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

You could make fresh pasta sauce or lasagna with them.

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.

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?