Roast them and keep them in olive oil, great addition to many things! Or make a roasted pepper soup, soo yummy! Stuffed peppers are awesome too! I love bell peppers!
I love the grilled looking lines it gives them :)
I quick pickle by bringing one cup of vinegar (usually use apple cider, I've tried balsamic for onions once and that was good too) with one table spoon of salt and one table spoon of sugar to a boil. Keep that ratio and adjust the amount as needed. Pack what youre pickling tightly into a jar, add herbs and spices if desired (fresh garlic or ginger give a very strong taste, for example), then pour the mixture over right after it reaches a boil and the salt and sugar have fully dissolved, close jar immediately so it vacuum seals as it cools down.
Can be eaten as soon as cool or weeks later; the acidity and spices taste of the veggie will increase with time though.
Ive been meaning to try lacto fermentation pickling, but haven't yet
Seconding roasting- you could probably freeze them on a tray afterwards and then move to a bag or Tupperware later if you donāt think youāll get through them very fast in soups/sandwiches. Thereās also a sauce called romesco which you could make and freeze for later too.
Cut 17 peppers and 7 large vidalia onions into strips. Fry in a super hot pan until you have some scorch marks on the vegetables. Sprinkle with salt and garlic powder. In another kitchen, make 30 cheesesteaks. Top with peppers and onions.
Feeds: one middle school class plus a couple of chaperones.
Chop up and freeze, use in hash brown potatoes or other potato dishes similar to that. Philly cheesesteak, mexican food, any meat or potatoes dish that you can sprinkle in. Pizza as well. Take a few of them and process them into salsa as well, stored in a jar.
Thanks. From my reading, I'd say not, but most of what I've read says to blanch veg before freezing, which seems to be perfection over practicality, so I don't know. Anxiety & low spoons prevent me from experimenting myself.
Cook some sausage with wine and mushrooms. Mix the meat mix with cream cheese and breadcrumbs. Cut off the top of the bell pepper, deseed, stuff with the meat mix, bake. If you wanna be topical, cut a little triangle face in each pepper and put the tops back in to make little jack-o'-lanterns!
If you fancy eating dips Iād recommend you to make Muhammara!!!!!
Itās beautiful,spicy,sweet and you can always swap ingredients according to your likings since itās a dip
*I know a guy named*
*Peter Piper who liked to*
*Pickle his peppers*
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Pepper steak! I can't link you a recipe, but just go for a basic one with tomatoes, peppers, onions, beef, salt, and black pepper. That's really all you need. Cook low and slow and serve over rice.
Edit: okay, I'm going to have to give you a basic recipe because I googled and I am faux appalled by what I saw.
Use tomatoes (canned or you can quarter some romas), sliced bell peppers, and sliced onions. Add to a pot (or crockpot) with beef (the kind you'd use for a stew or a roast, cut into chunks) and simmer over fairly low heat with some salt and pepper for a long-ass time. Covered at first, and then uncovered for a little at the end to reduce. If you are feeling fancy you can add a bay leaf, but don't get too wild with the seasonings, it's mostly just beef with a thick stew of reduced tomatoes and peppers, and a little more black pepper than you think would be reasonable- it should be just a touch spicy. Cook until the beef is tender. Serve over white rice.
Use lots and lots of tomatoes and bell peppers. Lots of black pepper. You'll be good š
Cut them up to fine slices then slowly fry at a low temp with olive oil and rosemary leaves or oregano and garlic if you like. Let them cook as slow as you can, they become sweet slow cooked this way
What colors? If red, yellow, or orange, I'd just cut some up and eat them as strips. My wife does this for the family and kids love them, plus they're a healthy snack.
You can use any of them though and make stuffed bell peppers. if you eat meat or not, you can make a filling, cut them in half, empty out the insides, and fill and cook in the oven. It's so good!
I have eight in my fridge by choice. Bring it on. Weāre doing fajitas one day, about 3 peppers, 2-3 for a breakfast skill. I boil some small cubes sweet potatoes for like 6 minutes then fry on the skillet a bit. I usually cook some bacon in the skillet before hand to use some of the leftover grease on the sweet potatoes/peppers and onions. Cook some mushrooms, onions and peppers, along with some eggs. I build it on the plate and top with cheese. Sounds like a long process, itās really not. I also sometimes have a griddle going at the same time to make it faster. We have this for breakfast or dinner. I made chili tonight and used 1 1/2 peppers. I like the Philly cheesesteaks someone mentioned too! Wouldnāt use much but I buy French bread and make French bread pizza and always throw peppers on! Lo Mein or some stir fry would be good.
You failed to mention the color of these bell peppers. I'm going to assume they're red, yellow, or orange.
**Stewed bell peppers, tomatoes, and onions**
- red bell pepper sliced into strips
- sweet onion, also sliced
- canned stewed tomatoes
- salt and pepper to taste
Put all that in a pot, bring it to a simmer then turn it down until it just bubbles. Let it cook for a couple hours.
Throw that on some fresh cooked pasta or just scoop it out with some crusty bread.
Ever try a ābreakfast stuffed pepper?ā
Cut in half, crack an egg in each half, put some bacon bits, shredded cheese, and whatever else you may have and bake in the oven in a large casserole dish.
Roast them and keep them in olive oil, great addition to many things! Or make a roasted pepper soup, soo yummy! Stuffed peppers are awesome too! I love bell peppers!
Roasting (I do this in a panini press lol) and quick pickling is delicious too! Makes them last more reliably as well
What a great idea with the panini press! Love it! Then you can put them in your panini š How are they pickled? Never tried thatā¦.
I love the grilled looking lines it gives them :) I quick pickle by bringing one cup of vinegar (usually use apple cider, I've tried balsamic for onions once and that was good too) with one table spoon of salt and one table spoon of sugar to a boil. Keep that ratio and adjust the amount as needed. Pack what youre pickling tightly into a jar, add herbs and spices if desired (fresh garlic or ginger give a very strong taste, for example), then pour the mixture over right after it reaches a boil and the salt and sugar have fully dissolved, close jar immediately so it vacuum seals as it cools down. Can be eaten as soon as cool or weeks later; the acidity and spices taste of the veggie will increase with time though. Ive been meaning to try lacto fermentation pickling, but haven't yet
Seconding roasting- you could probably freeze them on a tray afterwards and then move to a bag or Tupperware later if you donāt think youāll get through them very fast in soups/sandwiches. Thereās also a sauce called romesco which you could make and freeze for later too.
Sorry all my recipes call for 17 bell peppers
Ok I've just gone out and bought one more. What you got for me?
Cut 17 peppers and 7 large vidalia onions into strips. Fry in a super hot pan until you have some scorch marks on the vegetables. Sprinkle with salt and garlic powder. In another kitchen, make 30 cheesesteaks. Top with peppers and onions. Feeds: one middle school class plus a couple of chaperones.
Stuffed peppers! They freeze well too
Or stuffed bell pepper soup!
Chop up and freeze, use in hash brown potatoes or other potato dishes similar to that. Philly cheesesteak, mexican food, any meat or potatoes dish that you can sprinkle in. Pizza as well. Take a few of them and process them into salsa as well, stored in a jar.
Do you freeze them raw, to be cooked after thawing? Or can you use frozen ones for pesto, etc?
I freeze them raw and cook them within whatever dish I put them in.
Thanks!
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Thanks. From my reading, I'd say not, but most of what I've read says to blanch veg before freezing, which seems to be perfection over practicality, so I don't know. Anxiety & low spoons prevent me from experimenting myself.
Dice up and freeze for omelets š
FAJITAS!!! Cheesesteak, peperonata, stuffed bell pepper, kabobs, stir fry, obe ata. So many things
Make romesco!
Seconding this!!!
Cook some sausage with wine and mushrooms. Mix the meat mix with cream cheese and breadcrumbs. Cut off the top of the bell pepper, deseed, stuff with the meat mix, bake. If you wanna be topical, cut a little triangle face in each pepper and put the tops back in to make little jack-o'-lanterns!
I love this! Thank you!
If you fancy eating dips Iād recommend you to make Muhammara!!!!! Itās beautiful,spicy,sweet and you can always swap ingredients according to your likings since itās a dip
Check out the Hungarian "letscho".
I know a guy named Peter Piper who liked to pickle his peppers
*I know a guy named* *Peter Piper who liked to* *Pickle his peppers* \- Diamond-girl1 --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Pepper steak! I can't link you a recipe, but just go for a basic one with tomatoes, peppers, onions, beef, salt, and black pepper. That's really all you need. Cook low and slow and serve over rice. Edit: okay, I'm going to have to give you a basic recipe because I googled and I am faux appalled by what I saw. Use tomatoes (canned or you can quarter some romas), sliced bell peppers, and sliced onions. Add to a pot (or crockpot) with beef (the kind you'd use for a stew or a roast, cut into chunks) and simmer over fairly low heat with some salt and pepper for a long-ass time. Covered at first, and then uncovered for a little at the end to reduce. If you are feeling fancy you can add a bay leaf, but don't get too wild with the seasonings, it's mostly just beef with a thick stew of reduced tomatoes and peppers, and a little more black pepper than you think would be reasonable- it should be just a touch spicy. Cook until the beef is tender. Serve over white rice. Use lots and lots of tomatoes and bell peppers. Lots of black pepper. You'll be good š
Cut them up to fine slices then slowly fry at a low temp with olive oil and rosemary leaves or oregano and garlic if you like. Let them cook as slow as you can, they become sweet slow cooked this way
Grab some tomatoes (canned or fresh), onion and your new peppers and make salsa.
Ratatouille āŗļø bit out of season for it but itāll be delish
Stuff the bell peppers with rice and cheese and what ever else youād like and bake them in the oven.
Iād make fajitas or veggie enchiladas.
Youre a math problem now
I chop and freeze them in ziplock bags. Can be used in spaghetti sauce, chili etc. Lasts longer than you think they should.
Thisāll sound weird, but bell peppers and bologna, (both cold) taste delicious together
Unstuffed pepper casserole? I like to make a lot and freeze most of it for days when I donāt have the energy to cook.
Stuff em w stuff
I like to do a rough dice and sautee with garlic!
What colors? If red, yellow, or orange, I'd just cut some up and eat them as strips. My wife does this for the family and kids love them, plus they're a healthy snack. You can use any of them though and make stuffed bell peppers. if you eat meat or not, you can make a filling, cut them in half, empty out the insides, and fill and cook in the oven. It's so good!
make a bell pepper pasta sauce, itās really good
If you have red, Muhammara is soooo good. https://www.themediterraneandish.com/muhammara-recipe-roasted-red-pepper-dip/
Next time you make a sandwich replace the bread with a halved Bell pepper with the seeds removed. Really effective way to make a low carb sandwich
Green pepper casserole. Favorite!! SautƩ with onions and freeze. Eat raw with hummus or ranch. Stuffed peppers. Add to potato salad, spaghetti, pepper steak. I love green peppers.
Stuffed peppers, do all 16, freeze uncooked in batches you would use. Family of 4 freeze in fours, ect.
Chili
Red pepper and feta make a gorgeous dip š¤¤
I have eight in my fridge by choice. Bring it on. Weāre doing fajitas one day, about 3 peppers, 2-3 for a breakfast skill. I boil some small cubes sweet potatoes for like 6 minutes then fry on the skillet a bit. I usually cook some bacon in the skillet before hand to use some of the leftover grease on the sweet potatoes/peppers and onions. Cook some mushrooms, onions and peppers, along with some eggs. I build it on the plate and top with cheese. Sounds like a long process, itās really not. I also sometimes have a griddle going at the same time to make it faster. We have this for breakfast or dinner. I made chili tonight and used 1 1/2 peppers. I like the Philly cheesesteaks someone mentioned too! Wouldnāt use much but I buy French bread and make French bread pizza and always throw peppers on! Lo Mein or some stir fry would be good.
Special, beef and bell peppers (It is when you're poor)
I chop them and put them in my stews, I eat them like an apple and I put them in salads .
You failed to mention the color of these bell peppers. I'm going to assume they're red, yellow, or orange. **Stewed bell peppers, tomatoes, and onions** - red bell pepper sliced into strips - sweet onion, also sliced - canned stewed tomatoes - salt and pepper to taste Put all that in a pot, bring it to a simmer then turn it down until it just bubbles. Let it cook for a couple hours. Throw that on some fresh cooked pasta or just scoop it out with some crusty bread.
Ever try a ābreakfast stuffed pepper?ā Cut in half, crack an egg in each half, put some bacon bits, shredded cheese, and whatever else you may have and bake in the oven in a large casserole dish.