How to get stuffed peppers right — the peppers, the sauce, the filling
Fresh peppers, hot and spicy, sweet and crunchy, are the ultimate quick change artists. I roast poblanos and jalapenos for Mexican-style rajas, puree red and orange bells into soups and sauces, dice green bells and Anaheims for omelets and gingerly tuck habaneros into salsa.
When the farmers market baskets overflow with varieties not regularly found at the supermarket, I stock up. Long skinny shishito and squat padron peppers make fantastic seared finger foods. Red poblanos, slender cubanelles and yellow sweet bells prove perfect for stuffing.
Fortunately, fresh peppers keep for several weeks in the refrigerator. Simply pat dry and store unwrapped in the crisper drawer. Do not seal them in plastic as that promotes molding. If I have freezer space, I roast both sweet and hot peppers under the broiler to char the
