Fall Vegetable Recipes: 3 Red Pepper Ideas From Food52.com

For the past year, Amanda Hesser, Merrill Stubbs and their team at Food52.com have been running weekly recipe contests, whittling down dozens of reader-submitted recipes on a given theme to a final two each week, with their readers voting for their favorite. The winning recipes each week will be appearing in forthcoming Food52 cookbooks. (See it all explained here).

Since Food52's readers submit so many fabulous recipes that can't all make the final cut each week, their editors pulled some of their fall vegetable favorites together for us, and all this week we'll be featuring them on HuffPostFood. Starting things off are three great ideas for red peppers, below.

Coming up later in the week: a plethora of more great Food52 recipes for eggplant, mushrooms, sweet potatoes and butternut squash.

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Smokey Red Pepper Risotto with Pimentón

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BigGirlPhoebz, from Food52.com:

"I like to think of this dish as a perfect union between Italy and Spain—a classic dish from one country, spiced up with flavors from the other. I’ve been having a bit of a love affair recently with pipérade—a smoky red pepper sauce from Basque country, which has become condiment-like in my repertoire, appearing in anything and everything on my plate. This particular combination is one I’ve come back to again and again. The hot smoked paprika (known as pimentón in Spain) in the red pepper mixture adds an unexpected twist to rich, creamy risotto. The dish is finished with freshly grated Parmesan and torn basil leaves to offset the heat, and the end result is thoroughly satisfying, if more intense than your everyday veggie risotto."

Get the recipe here. Photo from Flickr: bhamsandwich

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BigGirlPhoebz, from Food52.com:

"I like to think of this dish as a perfect union between Italy and Spain—a classic dish from one country, spiced up with flavors from the other. I’ve been having a bit of a love affair recently with pipérade—a smoky red pepper sauce from Basque country, which has become condiment-like in my repertoire, appearing in anything and everything on my plate. This particular combination is one I’ve come back to again and again. The hot smoked paprika (known as pimentón in Spain) in the red pepper mixture adds an unexpected twist to rich, creamy risotto. The dish is finished with freshly grated Parmesan and torn basil leaves to offset the heat, and the end result is thoroughly satisfying, if more intense than your everyday veggie risotto."

Get the recipe here.

Photo from Flickr: bhamsandwich

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Comments

[Casa-Giardino]

10:01 AM on 10/24/2010

I love onions and peppers - two staples in my kitchen. We also like and grow our own variety. Great for charring and frying.

http://casa-giardino.blogspot.com/2010/08/cipollata.html

[Chili-Diva]

11:45 PM on 10/12/2010

I love red bell pepper - raw or cooked. I substitute it for the green bell pepper in chili recipes. This one is my favorite
chili recipe to use red bell pepper

[Ozark Homesteader]

11:06 PM on 10/12/2010

I devour red peppers. Being a good southerner, I especially appreciate any variation on pimento cheese. Using red peppers in risotto sounds tasty too.

I posted some teaser photos of my red pepper jelly on my little blog last night: http://ozarkhomesteader.wordpress.com/2010/10/11/my-favorite-jelly-a-teaser/ Recipes to follow for this easy-to-make spicy treat by the end of the week. My version is less cloyingly sweet than a lot of pepper jellies.

[AntiClast]

09:11 PM on 10/12/2010

I cannot eat sweet red bell peppers. I can eat green bell peppers, and hot red peppers.
These red peppers are new; I don't know when they were first created. I've no idea what different chemical in them can cause severe IBS. It took me a long time to trace the source because they are now ubiquitous in foods. They're in most Italian salad dressings now. I'm posting this because other people may have the same problem without knowing it.

[OdinsEye]

08:19 PM on 10/12/2010

The red peppers shown in the lead in to this article appear to be bell peppers, which actually come in a variety of colors, each tasting slightly different. Many people have an intense dislike for bell peppers. This appears to be most intense with green bell peppers. Yellow or orange bell peppers are generally more widely palatable than green or red. So if someone dislikes bell peppers, try using a different color and they may find one which is acceptable.

[ecotopian]

10:36 PM on 10/12/2010

The U pick farm near where I live grows purple peppers. They taste wonderful.

[BullMoose1]

08:13 PM on 10/12/2010

Red peppers are very nutritious but these recipes are too high in carbs and aren't very healthy. Fail.

[Colin Sterling]

10:15 AM on 10/13/2010

Although the Food page features a host of healthy recipes and information, it is certainly not limited to only those items.