The tiny bell peppers in the CSA box are called mini bells. They are as sweet as can be.
Here's a recipe for using your heirloom peppers:
Roasted Red Pepper Soup
1 1/2 c. red peppers roasted.
To roast: Put them on a baking sheet under the broiler and blacken the skins. Turn them frequently. When they are done and still hot immediately put them into a closed paper sack to sweat. Once they are cooled you can easily slip off the blackened skins and discard. Chop the peppers and saute with:
1 1/2 c chopped Onions
1-2 cloves fresh minced garlic
1 tbsp veggie stock
1 tbsp tamari
Roast 1 c. cashews at 350 degrees until golden brown
Blend with 1 cup water. Set aside
In a stock pot add:
Sauteed red peppers and onions
1 c. vegetable stock
1 tbsp chopped fresh basil (plus extra for garnish)
1/2 tsp thyme
Bring to a boil.
Stir in cashews
Salt and Pepper to taste
(you may add rice or barley at the end)