No matter where your taste buds are at with spice, the Chico Certified Farmer’s Market has got a pepper for you. We’ve got it all, from spicy jalapeños to sweet bell peppers. Tickle your tastebuds with the spicy Thai Hot pepper! Delight your palate with a Sweet Gypsy pepper! Or play pepper roulette with the sometimes sweet, sometimes melt-your-mouth-off shishito pepper! Not sold yet? Read on to learn about the health benefits of peppers, and get inspired by our pepper-ific recipes.

Health Benefits

Peppers, whether sweet like bell peppers or spicy like jalapeños, offer a variety of health benefits. Sweet peppers are rich in vitamins like vitamin C, which supports immune function and skin health, and vitamin A, which is vital for vision. They are also packed with antioxidants like beta-carotene, lutein, and zeaxanthin, which promote eye health and help reduce the risk of chronic diseases. Their low calorie content makes them excellent for weight management while their high water and fiber content aid digestion and hydration.

On the other hand, spicy peppers contain capsaicin, a compound known for boosting metabolism, reducing appetite, and providing pain relief by desensitizing pain receptors. Capsaicin also has anti-inflammatory properties that can benefit conditions like arthritis and may support heart health by improving blood circulation and lowering cholesterol levels. Spicy peppers have also been linked to better digestion; their capsaicin stimulates digestive enzymes and saliva production breaking food down more quickly in the mouth and gut. They also stimulate the movement of the intestine, also known as peristalsis. This keeps things moving smoothly, encouraging healthy gut flora and reducing indigestion.

Both sweet and spicy peppers are also rich in essential minerals like potassium and magnesium, which help regulate blood pressure and maintain heart health. With their wide range of nutrients, peppers are a valuable addition to any diet, offering benefits from enhancing immunity to supporting overall well-being.

Recipes

Each of these recipes stars a different kind of pepper. Spicy ones are marked with a hot pepper 🌶️, and mild ones are marked with a bell pepper 🫑. Some are marked with both, meaning they mix sweet and spicy, or in the case of shishito peppers, some of the peppers are mild and some are hot.

Stuffed Jalapeño Poppers 🌶️

Ingredients:

• 12 large jalapeño peppers
• 8 oz (225g) cream cheese, softened
• 1 cup shredded cheddar cheese
• 2 cloves garlic, minced
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 12 slices of bacon (optional)
• Toothpicks (if using bacon)

Instructions:

1. Prepare the Jalapeños: Slice each jalapeño lengthwise in half and remove the seeds and membranes (use gloves if sensitive to heat). If you prefer a milder popper, remove more of the seeds and inner membranes, as these contain the heat.
2. Make the Filling: In a bowl, mix the softened cream cheese, shredded cheddar, minced garlic, onion powder, smoked paprika, salt, and pepper until well combined.
3. Stuff the Jalapeños: Fill each jalapeño half with the cream cheese mixture, packing it in well.
4. Add Bacon (Optional): If using bacon, wrap each stuffed jalapeño half with a slice of bacon, securing it with a toothpick if needed.
5. Bake: Preheat your oven to 400°F (200°C). Place the stuffed jalapeños on a baking sheet lined with parchment paper or foil. Bake for 20-25 minutes, or until the bacon is crispy and the jalapeños are tender. If not using bacon, you may bake for 15-20 minutes until the tops are golden.
6. Serve: Allow the poppers to cool slightly before serving. They can be enjoyed warm as an appetizer or snack.

 

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Jimmy Nardello Pepper and Sausage Pasta 🫑

Ingredients:

• 12 oz (340g) pasta (e.g., penne, rigatoni, or orecchiette)
• 8-10 Jimmy Nardello peppers, sliced into thin strips
• 8 oz (225g) Italian sausage (mild or spicy), casings removed
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup chicken broth or white wine
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
2. Cook the Sausage: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked, about 6-8 minutes. Remove the sausage from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced Jimmy Nardello peppers and onions, and cook for 5-7 minutes until softened and slightly caramelized. Add the minced garlic and red pepper flakes (if using) and cook for another 1-2 minutes until fragrant.
4. Add the Tomatoes and Broth: Stir in the cherry tomatoes and cook until they begin to soften, about 3 minutes. Pour in the chicken broth or white wine, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 3-4 minutes until slightly reduced.
5. Combine Everything: Return the cooked sausage to the skillet, then add the drained pasta. Toss everything together, adding some of the reserved pasta water as needed to create a silky sauce that coats the pasta.
6. Finish the Dish: Stir in the grated Parmesan cheese, fresh basil, and parsley. Adjust the seasoning with salt and black pepper to taste.
7. Serve: Serve the pasta warm, garnished with extra Parmesan cheese and fresh herbs if desired.

 

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Spicy Thai Hot Pepper Stir Fry 🌶️

Ingredients:

• 1 lb (450g) chicken breast or tofu, thinly sliced
• 6-8 Thai hot peppers, thinly sliced (adjust to taste)
• 1 red bell pepper, sliced
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tablespoons vegetable oil
• 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/4 cup chicken broth or water
• 1 cup fresh Thai basil leaves (optional)
• Steamed rice, for serving

Instructions:

1. Prepare the Sauce: In a small bowl, mix together the fish sauce, soy sauce, oyster sauce, sugar, and chicken broth or water. Set aside.
2. Cook the Protein: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken (or tofu) and stir-fry until cooked through, about 5-7 minutes. Remove from the pan and set aside.
3. Sauté the Aromatics: In the same skillet, add the remaining tablespoon of oil. Add the minced garlic, ginger, and Thai hot peppers. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Add Vegetables: Add the sliced onion and red bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables start to soften but still retain some crunch.
5. Combine Everything: Return the cooked chicken (or tofu) to the skillet. Pour in the prepared sauce and toss everything together until well coated. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
6. Finish with Basil: If using, add the fresh Thai basil leaves and stir until just wilted.
7. Serve: Serve the stir-fry hot over steamed rice.

 

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Mango Habanero Salsa 🌶️/🫑

Ingredients:

• 2 ripe mangoes, peeled, pitted, and diced
• 1-2 habanero peppers, finely minced (adjust to heat preference)
• 1/2 red onion, finely diced
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt, to taste
• Optional: 1 tablespoon of honey or agave syrup for extra sweetness

Instructions:

1. Prepare the Ingredients: Dice the mangoes, mince the habaneros (remove seeds for less heat), and chop the other vegetables.
2. Mix the Salsa: In a large bowl, combine the diced mangoes, habanero peppers, red onion, bell pepper, and cilantro.
3. Add Lime Juice and Seasoning: Squeeze the lime juice over the mixture and add salt to taste. If you prefer a touch of sweetness, mix in the honey or agave syrup.
4. Toss and Taste: Gently toss the salsa until everything is well combined. Taste and adjust the salt, lime, or heat as needed.
5. Chill and Serve: For best results, refrigerate the salsa for at least 30 minutes to allow the flavors to meld. Serve with tortilla chips, on top of grilled fish or chicken, or as a vibrant taco topping.

 

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Stuffed Gypsy Sweet Peppers 🫑

Ingredients:

• 8-10 gypsy sweet peppers
• 1 cup cooked rice (white, brown, or your preferred type)
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes (fresh or canned)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 tablespoon olive oil
• Fresh cilantro or parsley, chopped (optional, for garnish)
• Lime wedges, for serving (optional)

Instructions:

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the gypsy sweet peppers lengthwise and remove the seeds and membranes. Set them aside.
2. Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and garlic, and sauté for 2-3 minutes until softened and fragrant. Add the diced tomatoes, black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for another 3-4 minutes, stirring occasionally.
3. Mix in the Rice: Stir in the cooked rice until everything is well combined and heated through. Taste and adjust seasoning if needed.
4. Stuff the Peppers: Place the pepper halves in a baking dish. Fill each pepper generously with the rice and vegetable mixture. Top each stuffed pepper with shredded cheese.
5. Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
6. Garnish and Serve: Remove from the oven and let the stuffed peppers cool slightly. Garnish with fresh cilantro or parsley, and serve with lime wedges for a fresh squeeze of acidity.

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Sauteed Shishito Peppers 🌶️/🫑

Ingredients:

• 1 pound shishito peppers
• 2 tablespoons extra virgin olive oil (or sesame oil for an Asian twist)
• 2 cloves garlic, minced
• Sea salt or flaky salt, to taste
• Lemon wedges, for serving
• Optional: 1 teaspoon soy sauce or a drizzle of toasted sesame oil for extra flavor

Instructions:

1. Prepare the Peppers: Rinse the shishito peppers and pat them dry. Leave the peppers whole, keeping the stems intact (they serve as a handy “handle” when eating).
2. Heat the Oil: In a large skillet or cast-iron pan, heat the olive oil over medium-high heat until shimmering.
3. Sauté the Peppers: Add the shishito peppers to the pan in a single layer. Cook, stirring occasionally, for about 6-8 minutes, until the peppers are blistered and charred in spots. They should be tender but still have a slight crunch.
4. Add Garlic: In the last minute of cooking, add the minced garlic to the pan and sauté until fragrant, being careful not to burn it.
5. Season and Serve: Remove the peppers from the heat and sprinkle generously with sea salt. Serve immediately with lemon wedges for squeezing over the peppers. For added flavor, you can drizzle the peppers with soy sauce or toasted sesame oil.