Dive into the vibrant world of Giant Marconi peppers with these 20 fiery recipes! Whether you’re craving quick weeknight dinners, sizzling summer grilling, or comforting stuffed peppers, this collection has something for every spice lover. Get ready to transform these sweet-heat beauties into mouthwatering meals that will have your taste buds dancing. Let’s explore these delicious creations together!
Stuffed Giant Marconi Peppers with Quinoa and Feta
Remembering how my grandmother’s kitchen always smelled of roasting peppers in late summer, I find myself drawn to this comforting dish that fills the house with warmth and nostalgia. Really, there’s something quietly satisfying about preparing these peppers—each one cradling a simple, wholesome filling that speaks to slower, more intentional cooking. Zesty and tender, these stuffed peppers emerge from the oven with a beautiful char, the quinoa and feta melding into a creamy, savory filling that’s both light and deeply satisfying. I love serving them alongside a crisp green salad or with a dollop of cool Greek yogurt to balance the richness, making for a meal that feels as nourishing as it is delightful.
Ingredients
– For the peppers: 4 large Marconi peppers, 1 tbsp olive oil, 1/2 tsp salt
– For the filling: 1 cup cooked quinoa, 1 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, 1/4 cup diced red onion, 1 minced garlic clove, 1/4 tsp black pepper
– For baking: 1/4 cup vegetable broth
Instructions
1. Preheat your oven to 375°F.
2. Slice each Marconi pepper in half lengthwise, then carefully remove the seeds and membranes.
3. Brush the inside of each pepper half with 1 tbsp olive oil and sprinkle with 1/2 tsp salt.
4. In a medium bowl, combine 1 cup cooked quinoa, 1 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, 1/4 cup diced red onion, 1 minced garlic clove, and 1/4 tsp black pepper.
5. Tip: Gently mix the filling to keep the feta from breaking down too much—this helps maintain its creamy texture.
6. Spoon the quinoa-feta mixture evenly into each pepper half, pressing lightly to pack it in.
7. Arrange the stuffed peppers in a baking dish just large enough to hold them snugly.
8. Pour 1/4 cup vegetable broth into the bottom of the baking dish around the peppers.
9. Tip: The broth steams the peppers as they bake, keeping them tender without making the filling soggy.
10. Cover the dish tightly with aluminum foil.
11. Bake at 375°F for 25 minutes.
12. Remove the foil and continue baking for another 10–15 minutes, until the pepper edges are lightly charred and the filling is heated through.
13. Tip: For extra browning, switch to broil for the last 2–3 minutes, watching closely to avoid burning.
14. Let the peppers rest for 5 minutes before serving.
Roasted Giant Marconi Peppers with Garlic and Herbs
Holding these giant Marconi peppers in my hands today, I notice how their smooth, curved shapes feel like quiet promises of sweetness waiting to be unlocked. There’s something deeply comforting about roasting them slowly until their skins blister and their flesh softens into tender submission. This simple preparation, with just garlic and herbs, feels like a gentle meditation in the kitchen—a reminder that sometimes the most profound flavors come from patience rather than complexity.
Ingredients
For the peppers and aromatics:
– 4 large Marconi peppers
– 3 tablespoons olive oil
– 4 cloves garlic, thinly sliced
– 1 teaspoon dried oregano
– ½ teaspoon sea salt
– ¼ teaspoon black pepper
For finishing:
– 1 tablespoon fresh parsley, chopped
– 1 teaspoon lemon juice
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Wash the Marconi peppers thoroughly under cool running water and pat them completely dry with paper towels.
- Cut each pepper in half lengthwise and use a small knife to carefully remove all seeds and white membranes.
- Arrange the pepper halves in a single layer on the prepared baking sheet, cut sides facing up.
- Drizzle the olive oil evenly over all pepper halves, making sure to coat both the interior and exterior surfaces.
- Sprinkle the sliced garlic, dried oregano, sea salt, and black pepper evenly across the pepper halves.
- Roast the peppers in the preheated oven for 25-30 minutes until the skins are blistered and slightly charred at the edges.
- Remove the baking sheet from the oven and let the peppers rest for 5 minutes to allow the flavors to meld.
- Transfer the roasted peppers to a serving platter and sprinkle with fresh parsley and lemon juice.
Zesty and deeply savory, these peppers emerge from the oven with a silky texture that practically melts against your tongue. The garlic becomes sweet and mellow during roasting, while the herbs infuse every bite with earthy warmth. I love serving them alongside crusty bread to soak up the fragrant olive oil, or folded into warm grain bowls where their smoky sweetness can truly shine.
Giant Marconi Pepper and Sausage Skillet
Gently, the afternoon light spills across my kitchen counter, and I find myself reaching for those oversized Marconi peppers, their curved forms promising something substantial and comforting to carry me through the evening. It’s the kind of simple, one-pan meal that feels like a warm embrace after a long day, where the sizzle of sausage and the softening of sweet peppers fill the space with a quiet, nourishing aroma.
Ingredients
For the skillet base:
– 1 tablespoon olive oil
– 1 pound sweet Italian sausage, casings removed
– 2 large Marconi peppers, seeded and sliced into 1/2-inch strips
– 1 medium yellow onion, thinly sliced
For finishing:
– 2 cloves garlic, minced
– 1/2 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes
– 1/4 cup low-sodium chicken broth
Instructions
- Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat for 2 minutes until the oil shimmers.
- Add 1 pound of sweet Italian sausage, breaking it apart with a wooden spoon into small crumbles.
- Cook the sausage for 8-10 minutes, stirring occasionally, until it is no longer pink and develops golden-brown spots.
- Use a slotted spoon to transfer the cooked sausage to a clean plate, leaving the rendered fat in the skillet.
- Add the sliced Marconi peppers and thinly sliced onion to the hot skillet.
- Cook the vegetables for 12-15 minutes, stirring every 3-4 minutes, until the peppers are tender with slightly charred edges and the onions are translucent.
- Push the vegetables to one side of the skillet and add the minced garlic to the cleared space.
- Cook the garlic for 45-60 seconds until fragrant, then mix it into the vegetables.
- Sprinkle 1/2 teaspoon of dried oregano and 1/4 teaspoon of red pepper flakes over the vegetable mixture.
- Return the cooked sausage to the skillet and pour in 1/4 cup of low-sodium chicken broth.
- Stir everything together and simmer for 3-4 minutes until the broth reduces and coats the ingredients.
Kindly, this skillet settles into a harmony of textures—the peppers retain a gentle crispness against the juicy sausage, while the reduced broth ties it all together with a subtle, savory depth. I love spooning it over creamy polenta or stuffing it into a crusty roll for a hearty sandwich, each bite a reminder of how simple ingredients can create such profound comfort.
Grilled Giant Marconi Peppers with Balsamic Glaze
Lately, I’ve found myself drawn to the quiet simplicity of grilling, where the gentle hiss and smoky fragrance create a kind of meditation. These giant Marconi peppers, with their sweet flesh and graceful curves, feel like the perfect subject for such a peaceful afternoon. Drizzled with a reduced balsamic glaze, they transform into something truly special.
Ingredients
For the peppers:
– 4 large Marconi peppers
– 2 tablespoons olive oil
– 1/2 teaspoon kosher salt
For the glaze:
– 1 cup balsamic vinegar
– 2 tablespoons honey
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F.
2. Wash the Marconi peppers and pat them completely dry with paper towels.
3. Cut each pepper in half lengthwise and remove all seeds and white membranes.
4. Brush both sides of each pepper half evenly with the 2 tablespoons of olive oil.
5. Sprinkle the 1/2 teaspoon of kosher salt evenly over the oiled flesh of the peppers.
6. Place the pepper halves flesh-side down directly onto the preheated grill grates.
7. Grill for 5-7 minutes until deep, defined grill marks appear and the skin begins to blister.
8. Carefully flip each pepper half using tongs so the skin side faces the heat.
9. Continue grilling for another 4-6 minutes until the skin is thoroughly charred and puckered.
10. While the peppers grill, combine 1 cup of balsamic vinegar and 2 tablespoons of honey in a small saucepan.
11. Bring the mixture to a simmer over medium heat, then immediately reduce the heat to low.
12. Simmer gently for 12-15 minutes, stirring occasionally, until the liquid reduces by half and coats the back of a spoon.
13. Remove the grilled peppers from the heat and transfer them to a serving platter.
14. Drizzle the warm balsamic glaze generously over the arranged peppers.
You’ll find the peppers carry a wonderful smoky softness, their sweet flesh yielding easily against the sharp, syrupy tang of the glaze. They make a beautiful centerpiece arranged over a bed of creamy polenta or served alongside grilled bread to soak up every last drop of the glossy reduction.
Giant Marconi Pepper and Goat Cheese Tart
Folding myself into the quiet kitchen this afternoon, I find comfort in the simple rhythm of preparing this tart, the vibrant peppers and creamy cheese promising warmth against the cooling autumn air.
Ingredients
For the crust:
– 1 ¼ cups all-purpose flour
– ½ teaspoon salt
– ½ cup cold unsalted butter, cubed
– 3-4 tablespoons ice water
For the filling:
– 2 large Marconi peppers, sliced into ¼-inch rings
– 4 ounces goat cheese, crumbled
– 2 large eggs
– ½ cup heavy cream
– ¼ teaspoon black pepper
– 1 tablespoon olive oil
Instructions
1. Preheat your oven to 375°F.
2. Combine 1 ¼ cups all-purpose flour and ½ teaspoon salt in a large bowl.
3. Add ½ cup cold cubed butter, working it into the flour with your fingertips until pea-sized crumbs form.
4. Sprinkle in 3 tablespoons ice water, mixing gently until the dough just comes together; add the remaining tablespoon if needed, being careful not to overwork the dough.
5. Press the dough into a 9-inch tart pan, ensuring it covers the bottom and sides evenly.
6. Prick the crust all over with a fork to prevent bubbling.
7. Bake the crust for 15 minutes, until lightly golden; let it cool slightly while you prepare the filling.
8. Heat 1 tablespoon olive oil in a skillet over medium heat.
9. Add 2 large sliced Marconi peppers, cooking for 5-7 minutes until softened but not browned.
10. Whisk 2 large eggs, ½ cup heavy cream, and ¼ teaspoon black pepper in a medium bowl until smooth.
11. Arrange the cooked peppers evenly over the pre-baked crust.
12. Sprinkle 4 ounces crumbled goat cheese over the peppers.
13. Pour the egg mixture carefully over the top, ensuring it spreads to the edges.
14. Bake for 25-30 minutes, until the filling is set and the edges are golden brown.
15. Let the tart cool for 10 minutes before slicing. Using a warm knife to slice the tart will give you cleaner edges.
16. Serve warm or at room temperature.
Unfolding with each bite, the flaky crust gives way to the tender peppers and tangy goat cheese, their creaminess balanced by the subtle richness of the custard. Try serving it alongside a crisp green salad for a light lunch, or slice it into smaller pieces as an elegant appetizer for gatherings, where its golden edges and vibrant colors invite quiet appreciation.
Spicy Giant Marconi Pepper Relish
Gently, as autumn leaves begin their slow descent, I find myself drawn to preserving the last fiery glow of summer in this humble relish. There’s something quietly satisfying about transforming these vibrant giants into something that will warm our winter tables with memories of sun-drenched gardens. Today, we’ll capture that gentle heat and subtle sweetness in jars that promise comfort through colder days.
Ingredients
For the pepper preparation
– 6 large Marconi peppers (about 2 pounds)
– 2 tablespoons olive oil
For the relish base
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1/2 cup apple cider vinegar
– 1/4 cup granulated sugar
– 1 teaspoon red pepper flakes
– 1 teaspoon kosher salt
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the Marconi peppers in half lengthwise and remove all seeds and white membranes.
3. Arrange the pepper halves cut-side down on the prepared baking sheet.
4. Drizzle the peppers evenly with 2 tablespoons of olive oil.
5. Roast the peppers at 425°F for 20-25 minutes until the skins are blistered and slightly charred.
6. Transfer the roasted peppers to a bowl and cover tightly with plastic wrap for 15 minutes—this steaming makes peeling effortless.
7. While peppers steam, heat a medium saucepan over medium heat.
8. Add the diced onion and cook for 8-10 minutes, stirring occasionally, until translucent and lightly golden.
9. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
10. Peel the skins from the steamed peppers—they should slip off easily—then dice the flesh into 1/4-inch pieces.
11. Add the diced peppers, apple cider vinegar, sugar, red pepper flakes, and kosher salt to the saucepan.
12. Bring the mixture to a gentle simmer, then reduce heat to low.
13. Cook uncovered for 30-35 minutes, stirring every 5 minutes, until the liquid has reduced and the relish thickens to a jam-like consistency.
14. Remove from heat and let cool completely before transferring to jars.
Just spooned warm over creamy goat cheese on crusty bread, this relish reveals its complex character—the peppers’ smoky sweetness balanced by vinegar’s bright acidity and the gentle warmth that lingers. The texture holds both soft melded pieces and occasional satisfying bites, making it equally lovely stirred into soups or paired with roasted meats. Keep a jar handy for those moments when you need to remember how summer’s fire can become winter’s comfort.
Giant Marconi Pepper and Chicken Stir-Fry
Years seem to fold into themselves on afternoons like this one, when the kitchen becomes a quiet sanctuary and the simple act of chopping vegetables feels like a meditation. There’s something deeply comforting about the sizzle of chicken meeting a hot pan, the sweet aroma of giant Marconi peppers softening into tenderness, a humble stir-fry that feels both nourishing and nostalgic.
Ingredients
For the chicken:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp cornstarch
- 1 tbsp vegetable oil
For the vegetables:
- 2 giant Marconi peppers, seeded and sliced into 1/2-inch strips
- 1 medium yellow onion, sliced into 1/4-inch wedges
- 2 cloves garlic, minced
For the sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
Instructions
- Place chicken pieces in a medium bowl and toss with 2 tablespoons of cornstarch until evenly coated.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
- Add coated chicken to the hot skillet in a single layer, working in batches if necessary to avoid crowding.
- Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F, turning pieces only once to develop a proper sear.
- Transfer cooked chicken to a clean plate using tongs, leaving any oil in the skillet.
- Add sliced Marconi peppers and onion to the same skillet, stirring to coat in the residual oil.
- Cook vegetables for 6-7 minutes, stirring occasionally, until peppers have softened and developed slight char marks but still retain some crispness.
- Push vegetables to one side of the skillet and add minced garlic to the cleared space.
- Cook garlic for 30-45 seconds until fragrant but not browned, then mix thoroughly with vegetables.
- Return cooked chicken to the skillet, distributing it evenly among the vegetables.
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, and 1 teaspoon sesame oil until honey is fully dissolved.
- Pour sauce mixture over chicken and vegetables, stirring gently to coat everything evenly.
- Simmer for 2-3 minutes until sauce has thickened slightly and clings to the ingredients.
- Remove skillet from heat and let rest for 1 minute before serving.
The peppers maintain a wonderful yielding crispness against the tender chicken, while the sauce—both sweet and tangy—coats each piece without overwhelming. I love serving this over jasmine rice to catch every last drop of sauce, or wrapping it in warm flour tortillas for a completely different experience that still feels like comfort.
Pickled Giant Marconi Peppers with Spices
Wandering through the farmers market this morning, I found myself drawn to the deep crimson curves of giant Marconi peppers, their glossy skins promising both sweetness and substance. There’s something quietly meditative about preserving seasonal abundance, transforming fleeting summer treasures into jars of spiced sunshine that will brighten gray winter days. Today feels right for slowing down, for the patient ritual of pickling.
Ingredients
For preparing the peppers:
– 2 pounds giant Marconi peppers
– 4 cups water
– 2 tablespoons kosher salt
For the pickling brine:
– 2 cups white vinegar
– 1 cup granulated sugar
– 2 teaspoons mustard seeds
– 1 teaspoon black peppercorns
– 3 whole cloves
– 2 bay leaves
– 1 cinnamon stick
Instructions
1. Wash the giant Marconi peppers thoroughly under cool running water, then pat them completely dry with clean kitchen towels.
2. Cut each pepper in half lengthwise using a sharp chef’s knife, then carefully remove all seeds and white membranes with a small paring knife.
3. Slice the pepper halves into uniform ½-inch wide strips, keeping the pieces consistent for even pickling.
4. Combine 4 cups water and 2 tablespoons kosher salt in a large bowl, stirring until the salt fully dissolves to create a brine.
5. Submerge the pepper strips in the saltwater brine, then place a small plate on top to keep them fully immersed for exactly 2 hours.
6. Drain the peppers thoroughly in a colander, then rinse them under cool water for 30 seconds to remove excess salt.
7. Arrange the pepper strips in a single layer on baking sheets lined with paper towels, allowing them to air-dry for 45 minutes until no surface moisture remains.
8. Combine 2 cups white vinegar, 1 cup granulated sugar, 2 teaspoons mustard seeds, 1 teaspoon black peppercorns, 3 whole cloves, 2 bay leaves, and 1 cinnamon stick in a medium saucepan.
9. Heat the mixture over medium heat, stirring continuously with a wooden spoon until the sugar completely dissolves, about 3-4 minutes.
10. Bring the pickling liquid to a gentle boil where small bubbles break the surface consistently, then immediately reduce heat to low.
11. Simmer the brine uncovered for 8 minutes to allow the spices to fully infuse, until the liquid becomes fragrant with warm spice notes.
12. Remove the saucepan from heat and let the brine cool for 15 minutes until warm but no longer boiling hot.
13. Pack the dried pepper strips tightly into sterilized glass jars, leaving ½-inch of headspace at the top of each jar.
14. Carefully pour the warm pickling brine over the peppers, ensuring all pieces are completely submerged beneath the liquid.
15. Seal the jars tightly with lids, then invert them twice to distribute the spices evenly throughout each container.
16. Refrigerate the pickled peppers for at least 48 hours before opening, allowing the flavors to fully develop and meld together.
Ultimate satisfaction comes when you finally open that jar weeks later, finding peppers that have transformed into tender-crisp ribbons with a beautiful balance of sweet, tangy, and warmly spiced flavors. Their jewel-like appearance makes them stunning arranged over creamy burrata or folded into grain bowls, where they provide bright acidity against rich components. I love how they maintain just enough structural integrity to offer pleasant resistance when bitten, yet practically melt when layered on crusty bread with sharp cheese.
Giant Marconi Pepper and Tomato Soup
There’s something quietly comforting about watching giant Marconi peppers slowly roast in the oven, their skins blistering and charring while tomatoes soften beside them, releasing their sweet, acidic perfume into the kitchen air. This soup feels less like a recipe and more like a gentle transformation, where simple ingredients melt into something deeply nourishing and complex, perfect for a quiet afternoon when you need a warm bowl of solace. It’s the kind of dish that asks for patience and rewards it with layers of smoky sweetness and velvety texture that coat the spoon and warm you from the inside out.
Ingredients
For roasting the vegetables
- 4 large Marconi peppers, halved and seeded
- 6 medium ripe tomatoes, halved
- 1 large yellow onion, quartered
- 3 cloves garlic, unpeeled
- 2 tablespoons olive oil
For the soup base
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 425°F.
- Arrange the halved Marconi peppers, halved tomatoes, quartered onion, and unpeeled garlic cloves in a single layer on a large baking sheet.
- Drizzle the vegetables evenly with 2 tablespoons of olive oil, making sure all surfaces are lightly coated.
- Roast the vegetables in the preheated oven for 35-40 minutes, until the pepper skins are deeply blistered and charred in spots and the tomatoes have collapsed.
- Remove the baking sheet from the oven and let the vegetables cool until they are safe to handle, about 15 minutes.
- Peel the skins from the roasted Marconi peppers and discard them—the skins should slip off easily if the peppers are properly roasted.
- Squeeze the roasted garlic cloves from their papery skins into a large blender or food processor.
- Transfer all the roasted vegetables (peeled peppers, tomatoes, onion, and garlic) to the blender.
- Add 4 cups of vegetable broth to the blender with the roasted vegetables.
- Blend the mixture on high speed for 2-3 minutes until completely smooth and no chunks remain.
- Pour the blended soup into a large pot and place it over medium heat.
- Stir in 1 teaspoon of smoked paprika and 1/2 teaspoon of salt.
- Bring the soup to a gentle simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally.
- Remove the pot from the heat and stir in 1/2 cup of heavy cream until fully incorporated.
Dense and velvety, this soup carries the deep, smoky sweetness of roasted Marconi peppers balanced by the bright acidity of tomatoes. I love serving it with a drizzle of olive oil and crusty bread for dipping, or swirling in a spoonful of pesto for an herbal contrast that cuts through the richness.
Giant Marconi Pepper and Beef Stuffed Shells
Very quietly, as the afternoon light fades, I find myself drawn back to this recipe—a comforting embrace of flavors that feels like coming home after a long journey. There’s something deeply soothing about preparing these shells, each one cradling a rich, savory filling that whispers of slow-cooked traditions and gentle evenings spent in the kitchen.
Ingredients
For the Filling:
– 1 lb ground beef (85% lean)
– 2 large Marconi peppers, diced (about 1.5 cups)
– 1 small yellow onion, finely chopped (about 1/2 cup)
– 2 cloves garlic, minced
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 1/2 tsp dried oregano
– 1/4 tsp black pepper
– 1/2 tsp salt
For Assembly and Baking:
– 12 jumbo pasta shells
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1 tbsp olive oil
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the jumbo pasta shells and cook for 9 minutes until al dente (they should be pliable but still firm to the bite).
4. Drain the shells carefully and rinse with cool water to stop the cooking process.
5. Tip: Gently toss the drained shells with 1 tbsp olive oil to prevent sticking.
6. Heat a large skillet over medium-high heat.
7. Add the ground beef and cook for 6-8 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
8. Transfer the cooked beef to a bowl, leaving 1 tbsp of drippings in the skillet.
9. Reduce the heat to medium and add the diced Marconi peppers and chopped onion to the skillet.
10. Sauté for 5-7 minutes until the peppers soften and the onions turn translucent.
11. Stir in the minced garlic and cook for 1 minute until fragrant.
12. Tip: Don’t let the garlic brown, as it can turn bitter.
13. Combine the cooked beef, pepper mixture, ricotta, Parmesan, egg, oregano, black pepper, and salt in a large bowl.
14. Mix gently until just combined—overmixing can make the filling dense.
15. Spread 1/2 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
16. Carefully fill each cooked pasta shell with the beef and pepper mixture using a small spoon.
17. Arrange the stuffed shells in a single layer in the prepared baking dish.
18. Pour the remaining 1 1/2 cups marinara sauce over the stuffed shells.
19. Sprinkle the shredded mozzarella cheese evenly over the top.
20. Cover the dish tightly with aluminum foil and bake for 25 minutes.
21. Remove the foil and bake for an additional 10-12 minutes until the cheese is golden and bubbly.
22. Tip: Let the dish rest for 5 minutes before serving to allow the flavors to settle.
23. Remove from the oven and let rest for 5 minutes before serving.
Melted mozzarella forms a golden blanket over tender shells that give way to a richly spiced filling, where sweet Marconi peppers mingle with savory beef in every bite. Serve these alongside a crisp green salad for contrast, or perhaps with garlic bread to soak up the vibrant tomato sauce—each shell feels like a little gift, unwrapping warmth and comfort with every forkful.
Charred Giant Marconi Pepper Salad
Folding into autumn’s gentle rhythm, I find myself craving the quiet comfort of simple, fire-kissed vegetables. There’s something deeply satisfying about charring peppers until their skins blister and their sweetness concentrates, creating a salad that feels both rustic and refined. This charred pepper dish has become my seasonal meditation, a recipe I return to when I need to slow down and savor the process.
Ingredients
For the peppers:
– 4 large Marconi peppers
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
For the dressing:
– 3 tablespoons extra virgin olive oil
– 1 tablespoon red wine vinegar
– 1 garlic clove, minced
– ½ teaspoon dried oregano
For assembly:
– ¼ cup crumbled feta cheese
– 2 tablespoons toasted pine nuts
– ¼ cup fresh basil leaves
Instructions
1. Preheat your oven broiler to 500°F and position the oven rack 6 inches from the heating element.
2. Brush all sides of the Marconi peppers evenly with 2 tablespoons olive oil using a pastry brush.
3. Sprinkle the oiled peppers with 1 teaspoon kosher salt, ensuring even coverage.
4. Place the peppers directly on the oven rack and broil for 8-10 minutes until the tops are completely blackened and blistered.
5. Flip the peppers using tongs and broil for another 8-10 minutes until all sides are charred.
6. Transfer the charred peppers to a heatproof bowl and cover tightly with plastic wrap to steam for 15 minutes.
7. While the peppers steam, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 minced garlic clove, and ½ teaspoon dried oregano in a small bowl.
8. Peel the blackened skins from the peppers using your fingers, working over the bowl to catch any juices.
9. Remove the stems and seeds from the peeled peppers, then tear the flesh into 1-inch wide strips.
10. Arrange the pepper strips on a serving platter and drizzle with the prepared dressing.
11. Sprinkle ¼ cup crumbled feta cheese evenly over the peppers.
12. Scatter 2 tablespoons toasted pine nuts across the salad.
13. Tear ¼ cup fresh basil leaves by hand and scatter them over the finished salad.
Keeping this salad at room temperature allows the flavors to meld beautifully, the peppers becoming silky and sweet against the sharp feta. I love how the pine nuts provide little bursts of crunch amid the tender peppers, while the basil lends its fresh, aromatic quality to each bite. Sometimes I’ll serve it alongside grilled bread to soak up the vibrant dressing, or top it with a soft-poached egg for a more substantial meal.
Giant Marconi Pepper and Shrimp Scampi
Cradling this vibrant bowl feels like holding autumn itself—the sweet marconi peppers curl around plump shrimp in a garlicky embrace, creating a dish that whispers of cozy evenings and simple pleasures. There’s something deeply comforting about how the peppers soften into silky ribbons while the shrimp stay tender, each bite a quiet celebration of late harvest abundance.
Ingredients
– For the peppers and shrimp:
2 large Marconi peppers, sliced into 1/2-inch strips
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1/2 tsp salt
– For the scampi sauce:
4 cloves garlic, minced
1/4 cup dry white wine
3 tbsp unsalted butter
2 tbsp fresh lemon juice
1/4 cup chopped fresh parsley
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add pepper strips and cook for 6-8 minutes, stirring occasionally, until softened and slightly charred at the edges.
3. Transfer peppers to a plate, keeping any oil in the skillet.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Increase heat to medium-high and add remaining 1 tablespoon olive oil to the skillet.
6. Arrange shrimp in a single layer and cook for 90 seconds per side until pink and opaque.
7. Remove shrimp and place with peppers.
8. Reduce heat to medium and add minced garlic, cooking for 45 seconds until fragrant but not browned.
9. Pour in white wine, scraping up any browned bits from the skillet bottom.
10. Simmer wine for 2 minutes until reduced by half.
11. Whisk in butter until fully melted and incorporated.
12. Stir in lemon juice and parsley.
13. Return peppers and shrimp to the skillet, tossing gently to coat in sauce.
14. Cook for 1 final minute until everything is heated through.
Yielding to the dish’s gentle textures, the peppers collapse into buttery softness against the springy shrimp, while the bright lemon cuts through the rich garlic sauce. Serve it over creamy polenta to soak up every drop, or tuck it into crusty bread for a messy, delightful supper that demands to be eaten with your hands.
Giant Marconi Pepper and Ricotta Stuffed Pasta
Wandering through the farmers market this morning, the giant Marconi peppers called to me with their gentle curves and sunset hues, inspiring this quiet kitchen meditation. Sometimes the simplest ingredients speak loudest when given space to breathe. Today we’ll cradle them in silky pasta with clouds of ricotta, a dish that unfolds like a slow afternoon.
Ingredients
For the pepper filling:
– 2 large Marconi peppers
– 1 cup whole milk ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 1/2 teaspoon dried oregano
– 1/4 teaspoon black pepper
– 1/2 teaspoon salt
For assembly:
– 8 jumbo pasta shells
– 2 cups marinara sauce
– 1/2 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 400°F.
2. Cut Marconi peppers in half lengthwise and remove seeds and membranes.
3. Place pepper halves cut-side down on a baking sheet lined with parchment paper.
4. Roast peppers for 20 minutes until skins begin to blister and soften.
5. Carefully peel the loosened skins from the roasted peppers while still warm.
6. Bring 4 quarts of water to a rolling boil in a large pot.
7. Add jumbo pasta shells and cook for 9 minutes until pliable but firm.
8. Drain pasta shells and arrange them in a single layer on a clean kitchen towel.
9. Combine ricotta, Parmesan, egg, oregano, black pepper, and salt in a medium bowl.
10. Spoon 2 tablespoons of filling into each roasted pepper half.
11. Nestle one stuffed pepper half inside each cooked pasta shell.
12. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
13. Arrange stuffed shells in a single layer over the sauce.
14. Top with remaining 1 cup marinara sauce, ensuring all shells are covered.
15. Sprinkle shredded mozzarella evenly over the entire dish.
16. Cover baking dish with aluminum foil and bake at 375°F for 25 minutes.
17. Remove foil and bake uncovered for 10 minutes until cheese is golden and bubbly.
18. Let rest for 8 minutes before serving to allow filling to set.
Our finished dish emerges with the roasted peppers melting into the ricotta like twilight colors blending at horizon’s edge, their sweetness balancing the tangy marinara. The pasta shells provide gentle resistance before yielding to the creamy interior, creating a comforting rhythm of textures. Consider serving these alongside crusty bread to capture every last bit of sauce, or perhaps with a simple arugula salad dressed lightly in lemon vinaigrette to cut through the richness.
Giant Marconi Pepper and Eggplant Parmesan
Nestled between the fading summer and approaching autumn, this dish captures that perfect transitional moment when gardens overflow with their final generous offerings. Warm, comforting, and layered with late-season abundance, it transforms humble vegetables into something deeply satisfying and celebratory.
Ingredients
For the Vegetables:
- 2 large Marconi peppers, halved and seeded
- 1 medium eggplant, sliced into 1/2-inch rounds
- 1/4 cup olive oil
- 1 tsp salt
For the Assembly:
- 2 cups marinara sauce
- 8 oz fresh mozzarella, thinly sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves
Instructions
- Preheat your oven to 400°F.
- Arrange the pepper halves and eggplant rounds in a single layer on two baking sheets.
- Brush both sides of all vegetables thoroughly with the 1/4 cup of olive oil.
- Sprinkle the 1 tsp of salt evenly over the oiled vegetables.
- Roast the vegetables for 25 minutes, or until the eggplant is tender and the pepper skins have begun to blister and soften.
- Reduce the oven temperature to 375°F.
- Spread 1/2 cup of the marinara sauce evenly across the bottom of a 9×13 inch baking dish.
- Arrange a single layer of the roasted eggplant rounds over the sauce.
- Place the roasted Marconi pepper halves on top of the eggplant layer.
- Spoon the remaining 1 1/2 cups of marinara sauce over the peppers and eggplant.
- Layer the 8 oz of sliced fresh mozzarella evenly over the sauce.
- Sprinkle the 1/2 cup of grated Parmesan cheese over the mozzarella.
- Bake the assembled dish at 375°F for 20 minutes, or until the cheese is completely melted and bubbly.
- Turn the oven to broil and cook for an additional 2-3 minutes, watching closely, until the cheese develops golden-brown spots.
- Remove the baking dish from the oven and let it rest for 10 minutes.
- Garnish the finished dish by scattering the 1/4 cup of fresh basil leaves over the top.
Warm from the oven, the layers offer a wonderful contrast: the silky, almost creamy eggplant against the sweet, robust peppers, all bound by rich, tangy sauces and stretchy, browned cheese. This is the kind of meal that invites you to slow down, perhaps serving it over a bed of soft polenta or with a thick slice of crusty bread to soak up every last bit of the savory tomato juices.
Giant Marconi Pepper and Chorizo Tacos
Nestled between the golden hours of afternoon and evening, I find myself drawn to the kitchen, where the vibrant colors of marconi peppers and the earthy scent of chorizo promise a meal that feels both comforting and celebratory. There’s something quietly satisfying about preparing these tacos, each step a gentle rhythm that transforms simple ingredients into something memorable.
Ingredients
For the filling:
– 2 large Marconi peppers, sliced into 1/2-inch strips
– 8 ounces fresh chorizo, casings removed
– 1 tablespoon olive oil
– 1/2 cup finely diced white onion
– 1/4 cup chopped fresh cilantro
– 1 tablespoon fresh lime juice
For assembly:
– 8 small corn tortillas
– 1/2 cup crumbled queso fresco
– 1/4 cup Mexican crema
Instructions
1. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
2. Add the sliced Marconi peppers and cook for 4–5 minutes, stirring occasionally, until they begin to soften and develop light char marks.
3. Push the peppers to one side of the skillet and add the chorizo, breaking it into small crumbles with a wooden spoon.
4. Cook the chorizo for 6–7 minutes, until fully browned and cooked through, stirring frequently to prevent sticking.
5. Tip: If the chorizo releases excess grease, drain it carefully using a slotted spoon to keep the filling from becoming too oily.
6. Combine the peppers and chorizo in the skillet, then stir in the diced white onion.
7. Cook for another 2–3 minutes, just until the onion is slightly softened but still crisp.
8. Remove the skillet from heat and drizzle the mixture with 1 tablespoon of fresh lime juice, tossing gently to combine.
9. Warm the corn tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side, until pliable and lightly toasted.
10. Tip: Keep the warmed tortillas wrapped in a clean kitchen towel to stay soft and warm while you assemble the tacos.
11. Spoon the chorizo and pepper filling evenly into the center of each tortilla.
12. Top each taco with a sprinkle of crumbled queso fresco and a drizzle of Mexican crema.
13. Garnish with chopped fresh cilantro just before serving.
14. Tip: For an extra burst of freshness, serve with lime wedges on the side to squeeze over the tacos right before eating.
Perfectly balanced between smoky, spicy, and bright, these tacos offer a satisfying contrast of textures—the tender peppers, crumbly chorizo, and crisp tortillas creating a harmony in every bite. I love serving them family-style, letting everyone build their own at the table, with extra crema and cilantro within easy reach for those who want to indulge a little more.
Giant Marconi Pepper and Mushroom Risotto
Kind of quietly, on days when the light slants just so through the kitchen window, I find myself drawn to the slow, rhythmic stirring of a risotto, this one cradling the sweet, generous curves of marconi peppers and the earthy whisper of mushrooms.
Ingredients
- For the Base
- 1/4 cup olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- For the Mushrooms and Peppers
- 8 ounces cremini mushrooms, sliced 1/4-inch thick
- 2 giant marconi peppers, seeded and cut into 1/2-inch pieces
- For the Risotto
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 6 cups vegetable broth, kept at a simmer (around 180°F) in a separate pot
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Pour 2 tablespoons of olive oil into a heavy-bottomed Dutch oven or large pot and heat it over medium heat for 1 minute.
- Add the diced onion and cook, stirring occasionally, for 6-8 minutes until the pieces are translucent and soft.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the remaining 2 tablespoons of olive oil to the pot.
- Add the sliced mushrooms and cook, stirring only every 2-3 minutes, for 7-9 minutes until they have released their liquid and developed a golden-brown color.
- Add the marconi pepper pieces and cook for 4-5 minutes, stirring once, until they just begin to soften.
- Add the Arborio rice to the pot and toast it, stirring constantly, for 2 minutes until the edges of the grains look slightly translucent.
- Pour in the white wine and stir continuously until the liquid is fully absorbed, which should take about 2 minutes.
- Add 1 cup of the simmering vegetable broth to the rice and stir until most of the liquid is absorbed.
- Continue adding the broth 1/2 cup at a time, stirring almost constantly and waiting until each addition is nearly absorbed before adding the next; this process should take about 20-25 minutes total.
- Test the rice by tasting a grain; it should be tender but still have a slight firmness at the center (al dente) and the overall mixture should be creamy, not soupy.
- Remove the pot from the heat and stir in the grated Parmesan cheese, butter, kosher salt, and black pepper until the butter is fully melted and incorporated.
- Let the risotto rest, uncovered, for 2 minutes off the heat to allow the flavors to meld.
- Stir in the chopped parsley just before serving.
Ladle this creamy risotto into shallow bowls, where the sweet, soft peppers and earthy mushrooms create pockets of distinct flavor against the rich, velvety rice. The final texture should be loose enough to spread slightly on the plate, a perfect comfort for a quiet evening. For a lovely contrast, try topping it with a few extra shavings of Parmesan and a drizzle of good olive oil right at the table.
Giant Marconi Pepper and Bacon Jam
When I first encountered those oversized Marconi peppers at the farmers market, their curved forms and glossy skins seemed to hold a quiet promise, one that felt perfect for transforming into something slow-simmered and deeply savory on this cool autumn afternoon.
Ingredients
For the pepper base:
– 4 large Marconi peppers, stems and seeds removed, chopped into 1/2-inch pieces
– 1 tablespoon olive oil
For the bacon and aromatics:
– 8 ounces thick-cut bacon, chopped into 1/4-inch pieces
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
For the simmering liquid:
– 1/4 cup apple cider vinegar
– 1/4 cup brown sugar
– 1/4 cup water
Instructions
1. Heat olive oil in a large skillet over medium heat until it shimmers.
2. Add chopped Marconi peppers and cook for 8-10 minutes, stirring occasionally, until they soften and develop light brown edges.
3. Transfer cooked peppers to a bowl and set aside.
4. Place chopped bacon in the same skillet and cook over medium heat for 6-8 minutes until crispy and fat renders out.
5. Remove bacon with a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
6. Add diced onion to the bacon fat and cook for 5-7 minutes until translucent and lightly golden.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Return cooked peppers and bacon to the skillet.
9. Pour in apple cider vinegar, brown sugar, and water, stirring to combine all ingredients.
10. Reduce heat to low and simmer uncovered for 25-30 minutes, stirring every 5 minutes, until liquid reduces to a thick, syrupy consistency.
11. Remove from heat and let cool for 15 minutes before serving. During the final simmering, resist stirring too frequently as this helps develop a deeper caramelization on the bottom layer. When testing for doneness, drag a spoon through the jam—it should leave a clear path that slowly fills in. For optimal texture, let the jam cool completely before storing as it will continue to thicken.
Deeply caramelized and complex, this jam achieves a perfect balance between the peppers’ subtle sweetness and the bacon’s smoky saltiness. The texture transforms into something spreadable yet substantial, with tender pepper pieces suspended in a glossy, reduced syrup. I love it spooned over creamy polenta or as an unexpected topping for grilled cheese sandwiches, where it melts into the bread and cheese in the most satisfying way.
Giant Marconi Pepper and Spinach Stuffed Chicken
There’s something quietly comforting about transforming simple ingredients into a meal that feels like a warm embrace. Today, as the afternoon light slants through the kitchen window, I find myself drawn to the gentle rhythm of preparing stuffed chicken, a dish that rewards patience with profound flavor. This version, filled with sweet peppers and earthy greens, is a meditation in itself.
Ingredients
For the filling:
– 2 large Marconi peppers, seeds and ribs removed, finely diced
– 4 cups fresh spinach leaves, packed
– 1/2 cup cream cheese, softened
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon garlic powder
– 1/4 teaspoon black pepper
For the chicken:
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 1 tablespoon olive oil
– 1/2 teaspoon salt
For baking:
– Cooking spray
Instructions
1. Preheat your oven to 375°F and lightly spray a 9×13 inch baking dish with cooking spray.
2. Heat olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
3. Add diced Marconi peppers to the skillet and cook for 4-5 minutes until they begin to soften and release their sweet aroma.
4. Add spinach leaves to the skillet and cook for 2-3 minutes, stirring constantly, until the spinach has wilted and reduced in volume by about half.
5. Transfer the pepper and spinach mixture to a medium bowl and let it cool for 5 minutes to prevent melting the cream cheese.
6. Add cream cheese, Parmesan cheese, garlic powder, and black pepper to the cooled vegetable mixture, stirring until fully combined into a cohesive filling.
7. Using a sharp knife, carefully cut a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through to the other side.
8. Season the inside of each chicken pocket with 1/8 teaspoon of the salt total divided among the four breasts.
9. Divide the filling mixture evenly among the four chicken breasts, using a spoon to pack about 1/4 cup of filling into each pocket.
10. Secure the openings of each stuffed chicken breast with 2-3 toothpicks placed about 1 inch apart to prevent the filling from leaking during baking.
11. Season the outside of each chicken breast with the remaining salt.
12. Arrange the stuffed chicken breasts in the prepared baking dish, making sure they don’t touch each other for even cooking.
13. Bake at 375°F for 25-30 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of the chicken.
14. Remove the baking dish from the oven and let the chicken rest for 5 minutes before carefully removing the toothpicks.
Here, the contrast between the tender chicken and the creamy, vegetable-filled center creates a delightful textural experience. The Marconi peppers maintain a subtle sweetness that balances beautifully with the earthy spinach, while the melted cheeses bind everything together in rich harmony. Consider serving slices of this stuffed chicken over a bed of creamy polenta or alongside roasted potatoes to soak up any lingering juices from the baking dish.
Giant Marconi Pepper and Potato Hash
Gently, as the afternoon light settles across the kitchen counter, I find myself drawn to the quiet comfort of chopping, to the simple alchemy of turning a few humble vegetables into something warm and sustaining. This hash feels like a slow, deliberate exhale at the end of a long week.
Ingredients
For the Hash Base
– 2 large Marconi peppers, seeded and diced into 1/2-inch pieces
– 1 large russet potato, peeled and diced into 1/2-inch cubes
– 1 small yellow onion, diced
– 3 tablespoons olive oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
For Finishing
– 2 large eggs
– 1 tablespoon chopped fresh parsley
Instructions
1. Place the diced potato in a medium saucepan and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce the heat to maintain a simmer and cook the potatoes for 8 minutes, or until a paring knife can pierce a cube with slight resistance.
3. Drain the potatoes thoroughly in a colander and let them air-dry for 2 minutes to evaporate surface moisture, which helps them crisp up later.
4. Heat the olive oil in a large, 12-inch cast iron or non-stick skillet over medium heat for 2 minutes, until the oil shimmers.
5. Add the diced onion and cook for 4 minutes, stirring occasionally, until the pieces become translucent.
6. Add the diced Marconi peppers and cook for another 5 minutes, stirring every minute, until they soften and their edges just begin to brown.
7. Add the par-cooked potatoes to the skillet in a single layer, pressing them down gently with a spatula.
8. Cook without stirring for 6 minutes to form a golden-brown crust on the bottom of the potatoes.
9. Flip sections of the hash with the spatula and cook for another 6 minutes, again without stirring, to brown the other side.
10. Season the entire hash with the kosher salt and black pepper, then stir everything together gently to combine.
11. Create two small wells in the hash with the back of a spoon and crack an egg into each well.
12. Cover the skillet and cook for 4 minutes over low heat, or until the egg whites are fully set but the yolks are still runny.
13. Remove the skillet from the heat and sprinkle the chopped parsley over the top.
You’ll love the contrast between the crisp, golden potato cubes and the sweet, tender peppers, a texture made complete by breaking into a rich, runny egg yolk. Yesterday’s leftovers, if you’re lucky enough to have any, reheat beautifully in a skillet for a quick, satisfying lunch.
Giant Marconi Pepper and Caramelized Onion Pizza
Dusk settles outside my window as I think about how some of the most comforting meals come from the simplest combinations, like this pizza where sweet peppers and onions melt together in quiet harmony. There’s something deeply satisfying about watching ingredients transform through slow cooking, each step building layers of flavor that feel both familiar and special. Making this feels less like following a recipe and more like creating a small moment of peace in the kitchen.
Ingredients
For the crust:
– 1 ½ cups all-purpose flour
– 1 tsp active dry yeast
– ½ cup warm water (110°F)
– 1 tbsp olive oil
– ½ tsp salt
For the toppings:
– 2 large Marconi peppers
– 1 large yellow onion
– 2 tbsp olive oil
– ½ cup tomato sauce
– 1 cup shredded mozzarella cheese
– ¼ cup grated Parmesan cheese
Instructions
1. Combine 1 ½ cups all-purpose flour, 1 tsp active dry yeast, and ½ tsp salt in a large mixing bowl.
2. Pour ½ cup warm water (110°F) and 1 tbsp olive oil into the dry ingredients.
3. Stir the mixture with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
6. While the dough rises, thinly slice 1 large yellow onion and 2 large Marconi peppers.
7. Heat 2 tbsp olive oil in a large skillet over medium-low heat.
8. Add the sliced onions to the skillet and cook for 25 minutes, stirring occasionally, until golden brown and caramelized.
9. Add the sliced Marconi peppers to the skillet and cook for 10 minutes until softened.
10. Preheat your oven to 475°F with a pizza stone or baking sheet inside.
11. Punch down the risen dough and roll it out on a floured surface to a 12-inch circle.
12. Spread ½ cup tomato sauce evenly over the dough, leaving a 1-inch border around the edges.
13. Top with the caramelized onion and pepper mixture.
14. Sprinkle 1 cup shredded mozzarella cheese and ¼ cup grated Parmesan cheese over the vegetables.
15. Carefully transfer the pizza to the preheated pizza stone or baking sheet.
16. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and slightly spotted.
17. Remove the pizza from the oven and let it rest for 5 minutes before slicing.
Perhaps what I love most is how the crisp crust gives way to that soft, sweet layer of peppers and onions, their flavors deepened by slow cooking. Pair it with a simple arugula salad dressed lightly in lemon vinaigrette to cut through the richness, or enjoy it as is while still warm from the oven.
Summary
Brimming with fiery flavor possibilities, this collection proves giant Marconi peppers are incredibly versatile. Whether you’re grilling, stuffing, or roasting, these recipes will spice up your meals beautifully. Pick your favorite to try this week, leave a comment sharing which dish you loved most, and don’t forget to pin this roundup for your next cooking adventure!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
