Peppers, Peppers, Peppers!


Summer is not only peach and tomato season, it is also pepper season! We will have red, green, orange, yellow, lilac, and ivory bell peppers on the list for next week, as well as a wide assortment of spicy and specialty peppers!

Peppers can basically be divided into two groups: sweet peppers and chile (hot) peppers. Red and Green Bell Peppers belong to the sweet pepper group. They have a mild to sweet flavor. Red and Green Bell Peppers are crunchy, juicy peppers that are great for eating raw on salads, sautéing, or roasting and chopping up to throw on a pizza or a sandwich.

Chile or hot peppers include Poblanos, Anaheims, and Jalapenos. Poblano Peppers are great grilling peppers and ideal for stuffing to make chiles rellenos. They have good flavor with enough heat to be zesty, but not overwhelming. Anaheim Peppers (named after the city in southern California) are big, mild peppers that are also good for stuffing. Anaheims are good roasted, cut into strips, and thrown into a salad; stuffed with meat and grilled; used in salsa verde; or added to cheese enchiladas. Jalapeno Peppers are hotter than Poblanos or Anaheims, but easy to seed and devein if you want to remove some of the heat. Jalapenos can be stuffed with cream cheese and deep-fried as a appetizer or chopped up in salsa. Dried and smoked Jalapenos are called Chipotle chiles.

Vegetarian Stuffed Bell Peppers

Roasted Poblano Peppers

Chiles Rellenos

Anaheim Chile Salsa Verde

Bacon Wrapped Stuffed Anaheim Peppers

Baked Stuffed Jalapenos

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