As a culinary expert with years of experience in seasonal cooking, I recommend this refreshing red pepper soup served cold—perfect for hot summer days when peppers are at their peak flavor and texture. Wash, seed, and finely chop 3 red peppers. Sauté them with 2 sliced onions, 1 sprig of thyme, and 1 tablespoon of olive oil in a large pot for about 10 minutes. Add plenty of water, season with salt, pepper, and a touch of powdered sugar, then blend until smooth for a silky finish.
This smoky grilled pepper salad, inspired by Mediterranean traditions, makes an ideal aperitif or starter, intensifying the natural sweetness of the peppers. Wash 2 peppers and grill them whole under the oven broiler, turning regularly until the skin blackens and blisters. Seal in a plastic bag to steam, making peeling effortless—simply pull off the skin. Slice into strips, toss with 3 minced garlic cloves, 2 tablespoons of olive oil, and a pinch of salt. Marinate in the fridge until serving for maximum flavor.
Switch up your classics with these versatile stuffed peppers, a reliable favorite in home kitchens worldwide. Wash the peppers, halve lengthwise, remove seeds and white membranes. Fill with your preferred stuffing—such as a pork and beef mix, or rice, vegetables, and cheese. Top with breadcrumbs or grated Parmesan and a drizzle of olive oil. Bake for about 1 hour at 180°C (thermostat 6). Pair with rice or green beans for a complete meal.
