Peppers: Pick Your Own, Spice Up Your Life!

Forget the supermarket! Grab a basket, put on your sunnies, and head to a Dutch farm between July and October, when the peppers are ready. Bell peppers, pointed peppers, fiery little chilies—they’re all hanging there, waiting to be picked.

The Joy of the Pick Bring scissors or pruning shears: snip the stem 1–2 cm above the pepper, leaving a small stub on the plant. Don’t twist, as that can damage the plant, which keeps producing until the first frost. Look for firm, glossy skins that feel heavy for their size. For bells, go for bright, deep colours—reds, oranges, yellows. They’re the sweetest; green peppers are simply unripe, but edible. Skip any with wrinkled skin or soft spots. Pro tip: bring gloves if you’re tackling the hot ones, unless you enjoy the surprise of spicy fingers rubbing your eye later.

It’s a fantastic group activity. You can have a “who finds the reddest one” competition, or just enjoy the snap sound as you harvest. Kids love it because peppers look like little treasure chests.

Once You’re Home: The Fun Begins

Keep them unwashed in a perforated plastic bag in the fridge, where they last a week or more, and rinse them just before use. Then, stare at your haul. You have options—and they’re all delicious.

Two Recipes for Your Picked Peppers:

1. Stuffed Bell Peppers (The Classic)

  • Cut the tops off 4 large bell peppers, scoop out the seeds.
  • Mix 500g lean minced beef (or veggie crumbles), 1 cup cooked rice, 1 chopped onion, 1 can diced tomatoes, salt, pepper, and a handful of grated cheese.
  • Stuff this glorious mixture into the peppers.
  • Stand them upright in a baking dish, drizzle with olive oil, and bake at 190°C for 35–40 minutes.
  • They’re forgiving, so you can’t mess this up.

2. Fiery Pepper & Garlic Stir-Fry (Quick)

  • Slice 4–5 mixed peppers (bell and one chili if you dare) into strips.
  • Heat a wok with oil. Add 3 minced garlic cloves and a thumb of grated ginger.
  • Throw in the peppers. Stir-fry on high heat for 4–5 minutes.
  • Splash with 2 tbsp soy sauce and 1 tbsp honey.
  • Toss in some cashews. Done in 7 minutes. Serve over noodles or rice.

So go on. Pick, laugh and cook. The peppers are waiting.