Oh, peppers! The vibrant jewels of the garden, just waiting to add a pop of colour and flavour to your plate. If you’ve never experienced the sheer delight of picking your own, allow me to paint a picture of the pure joy that awaits you on a Dutch farm!

The Great Pepper Hunt: A Joyful Expedition!

Imagine a crisp, sunny morning in the Netherlands. You arrive at a charming farm, perhaps greeted by the gentle lowing of a cow or the cheerful clucking of chickens. Beyond the farm shop, rows upon rows of leafy green plants stretch out, laden with nature’s bounty. And there they are – the peppers!

Forget the perfectly stacked, slightly sterile experience of the supermarket aisle. Here, it’s an adventure! Whether you’re flying solo, enjoying a peaceful moment of zen amidst the foliage, or with a gaggle of friends and family, the “Great Pepper Hunt” is an absolute blast. Kids (and adults!) delight in searching for the perfect specimen: a glossy, firetruck-red bell pepper, a sunny yellow one, a vibrant green, or perhaps even a deep purple heirloom variety. The thrill of gently parting the leaves, spotting a plump, unblemished beauty, and then, with a satisfying snip of the shears (or a gentle tug), making it yours – it’s incredibly rewarding.

You’ll fill your basket with a kaleidoscope of colours, the fresh scent of the plants mingling with the warm sun on your skin. There’s a tangible sense of accomplishment, knowing that these delicious, farm-fresh treasures were chosen and harvested by your very own hands. It’s a wonderful way to connect with your food, the land, and create lovely memories with loved ones, all while gathering ingredients for some truly sensational meals!

Bringing Home the Bounty: What to Do With Your Glorious Peppers!

Once your basket is brimming and you’re back home, flushed with the satisfaction of a successful harvest, the real fun begins! Peppers are incredibly versatile, transforming into stars of countless dishes.

Cooking Recipes for Your Freshly Picked Peppers!

1. Rainbow Stuffed Bell Peppers (A Comforting Classic!)

This dish is as beautiful as it is delicious, and perfect for showcasing your colourful haul!

Ingredients:

  • 4 large bell peppers (different colours are best!)
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 200g (about 1 cup) cooked rice (brown or white)
  • 400g (about 14 oz) lean ground meat (beef, turkey, or plant-based mince) OR 1 can black beans, rinsed and mashed for vegetarian
  • 1 can (400g / 14 oz) diced tomatoes, undrained
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • 100g (about 1 cup) shredded cheese (cheddar, mozzarella, or a mix)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Prep Peppers: Preheat oven to 190°C (375°F). Halve the bell peppers lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
  2. Sauté Filling: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Cook Meat/Beans: Add ground meat (or mashed black beans) to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  4. Combine Filling: Stir in the cooked rice, diced tomatoes, oregano, salt, and pepper. Simmer for 5-7 minutes, allowing the flavours to meld.
  5. Stuff & Bake: Spoon the filling generously into the bell pepper halves. Sprinkle with shredded cheese.
  6. Bake: Pour about 1/2 cup of water into the bottom of the baking dish (this helps steam the peppers). Bake for 30-40 minutes, or until the peppers are tender and the cheese is bubbly and golden.
  7. Serve: Garnish with fresh parsley and enjoy your colourful, comforting meal!

2. Smoky Roasted Red Pepper & Tomato Soup (Warming & Velvety!)

A fantastic way to use those sweet red and yellow peppers, creating a rich and comforting soup.

Ingredients:

  • 4 red or yellow bell peppers, cored and deseeded
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 large onion, roughly chopped
  • 2 cloves garlic, crushed
  • 800g (about 28 oz) canned chopped tomatoes
  • 500ml (2 cups) vegetable broth
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • A dollop of crème fraîche or Greek yogurt (optional, for serving)
  • Fresh basil leaves, for garnish

Instructions:

  1. Roast Peppers: Preheat oven to 200°C (400°F). Place the bell pepper halves skin-side up on a baking tray. Drizzle with a little olive oil. Roast for 20-25 minutes, or until the skins are blistered and slightly charred. Transfer to a bowl, cover with cling film, and let steam for 10 minutes. This makes the skins easier to peel off. Once cooled, peel off and discard the skins.
  2. Sauté Aromatics: In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the crushed garlic and smoked paprika, and cook for another minute until fragrant.
  3. Simmer Soup: Add the peeled roasted peppers, canned chopped tomatoes, and vegetable broth to the pot. Bring to a simmer, then reduce heat, cover, and let it cook for 15-20 minutes, allowing all the flavours to meld.
  4. Blend: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids.
  5. Season & Serve: Return the soup to the pot, taste, and adjust seasoning with salt and pepper. Serve hot with a swirl of crème fraîche or Greek yogurt, and a sprinkle of fresh basil leaves. Delicious with crusty bread!

Cocktail Corner: The Zesty Bell Pepper & Gin Smash

Who says peppers are just for cooking? They can add an incredible, herbaceous depth and a beautiful colour to your cocktails! This isn’t a spicy one, but bright and refreshing.

Ingredients:

  • 50ml (1.7 oz) Gin (London Dry works well)
  • 25ml (0.8 oz) Fresh lime juice
  • 15ml (0.5 oz) Simple syrup (equal parts sugar and water, dissolved)
  • 2-3 slices of fresh green or yellow bell pepper (approx. 1/4 inch thick)
  • Soda water, to top
  • Bell pepper strip and lime wheel for garnish

Instructions:

  1. Muddle: In a cocktail shaker, gently muddle the bell pepper slices to release their juices and aromatic oils. Don’t overdo it, just enough to break them down.
  2. Combine: Add the gin, lime juice, and simple syrup to the shaker.
  3. Shake: Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.
  4. Strain & Serve: Double strain the mixture into an ice-filled highball or rocks glass (this removes any small pepper bits).
  5. Top & Garnish: Top with soda water and garnish with a long strip of bell pepper and a lime wheel.
  6. Enjoy: Sip on this wonderfully refreshing and unique cocktail! For a spicy kick, muddle a tiny slice of jalapeño along with the bell pepper.

So, the next time you find yourself in the Netherlands, keep an eye out for those charming “pick-your-own” farms. Grabbing a basket and heading into the pepper fields isn’t just about collecting ingredients; it’s about embracing a delightful experience, creating fantastic memories, and bringing home the freshest, most vibrant peppers you’ve ever tasted. Happy picking!