You asked for it...

I have had a few inquiries as to what I do with all these peppers I grow!  I really do use them all, and I don't see myself as being a pepper freak, but maybe I am - you be the judge...

Got Hot?

or sweet?

There's lots to see here, so don your mask and gloves and let's get started!

Sweet Bell Peppers are easy, no blanching, just chop and freeze.  They go into everything, all winter long - stir fry, soups, stews, sausage casseroles, anything goes here.

Even the frozen bell peppers will keep pasta salad lively long after the tomatoes are gone...

The old standard, salsa...

Nachos!

Jalapeno Cheddar Cornbread Muffins

Garden Convenience Food - stuffed peppers, frozen and bagged... dump a few out and bake in oven with a bit of tomato sauce and cheese makes a quick meal...

Of course there are days when there are more than I can use at dinner...

ya think?

Canning keeps us in nachos (Garden Junk Food) and chili all winter long -

Hubby likes jalapenos on his pizza sometimes :)

I use diced jalapenos or green chiles to jazz up the chicken filling inside enchiladas -

But wait, there's more!

Jalapenos can be frozen whole for more Garden Junk Food in winter...

One of my favorites is Stuffed Baked Jalapenos -

I halve them, seed them, stuff with a mixture of cooked sausage and cream cheese, sprinkle cheddar cheddar and french fried onions over the top and bake, the ultimate!  I never said this was healthy :) (*you can also make ahead a few hundred and freeze on sheets then dump into bags, ready to go party food!)

Excess small hot peppers are dried for grinding later or making fermented hot sauce.  Larger chiles such as Poblanos can be dried and soaked later in the year to turn into stuffed Anchos.  (Fun fact - Poblano peppers are called Ancho Chiles after they are dried).  Anchos ground and mixed with other spices such as oregano, savory, salt, pepper, dried garlic, etc make a great steak rub, too!  Drying is the quickest way to preserve for sure!

If I have a little extra time on my hands, I'll roast and peel the Poblanos and pressure can so they are ready to go all winter for Chiles Rellenos.

Peppers are always welcome in tacos here -

Canned sweet or mild peppers or peppers packed in oil are always good on sandwiches or panini, stuff them right into jars with your pickles, don't discriminate!  It'll give those pickles some kick, too :)

Apparently I've made quite a name for myself as the pepper-chick, hence this gift that arrived a ways back from the lovely Apple Pie Gal....  :)

Now even my beverages are decorated in pepper style!

Party Fun:  host a dinner party, then stuff peppers of random heat into homemade sushi and watch people's expressions, this is good times!  Kind of like loading a bunch of .38's along with a randomly placed .357 in your gun just to keep you on your toes.  Come on, I know a few girls out there that have done that, usually courtesy of your laughing husband, right?

So there you have it, the most common pepper dishes at our home - 

Embrace the pepper!