Oh, bell peppers! Those vibrant, crunchy jewels of the garden are an absolute delight, and picking them fresh in the Netherlands is an experience that lights up both your taste buds and your spirit. Forget the neatly stacked shelves of the supermarket for a moment, and let’s dive into the sheer joy of a pick-your-own adventure!

The Joy of the Hunt: Picking Your Own Bell Peppers

Imagine a sunny Dutch afternoon, strolling through rows of lush green plants, their broad leaves sheltering a kaleidoscope of colours underneath. Red, yellow, orange, and even verdant green—each bell pepper hangs like a plump, glistening ornament, practically begging to be chosen.

Whether you’re adventuring solo, seeking a moment of quiet connection with nature, or sharing giggles and discoveries with friends and family, the experience is wonderfully grounding. There’s a distinct satisfaction in spotting the “perfect” one: just the right size, unblemished, and radiating a promise of crisp sweetness. The gentle snap as you twist it from its stem is a tiny victory, a tangible connection to where your food comes from. Kids especially love this treasure hunt, their faces lighting up with pride as they add their chosen beauties to the basket. It’s not just about collecting ingredients; it’s about making memories, breathing in the fresh air, and feeling the sun on your skin as you engage in a delightful horticultural dance.

Bringing Home the Bounty: What to Do with Your Bell Peppers

Once your basket is brimming with these colourful beauties, the fun doesn’t stop at the farm gate! Bell peppers are incredibly versatile, ready to add a pop of flavour, colour, and crunch to almost any dish.

Cooking Recipes

Here are two fantastic ways to transform your hand-picked bell peppers into culinary masterpieces:

1. Stuffed Bell Peppers with Savoury Rice & Feta

This dish is a comforting classic that truly celebrates the pepper itself.

Ingredients:

  • 4 large bell peppers (mix of colours for visual appeal)
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cooked rice (brown or white)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • 1 cup passata or tomato sauce
  • 1/2 cup vegetable broth
  • Extra feta for topping (optional)

Instructions:

  1. Prep Peppers: Preheat oven to 190°C (375°F). Halve the bell peppers lengthwise and remove seeds and membranes. Place them cut-side up in a baking dish.
  2. Sauté Aromatics: Heat olive oil in a pan over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Make Filling: In a bowl, combine the cooked rice, sautéed onion and garlic, cherry tomatoes, feta cheese, and parsley. Season with salt and pepper.
  4. Stuff Peppers: Spoon the rice mixture generously into each bell pepper half.
  5. Bake: Pour the passata and vegetable broth around the peppers in the baking dish. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with extra feta if desired, and bake for another 15-20 minutes, or until peppers are tender and the filling is heated through. Serve warm!

2. Quick & Zesty Bell Pepper & Black Bean Salad

This vibrant salad is perfect for showcasing the crispness and sweet flavour of raw bell peppers.

Ingredients:

  • 3 medium bell peppers (different colours), diced
  • 1 can (400g) black beans, rinsed and drained
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 ripe avocado, diced
  • For the Dressing:
    • 2 tbsp olive oil
    • 2 tbsp lime juice
    • 1 tsp honey or maple syrup
    • 1/2 tsp cumin powder
    • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine Ingredients: In a large bowl, gently combine the diced bell peppers, black beans, red onion, cilantro, and avocado.
  2. Make Dressing: In a small bowl, whisk together the olive oil, lime juice, honey/maple syrup, cumin powder, salt, and pepper until well combined.
  3. Dress & Serve: Pour the dressing over the salad and toss gently to coat all ingredients. Serve immediately as a fresh side dish or a light lunch.

Cocktail Corner: Sweet Pepper Sunset Margarita

Who says bell peppers can’t join the cocktail party? A ripe red bell pepper adds a wonderful sweetness and a subtle, earthy depth to this refreshing margarita.

Ingredients:

  • 2 slices fresh red bell pepper (about 1/4 inch thick)
  • 50 ml Tequila Blanco
  • 25 ml fresh lime juice
  • 15 ml agave nectar (or to taste)
  • Optional: a thin slice of jalapeño for a little kick
  • Ice
  • Salt or sugar for the rim (optional)
  • Lime wedge or bell pepper strip for garnish

Instructions:

  1. Rim the Glass (Optional): If desired, run a lime wedge around the rim of a margarita glass and dip it in salt or sugar.
  2. Muddle: In a cocktail shaker, muddle the red bell pepper slices (and jalapeño if using) thoroughly until well crushed and juicy.
  3. Add Liquids: Pour in the Tequila Blanco, fresh lime juice, and agave nectar.
  4. Shake: Fill the shaker with ice. Secure the lid and shake vigorously for about 15-20 seconds until well chilled.
  5. Strain & Garnish: Strain the mixture into your prepared margarita glass filled with fresh ice. Garnish with a lime wedge or a thin strip of red bell pepper. Enjoy your colourful “Sweet Pepper Sunset”!

So, whether you’re stuffing them, dicing them into a vibrant salad, or shaking them into a surprising cocktail, your hand-picked bell peppers promise a delicious adventure from the sunny fields of the Netherlands straight to your plate. Happy picking and happy cooking!