Peppers, peppers and more peppers...
The weather at the farm was perfect for peppers this year. We have sweet, jalapeno, banana, cayenne, hot and super hot, and some experimental types of peppers. We tried a big Bertha pepper this year and each pepper is the size or bigger of my outstretched hand…and super sweet.
We use many of the peppers in our products but I also use a ton in our personal cooking all year round. I normally chop or cut into strips the sweet peppers and freeze them. I can throw the chopped in chili, eggs, and many more dishes for a sweet bite of pepper. I also chop the hot pepper into smaller pieces so I can throw either a hint of heat or more for a wow affect lol.
I use the strips of peppers with onion for hoagies all year round. Most of the time I pack the pepper strips and onions in the same bag to make it super easy dinner. We love Giovannis. It is cooked or leftover pot roast, chopped into smaller pieces, layered on a good hoagie bun, on top I add the strips of peppers and onions cooked in tomato sauce (you can throw in a little oregano or italian seasoning if you like), on top of the beef. I cover all of it with mozzarella and provolone if I have it. Put it in a preheated 450 degree oven until the cheese is melted and bubbly.
We actually use this on our catering menu for winter events calling for a heavier “hand held” sandwich. You can add some of the hot peppers to that. I like cayenne flakes on it.