Pick A Pepper Recipe For National Pepper Month

Poblanos are only mildly spicy and made a great taco bowl when stuffed with meat, beans, cheese and salsa. It’s a Mexican twist on stuffed peppers and such a great meal when served with rice.

Traditionally, stuffed peppers are filled with ground meat, rice and tomato sauce, then baked in an oven. This recipe has more of a Mediterranean twist with tender orzo pasta, crumbled feta cheese and lots of lemony roasted tomatoes — an easy recipe that is rich in flavor.

Italians slow roast bell peppers with olive oil, tomatoes, onions and garlic. Serve this first course with crusty bread or toss with pasta to make a simple dinner.

A filling meal comes together quickly with this very basic but velvety soup recipe. Roast peppers and blend with spices, onion, tomato paste, broth and cream and you’re done. For even speedier soup, use jarred peppers.

This magical goes-on-everything sauce is made from roasted peppers, blanched almonds, sun-dried tomatoes and sherry vinegar, but it gets its luscious body from stale bread that’s blended in. Eat as a sandwich spread, as a dip, on top of grilled meats or even mixed with pasta or rice.

Serve this easy chickpea and red pepper salad with labneh and pita bread, for the ultimate girl dinner.

Similar to romesco sauce, this Middle Eastern dip is slightly sweeter with pomegranate molasses. You can add cayenne for heat or leave it out to keep it mild.

Not quite a jalapeño heat-wise, these Asian peppers are best when simply blistered and served with a little salt, a little acid and a little heat. Your friends with think you’re a culinary expert if you bring these bites to a gathering.

Meant to resemble the colors of the flag for Mexican Independence Day, meat stuffed poblano peppers are fried, nestled in a bed of walnut cream sauce and sprinkled with pomegranate seeds. They take some time, but their creamy-dreaminess is worth it.