Nick and I had a large bag of assorted peppers from our CSA deliveries in the refrigerator that needed to be used. This colorful dish was what we came up with. We used a recipe from our 'How to Cook Everything' book for sauteed peppers and onions. Mark Bittman attributes this recipe to his mother and mentions that it was a staple at his house when he was growing up. I traditionally think of these ingredients being combined with sausage (and there is a recipe for that too), but it was nice to let the peppers shine here.
Here is our colorful pile of peppers and onions ready to go into the pan. I reserved the dark green poblanos for another use, but all the rest got thrown into the mix.
I also used a cornbread recipe from the same cookbook. It is, after all, how to cook everything. It's a very standard cornbread recipe and the only thing I changed was using coconut oil in place of the oil called for. Nick and I like the slight hint of tropical flavor that coconut oil brings to the table, although I'm sure it's not for everyone.
This is a fine way to use up a bounty of peppers, and we enjoyed our dinner.
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