Too many peppers. What to make?
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Anonymous
| We've been gifted with a LOT of red/orange/yellow bell peppers. What to do with them? Any main dish recipes?? |
Anonymous
| Well, stuffed peppers is obvious. Sausage and Pepper Stir Fry uses a bunch of them. Or make a mainly pepper ratatouille. |
Anonymous
| Peppers freeze well. Remove the seeds and cut into strips, then freeze in bags to use for recipes later. |
Anonymous
|
Second stuffed peppers.
You could cut some up and freeze for future use in stir-fry, omelets or pizza. If you roast a batch, you could make Roast Pepper soup. SBC Cafe out in Centreville had this phenomenal red and yellow pepper soup that looked very elegant and tasted yummy. 
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Anonymous
| Take out the seeds and chop them up in a food processor. Saute with olive oil and garlic until soft. If you freeze this in small quantities, you can add to spaghetti sauce, chili, meatloaf, and many other bean dishes and stews. |
Anonymous
This but add chopped onion as well--Sofrito: http://en.wikipedia.org/wiki/Sofrito Or a delicious Turkish dip--the red pepper paste can be made from roasting 4 whole bell peppers: http://ozlemsturkishtable.com/2011/02/walnut-red-pepper-paste-dip-cevizli-biber/ |
Anonymous
| How much is a lot? How any pounds? |
Anonymous
|
I love roasted bell peppers as a condiment or side. Red are best (they are sweeter), but you can do it with all bell peppers. Put sliced peppers on baking sheet covered with a layer of olive oil and salt. Bake until they are soft and have some slight dark spots on. Store in a jar with the olive oil still on. Wonderful on sandwiches or as a side.
I also make roasted red pepper and tomato soup. Make full baking tray of ripe tomatoes, peppers, several cloves of garlic and some onions. Cover in olive oil and a little salt. Roast until there are dark spots on the peppers and tomatoes. Pour the trays into a blender and puree everything. Makes a lovely soup hot or cold. If you like thinner soups (it's kind of thick), you can thin it down with chicken or vegetable stock, preferably homemade, but boxed or canned will work (if you are using boxed or canned, do not add any salt when roasting because the boxed/canned stocks/broths have a ton of salt in them). A touch of fresh chopped basil adds a nice flavor as a garnish. |
Anonymous
| I'd roast a ton with garlic cloves, olive oil, salt nd pepper and a sprinkle of balsamic. Freeze in small batches and add to steamed veggies or thaw for salads. Use on pizzas. With roasted chicken. Purée for dips. |
Anonymous
| Cut them in to halves length wise. Fill each one with canned black beans. Bake at 350 F for 25-30 minutes. Remove, sprinkle crushed red pepper and garlic salt. Squeeze lemon if you like. |
Anonymous
| Roasted red peppers are great for springtime outdoor noshing, with goat cheese, crackers or bread, and sauvignon blanc. (Basil leaves optional) |
Anonymous
| I make a delish and very easy side dish with peppers: chop up into pretty large chunks; sauté on high in a little bit of olive oil until they are just a little but charred and just soft enough, not mushy. After you take them out, lower the heat and sauté either some garlic or shallot; sprinkle on top. You can then add doe parley or cilantro. It's great hot or room temp. |
Anonymous
| "some", not "doe" |
Anonymous
| Cut them in smallish squares, mix in a bowl with some sweet onions, toss with Italian dressing, skewer, and grill on the barbie with some chicken or burgers. We do it all the time! |
Anonymous
| Roast and peel. Throw in the food processor with balsamic, S&p, olive oil. Freezable. Use for sauce for chicken or sandwich spread etc. |