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What to do with bell peppers?

M

muffinman

Guest
I have about 5 beautiful and fresh orange, yellow, and red bell peppers. 1 yellow, and 2 of the other two if it matters. Anyone have a suggestion of what I could make with the besides stuffed peppers?

Kabobs come to mind, but I've never made them before. I have some skewers though, and onion, and some frozen boneless chicken breasts too. The kabobs I've ate at restaurants were seasoned with spices I can't make out on my own.

I'll take any suggestions of what to make with the peppers. They're so colorful.
 
I love bell peppers! I like stuffed peppers - just like everyone else - but I love them fried with onions and sausage in a bit of olive oil; seasoned with garlic, parsley, salt and pepper.

They are also good in salads of all kinds (veggie, pasta, bean, etc.) - whether you use a vinaigrette dressing or a mayo-type dressing. I also used them on my panini (grilled sandwiches and hoagie-type sandwiches. Stuff with a bread/cheese/butter stuffing for a different type of stuffed pepper. Stir fry dishes look so nice with the different color peppers also.

You can also char them to blister the skin; place in a plastic bag to "sweat" and peel off the charred part and enjoy roasted pepper sandwiches.

Enjoy them sliced with sliced onion and a nice vinaigrette dressing and serve as a sandwich stuffer with sliced tomatoes.

Tuna and rice salad look nice served in pepper halves also. Skillet fried pepper strips, asparagus and mushrooms for a nice side. Bake or skillet fry with assorted veggies - potatoes, onions, mushrooms, carrots, celery, zucchini, broccoli and cauliflower, etc.

:p
 
Thanks Mama!
Lots of great ideas there. I hadn't thought of the fire roasted peppers. They're great with sandwhichs and pita sandwiches.

But I'm thinking stir fried ... hmmm, aren't peppers in sweet and sour chicken? I'm thinking the color would go great with the chicken, pineapple and sweet and sour sauce. I don't have a cookbook right here, but I'm certain that's the main ingredients besides cornstarch and soy sauce.
 
Raquelita said:
You could make fresh pasta sauce or lasagna with them.
Click to expand...

I've never added bell peppers to lasagna. Would you cut them large so they add color to the sauce, or chop them fine and let them blend in?
 
You'r very welcomed! And don't forget CHOW CHOW!!



Chow Chow Relish

1 quart chopped cabbage
3 cups cauliflowerets
2 cups chopped green tomatoes
2 cups chopped sweet green peppers
1 cup chopped sweet red peppers
3 tablespoons salt
1 1/2 cups sugar
2 teaspoons celery seed
2 teaspoons dry mustard
1 teaspoon mustard seed
1 teaspoon turmeric
1/2 teaspoon ginger
2 1/2 cups vinegar


Combine vegetables; sprinkle with salt. let stand 4 to 6 hours in a cool place. Drain well. rinse and drain. Combine sugar, spices and vinegar in a large saucepot. Simmer 10 minutes. Add vegetables; simmer 10 more minutes. Bring to a boil. Pack hot relish into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield:about 4 pints
 
I love chow chow. It's one of those salads that's only made at home. The color of the peppers suits that well. Maybe I'll go find a nice farmers market with some of the other items fresh from the garden. Tomatoes ought to be coming in now. I don't recall using cabbage in when I last made chow chow.
 
I think any type of stir fry would be well suited for such colorful and fresh peppers. Add a few mushrooms, bamboo shoots, water chestnuts, onions and either chicken or beef and you will have a wonderful stir fry dish. You can either make your own seasoning combination or try the Tone's Asian Grill and Stir Fry seasoning.

You could also make a rice dish with peppers, mushrooms, onions, beef or chicken and old bay seasoning.
 
That would be my recommendation as well.....fajitas all the way!
 
If I were to make kababs, I would use whatever grill spice I planned to use for the meat, and use it for the whole thing.

In addition to meat, peppers and onions, don't forget the mushrooms. Mmmmm.....
 
Something I dont see very often that I love, is putting red and yellow pepper "rings" on my burgers. You could always sautee a couple in with some onion, squash, garlic and pepper and make a medley.... "VEGETABLE MEDLEY" for anyone who has seen the Friday's commercial.
 
Fajitas are my favorite, too. Just grill the chicken breasts (I like to rub them with taco seasoning), saute or grill the peppers and also some onions, and serve on warm tortillas with cheese and sour cream.
 
I love this Creole Stuffed Bell Pepper recipe from the Zatarain's website. So good.

1 package Zatarain's Dirty Rice Mix
8 Bell peppers
1/2 lb Lean ground beef
1/2 lb Whole hog sausage
2/3 cup Bread crumbs
6 Tbsp Romano cheese, grated


Prepare Zatarain's Dirty Rice according to directions using ground beef and sausage as the meat portion. While Dirty Rice Mix is cooking, wash and core bell peppers and submerge in boiling water for about 2-3 minutes to blanch. Drain and set aside. To the Dirty Rice, add breadcrumbs and 2 tablespoons of the cheese. Blend to make a moist filing. Fill the cavity of each pepper and place in a greased baking dish. Sprinkle with the remaining Romano cheese. Pour Creole sauce over peppers. Cover and bake in oven preheated to 350°F for 30 to 45 minutes.


Creole Sauce

1 package Zatarain's Shrimp Creole Mix
1 1/2 cups Water
8 oz can Tomato sauce


Prepare sauce according to package directions, omitting the meat addition.
 
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