Currently in season

Peppers in the Thermomix®

We have matched 135 English Thermomix® recipes with peppers. Here is the season window, buying advice and the best MixMyDay recipe links.

Seasonal calendar by month

When are peppers in season?

Grown under glass from July, outdoors from August to mid October across Europe..

Outdoor crop: fresh European harvest. Protected crop: greenhouse or covered cultivation. Stored: European harvest kept in storage.

Buying and storing peppers

Peppers come in green (unripe, sharp), yellow, orange and red (fully ripe, sweet, more vitamin C than oranges). Pointed peppers are thin-fleshed and aromatic, while blocky peppers (Lamuyo type) are fleshy and ideal for ajvar. Fresh peppers have taut, glossy skin without wrinkles, feel firm and have a green, juicy stem end. Soft dents, wrinkly skin or black patches at the stem end are signs of old stock.

Peppers do NOT belong in the fridge. Below 8°C they suffer cold damage and the flavour suffers. At room temperature they keep for 5 to 7 days. In the vegetable drawer of the fridge (not set too cold) they last 3 days at most. To preserve them, freeze: halve the peppers, remove the seeds, cut into strips and freeze raw. Add them straight from the freezer to sauces, soups and bakes.

Preparing peppers in the Thermomix®

For a quick Tomato and Pepper Soup we roughly dice peppers and tomatoes. We chop onions and garlic for 5 seconds on speed 5, sweat them briefly at Varoma temperature, add the vegetables with stock and cook for 15 minutes at 100°C on speed 1. Then we blend for 10 seconds on speed 10, turning the dial up slowly. For Ajvar or thick pepper sauces we first roast the peppers in the oven, skin them, and then blend them in the Thermomix® into a smooth paste.

In the Varoma, whole or halved peppers cook for stuffed peppers, or for skinning, at Varoma temperature in 20 to 25 minutes. The skin then peels off easily afterwards. For Creamy Pepper Chicken we cut the peppers into strips for 5 seconds on speed 4, then cook them together with the chicken in the sauce.

The most common mistakes with peppers

Using green peppers instead of red for ajvar. Ajvar needs fully ripe red peppers and aubergines for sweet aroma and deep colour. Green peppers add bitter notes and a pale result. For ajvar use only red, fully ripe blocky peppers.
Storing peppers in the fridge. Below 8°C they suffer cold damage: the skin turns soft and watery and the flavour flattens out. Store peppers at room temperature, and only put very ripe ones in the vegetable drawer briefly.
Cooking pepper sauce for too short a time. Peppers need cooking time so the cell walls break down and the aroma is fully released. Cook for at least 15 minutes, then blend. Blended raw pepper gives a pale, astringent sauce.

Complete list

All 135 Thermomix® recipes with peppers

Peppers as the main ingredient (10 recipes)

Peppers in more recipes (125 recipes)

Show all 125 recipes ↓Show fewer ↑

Goes well with peppers

These seasonal ingredients are in season at the same time, ideal for combining:

Peppers in the monthly calendar:

FAQ

Good to know

What is the difference between red and green peppers?

Green peppers are picked unripe, have a sharp, slightly bitter taste and less sugar. Red, yellow and orange peppers are fully ripe. Red pepper contains three times as much vitamin C as green and considerably more beta-carotene. The price is higher because ripening takes more time.

What is the easiest way to skin peppers?

Roast the peppers in the oven at 220°C, or directly over a gas flame, until the skin is black and blistered. Put them in a bowl, cover with foil or a lid, and let them steam for 10 minutes. The skin then peels off easily with your fingers. Alternatively, cook them in the Varoma.

Can you eat peppers raw?

Yes, raw peppers are especially rich in vitamins and nutrients. Vitamin C is sensitive to heat, so eating them raw preserves it better. They are great as a snack, in salads or for dipping. Some people digest green peppers less well raw.

Which pepper varieties are best for stuffed peppers?

Blocky peppers (Lamuyo type) with a flat base stand steadily and have plenty of room for filling. The walls are thick enough to survive the cooking time without falling apart. Pointed peppers are less suitable, as they are harder to fill and to keep upright.

How many Thermomix® recipes with peppers are there?

There are currently 135 recipes in our collection. You will find them above, sorted by main ingredient and supporting ingredient.