Supermarket Score! Bell Peppers

As the warm weather approaches, so does that amazing time of year when summer fruits and vegetables overcrowd produce stands. When the cup runneth over, the best deals are had as prices drop to move the surplus. In other words, it’s time to come up with some new ideas to use up one of my favorite summer veggies: red bell peppers.

Check out these three fresh new ideas to make the most of this summer’s bumper crop:


I know that by now the idea of roasting a red pepper probably feels pretty familiar. It’s a simple way to get them cooked and ready-to-use after a few minutes of charring on a grill, gas burner, or under the broiler. What’s really great about them, though, is how well they hold if jarred or frozen (you read it right, frozen). Follow the guidelines of a professional jarring resource or freeze a few of them in an airtight plastic bag for up to 4 months and you’ll be enjoying the summer harvest well past sending the kids back to school.


If you’re a fan of the crown jewel of brunch, give your routine a remix. If you’re a fan of juicing, run a few peppers through the juicer (or even puree a few roasted peppers in a blender or food processor until smooth) and mix up your bloody with equal parts pepper juice and bloody mary mix. Looks like all you’re missing now is a sunny spot to enjoy it in…


Marinades for summer grilling season will have the most impact if they’re made with bold flavored ingredients. My go-to summer marinade for everything from steak to chicken to veggies is made almost completely on a handheld grater. Into a medium bowl grate up 1 small onion, 4 cloves garlic & 1 red bell pepper. Stir in a handful of chopped herbs (like rosemary or parsley) and 1/3 cup olive oil and you’re in business! (makes about 3/4 cup)

Patrick W. Decker’s life revolves around food. Always has, probably always will. As a graduate of The Culinary Institute of America and past member of the culinary teams for Food Network stars Rachael Ray, Sandra Lee, Bobby Deen and Paula Deen, he now works as a food stylist and producer in NYC by day and a food writer and recipe developer at his home in New York’s Hudson Valley by night. You can see what he’s up to by following his latest posts on Instagram at @patrickwdecker or visiting his website at

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