There are so many things you can do with bell peppers

Bell peppers, so named for their bell shape, are also known as sweet peppers. Possessing a thick, sweet and juicy flesh, they come in a rainbow of colors including green, red, yellow, orange, purple, black, white and striped. The green and the purple tend to be the least sweet, almost slightly bitter, while the yellow, orange and particularly the red are the sweetest. The green, however, are almost always the cheapest.

There are many things you can do with bell peppers. They are amenable to a wide variety of cooking methods, but the dry heat methods (sautéing, grilling, broiling, baking, etc.) produce the most intense flavor.

Bell peppers can be julienned or chopped, and sautéed solo or in combination with any number of other vegetables as a side dish or topping.

They can be stuffed and baked, pureed into a sauce, finely chopped into salsas and chutneys, or dried and ground into a powder. Once pureed or dried and ground, they can be incorporated into preparations such as pasta and bread dough, vegetable dishes, risotto or rice pilaf, mayonnaise, vinaigrettes, etc.

To dry bell peppers, remove the seeds and stem, cut into strips and place them into a 200 degree oven overnight. When dry, grind them in a spice grinder.

To roast peppers, place them on a pan just underneath a fully heated broiler. As they turn black, rotate them. You can also cut the peppers down their shoulders and remove the seeds and stems to produce flat wedges of peppers. Place these pieces under the broiler (no need to turn them). Peppers can also be roasted on top of the stove by simply placing them directly on the gas or electric burner or on the grill.

Finally, they can be briefly dropped in hot oil to detach the skin. Once roasted, place them in a sealed container to steep for a few minutes. This will make it easier to remove the skin.

BAKED SWEET PEPPERS WITH TOMATO ANCHOVY SAUCE
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This is a great accompaniment to thinly sliced roast beef and crusty bread.
6 sweet bell peppers
Extra-virgin olive oil
Salt and pepper to taste
4 large ripe tomatoes
2 cloves garlic, sliced
Fresh basil
1/2 can anchovies with capers
Hot pepper flakes (optional)

Wash and slice 6 sweet bell peppers and place on a foil-lined cookie sheet (with an edge). Drizzle with olive oil, salt and pepper and bake 20 minutes in a 350-degree oven; remove and stir peppers, and then bake an additional 20 minutes.
While peppers are baking, cut up four large, ripe tomatoes. In a medium frying pan, sauté sliced garlic in olive oil, add tomatoes, torn basil, salt and pepper and simmer for 15 minutes. Add about four anchovies with capers, (about 1/2 can) to tomato mixture the last five minutes of simmering. The anchovies will dissolve into the sauce.
Once peppers are baked, place in a serving dish and layer the tomato mixture over the peppers. Hot pepper flakes are optional.

BELL PEPPER COUSCOUS
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Half of a red bell pepper, finely diced
Half of an orange bell pepper, finely diced
Extra-virgin olive oil, as needed
2 Tbsps. butter
2 cups chicken broth
12 oz. couscous
Salt and pepper to taste

Sauté the peppers in olive oil and butter until soft. In a medium saucepan, bring the chicken broth to a boil. Add the couscous, salt and pepper to the bell peppers and sauté for another two minutes. Pour the boiling broth over the couscous and peppers; cover, turn off the heat and let stand for five minutes. Fluff the couscous with a fork, taste for additional salt and pepper, and serve. Makes 4 to 6 servings.

TRIPLE PEPPER STEAK
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2 Tbsps. oyster sauce
3 tsps. cornstarch
1 tsp. freshly ground black pepper
1-1/2 lbs. flank steak, thinly sliced on the diagonal
1/3 cup beef broth
2 Tbsps. rice wine or dry sherry
2 Tbsps. dark soy sauce
1 tsp. sugar
3 Tbsps. vegetable oil
1 green bell pepper, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
2 Tbsps. water
1 tsp. minced garlic
1/2 tsp. minced ginger root

In a large bowl, stir together the oyster sauce, 2 teaspoons of the cornstarch and 1/2 teaspoon of the pepper. Add the beef and toss to coat; set aside for 10 minutes.
In a medium bowl, combine the broth, wine or sherry, soy sauce, sugar and the remaining cornstarch and pepper; set aside.
Heat a wok or large nonstick skillet over high heat. Add 1 tablespoon of the oil and swirl to coat. Add bell peppers and stir-fry for one minute. Add water and continue stirring until the peppers are tender, about 2 to 3 minutes. Transfer the peppers to a platter; set aside.
Return the pan to high heat. Add the remaining 2 tablespoons oil and swirl to coat. Add the beef and its marinade and cook, turning once, until brown on both sides but some pink remains, about 1 to 2 minutes per side. Add the garlic and ginger and stir-fry for 10 seconds. Add the reserved sauce, bring to a boil and cook until the sauce is thickened, about 2 minutes. Place the beef over the peppers and serve immediately. Makes 4 servings.