Market Watch: Peppers (& A Cheesy Flatbread)
Did you know that one bell pepper has more vitamin C than an orange? I picked up five pepper varieties from the farmers' market this week and transformed them into a yummy flatbread. Pepper season is just starting -- I can't wait to see what else comes along.
You can find classic round bell peppers in all shapes, sizes and colors. My farmers' market had some green and purple ones; sweeter orange and red peppers aren't ready yet. As for the classic red and yellow peppers, they are actually more mature green bell peppers that farmers leave on the plants longer.
I also found some elongated “sweet banana” and “cubanelle” frying peppers; they’re crisper and less sweet than the rounder ones. Last but not least, there were jalapenos – so crunchy and fiery! These little babies add a subtle kick to any recipe. Just remove the inner seeds and ribs if you want to dial down the heat.
I usually add my pepper medley to scrambled eggs, salads, pizzas or quiches. I also love to stuff and bake peppers with sautéed veggies and quinoa or just leave them raw and dip into homemade hummus.
And don’t forget about roasting -- it’s easy and tastes better than jarred ones every time. For something a little different, try making my flatbread, which you can pair with salad for a quick dinner.
Preheat oven to 400ºF. Place the flatbread on a baking sheet lined with aluminum foil. Heat oil in a small skillet and brown chicken sausage. Add onion, jalapeno and mushrooms. Season with salt and sauté for 3 to 4 minutes. Top flatbreads with sausage mixture, sliced peppers and thyme. Sprinkle with cheeses and bake for 12 to 15 minutes or until cheese is melted and bubbly.