In August I noticed a tweet from Cook the Story inviting bloggers to take part in a “pepper party” — a round of bell-pepper themed posts sponsored by Divemex. I jumped at the chance: I enjoy bell peppers in every form, especially raw strips dipped in hummus. Beyond flavor, bell peppers are also a good source of vitamin A, which supports eye health and the immune system.
Divemex grows greenhouse peppers in advanced facilities with strong quality controls. As a Fair Trade Certified company, they emphasize social responsibility and put worker welfare first — values I appreciate and am glad to support.
To celebrate bell peppers, Divemex is offering three great prizes, each valued at least $200. Today’s featured prize is a Le Creuset 3½‑quart signature braiser (retail value $240). To enter the giveaway, follow the instructions at the bottom of the post.
There will also be a Twitter Party from 8 p.m. to 9 p.m. Eastern Time where you can win additional prizes—use the hashtag #PepperParty to participate. Prizes include Divemex pepper corers and veggie grill racks, so join in if you enjoy live chats and quick giveaways.
As cooler weather arrives, soup becomes a natural first choice. I found a roasted bell pepper bisque recipe that delivers a wonderful smoky, roasted flavor. Roasting peppers brings out their sweetness and adds depth—you can roast them yourself or use jarred roasted peppers (just rinse off the brine before using).
Roasting and peeling peppers takes a bit of time, but the rest of the soup is straightforward and quick. You can use any combination of red and yellow peppers; for an attractive presentation, divide the soup base and puree red peppers into one half and yellow into the other, then pour both simultaneously into a bowl and swirl for a two-toned effect.
This soup is thick and satisfying, with a creamy texture achieved without dairy thanks to the potato. The original recipe serves 4, but portion sizes will vary—many people find a smaller bowl quite filling.
Before the recipe, take a look at the other #PepperParty posts from participating blogs for more bell‑pepper inspiration and seasonal ideas.
- How To Make Roasted Red Peppers In A Slow Cooker by Cook the Story
- Stuffed Bell Pepper-oni by Noble Pig
- Pepper Rings with Chipotle Maple Ketchup by Jane’s Adventures in Dinner
- Jack-O-Lantern Stuffed Bell Peppers by It’s Yummi!
- Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!) by What Jew Wanna Eat
- Curried Coconut Chicken Soup with Brown Rice by Chocolate & Carrots
- Sweet Bell Pepper Cocktail by Culinary Adventures with Camilla
- Bell Pepper Beef Stew by Frugal Antics of a Harried Homemaker
- Creamy Roasted Red Pepper Hummus by Juanita’s Cocina
- Italian Stuffed Peppers by poet in the pantry
- Slow Cooker Chicken Fajitas by Mother Thyme
- Red and Yellow Bell Pepper Soup by The Redhead Baker
- Roasted Red Pepper and Italian Sausage Pasta by Cravings of a Lunatic
- Roasted Red Pepper and Garlic Hummus by {i love} my disorganized life
- Quinoa Taco Stuffed Peppers by Quarter Life (Crisis) Cuisine
- Tri-Pepper Quesadillas with Creamy Chipotle Sauce by Mom’s Test Kitchen
- Grilled Pepper and Peach Salad with Honey Balsamic Vinaigrette by Take A Bite Out of Boca
- Pan Fried Meatloaf In Tri Color Peppers by Cooking In Stilettos
- Quiche Provencale by Healthy. Delicious.
- Roasted Red Pepper & Sun Dried Tomato Dip by White Lights on Wednesday
- Garlic and Roasted Bell Pepper Farfalle by Daily Dish Recipes
Red and Yellow Bell Pepper Soup
Slightly adapted from The Huffington Post
Ingredients
- 4 medium-sized red peppers
- 4 medium-sized yellow peppers
- 2 tablespoons unsalted butter
- 1 leek, white parts only, diced
- 2 medium russet potatoes, peeled and cut into ½-inch dice (about 2 cups)
- 3½ cups unsalted chicken stock
- 2 sprigs fresh thyme
- 1 teaspoon kosher salt
- 1 tablespoon apple cider vinegar
Directions
- Preheat the oven to 350°F (175°C). Line a baking pan with foil for easy cleanup.
- Place the bell peppers on their sides and roast for about 40 minutes, turning once with tongs halfway through so they char evenly.
- Transfer the hot peppers to a large bowl and cover with plastic wrap. Let them steam for 30 minutes—this loosens the skins and makes peeling easier.
- Carefully remove the skins (they will be hot). Remove stems and shake out seeds. Split the peppers and trim away any remaining seeds, then chop and set aside.
- In a large saucepan or stockpot, melt the butter over medium heat. Add the diced leek and sauté until soft, about 4 minutes. Add the diced potatoes, chicken stock, thyme sprigs and salt. Bring to a gentle simmer and cook uncovered for about 20 minutes, until the potatoes are tender.
- Remove the thyme sprigs and stir in the apple cider vinegar. Use an immersion blender to puree the mixture until smooth. If using a countertop blender, let the mixture cool slightly before blending in batches.
- Divide the smooth soup base into two portions. Add the chopped red peppers to one portion and the yellow peppers to the other. Puree each portion separately until very smooth. Rewarm gently if needed before serving.
Number of servings (yield): 4 to 6
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