As promised in today’s Fresh From Our Farmers, which focuses on Dry Creek Peach & Produce and which you can read here, here are some of my favorite peach recipes from the Seasonal Pantry archives. If you have a favorite recipe using peaches, tell us about it in the comment section below.

In today’s column, I also promised Johanna Monroe’s recipe for Hungarian Sweet Peppers, which you’ll find at the end of this post.

Wild Arugula with Peaches, Prosciutto & Drunken Goat Cheese

How to grill peaches

White Peaches with Prosciutto, Arugula & Burrata

Oven-roasted Chicken with Honey, Garlic & Fried White Peaches

White Peach Chutney

Burrata with White Peach Chutney

Grilled Chicken with White Peach Chutney and Toasted Walnuts

Johanna’s Hungarian Sweet Peppers • Serves 4 to 6

This recipe, from Johanna Monroe, appears in my book The New Cook’s Tour of Sonoma (2000). Johanna and her husband Steve Monroe sold Dry Creek Peach and Produce to Gayle and Brian Sullivan in 2000.

  • 6 Hungarian sweet peppers or other large sweet peppers
  • Kosher salt
  • Black pepper in a mill
  • 3 ounces sharp cheddar cheese, cut in strips
  1. Preheat the oven to 350 degrees.
  2. Use a sharp paring knife to remove the stems and seed pods of the peppers; rinse them under cool water and dry thoroughly.
  3. Season the inside of each pepper with salt and pepper, set them in a single layer in a glass baking dish, and bake until completely tender but not mushy, about 45 minutes.
  4. Remove from the oven and carefully (so as not to burn your fingers) slip strips of cheese into the peppers.
  5. Remove to the oven and cook until the cheese is completely melted, about 2 to 3 minutes.
  6. Remove from the oven and serve immediately as an appetizer or side dish.