Customer Recipes

Dan and Robin’s Melrose Peppers

Stuffed Melrose Peppers (try and get the larger “Grandpa Mario’s” Melrose Pepper for this dish) 

  1. Stuff pepper w/ground hot Italian sausage (uncooked); add any of your favorite spices, onions, basil, etc.
  2. Sautee in olive oil and garlic until pepper becomes soft to touch.
  3. Prepare your favorite pasta gravy
  4. Place sautéed peppers in frying pan (drain oil first) and half fill with gravy. Sautee again until hot and steamy and sausage is fully cooked. Salt to taste.
  5. Eat plain or put over pasta or place in warm Italian bread – yummy!

 Eggs and Melrose Peppers 

  1. Slice and sauté peppers in olive oil until skin starts turning brown (becomes somewhat crispy)
  2. Warm up Italian of French bread
  3. Place sautéed peppers in scrambled eggs. Salt to taste
  4. Serve on hot bread (if you want you can cover with a little of your favorite gravy – zesty!)

 Plain Sautéed Melrose Peppers 

  1. Sautee whole peppers in olive oil until soft and turning somewhat brown, add onion and garlic if you want to. Salt to taste.
  2. Eat plain or add to any pasta dish – delicious!

 Also great in Italian Chile! 

Note: Margaret at Country Farm Market has a homemade marinara sauce that would be great!

 Note: The red Melrose peppers are the sweetest, but the green are also great!