Green Bell Peppers-- Need to Use 'em Up!
Brown a pound of sausage and bake with 3-4 bell peppers, sliced, with a few whole cloves of garlic. Great with mustard, provolone cheese, and some killer bread
Make chicken or steak fajitas (figure 3 peppers per pound of meat)
Dice with onions, potatoes, and cajun seasoning and bake for an hour at 350.
Agree w/ others about stuffed peppers. You can do Italian style or an Eastern European style w/ ground meat and rice. Both can be served w/ a light tomato sauce.
If you like the taste of raw green peppers (many don't), then they can be very palatable when their tough outer skin is peeled w/ a peeler, the flesh is julienned, and then tossed w/ feta, black olives, cucumbers, red onions, and zesty vinaigrette for a Greek salad. Can also be used for other salads.
I just had the same problem - here's what I did for about 20 good sized peppers:
5 lbs boudin, removed from casing
1/2 pound of good feta
cup of pecan pieces
cup of golden raisins
Cinnamon, clove, nutmeg (or you can do 5 spice)
A little stock to mix it all together
Cut the tops from peppers and remove seeds, etc.
Stick the crown inside the pepper
Steam the peppers for 10 min
remove and cool somewhat
Stuff the boudin mixture into the peppers
Put the crown on the stuffed pepper
Place them in a deep pan
I make a tomato concasse/garlic/onion/cumin mixture to place in the pan prior to putting the peppers in.
Roast for 30 min. The combination of the feta, pork liver, and christmas spices is ethereal. My fiancee is eating these for breakfast, lunch and dinner right now. You could also make a cream sauce rather than the tomato - I'm going to do a brandy cream next time, similar to what you would have on rellenos.
yes, they freeze.
My mom used to freeze large wall sections stacked up together in small bags, then when making any type of sauce where she'd normally use fresh chopped peppers, she'd take out a frozen chunk, and grate on a box grater directly into the sauce. No chopping or prying apart chunks of dice. Flavor comes through very well.