Farm to Table: Fall Peppers

There has been an abundance of peppers in my Hepzibah Farms CSA the past few weeks. Sweet peppers, hot peppers, bell peppers - I could go on like Bubba in Forrest Gump, but you get the idea. These peppers are tiny and adorable. You can't help but love them. They smell sweet and have boundless benefits. 

These cheerful little guys brighten up any dish. Having a variety of colors on your plate means a variety of nutrients, too! Most people don't even realize how nutrient rich peppers are! They are chocked full of Vitamin C, beta-carotine, B-6, and capsaicin. 

With all those benefits, who wouldn't want an abundance of these delicious peppers? The challenge is that there aren't a TON of whole meals centered around peppers, so I've had to get creative! My first thought was TACO NIGHT! Which isn't surprising, because I'm a bit of a taco addict. 

Over Labor Day, my dad and I teamed up in the kitchen to try a few recipes out. He made fish tacos. I made guac and roasted pepper salsa. I'm a big fan of that salsa. It was spicy and delicious! Three weeks of local CSA peppers goes further than one taco night, so we actually only used about 1/4 of the peppers I had on hand. So, I've found a few more recipes to accommodate our peppery season! 


Stuffed Peppers

Stuffed Peppers

Personally, I LOVE to add peppers to salads, wraps, pastas or any veggie night! Their rich flavor gives you the ability to eat them raw or cooked. Gotta love that versatility!