As of this writing, as far as we know, bell peppers are still safe to eat raw. Whether we can afford them or not is another story.

However, bell peppers, particularly the ripe (and therefore less gassy) red and yellow and orange varieties, add wonderful crunch to salads and vibrant color and flavor to sautéed, stir-fried and other treatments for protein sources.

Additionally, red and yellow (and orange) bell peppers boast more nutritional punch than green bell peppers. And food mavens tell us they have three times more vitamin C than oranges, plus contain plenty of beta-carotene.

Locally grown bell peppers should just be coming into season about now, affording family cooks the opportunity to perk up jaded appetites. Which perking up is the topic for today's exercise.

Pepper soup

No, not spicy ground pepper, but mellow red bell and yellow bell peppers. This is a versatile potage, as it can be served hot or cold. When served cold, it makes a colorful first course at a summery dinner party or even a barbecue. Think gazpacho.

This recipe contains basic technique for roasting peppers. Pay attention. And since you're going to have the oven on, make this soup early in the day, or even the day before you plan to serve it.

3 pounds red bell peppers (about 6), quartered, seeded

2 large yellow (or orange) bell peppers, quartered, seeded

2 pounds (locally grown) plum tomatoes, trimmed, quartered

2 cups sliced Vidalia onion

6 large garlic cloves, peeled, thinly sliced

About 3 tablespoons olive oil

3 1/2 cups reduced-sodium, reduced-fat chicken broth (or use vegetable broth)

About 6 tablespoons chopped fresh basil, divided

About 2 teaspoons grated lime zest

Seasoned croutons (small, preferably homemade), for serving

Heat oven to 425 degrees. Lightly oil (or spray-coat) 2 baking sheets (with sides). Arrange peppers and tomatoes on sheets, cut side up. Scatter onion and garlic over peppers and tomatoes. Drizzle olive oil over vegetables. Sprinkle with pepper and a little salt. Roast until vegetables are soft and beginning to brown around the edges, about 1 hour. Switch baking sheets on oven shelves about halfway through roasting time.

Remove yellow pepper from baking sheets to a paper bag. Close bag and let stand 10 minutes (to loosen skin). Peel yellow pepper, chop and reserve separately to use as garnish.

Eyeball the remaining vegetables and place about a third of them into a food processor. Remove 2 tablespoons chopped basil to use as garnish. Spoon about 1/3 of the remaining basil and 1/3 of the lime zest into food processor. Purée vegetables, basil and lime zest until smooth. Repeat, using all vegetables, broth, basil (except the reserved basil) and lime zest. Taste for seasonings. Add pepper, and salt, if needed. To serve cold, simply chill until serving time. Top each serving with some of the diced yellow bell pepper, some of the reserved basil and some croutons.

If serving warm, reheat gently, and garnish as suggested. Makes about 8 servings.

Stuffed red peppers

This is a dish you'll want to make when the evening is more on the cool side. You're going to fix a lovely rice pilaf to use for stuffing the peppers. You'll probably want to make the pilaf part of your regular culinary repertoire, whether you use it to stuff peppers or serve it alongside simply sautéed (or poached) poultry or fin fish.

3 large red bell peppers

3 large yellow bell peppers

1 small red bell pepper

3 to 3 1/2 cups water (or use vegetable or chicken broth)

1 1/2 cups long-grain rice (if using brown rice, you'll need to cook it longer)

1 tablespoon olive oil

1/2 cup raisins

1/4 cup pine nuts

1 tablespoon ground cumin

8 ounces (or more) baby spinach

1/4 cup chopped fresh mint

1/4 cup chopped fresh dill

1 1/2 to 2 cups crumbled feta cheese (6 ounces or more)

For the peppers, remove core and some of the pith from the large red and large yellow bell peppers, but leave the peppers whole. Heat a large pot of water to boiling. Drop cored peppers into boiling water, reduce heat and let simmer about 15 minutes, until peppers are somewhat softened (to shorten baking time). Use tongs to remove peppers from water and drain on paper towels.

For the pilaf, bring 3 cups of the water (or broth) to a boil in a medium saucepan. Add rice, stir, reduce heat, cover and simmer until rice is relatively tender, about 20 minutes (more for brown rice).

When rice is almost done, remove stem and core from the small red bell pepper and dice it finely. In large, non-stick skillet, over medium-high heat, sauté chopped red pepper in olive oil until tender, about 3 minutes. Add raisins and pine nuts and sauté 2 minutes. Add cumin and stir well. Add spinach and stir until beginning to wilt, about 3 minutes. Remove from heat. Mix in cooked rice. Add mint and dill. Stir in half the feta cheese. Taste for pepper, and salt.

To roast peppers, heat oven to 425 degrees. Cut the large red and yellow peppers in half and arrange in a baking dish. Stuff with rice pilaf mixture. Sprinkle remaining feta cheese over stuffed peppers. Bake 25 to 30 minutes, until peppers are tender and rice is steamy.

Makes 6 main-dish servings, 12 side-dish servings (good for leftovers, simply microwave to re-heat).

Turkey with bell pepper sauté

Here's a way to create a colorful, flavorful treat for the pre-roasted turkey breast half/halves that you purchased at the grocery. Or, loosely tent a couple of boneless turkey breast halves at 400 degrees for 30 minutes, then remove foil and roast another 15 minutes, to 170 degrees on a thermometer (or until juices run clear when thickest part of meat is pierced with a fork). Let stand at least 10 minutes before slicing.

You can also use this pepper mixture as a foil for whole roasted rockfish or thick fillets of salmon. Cut down on the thyme and use dill instead of the sage.

1 tablespoon olive oil

2 red bell peppers, in 1/3-inch wide julienne strips

1 each yellow and orange bell peppers, in 1/3-inch wide julienne strips

1 large Vidalia onion, thinly sliced

1 cup sliced baby bella mushrooms

1 tablespoon chopped, fresh thyme

2 teaspoons chopped, fresh sage, plus

a few sage leaves, for garnish

3 tablespoons balsamic vinegar, divided

2 tablespoons dry white wine

1/4 cup drained capers

Purchase or roast enough turkey breast halves for 6 generous servings. If purchased, reheat gently in a baking pan, under foil, in a 325 degree oven for about 25 minutes.

For bell pepper sauté, in large, non-stick skillet, over medium-high, heat olive oil. Add bell peppers and onions and sauté until tender, about 8 minutes. Add mushrooms and sauté 5 minutes longer. Add thyme and sage and stir for about 2 minutes. Add 2 tablespoons of the vinegar, the dry white wine and the capers. Taste for pepper, and salt. Keep warm.

Remove reheated store-bought turkey from oven to a cutting board. Wait 5 minutes before slicing (10 minutes if you roasted your own turkey breast). Slice thinly and arrange in the center of a serving platter. Garnish turkey with reserved sage leaves.

If there are any pan juices from reheating the turkey, place the baking pan on 2 stovetop burners over medium heat. Add remaining balsamic vinegar to pan juices (if any) and stir to de-glaze. Pour over turkey. Spoon pepper mixture around the outside edges of platter. Makes 6 or more servings.

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