With their traffic light hues of green, red and amber, bell peppers are a stand out in the produce section.
During late summer they’re at their very best, so now’s the time to try out some new recipes. Be sure to check out the bags of mini bells that are now widely available. They’re perfect little baby versions, just right for appetizers and crudité platters.
Curried Zucchini & Peppers
This makes a beautifully colourful side dish for grilled fish or chicken.
1 Tbsp olive oil
2 tsp Indian curry paste (use more or less according to your taste)
1 clove garlic, minced
1 small green zucchini, ends trimmed, cut into half-inch thick slices
1 small, yellow zucchini (summer squash), ends trimmed, cut into half-inch thick slices
1 red or orange bell pepper, stem, seeds and ribs removed, cut into half-inch-wide strips
Kosher salt and freshly ground black pepper to taste
Heat olive oil in a large non-stick skillet over medium-high heat. Add the curry paste and garlic and stir-fry until curry is fragrant, about 30 seconds. Add the zucchini and pepper strips and saute, stirring often, until vegetables are tender, about five minutes.
Season with salt and pepper to taste. Can be served hot or at room temperature; makes four servings.
Mini-Bell Chicken Nachos
12 mini bell peppers, assorted colours, ends sliced off, ribs and seeds removed, cut in half lengthwise
1 Tbsp vegetable oil
1 or 2 cloves garlic, minced
6 green onions, sliced, white and green parts separated
1½ tsp chili powder
¼ tsp onion powder
Salt and freshly ground black pepper to taste
1½ cups shredded cooked chicken
1 cup salsa
1½ cups shredded Mexican cheese blend (or ¾ cup each shredded sharp cheddar and Monterey Jack)
¼ cup sliced black olives
½ cup diced fresh tomato
¼ cup chopped cilantro
Sour cream
Heat oven to 350º F. Heat the oil in a large skillet over medium heat; add the garlic and the white parts of the green onions and stir-fry for one minute.
Stir in the chili powder, onion powder, salt and pepper and cook for 30 seconds. Add the chicken and toss until warmed through and well coated with the oil-spice mixture. Remove from heat and stir in the salsa.
Flatten the pepper halves slightly with the palm of your hand so they lie as flat as possible. Place the peppers close together (so they don’t roll around) on a baking sheet.
Spoon the chicken mixture evenly over the pepper halves; sprinkle with the olives and the cheese. Bake for 10 minutes or until the cheese has melted. Remove from the oven and top with the green parts of the onions, diced tomato, cilantro and small dollops of sour cream. Serve immediately; makes four appetizer servings.
Roasted Pepper Crostini
1 each red, yellow and orange bell pepper
Olive oil, ½ cup for marinating for more for brushing on peppers and crostini
1 tsp balsamic vinegar
¼ tsp freshly ground black pepper
½ tsp kosher salt
1 French baguette, approx. 16 inches long, ends trimmed off, cut into half-inch thick slices
1 large garlic clove, peeled and cut in half lengthwise
12 oz soft goat cheese
2 Tbsp shredded fresh basil
Preheat oven broiler on high and place top oven rack approximately four to six inches away from the broiler element.
Cut the peppers in half and remove the stems, ribs and seeds. Press down on the pepper halves lightly with your palm to flatten them slightly, then place them cut side down on a large baking sheet and brush with olive oil. Place the baking sheet under the broiler and broil until pepper skins are blackened and blistered. Immediately place the peppers into a large glass bowl and cover with plastic wrap; allow peppers to steam in the bowl for 20 minutes, then remove and discard skins (they should slip off easily).
Cut the peppers into thin strips, then place them in a medium bowl and add the half cup of olive oil, balsamic vinegar, salt and pepper, tossing to coat peppers with mixture. Cover bowl and place it in refrigerator to marinate for at least three hours or up to eight hours.
To make crostini, heat oven to 325º F. Brush both sides of the baguette slices with olive oil; place them on a baking sheet and bake until lightly toasted, about 15 minutes (watch carefully so they don’t get too dark).
Remove from oven and rub top side of each crostini with the cut side of the garlic clove. Spread each crostini with goat cheese and top with a few pieces of roasted pepper; sprinkle with shredded basil and serve immediately. Makes about 30 crostini.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
