In Season: Peppers

Now's the time for fresh-grown sweet peppers.


Peppers photo by Liz West via Flickr/Creative Commons

Stepping into a big box grocery store, it’s easy to think that all produce grows all year round—but that’s hardly the case. In this series, we’ll highlight one in-season produce pick a week.


Nutrition: Peppers are very high in vitamin C, and they also contain vitamin K, vitamin B6, and vitamin A.

Why that’s important: Vitamin C regulates cell and immune health; vitamin K is responsible for blood clotting and bone health; vitamin B6 plays a central role in metabolism; and vitamin A strengthens vision, the immune system, and the reproductive system.

Where to find them: Try a local farmers’ market, or the newly opened Boston Public Market.

Five ways to use them:

1. Mini Pepper Nachos
via Closet Cooking

Replacing tortilla chips with bell peppers? Genius. As if peppers weren’t enough, these veggie-laden “nachos” are covered with avocado, corn, black beans, and fresh pico de gallo.

 2. Roasted Red Pepper Hummus
via Inspired Taste

Don’t be intimidated—you can roast your own peppers and make them into hummus in about half an hour. All you need is red peppers, chickpeas, tahini, lemon juice, olive oil, and some spices.

3. Broccoli and Cheese Stuffed Peppers
via Diethood

Break out of your Mexican-inspired stuffed peppers routine with this recipe, which fills bell peppers with broccoli, rice, and cheese. You could also use quinoa or other ancient grains for the filling.

4. Grilled Chicken Stuffed with Cheese and Peppers
via Creole Contessa

No more boring, bland grilled chicken. Filling a breast with cheese, peppers, and spices makes dinner interesting again, and fat-phobes could cut down on the amount of cheese used without sacrificing flavor.

5. Stuffed Steak Rolls
via Maebells

This gluten-free meal rolls thin strips of steak around bell peppers, green beans, and onions. You could also use sliced turkey for a fresh take on a lunch sandwich.