19 Delicious Jimmy Nardello Pepper Recipes for Every Occasion

If you haven’t fallen in love with Jimmy Nardello peppers yet, get ready—their sweet, fruity flavor is about to become your new kitchen obsession. Whether you’re whipping up a quick weeknight dinner, celebrating summer’s bounty, or craving cozy comfort food, these 19 irresistible recipes will show you just how versatile (and delicious) these peppers can be. Let’s dig in—your next favorite dish is waiting!

Jimmy Nardello Pepper and Goat Cheese Tart

This vibrant tart balances the sweetness of Jimmy Nardello peppers with tangy goat cheese, all nestled in a flaky, buttery crust—perfect for a brunch showstopper or light dinner.

Ingredients:

• 1 store-bought or homemade pie crust (9-inch)
• 1 tbsp olive oil
• 1 lb Jimmy Nardello peppers, thinly sliced
• 1 small red onion, thinly sliced
• 4 oz goat cheese, crumbled
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan, trimming excess edges. Prick the bottom with a fork, then blind bake for 10 minutes. Set aside.
2. Heat olive oil in a skillet over medium. Add Jimmy Nardello peppers and red onion; sauté for 8–10 minutes until softened and lightly caramelized. Spread evenly over the crust.
3. Whisk together eggs, heavy cream, salt, and black pepper. Pour over the peppers, then sprinkle with goat cheese and thyme.
4. Bake for 25–30 minutes until the filling is set and the edges are golden. Let cool 10 minutes before slicing.

The magic here? The peppers’ natural candy-like sweetness melts into the creamy filling, while the thyme adds a subtle earthy note.

Tip: For extra flair, drizzle with honey before serving—it amplifies the peppers’ sweetness!

Roasted Jimmy Nardello Pepper Soup

Sweet, smoky, and slightly tangy, this vibrant soup lets Jimmy Nardello peppers shine—no fancy techniques required, just deep, cozy flavor.

Ingredients:

• 1.5 lbs Jimmy Nardello peppers, stems removed and halved lengthwise
• 3 tbsp olive oil, divided
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 4 cups vegetable broth
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup heavy cream (optional, for richness)

Instructions:

1. Roast the peppers: Toss Jimmy Nardello peppers with 2 tbsp olive oil and arrange cut-side down on a baking sheet. Roast at 425°F for 20 minutes until blistered and tender.
2. Sauté aromatics: In a pot, heat 1 tbsp olive oil over medium. Add onion and cook for 5 minutes until soft. Stir in garlic, smoked paprika, and cumin; cook for 1 minute until fragrant.
3. Simmer: Add roasted peppers, vegetable broth, lemon juice, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Blend: Use an immersion blender to purée until smooth (or carefully transfer to a countertop blender in batches). Stir in heavy cream if using.

The smoky-sweet depth of roasted peppers pairs perfectly with a swirl of cream—it’s like sunshine in a bowl, even on chilly evenings.

Tip: For extra smokiness, char the peppers directly over a gas burner before roasting.

Grilled Jimmy Nardello Pepper Skewers

These sweet, smoky skewers turn humble Jimmy Nardellos into a standout side—perfect for tossing on the grill while your main dish cooks.

Ingredients:

• 1 lb Jimmy Nardello peppers, stems removed, cut into 2-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 (6-inch) wooden skewers, soaked in water for 30 minutes

Instructions:

1. Prep grill: Heat grill to medium-high (400°F).
2. Season peppers: In a bowl, toss peppers with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Skewer: Thread peppers onto soaked skewers, leaving a little space between pieces.
4. Grill: Place skewers on the grill and cook for 3–4 minutes per side, until lightly charred and blistered but still crisp-tender.

The balsamic caramelizes into a tangy glaze, balancing the peppers’ natural sweetness with a whisper of smoke. Serve warm off the grill for maximum flavor.

Tip: Swap in honey for balsamic vinegar if you prefer a sweeter finish.

Jimmy Nardello Pepper and Sausage Pizza

Sweet Jimmy Nardello peppers and savory sausage come together on a crispy crust for a pizza that’s equal parts vibrant and comforting.

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 1/2 lb Italian sausage, casings removed
• 4 Jimmy Nardello peppers, thinly sliced
• 1/2 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface into a 12-inch round, then transfer to a greased baking sheet.
2. Heat olive oil in a skillet over medium heat. Add sausage and cook, breaking it into small pieces, until browned (5–6 minutes). Drain excess fat.
3. Spread marinara sauce evenly over the dough, leaving a 1/2-inch border. Top with mozzarella, cooked sausage, and Jimmy Nardello peppers. Sprinkle with Parmesan, red pepper flakes, salt, and black pepper.
4. Bake for 12–15 minutes until the crust is golden and the cheese is bubbly. Let cool for 2 minutes before slicing.

The peppers soften just enough to melt into the cheese while keeping a hint of sweetness—a perfect contrast to the spicy sausage.

Tip: For extra crispiness, preheat the baking sheet in the oven before adding the dough.

Stuffed Jimmy Nardello Peppers with Quinoa

Stuffed Jimmy Nardello Peppers with Quinoa

These sweet, slightly smoky Jimmy Nardello peppers are stuffed with fluffy quinoa and herbs for a light yet satisfying vegetarian meal.

Ingredients

• 6 Jimmy Nardello peppers, halved lengthwise and seeded
• 1 cup cooked quinoa
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Arrange pepper halves cut-side up in a baking dish.
2. In a bowl, mix quinoa, feta, parsley, olive oil, garlic powder, smoked paprika, salt, and black pepper until combined.
3. Spoon filling evenly into each pepper half, pressing lightly to pack.
4. Bake for 20–25 minutes until peppers are tender and filling is lightly golden at the edges.

The natural sweetness of Jimmy Nardellos balances perfectly with the smoky, savory quinoa—no heavy cheese or meat required!

Tip: For extra crunch, sprinkle with toasted pine nuts before serving.

Jimmy Nardello Pepper and Tomato Bruschetta

Sweet, fruity Jimmy Nardello peppers and juicy tomatoes come together in this vibrant bruschetta that’s perfect for summer gatherings.

Ingredients:

• 4 Jimmy Nardello peppers, thinly sliced
• 1 cup cherry tomatoes, quartered
• 1 small shallot, finely minced
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp balsamic vinegar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 baguette, sliced into 1/2-inch thick pieces
• 1 garlic clove, peeled (for rubbing)
• 1/4 cup fresh basil leaves, torn

Instructions:

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush with 1 tbsp olive oil, and toast for 8–10 minutes until crisp and golden. Let cool slightly, then rub each slice with the garlic clove.
2. In a skillet over medium heat, warm the remaining 1 tbsp olive oil. Add the Jimmy Nardello peppers and cook for 4–5 minutes, stirring occasionally, until softened but still vibrant.
3. In a bowl, combine the cooked peppers, cherry tomatoes, shallot, balsamic vinegar, kosher salt, and black pepper. Toss gently and let sit for 5 minutes to meld flavors.
4. Spoon the pepper-tomato mixture onto the toasted baguette slices. Garnish with torn basil leaves.

The contrast of the sweet peppers against the tangy tomatoes and crisp bread makes every bite irresistible. Plus, the garlic-rubbed toast adds a subtle punch that ties it all together.

Tip: For extra depth, drizzle with a touch of honey before serving—it enhances the peppers’ natural sweetness!

Jimmy Nardello Pepper Jam with Brie

Ingredients:

• 1 lb Jimmy Nardello peppers, stems removed and thinly sliced
• 1 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1 (8 oz) wheel of brie, room temperature
• Crusty bread or crackers, for serving

Instructions:

1. In a medium saucepan, combine the Jimmy Nardello peppers, 1 cup granulated sugar, 1/2 cup apple cider vinegar, 1/2 tsp red pepper flakes, and 1/2 tsp kosher salt. Bring to a simmer over medium heat, stirring occasionally.
2. Reduce heat to low and cook for 30–35 minutes, stirring frequently, until the peppers soften and the mixture thickens to a jam-like consistency. Let cool slightly.
3. Place the brie on a serving plate and spoon the warm pepper jam over the top. Serve immediately with crusty bread or crackers.

The jam’s sweet heat and melt-in-your-mouth brie create a balance that’s irresistible—just try not to eat it all in one sitting!

Tip: For a smoother jam, pulse the cooled mixture in a food processor before topping the brie.

Jimmy Nardello Pepper and Chicken Stir-Fry

Sweet, fruity Jimmy Nardello peppers shine in this quick stir-fry, balancing tender chicken with a garlicky soy glaze that clings perfectly to every bite.

Ingredients

• 1 lb boneless, skinless chicken thighs, sliced into ½-inch strips
• 4 Jimmy Nardello peppers, seeded and sliced into ¼-inch strips
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 2 tbsp neutral oil (like avocado or vegetable)
• ½ tsp red pepper flakes (optional)
• Cooked rice, for serving

Instructions

1. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp cornstarch. Set aside.
2. Heat 1 tbsp oil in a large skillet or wok over high heat. Add chicken and cook, stirring occasionally, for 5–6 minutes until browned. Transfer to a plate.
3. Reduce heat to medium-high; add remaining 1 tbsp oil. Sauté peppers for 2 minutes until slightly softened. Add 3 cloves minced garlic and ½ tsp red pepper flakes (if using); cook 30 seconds until fragrant.
4. Return chicken to skillet. Pour sauce over, tossing to coat everything evenly. Cook 1–2 minutes until sauce thickens and glazes the ingredients.
5. Serve immediately over rice.

The magic here? Jimmy Nardellos soften just enough to stay juicy while their natural sweetness caramelizes into the savory sauce.

Tip: For extra crunch, toss in a handful of toasted cashews with the peppers.

Pickled Jimmy Nardello Peppers

These sweet and tangy pickled peppers are a vibrant addition to sandwiches, salads, or charcuterie boards—ready in just 10 minutes of active prep!

Ingredients:

• 1 lb Jimmy Nardello peppers, stems removed, sliced into 1/2-inch rings
• 1 cup white vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 2 garlic cloves, smashed
• 1 tsp black peppercorns
• 1 tsp coriander seeds

Instructions:

1. Pack the sliced peppers and garlic cloves into a clean 16-ounce mason jar.
2. In a small saucepan, combine the white vinegar, water, sugar (2 tbsp), salt (1 tbsp), peppercorns (1 tsp), and coriander seeds (1 tsp). Bring to a boil over medium-high heat, stirring until the sugar dissolves.
3. Carefully pour the hot brine over the peppers, leaving 1/2 inch of headspace. Tap the jar gently to remove air bubbles.
4. Seal the jar and let cool to room temperature before refrigerating. The peppers will develop flavor after 24 hours and keep for up to 3 weeks.

The magic here? Jimmy Nardellos soften just enough while keeping their delicate sweetness—no mushy texture here!

Tip: For a spicy twist, add a sliced Fresno chili to the jar before pouring the brine.

Jimmy Nardello Pepper and Basil Pesto

Sweet, fruity Jimmy Nardello peppers blend beautifully with fresh basil in this vibrant pesto—perfect for tossing with pasta or slathering on crusty bread.

Ingredients:

• 4 large Jimmy Nardello peppers, stems and seeds removed
• 2 cups fresh basil leaves, packed
• 1/3 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 2 garlic cloves, peeled
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup extra-virgin olive oil

Instructions:

1. Char the peppers directly over a gas flame or under a broiler (500°F) for 5–7 minutes, turning occasionally, until blistered and softened. Let cool, then peel off any loose skin.
2. In a food processor, combine the basil, Parmesan, pine nuts, garlic, salt, and black pepper. Pulse until roughly chopped.
3. Add the roasted peppers and olive oil. Blend until smooth, scraping down the sides as needed.
4. Taste and adjust salt if desired. Use immediately or store in an airtight container with a thin layer of olive oil on top.

The peppers add a subtle sweetness that balances the pesto’s herbal punch, making it a standout for summer sandwiches or grilled meats.

Tip: For extra smokiness, roast the peppers on a grill instead of broiling.

Jimmy Nardello Pepper and Shrimp Tacos

Sweet Jimmy Nardello peppers and plump shrimp make these tacos a vibrant, flavor-packed meal that comes together in minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 4 Jimmy Nardello peppers, thinly sliced
• 1/2 red onion, thinly sliced
• 8 small corn tortillas
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. In a bowl, toss shrimp with 1 tbsp olive oil, smoked paprika, garlic powder, and salt until evenly coated.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add shrimp and cook 2–3 minutes per side until pink and opaque. Transfer to a plate.
3. In the same skillet, add Jimmy Nardello peppers and red onion. Cook 4–5 minutes, stirring occasionally, until softened and slightly charred.
4. Warm tortillas in a dry skillet or over a gas flame for 20 seconds per side.
5. Assemble tacos with shrimp, peppers, onion, cotija, and cilantro. Serve with lime wedges.

The smoky-sweet peppers balance the juicy shrimp perfectly, while cotija adds a salty crunch. Tip: For extra heat, add a minced jalapeño to the pepper mix!

Jimmy Nardello Pepper and Corn Fritters

These crispy, sweet-and-savory fritters are a summer staple—bursting with juicy corn and the mellow sweetness of Jimmy Nardello peppers.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten
• 3/4 cup whole milk
• 1 cup fresh corn kernels (about 2 ears)
• 2 Jimmy Nardello peppers, finely diced (about 1/2 cup)
• 2 tbsp chopped fresh chives
• Vegetable oil, for frying

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Stir in 1 large egg and 3/4 cup whole milk until just combined. Fold in fresh corn kernels, Jimmy Nardello peppers, and 2 tbsp chopped fresh chives.
3. Heat 1/4 inch of vegetable oil in a skillet over medium heat. Drop heaping tablespoons of batter into the oil, flattening slightly. Fry for 2–3 minutes per side until golden and crisp. Drain on paper towels.

The magic here? Jimmy Nardellos caramelize as they fry, adding a subtle honeyed note to each bite. Serve with a swipe of sour cream or hot sauce for the perfect contrast.

Tip: For extra crunch, toss in a handful of crumbled feta or cotija cheese with the batter.

Jimmy Nardello Pepper and Avocado Salad

Sweet, charred Jimmy Nardello peppers meet creamy avocado in this vibrant salad that’s equal parts fresh and smoky.

Ingredients

• 4 large Jimmy Nardello peppers, stems removed and sliced lengthwise
• 1 ripe avocado, diced
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp fresh lime juice
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh cilantro

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the Jimmy Nardello peppers and cook for 4–5 minutes, stirring occasionally, until lightly charred and softened. Remove from heat.
2. In a large bowl, gently toss the diced avocado with lime juice, remaining 1 tbsp olive oil, kosher salt, and black pepper.
3. Add the charred peppers to the avocado mixture, then sprinkle with feta cheese and cilantro. Toss lightly to combine.

The contrast of smoky peppers, rich avocado, and tangy feta makes this salad a standout side for grilled meats or a hearty vegetarian lunch.

Tip: For extra crunch, top with toasted pepitas just before serving.

Jimmy Nardello Pepper and Eggplant Parmesan

Sweet Jimmy Nardello peppers and tender eggplant come together in this cozy, cheesy bake that’s a fresh twist on classic Parm.

Ingredients:

• 1 large eggplant, sliced into ½-inch rounds
• 4 Jimmy Nardello peppers, thinly sliced
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup panko breadcrumbs
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 400°F. Brush eggplant slices with 1 tbsp olive oil and arrange on a baking sheet. Bake for 15 minutes, flipping halfway, until tender.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Add Jimmy Nardello peppers, ½ tsp salt, and ¼ tsp black pepper. Sauté for 5 minutes until softened.
3. In a small bowl, mix panko, Parmesan, ½ tsp garlic powder, and 1 tsp oregano.
4. Spread ½ cup marinara in a 9×9-inch baking dish. Layer half the eggplant, peppers, and ½ cup mozzarella. Repeat layers, then sprinkle panko mixture on top.
5. Bake for 20 minutes until bubbly and golden. Let rest 5 minutes before serving.

The Jimmy Nardellos add a subtle sweetness that balances the rich cheese and tangy sauce perfectly.

Tip: For extra crunch, broil the top for 1–2 minutes at the end (watch closely!).

Jimmy Nardello Pepper and Lentil Curry

Sweet Jimmy Nardello peppers add a subtle fruity kick to this cozy, protein-packed lentil curry—perfect for weeknights when you crave something hearty but fuss-free.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 Jimmy Nardello peppers, thinly sliced (stemmed and seeded)
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 cup dried green lentils, rinsed
• 1 (14-oz) can coconut milk
• 2 cups vegetable broth
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the Jimmy Nardello peppers and cook for 2 more minutes.
2. Add 3 minced garlic cloves, 1 tbsp ginger, 1 tbsp curry powder, 1 tsp cumin, and 1/2 tsp salt. Toast for 1 minute until fragrant.
3. Pour in the lentils, 1 can coconut milk, and 2 cups broth. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes until lentils are tender.
4. Stir in 1 tbsp lime juice. Taste and adjust salt if needed. Garnish with cilantro.

The peppers soften into silky ribbons while keeping their delicate sweetness—a lovely contrast to the earthy lentils and creamy coconut sauce.

Tip: For extra depth, toast whole cumin seeds with the spices and crush them lightly before adding.

Jimmy Nardello Pepper and Potato Hash

Sweet Jimmy Nardello peppers and crispy potatoes come together in this vibrant, easy-to-love breakfast hash that’ll brighten up your morning.

Ingredients:

• 2 medium Yukon Gold potatoes, diced into ½-inch cubes
• 4 Jimmy Nardello peppers, thinly sliced (about 1 cup)
• 1 small yellow onion, diced
• 2 tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp smoked paprika
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add potatoes and cook, stirring occasionally, for 12–15 minutes until golden and tender.
2. Add onion, Jimmy Nardello peppers, salt, black pepper, and smoked paprika. Cook for 5 minutes, stirring often, until peppers soften.
3. Stir in garlic and cook for 1 minute until fragrant. Remove from heat and toss with fresh parsley.

The magic here? The peppers caramelize just enough to balance their natural sweetness with the smoky paprika—no sugar needed. Serve with a fried egg on top for the ultimate weekend brunch.

Tip: For extra crispiness, press the potatoes lightly with a spatula halfway through cooking to maximize browning.

Jimmy Nardello Pepper and Mozzarella Panini

Sweet, fruity Jimmy Nardello peppers meet creamy mozzarella in this irresistible panini—perfect for a quick lunch with a gourmet twist.

Ingredients:

• 2 Jimmy Nardello peppers, thinly sliced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 slices crusty Italian bread
• 4 oz fresh mozzarella, sliced
• 1 tbsp balsamic glaze
• 1 tbsp butter, softened

Instructions:

1. Heat olive oil in a skillet over medium heat. Add Jimmy Nardello peppers, salt, and black pepper. Sauté for 5 minutes until softened and slightly caramelized.
2. Butter one side of each bread slice. Layer mozzarella and sautéed peppers on the unbuttered side of two slices, then drizzle with balsamic glaze. Top with remaining bread, buttered side out.
3. Heat a panini press or skillet over medium heat. Cook sandwiches for 3–4 minutes per side, pressing down lightly, until bread is golden and cheese is melted.

The peppers’ natural sweetness balances the tangy balsamic and rich mozzarella, making every bite a harmony of flavors. Tip: For extra crunch, grill the bread in a cast-iron skillet with a heavy pan on top to weigh it down.

Jimmy Nardello Pepper and Garlic Aioli

Sweet, fruity Jimmy Nardello peppers take this garlic aioli to the next level—perfect for dipping, drizzling, or slathering on sandwiches.

Ingredients:

• 2 large Jimmy Nardello peppers, stemmed and seeded
• 4 cloves garlic, peeled
• 1 large egg yolk
• 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/2 cup neutral oil (like grapeseed or avocado)

Instructions:

1. Char the peppers and garlic: Heat a dry skillet over medium-high. Add peppers and garlic, turning occasionally, until peppers are blistered and garlic is lightly browned (about 8 minutes). Let cool slightly.
2. Blend the base: In a food processor, pulse the charred peppers, garlic, egg yolk, lemon juice, Dijon mustard, and salt until smooth (about 1 minute).
3. Emulsify the aioli: With the processor running, slowly drizzle in the oil until thick and creamy (about 2 minutes). Taste and adjust salt if needed.

The smoky sweetness of the peppers balances the punchy garlic, creating a versatile condiment that’s especially killer on grilled fish or roasted veggies.

Tip: For extra depth, swap half the oil with olive oil—just note it’ll thicken when chilled.

Jimmy Nardello Pepper and Chocolate Dessert Tart

This unexpected sweet-and-smoky tart blends ripe Jimmy Nardello peppers with dark chocolate for a dessert that’s as intriguing as it is indulgent.

Ingredients

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 3 tbsp ice water
• 4 large Jimmy Nardello peppers, thinly sliced
• 1 tbsp olive oil
• ¼ tsp flaky sea salt
• 1 cup heavy cream
• 6 oz dark chocolate (70%), finely chopped
• 1 tsp vanilla extract

Instructions

1. Make the crust: Pulse flour, ¼ cup sugar, and ½ tsp salt in a food processor. Add butter; pulse until pea-sized crumbs form. Drizzle in ice water until dough clumps. Press into a 9-inch tart pan. Chill 30 minutes.
2. Preheat oven to 375°F. Line crust with parchment and pie weights; bake 15 minutes. Remove weights and bake 10 more minutes until golden. Cool.
3. Caramelize peppers: Heat olive oil in a skillet over medium. Add peppers; cook 8 minutes, stirring, until softened and lightly charred. Sprinkle with ¼ tsp flaky salt.
4. Make ganache: Heat cream until steaming. Pour over chocolate; let sit 2 minutes. Add vanilla; whisk until smooth. Pour into crust. Top with peppers.
5. Chill 2 hours until set. Slice and serve slightly cool.

The peppers’ honeyed sweetness plays off the bitter chocolate, while their silky texture melts into the lush ganache—think grown-up candy bar meets fruit tart.

Tip: For extra depth, sprinkle a pinch of smoked salt over the tart before serving.

Conclusion

From weeknight dinners to special gatherings, these 19 Jimmy Nardello pepper recipes offer something for every occasion! Whether you’re roasting, stuffing, or tossing them into a salad, their sweet flavor shines. We’d love to hear which dish is your favorite—drop us a comment below! Don’t forget to share this roundup with fellow food lovers on Pinterest. Happy cooking!