Jimmy Nardello peppers are an Italian Heirloom frying pepper. They have a very sweet, mild pepper flavor. This is a favorite snack for many people who claim to not like peppers. They are delicious raw, dipped in hummus, or pan fried and used in a sauce.
Size: Small, long
Quantity: 1/2 Pound
Flavor: Sweet, very mild pepper flavor.
Use: Consumed raw or cooked
Grown by: Student Vegetable Field
Short Term Storage: Store Jimmy Nardello peppers unwashed in a plastic bag in the vegetable drawer of the refrigerator. Peppers can last up to a week in the fridge.
Long Term Storage: Peppers can be frozen, dried or canned.
More information from ISU extension on:
Preparation: Peppers should be thoroughly washed under cold running water before use.
Pairings: Jimmy Nardello peppers are very sweet and mild. They are very commonly used in Mexican cuisine, Italian dishes, and often added to salsas.
Nutrition: Jimmy Nardello peppers contain vitamin C and vitamin A and are very low in calories.
Roasted Jimmy Nardello Peppers
1 1/2 lb. Jimmy Nardello Roasted Peppers
3 ears of corn with kernels removed
3 T white balsamic vinegar
3 T olive oil
1/4 t black pepper
2 T chopped fresh basil
Remove the stems and seeds. Preheat the broiler. Put the peppers, skins up, in an oiled, shallow baking pan. If you wish you can lightly oil the peppers as well. Broil them 2 inches from the heat until softened. You do not need to remove the skins after roasting. Cut the peppers lengthwise into ¼ inch strips. Add the uncooked corn kernels. To complete the salad, toss together the remaining ingredients and let stand, covered, 1 hour for flavors to develop.
Roasted stuffed Jimmy Nardello Peppers
10-12 Jimmy Nardello sweet frying peppers
6 tablespoons nonfat Greek yogurt
1/4 cup grated Parmigiana-Reggiano
1/4 cup grated pecorino Romano
1/4 cup egg white
2 tablespoons chopped Greek oregano
1/8 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
freshly ground black pepper
Heat a gas grill or preheat broiler. Cook peppers for about 1 minute per side to soften and slightly char. Let cool.
While the peppers are cooling, mix all remaining ingredients well and put into a re-sealable Ziploc storage bag. Chill until ready to stuff.
Using sharp kitchen shears, very carefully slit the peppers from top to bottom. Again using the shears, cut the top seed cluster from the stem and then gently using your fingers, pull out the seeds and large ribs, being careful not to rip the peppers. Place gutted peppers on a baking sheet.
Cut a 3/16-inch corner off one side of the bag and use it as a pastry bag to pipe the filling into the peppers.
Preheat broiler to high. Place stuffed peppers under the broiler for 6 minutes or until bubbling and browning in spots.
Serves 4 to 6 as an appetizer or first course.