Late summer reaps a kaleidoscope of peppers. It’s impossible not to scoop up armfuls of chile peppers with myriad shapes and a rainbow of colors. Some are sweet, some are fiery, and all are rich sources of vitamins A and C, folic acid, potassium, and fiber, with the added benefit of beta-carotene in the red and orange varieties.
Many recipes specify a certain type of pepper, often the ubiquitous bell pepper, but when it’s the height of pepper season, I opt for combining a variety in one dish, bringing a balance of heat, sweetness, flavor, and color.
