• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Vegetables » Peppers » Sweet Peppers » Shepherd Peppers

Shepherd Peppers

Shepherd PeppersShepherd Peppers
© Denzil Green
Contents hide
  • 1 Cooking Tips
  • 2 Substitutes
  • 3 Equivalents
  • 4 Storage Hints
  • 5 History Notes

Shepherd Peppers are huge, big sweet red peppers — very much like standard sweet red bell peppers in taste, thickness and colour, but somewhat juicier, and because of their size very easy to work with. Where you might plan two stuffed peppers for a guy with a healthy appetite, one Shepherd Pepper should absolutely do it.

They will vary in size from 18 to 25 cm (7 to 10 inches) long, and be about 7.5 cm (3 inches) wide. They take about 66 days to grow and ripen from green to red.

Cooking Tips

To roast: wash, stem, seed. Put on ungreased surface cut side down. Roast at 190 C (375 F) for about 25 to 30 minutes, until the skin on some of them begins to char. (How long exactly will depend on how hot your oven runs.) Remove from oven, let cool for about 10 to 15 minutes or until cool enough to handle safely. The skin will be wrinkled. Pinch it at one end, and most of the time you will be able to pull it away entirely from the pepper in one go. If the skin isn’t that wrinkled, then you need to roast longer. If the skin sticks a lot, then you need to let it cool a bit more. If you are doing a lot in one go, spread out on rimmed baking sheets. Lining baking sheets with tin foil makes clean-up easier.

Substitutes

Red bell peppers

Equivalents

1 Shepherd Pepper = 2 standard-sized red bell peppers

1 half US bushel = 5 kg (11 lbs)

Storage Hints

About a week or more in vegetable crisper; a few days unrefrigerated

History Notes

Possibly developed in Italy.

Other names

AKA: Super Shepherd Peppers
French: Poivron Marconi

This page first published: Oct 8, 2002 · Updated: Jun 2, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2025· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Sweet Peppers

Primary Sidebar

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • E.D. Smith Pumpkin Purée
    E.D. Smith recipe for pumpkin pie

  • Libby's Pumpkin Pie
    Libby’s recipe for pumpkin pie

  • Pie crust
    Pie Crust Recipe

  • Smokey Maple Pepper Glaze for Ham
    Smokey Maple Pepper Glaze for Ham

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Search

    Today is

  • Buttermilk Biscuit Day
    Buttermilk biscuits

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.