Having just made 16 different varieties of chili in the past four days, I used up every single pepper that’s come in our boxes for the last 3 weeks (yes, they will keep that long – and though they started out green, they turned yellow and red and even orange as they sat on the counter). I loved it – and given the price of these ripe colorful peppers, I felt that my box had more than paid for itself in peppers alone.
But maybe you haven’t been making chili, chili, chili and you’d need some inspiration for those peppers. I’ve talked about frittatas and baked egg dishes before. They’re just so great for using up a little of this and that, and you can eat them hot, warm, room temperature or cold. I just made one for the AJC that goes by the title of “Spanish Tortilla” – a Cubanelle pepper, potatoes, onions and ham sautéed, a few eggs whisked together and poured over, and the whole thing baked in its skillet for about 10 minutes at 400 degrees. Easy.
Here’s another frittata idea that will use your arugula and as many peppers as you want to include. It’s adapted from the blog, The Jew and The Carrot. It uses a slightly different method from my Spanish Tortilla since it’s prepared entirely on the cooktop.
Ingredients:
2 tablespoons unsalted butter 1/2 to 2 cups thinly sliced peppers 10 large eggs 3/4 cup milk 1/2 cup blanched and coarsely chopped arugula (your whole bunch will cook down to this – or substitute any of the other greens) 1 cup shredded cheddar or pepper Jack cheese
Preparation:
Melt butter in a large ovenproof skillet and sauté peppers until just done.
Combine eggs and milk in a large bowl and whisk until smooth. Stir in arugula and half the cheese; pour over peppers in skillet.
Reduce heat to medium low, and cover. Allow to cook, making sure there is no visible bubbling, until set. Sprinkle remaining cheese on top, cover and cook until cheese has melted.