Ottolenghi moves peppers to the forefront of the meal

October 8, 2016 by
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 Baked egg with red peppers

Peppers are a staple in most cooks’ kitchens. They are so often used in supporting roles that they can be ignored when it comes to the starrring role in dishes. Instead of relegating them to background props, chef Yotam Ottolenghi says they deserve to be the stars of the dish.

The popular chef notes that peppers “do a lot of the heavy work in the kitchen. Sliced or chopped, they add a refreshing crunch to a salad, while roasting draws out all that water and intensifies their sweetness.” Peppers can be used as vessels to hold other ingredients, but their usefulness extends far beyond being receptacles for stuffing. Ottolenghi provides three recipes that highlight the best qualities of peppers. 

The EYB Library is also a great resource to find uses for peppers as the stars of the dish. Use these recipes to jump start your search: 

Baked egg and red pepper galettes from Eats Well with Others  by Joanne Bruno  and Yotam Ottolenghi
Red peppers stuffed with rice from Waitrose Kitchen Magazine
Goat’s cheese, fennel & roasted red pepper tart from BBC Good Food Magazine
Quinoa-stuffed peppers from Vegetarian Times Magazine
Stuffed zucchini and red bell peppers  from   Food Network  by  Giada De Laurentiis
Bell pepper, tomato, cucumber, and grilled bread salad  from  Cooking Light Magazine

Category: Food Online

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2 Comments

  • hillsboroks  on  October 9, 2016

    We agree with putting peppers out front wholeheartedly. One of our favorite appetizers is something we have always called Peppers in Oil. Slivered peppers are slowly sautéed over medium heat until they start to wilt and caramelize. About halfway through the cooking a handful of sliced garlic is added to the pan. When the peppers are really soft and brown in spots (some pieces will even have their skin come off) and the garlic slices are crisp and golden season it well with salt and pepper. Put the frying pan on the table, pour everyone a glass of good red wine and put out a sliced hot baguette of sourdough bread and let your guests dip a piece of bread in the pan to get a bit of the oil and some of the peppers and garlic. Yumm! I sometimes add an extra tablespoon or two of oil near the end of the cooking to make sure there is enough. Making this with a mixture of different colored sweet bell peppers results in a visually stunning dish.

  • darcie_b  on  October 10, 2016

    That sounds delicious!

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