This year, we've gone sweet (and crazy) for Carmen peppers. I've always loved a good red bell pepper. Sweet, crunchy. You know, how can you go wrong? But I never gave them much thought. Until this year. This year, a farmer introduced me to a Carmen pepper and... Well, let's just say it's a bit sweeter than your average red bell.
First of all, they're really sweet. Also, they're incredibly sweet. Sound like a broken record? I know, but you have to understand that these peppers are filled with natural sugars. Crisp and bright and oh-so sweet.
Here's a good idea: Take a few of these peppers, add some adorable baby red onions, and grill them up until they're black and shiny. The fire releases all of the sugars and you're left with a smoky, charred (dare-I-say sweet?) flavor that goes great with every grilled meat you can think of.
Seriously, these peppers have changed my life. And they're pretty sweet.
Grilled Carmen Peppers and Onions
3 Carmen peppers
3 baby red onions or 1 medium red onion
1 T. olive oil
salt & pepper
Remove the stems and seeds from the peppers and cut into large chunks. Cut the baby onions in half, or the medium onion in quarters. Toss with oil, salt and pepper.
Heat the grill to high. Season a grill pan with oil and lay the veggies in. Toss and/or stir occasionally. If you get flame-ups, move the pan to the cooler side of the grill for a few seconds, then return to the high side. The peppers should remain bright and red with blackened edges. Total cooking time is about 10 minutes. Enjoy!