Name: Crisp-Tender Bell Peppers with Miso, Honey Mustard, and Herbs
Total time: 30 min
Ingredients: 12 ounces ¾- to 1½-inch bell pepper pieces; kosher salt for salting peppers; 4 teaspoons whole-grain mustard; 2 teaspoons honey; 2 teaspoons chopped fresh marjoram; 1 teaspoon white or red miso; ¼ teaspoon pepper

Why This Recipe Works

With salt, pressure, and about 15 minutes, you can make a crisp-tender, well-seasoned bell pepper side dish that keeps for days—no cooking required. The method is based on a classic Japanese preparation called yamitsuke cabbage: All you do is massage salt into the peppers, which seasons and also physically tenderizes them so their cells break and shed water, leaving them snappy, concentrated, and fresh-tasting. Once salted, the peppers get rinsed to remove excess salt and drained, and can be refrigerated until needed and then either eaten as-is or lightly, simply dressed with all sorts of seasonings. Try tossing them with this mixture of whole-grain mustard, honey, miso, and marjoram.

Before You Begin

We developed this recipe with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use 1½ teaspoons. You can use red, yellow, or orange bell peppers. Two medium bell peppers should yield 12 ounces prepped pieces; reserve any extra for another use.

Instructions

Toss 12 ounces ¾- to 1½-inch bell pepper pieces with 2 teaspoons kosher salt in bowl, squeezing as you toss until salt dissolves in exuded liquid. Let stand for 20 minutes.

Add enough cold water to cover bell peppers and swish with your hand to rinse away excess salt. Drain well.

Whisk 4 teaspoons whole-grain mustard, 2 teaspoons honey, 2 teaspoons chopped marjoram, 1 teaspoon miso, and ¼ teaspoon pepper together in bowl. Toss with peppers and serve.