The eye-popping thing about homegrown peppers—beyond the sheer volume—is the vast spectrum of heat and flavor they span.
Whatever a peck of peppers amounts to, it's safe to say we picked way more than that from our hugely bountiful crop, plenty
for pickling, roasting, grilling, and slicing fresh. Some of ours delivered lemony tang along with searing heat, while others
were sweet and apple-crisp.
See More: Cooking with Peppers
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Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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