With outdoor grilling season in full swing, our Veggie Sweets Mini Peppers definitely deserve a spot on this week’s Ingredient Spotlight. These peppers are available year-round but we especially love them in the summertime where we usually take the party or gathering outside. You may recognize them first and foremost by their adorable, petite size and then their brilliant assortment of colors from red to yellow to orange. Veggie Sweets are the miniature cousin of bell peppers with a similar mild taste, except smaller, sweeter and without much heat. Their snackable size, thin skin and pleasantly crisp texture makes them a convenient and versatile ingredient worthy of any outdoor BBQ. Plus, they’re incredibly fun to eat and are sure to brighten up even the simplest of summer dishes.
What to look for: Look for fresh Mini Peppers with a vibrant, bright color and a glossy finish. They should be firm and plump in texture. Avoid any peppers that appear to look shriveled or dull-looking.
Storage and prep: Veggie Sweets can be stored in the refrigerator for up to a week. Luckily, they’re not too delicate in texture and are very easy to handle and work with. However, don’t leave them at room temperature for too long as they will eventually lose their crunchy texture quickly.
Uses and recipes: What to do with Veggie Sweets? The better question to ask is: what can you not do with Veggie Sweets? Popular for their small size, delicious flavor and gorgeous appearance, these mini peppers are great for both eating fresh out of hand or as an addition to other dishes. Serve them raw as part of a salad, crudité platter or pasta for extra crunch. You could also roast them whole with your favorite stuffings such as cheese, meats or grains. Although they have a thinner skin than larger bell peppers, they still hold up quite well during the cooking, roasting or grilling process. Once cooked, they also make a scrumptious addition to stews or soups.
Veggie Sweets combined with sweet corn, Yellow Crookneck Squash and Organic Roma Tomatoes make for a lively summer dish. It’s simple yet festive and incorporates plenty of this season’s best produce. Grilling the vegetables will help intensify their naturally delicious flavors and bring out an extra layer of sweetness. The ground Dried Oaxaca Chiles gives this salsa an unique kick of spice and heat. Serve alongside tortilla chips or sliced veggie sweet wedges for dipping. You could even serve this with with any tacos or burritos.
Because of their mild flavor, Veggie Sweets are delectable when eaten raw and make a great ingredient in salads and fresh salsa. Everyone loves a good mango salsa and this favorite of ours is no exception. Delicious fruits such as mangoes, pineapples, butterscotch pears, Granny Smith Apples make this more sweet than savory. However, the heat from the Habanero chiles give the salsa an exceptional and surprising kick of heat when you least expect it. Serve this with chips, veggie sweet wedges or on top of grilled fish.
Veggie Sweets and cowboy caviar make one scrumptious combination! The petite size of Veggie Sweets make them great for stuffing with various fillings such as cheeses, salsas and more. All you need for this recipe along with fresh vegetables is Melissa’s Steamed Six Bean Medley which is a flavorful combination of white kidney, cranberry, white navy, red kidney, black-eyed and black beans. Stuff the Veggie Sweets with this salsa and top it off with a little bit of diced avocado for a pretty summer appetizer.
When it comes to summertime entertaining, a tasty salad is always a must-have. The sweet, mild Veggie Sweets paired with crisp, refreshing mini cucumbers get a surprisingly intense flash of heat from the addition of minced Serrano chiles. Serrano chiles are one of the hottest varieties of chiles commonly available and are commonly used in guacamole, pico de gallo and salsas. If you want to opt for a milder chile with a kick, feel free to substitute with jalapeño chiles instead.
Get ready for a tasty meat and potatoes affair! From juicy Porterhouse steaks to caramelized Cipolline Onions and grilled Veggie Swets and even grilled DYPs™, this recipe has all the makings of one fabulous dinner. Porterhouse steaks are quite a large cut of meat and can even make 2 servings depending on how hungry you and your dining companions are. If you prefer a different cut, we also have other steak recipes paired with Veggie Sweets such as Grilled Bone-in Rib-eye, Grilled Bone-in Veal Chops and Grilled Flank Steak.
If you’re in the mood for something a little fancier than usual, then Veggie Sweets have just become your new best friend. These mini peppers are perfect for this exquisite seafood and cheese stuffing which are made with succulent shrimp and Langostinos. If Langostinos are unavailable, you can also substitute with lobster meat. This recipe is topped with our Fire Roasted Sweet Red Bell Pepper sauce that’s out-of-this-world good. While it does require quite a bit of ingredients, believe us when we say it’s well worth it!