving Peppers to learn how to dry paprika peppers to make your own powder.)

Roasted peppers are very simple to make and can be used to add flavor to spaghetti sauce, meatloaf, salad dressings, and so much more. Before roasting, remove the tops and seeds. The peppers can be sliced or left whole. Roast the peppers in a 500 °F (260 °C) oven until the skin turns black and begins to blister. Remove and cover with plastic wrap or place in a paper bag. The steam will help soften the skin so that when the roasted peppers are cool it will slide off easily.

Salsa can be made with sweet peppers, hot chilies, even fruit. The basic ingredients in most homemade salsa recipes are tomatoes, onions and peppers. Cilantro, black beans and garlic are other common ingredients. Make the homemade salsa recipe here as an appetizer with chips or mini warmed flour tortillas, or to accompany a meal. A cool salsa is the perfect balance to hot enchiladas.