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Browse: Home / Bell Peppers

Bell Peppers

Sweet Pepper and Goat Cheese Rolls

Serves 12

-1/4 c. pine nuts

-6 sweet peppers, any color

-11 oz. soft goat cheese, at room temperature

-1/3 c. extra-virgin olive oil

-1/4 c. fresh orange juice

-Zest of 1 small orange, cut into fine julienne

-Salt and freshly ground pepper

-1/4 c. currants or raisins

Preheat the oven to 400°. Put the pine nuts in a pie plate and toast for about 3 minutes, or until golden brown. Let cool.

Put the peppers on a large rimmed baking sheet and roast for 25 minutes, or until browned all over. Cover the peppers with foil or put in a covered bowl and let steam for 10 minutes.

Remove the skins, stems and seeds from the peppers and halve them lengthwise. Spread 1 tablespoon of goat cheese on each pepper half and roll it up. Arrange the pepper roll-ups on a large platter.

In a small bowl, combine the olive oil with the orange juice and zest and season with salt and pepper. Pour the dressing over the peppers. Sprinkle with the pine nuts and currants and serve. Enjoy!

Found on suziesfarm.com, 8/15 and adapted from foodandwine.com… Read the rest

Posted in Recipes | Tagged Bell Peppers, corno di toro, orange juice, oranges, Sweet Peppers

Sautéed Carrots with Red Bell Pepper and Dill

Serves 4 to 6

 

-2 T. (1/4 stick) butter

-1 lb. carrots, peeled, thinly sliced

-1 red bell pepper, finely chopped

-1/4 c. water

-1 T. minced fresh dill

-Salt and pepper

 

Melt butter in heavy large skillet over medium heat.

Add carrots and sauté until crisp-tender, about 3 minutes.

Add bell pepper and water. Cover and cook until vegetables are tender, 5 minutes.

Add dill.

Season with salt and pepper. Enjoy!

By Debra A. Broeker in Bon Appétit 6/90 and found on epicurious.com.… Read the rest

Posted in Recipes | Tagged Bell Peppers, Carrots, dill, red bell peppers, Sweet Peppers

Gumbo Z

1 bu. mustard greens*, chopped
1 bu. collard greens*, chopped
1 bu. kale*, chopped
1 bu. spinach*, chopped
½ c. extra-virgin olive oil
7 garlic cloves, minced
½ c. whole wheat pastry flour
2 lg. yellow onions*, diced
2 lg. red bell peppers, diced
2 celery ribs, halved & chopped
¼ t. cayenne pepper
6 c. vegetable stock
1 T. minced fresh thyme
1 t. filé powder*
1 T. “hot” apple cider vinegar*
2 lg. scallions, thinly sliced for garnish
In a large pot bring 4 quarts of water to a boil. Add 1 tablespoon of salt.Add leafy greens to the boiling water and cook uncovered for 3 to 4 minutes. Drain in a colander and cool. Transfer greens to a cutting board and chop well. (Boiling the greens is essential if you use dandelion greens!)Heat 1/2 cup of olive oil in a sauté pan over medium heat and sauté garlic until golden. Add the greens, raise the heat to high, sprinkle with 1 teaspoon of salt, and sauté, stirring occasionally, for 2 to 3 minutes, until well coated with oil. Set aside.In a large pot over low heat, combine the flour and the remaining olive oil and cook, stirring often, until caramel colored, about 25 minutes. Add the onions, bell peppers, celery, cayenne pepper, and ½ teaspoon of salt. Raise the heat to medium and sauté, stirring occasionally, until the vegetables soften, about 15 minutes. Slowly stir in the vegetable stock. Add the reserved greens, bring to a boil, and reduce heat to low. Cover and simmer until greens are tender, about 45 minutes.

Stir in the thyme and simmer for 2 minutes. Remove from heat, stir in the filé and the hot apple cider vinegar, and set aside to cool for 10 minutes.

*Notes from our shareholder: You can use any 4 bunches of greens. And, “hot apple cider” is apple cider that sits in the fridge with a pepper in it for several hours. Also, you can buy filé powder in the spice section at New Leaf (it’s in one of the little green boxes).
… Read the rest

Posted in Recipes | Tagged Bell Peppers, collard greens, Garlic, Kale, Onions, red bell peppers, Spinach, Thyme

Gazpacho

Serves 8

-3 lb. tomatoes, cored & coarsely chopped
-1 seedless cucumber, peeled & coarsely chopped
-2 red bell peppers, coarsely chopped
-1 jalapeño, seeded & coarsely chopped
-1/4 c. sherry vinegar
-1/3 c. extra-virgin olive oil
-Salt & freshly ground pepper

Combine all of the ingredients in a large bowl and refrigerate overnight.

In a blender, puree the vegetables until smooth. Strain the soup into a deep bowl, season with salt and pepper, and serve. Enjoy!

Submitted by a 2014 Summer CSA shareholder-Aptos on foodandwine.com, 7/07, by Trey Foshee.… Read the rest

Posted in Recipes | Tagged Bell Peppers, red peppers, Tomatoes

Colored Bell Pepper and Tomato Sauce with Basil

-2 colored bell peppers (2 cups chopped), stemmed & seeded
-2 beefsteak tomatoes or other large tomatoes (2 cups chopped)
-water, about 1/2 cup
-kosher salt
-freshly ground pepper
-fresh basil leaves, (1/4- 1/2 cup loosely packed)
-1 to 2 T. butter, at room temperature
-1 to 2 T. of olive oil

Dice the peppers. Place in a medium-sized saucepan or pot. Dice the
tomatoes. Add both to the pot. Pour in 1/2 cup water and turn heat
to high. Season, to taste, with salt and pepper.

Bring pot to a simmer, and then turn heat down to medium high. Set a
timer for 25 minutes. After about five minutes, the tomatoes and
peppers will begin to release their juices, and the whole mixture
should be bubbling.

Adjust the heat if necessary so that the mixture stays at a constant
bubble, medium to medium-high should do it. Stir every five minutes
or so to make sure the tomatoes and peppers are not sticking to the
bottom of the pan. If they are, add water by the quarter cup.

After about 25 minutes (more or less) when the peppers and
tomatoes are tender and nearly all of the liquid has evaporated, add
the basil to the pot, give it a stir, and then transfer the contents of the
pot to a food processor or blender. Blend until smooth. Add as much
butter and olive oil as you like. I use 2 tablespoons of butter and 2
tablespoons of olive oil. Blend again until smooth. Taste and adjust
the seasoning as necessary. Enjoy!

Adapted from alexandracooks.com, 8/13 and inspired by
The Tra Vigne Cookbook, Michael Chiarello… Read the rest

Posted in Recipes | Tagged Basil, Bell Peppers, Tomatoes

Tortellini With Eggplant and Peppers

Serves 4

Hands-On Time: 20 min.
Total Time: 35 min.

-2 T. olive oil
-4 or 5 Japanese eggplant, cut into 1/2-inch pieces
-2 bell peppers, cut into 1/2-inch pieces
– salt & black pepper
-4 cloves garlic, finely chopped
-1/4 t. crushed red pepper flakes
-3 cups vegetable broth
-1 lb. cheese tortellini
-1/2 cup fresh flat-leaf parsley, chopped
-1/2 cup grated Parmesan

Heat oil in a large skillet over medium-high heat.

Add the eggplant, bell peppers, ½ teaspoon salt and
¼ teaspoon pepper. Cook, stirring occasionally, until the
vegetables begin to soften, about 6 to 8 minutes.

Add the garlic and crushed red pepper and cook,
stirring, for 1 minute. Add the broth and tortellini.

Simmer, covered, stirring occasionally, until the tortellini
are cooked through and most of the broth is absorbed,
12 to 15 minutes.

Stir in the parsley and ¼ cup of the Parmesan. Spoon
into bowls and sprinkle with the remaining ¼ cup of
Parmesan. Enjoy!

Adapted from Sara Quessenberry, 9/08 via realsimple.com… Read the rest

Posted in Recipes | Tagged Bell Peppers, Eggplant, Sweet Peppers

Preserving Sweet Peppers

Makes about 2 pints.

Prep Time: 35 minutes

Cook Time: 45 minutes

  • 8 red peppers, or really any colored peppers
  • 2 tablespoons olive oil
  • 1 cup vinegar (any kind)
  • Kosher salt
  • Canning jars
  • A chopstick or butter knife
  1. First wash, dry and then lightly oil your sweet peppers. You can do this with hot peppers, too, but be sure to use thick-walled varieties such as jalapenos.
  2. Roast your peppers. Ideally this is over a smoky wood fire, on a grill. Second choice is a gas grill, third an open burner on a stove. Alternatively, arrange your peppers on a broiling pan and broil them. No matter what your heating method, you will need to turn your peppers from time to time as the skins char and blacken.
  3. When the peppers are mostly blackened, remove them to a paper grocery bag and roll up the bag to seal in the steam. You want to steam the peppers in their own juices. Let the bag sit for 20-40 minutes.
  4. After the peppers have cooled and steamed, take them out one at a time and remove the skins, stems and seeds. Have a little water running in the sink so you can wash your hands off periodically. Do NOT run the peppers under the water, as this robs them of flavor.
  5. Once each pepper is cleaned — get as many seeds out as you can! — drop it in a bowl. Do all the peppers before proceeding.
  6. Once all the peppers are cleaned and in the bowl, get a shallow bowl or small casserole pan and pour in some vinegar. I use red wine, cider or sherry vinegar for red peppers (sherry when I want them to be Spanish, cider for Portuguese, red wine for Italian or Greek) and white wine for green peppers.
  7. Dredge each pepper through the vinegar a few times to get it good and coated. Place it in another bowl. Do this for all the peppers.
  8. Sprinkle the bowl with all the peppers with kosher salt. Gently mix the peppers together like a salad.
… Read the rest

Posted in Recipes | Tagged Bell Peppers

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