How to pick a peck of peppers -- and 8 recipes for using them

Recipe: Quick pickled peppers  (Richard Hartog / Los Angeles Times)

Guests will be impressed when you tell them this is homemade ricotta.  (Bob Chamberlin / Los Angeles Times)

Recipe: Spaghetti with wilted peppers  (Ricardo DeAratanha / Los Angeles Times)

Recipe: Peperonata  (Genaro Molina / Los Angeles Times)

Thick slices of eggplant brushed with olive oil capture a grill’s smokiness, while slow-roasted red and yellow peppers add a sweet dimension.
Recipe: Grilled eggplant with red and yellow peppers  (Robert Gauthier / Los Angeles Times)

Ratatouille is great on its own or can be used in other dishes.

Recipe: Ratatouille

This hearty recipe is adapted from “Plenty” by Yotam Ottolenghi.

Recipe: Shakshuka