Jessica Wurth Tiemann Posted November 14, 2012 Share Posted November 14, 2012 So out here in Utah a store has an awesome deal on all bell peppers, .69 per pound all colors, and I got a LITTLE carried away. I now have 7lbs of red, yellow and green to use up. Does anyone have some interesting recipes using bell peppers? I plan on roasting some and freezing them, and using some raw for salads and such and sauteed with meat, but I'm stumped on how else to use them. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted November 14, 2012 Share Posted November 14, 2012 Stuff them with sausage, onions and mushrooms then pour marinara cause over them and bake. I usually cut off the tops, drizzle them in olive oil and roast first, let cool, then stuff with the cooked mixture I described above. You got a great deal, i am jealous....peppers can be pricy! Link to comment Share on other sites More sharing options...
Zoodles Posted November 14, 2012 Share Posted November 14, 2012 http://www.notquitenigella.com/2010/05/02/roasted-capsicum-and-carrot-soup-with-cheese-pockets/ This is delicious - I've never used the cream or cheese even before my Whole30 and it's completely unnecessary! Roast capsicum pesto/dip is yum too... Link to comment Share on other sites More sharing options...
Fenderbender Posted November 15, 2012 Share Posted November 15, 2012 If you still have lots left.... A pepper coulis is a nice way to use/ preserve them.... Just cut them up and sautéon low with a bit of onion,garlic,(carrot,fennel,parsnip, celery if on hand) when they start to get a little caramelized, add water/ veg broth/ beef broth/ bone broth/ your choice of liquid ....... Just enough to cover and let simmer for 20 min until everything is just soft..... Cool a bit and purée in a blender ,when very smooth you can slowly add some olive oil or ghee with the bender running to richen it up ( you can add a lot of oil slowly to make red pepper aioli(mayo) Now you have an amazing sauce that will hold in the fridge for up to a week or split it up and freeze ( just blend it back up if if seperates upon thawing.... Great on all veg,chix,fish..... Really good with snapper or grouper grilled Link to comment Share on other sites More sharing options...
praxisproject Posted December 30, 2012 Share Posted December 30, 2012 Far too late for the original poster, but I love (diced) red bell peppers & yellow onions cooked until just a little brown, alongside a nice piece of salmon fillet with pepper. Link to comment Share on other sites More sharing options...
AmyS Posted December 30, 2012 Share Posted December 30, 2012 Thank you for bringing this thread up, I have a surplus of peppers too and discovered I can't tolerate them raw, so I need to do something with them before they go bad. Excellent ideas! Link to comment Share on other sites More sharing options...
glimmer Posted December 31, 2012 Share Posted December 31, 2012 Roast them. Yum! Or chargrilled on BBQ, remove blackened skin and douse in olive oil and vinegar. Link to comment Share on other sites More sharing options...
KatieOz Posted December 31, 2012 Share Posted December 31, 2012 Peppers go really well with Thai Green curry... saute chicken and sliced onions until the chicken browns, toss in some thin sliced zucchini and chopped peppers (all colors) and cook for a few min. When the chicken is just about cooked, stir in some Thai green curry and cook for a min (releases the curry flavor) - stir in a can of coconut milk and bring to a boil. Serve over cauliflower "rice" Link to comment Share on other sites More sharing options...
Aberrantatavia Posted January 1, 2013 Share Posted January 1, 2013 Fenderbender that sounds pretty awesome, and I have a few peppers that need to be used today. I think I might chop them all real fine and sauté down a bit and then put in ice cube trays. Thanks! Link to comment Share on other sites More sharing options...
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