Our sunny recipes to kick up the heat this summer

The quintessential sun vegetable, peppers, this type of sweet pepper with a generous outline is known for its crunchy texture and delightfully sweet flavor. Red, yellow or green, we owe its myriad colors to the varying degrees of ripeness at harvest. The pepper thus starts out green, offering a more bitter taste and a crisper texture. Over time, it turns yellow and then red, notable for its sweeter taste and juicier texture. An overview of 55 recipes, from the most classic to the most original, to elevate fruits and vegetables all season long.

As an aperitif

With its dose of possibilities, pepper invites itself to our dinner aperitifs all summer long. Tasted as a bite, it’s enjoyed alongside tuna, mayo and some capers, bringing the perfect acidity. To save time, it is prepared in the form of pickles seasoned with mustard seeds and basil. As for the toppings, we choose chef Jean-Andre Charial’s recipe for pepper cream, which combines red pepper, crème fraîche and ginger flavor.

Paired with candied tomatoes and marinated anchovy fillets, the peppers can also be enjoyed on an express pizza topped with black olives. Finally, to impress the table, we put terrines, one of which combines goat cheese and fresh onions, the other with eggplant and tomatoes. Enjoy with fried country bread.

As a main course

Whoever says pepper, think traditional Basque sauce. By combining peppers, ripe tomatoes, Espelette peppers, and Bayonne ham, you can enjoy this summer-flavored sauce with grilled chicken thighs. This time coming from the Southeast, we take inspiration from the little Nisua Farsi to cook the peppers garnished with beef and rice. Finally, for a meal on the go, try the pepper and goat cheese frittata, the beef, pepper and honey stir-fry with Asian influences, or even the ciabatta with grilled vegetables. Enough to fully enjoy the summer.