A love letter to the often-misunderstood sweet pepper

Sweet bell peppers undergo a culinary re-evaluation as resident chef Kathy Gunst shares seasonal recipes and preparation techniques. Once dismissed as tasteless, these autumn harvests offer high nutritional value, including fiber and vitamins A and C, while serving as versatile flavor enhancers rather than mere garnishes. Key dishes include peperonata—a silky Italian side of sautéed peppers and onions served with whipped feta on crostini—and a vegetable-heavy shakshuka that utilizes peppers in both roasted sauce and raw toppings for textural contrast. A fifteen-minute beef stir-fry demonstrates the pepper’s utility in quick weeknight meals. For home cooks, charring peppers directly over a flame before steaming them in a paper bag provides an easy method for creating jarred roasted peppers in olive oil. These vibrant vegetables remain at peak quality for several weeks, offering a final burst of autumnal color and immune-boosting benefits to the seasonal diet.