Red Bell Pepper Bliss

Bell peppers are mainstays in most of our produce drawers at home, and in professional kitchens. They form the base of mirepoix and sofritos that elevate our sauces and soups, fill out our fajitas, and get stuffed with everything from sausage to rice.

Red bell peppers are fully ripened versions of yellow and green bell, resulting in their sweeter, fruitier flavor.  Try roasting red bell peppers over high flames until their flesh is totally charred, seal them in a paper bag for 10 minutes to allow the black bits to steam away from the tender flesh inside.

Peel away the skin, and reveal super sweet, smokey flesh that can be used in everything from posole, to tacos, to middle eastern dips like muhamarra. Raw red bell peppers are delicious thrown into salads, and are equally nice baked right onto pizza, stir fried with soy and sesame, and even naked open face with eggs and cheese for a spectacular brunch dish!

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.