These four simple recipes make the most of the summertime bell pepper glut.


These four simple recipes make the most of the summertime bell pepper glut.

Spicy Pickled Peppers
Put 12 ounces chopped peppers and chiles into a 1-quart jar. In a saucepan, heat 1/2 cup water with 1 1/2 cups distilled white vinegar, 1 tablespoon kosher salt, 2 teaspoons caraway seeds and 1 teaspoon sugar until the sugar dissolves. Pour over the peppers and let stand until cool.

Steak Sandwiches
In a bowl, whisk 1/4 cup canola oil, 1/2 cup soy sauce, 7 minced garlic cloves and 1 tablespoon minced ginger. Add 2 thinly sliced green bell peppers, 2 bunches halved scallions and 1 pound thinly sliced rib eye steak and toss. Grill over moderately high heat, 2 minutes for steak, 3 minutes for scallions and 8 minutes for peppers. Pile onto buns along with mayo and pickles.

Mixed Pepper Pasta
In a skillet, heat 2 tablespoons olive oil. Add 1 chopped onion, 5 minced garlic cloves and 1 1/2 pounds chopped bell peppers. Season with salt and pepper. Cook over moderate heat until soft. Add 1 cup halved cherry tomatoes, 1/4 cup chopped parsley and 1 pound cooked spaghetti along with 1 cup of its cooking water. Cook, tossing, for 1 minute.

Peppers & Tuna
In a baking dish, combine 2 cups olive oil with 1 head peeled and crushed garlic cloves, 4 thinly sliced poblanos and 1/3 cup drained capers and roast at 450° for 20 minutes. Let cool to warm, then stir in two 8-ounce jars good-quality drained tuna and 1/2 cup basil.