16 Ways to Handle Pepper Overload

Peppers flash freeze very well.

Are you overwhelmed by all the peppers?

This time of year, they can really start to get away from me, and after a while, my brain just shuts down, as I start to sing nonsense songs about Peter Piper.

Yes, even I, the farmer’s wife, struggle to think what else I could possibly do with them besides serving them raw with dip, stir fry or spaghetti sauce.

And it’s not just the bells… it’s those darn frying peppers too, which might as well be bells for their sweet flavor. Those are coming at me too.

I can’t get away from the peppers!

“Must… not…. waste…. food….” I pant, as I crawl out of the pepper beds.

Well listen, it’s September, and that means that peppers are supposed to be peaking right now. Which means you’ve only got a few weeks before they go away for 9 months.

And even though the thought of that might be making you do a happy dance, I ALSO know that you’ll be missing Peter Piper in December, especially those red ones that cost $3 a pound in the store!

So I decided to make a list of 16 ways you can use and store up these peppers – just in case your brain has shut down.

Because sometimes you just need someone to remind you of the possibilities.

1. Grill them.

Ah yes… throw them on a gas grill. Then add in some cheese. Experiment with different kinds. I like goat cheese personally.

2. Freeze them

So many people don’t know you can just throw peppers into a Ziploc and freeze them. Freeze them whole or in halves (for stuffed peppers), or chop them up for later use (like fajitas or sauce).

This should be your go-to with the pepper overload if you can’t think of anything else to do with them. It’ll buy you time and give you options later in the winter.

3. Roasting Peppers

This can be done on the grill, in your oven, or over a gas flame on the stovetop. The skin blackens and is then peeled, leaving you with incredible goodness. Freeze the roasted peppers, or put them in a vinegar/oil base to store in your fridge. I’ve included a recipe for Roasting Red Peppers in Oil.

4. Raw with Dip

Duh. This is probably your go-to, right? Cut them up right away in snack size pieces and put them in a Ziploc. I find this makes me more likely to grab them for the kids as a snack.

5. Stir Fries

This is such an easy use for peppers. If you like your peppers a bit crunchy, you’ll need to use fresh ones; but if you don’t care (or if you tend to overcook them anyway like me) then you could use frozen peppers.

6. Fajitas

I cut my peppers into thin, long strips for this. Then toss them in a Ziploc for instant fajitas later. You can throw the onions in the same freezer bag so you have everything in one place for one meal.

7. Ratatouille

This is a great summer catch-all dish, using peppers, tomatoes, onions, eggplant and just about anything else you can think of. Another classic meal you can make with frozen peppers.

8. Chili

I should make this #1. It’s probably the way I use all my peppers most. Frozen peppers work great for this too, as do dehydrated.

9. Italian sausage, pepper & onion sandwiches.

This comes together super-fast. Saute or grill the sausages over high heat, then add the onions, peppers, and a bit of garlic. Toss in s&p, throw in some cooked tomatoes, and cook it down. Add some balsamic and you’ve got a great dish to serve on some hoagies. You can freeze these as well!

10. Stuffed Peppers

Use the pepper as a “boat” container to hold the stuffing. I like to find peppers with nice “feet” that will stand well. Pack 4 peppers in a gallon size Ziploc and freeze them whole. No need to parboil them when you want to cook them, because the freezing process will already have softened them. I recently heard of CSA members who prep/freeze their peppers in halves – and stuff them later that way. I like it!

11. Pizza topping

Having just recently learned how to grill pizza, I LOVE this method for using peppers. Cooking the peppers in some olive oil before you put them on the pizza is a must, as they will not soften fast enough on the pizza in the oven.

12. Pepper Puree.

This is a condiment or sauce which is made with red peppers, which are more mature. Roast the peppers, discard the stem, core, seeds, and skin, but reserve the liquid. Place the pepper pulp in a food processor with 2 T. of the liquid and ¼ t. salt. Turn on the processor and add oil through the feed tube.

Use this for bread dipping. Add it to some omelettes or eggs. Use it in pasta sauce. Use it in a salad dressing or as the base for a dip. Add it to pizza crust or to a soup, or pour some over some grilled chicken or fish.

13. Dehydrate them.

I confess I haven’t ever done this. But I know CSA members who have. Google it if you’re interested.

14. Egg Dishes

Throw them into your next batch of scrambled eggs. Try them in omelettes or in a classic egg casserole.

15. Pasta Sauce

Another “duh” contribution to this list. But hey. It’s gotta be mentioned. This can also be frozen!

16. Salsa

Make a big batch of salsa to use up those peppers and can them. There’s a good recipe in our online collection.

Are you still reading this list?

Wow. You must really want to move some peppers. LOL.

Peter Piper picked a peck of peppers….