We love the homey aromas and taste of those all-American favorites, the stuffed bell pepper. There’s nothing like those big bells — green, red, yellow or orang — for Mom’s classic recipe. Yet, don’t you sometimes look at the fresh summer peppers — Italian frying and Hungarian wax — and wonder how they would taste stuffed?
We are here to tell you they taste great! I’m sure there are plenty of Italian families in our neighborhoods whose families use the Italian frying peppers for more than peppers and onions. And I’m betting there are families who do more with Hungarian wax peppers than can them or slice them for salads.
Both of these peppers make for great stuffed dishes. They may be a bit of a challenge to stuff, but the end results will have you glad you gave them a try.
Italian frying peppers, often referred to as Italianelles or sweet Italian longs, range from lime citron to deep forest green and are 7 to 9 inches long with a curving, convoluted shape. The walls are thin and tender, with few seeds that are perfectly edible and add a sweet taste to the pepper. These peppers are sweet and delicious in all stages of ripeness, whether green, yellow or red. The raw peppers are succulent and crisp, but then transform into a creamy, smoky treat when cooked. Like most peppers, Italian Frying peppers are rich in vitamins C, B6 and A, antioxidants, carotenoids and flavonoids.
Hungarian wax peppers are similar in appearance to banana peppers, creamy yellow and elongated in shape. They’re red-orange when fully ripe but most often used at the yellow stage. They have thin, glossy skins and thick flesh, with a sweet, slightly hot flavor. Hungarian wax peppers are a vitamin C powerhouse, rivaling citrus fruits in their content. This nutrient is essential for immune support and skin health. Moreover, these peppers aid in weight management, thanks to their low calories and high fiber content.
Both the Italian Stuffed Pepper and Stuffed Peppers with Peas included here are easy to put together. Served with some crusty bread and a salad, they make a good supper for family or friends.
Customize the Italian Stuffed Pepper recipe to your taste. Use marinara sauce instead of tomato sauce if that’s what you have on hand. Take your pick of sweet, hot or mild Italian sausage.
The Stuffed Pepper with Peas is a great vegetarian main dish. We like the bright flavors of the peas and dill in this recipe that could also serve as a side dish. The tomatoes add fresh taste and color to the dish.
We’re often asked about whether to blanch peppers before stuffing them. We recommend following the directions in your recipes. Italian frying peppers have thin walls and don’t need blanching; other peppers, like the Hungarian wax pepper with its thicker walls, might benefit from blanching. Generally, blanching peppers softens them slightly, making them easier to stuff and reducing the cooking time. If you bake peppers without blanching them, they will take longer to cook and will hold their shape better.
To blanch peppers, bring a large pot of salted water to a boil and have ready a bowl of ice water. Place the peppers in the boiling water for 2 minutes. Using tongs or a kitchen spider, remove the peppers and plunge them in ice water to stop the cooking.
To prep peppers for stuffing, cut off the tops of the peppers. Remove ribs and seeds and rinse. Don’t waste the edible portions on the top of the peppers. Chop them up and add them to your stuffing mixture. In these recipes, we suggest slicing the peppers longwise to make stuffing them easier.
To remove the ribs and seeds, gently scoop out the seeds and discard them. You can use a sharp knife to cut out the membranes. However, we know someone’s Nona who uses a long-handled iced tea spoon to clean out her peppers. And, having tried it, we say she’s definitely on to something — no matter what pepper you’re cleaning out.
Go ahead! Pick up some different peppers and stuff them! Whether you use these recipes or your favorite stuffing recipe, we think you’ll like the change of taste from different peppers.
Allan Hathaway is the owner of The Purple Onion and WV Marketplace at Charleston’s Capitol Market.
