Green Bell Peppers-- Need to Use 'em Up!
- asterix Oct 7, 2005 01:11 PM
Lots of GPs from the garden. Doubt they will freeze well. Don't want any to go to waste. Any ideas, greatly appreciated.
One of my favorite things ever... Stuffed green peppers! Which actually freeze pretty good! :)
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.
char them over a flame (stove top or grill), then cover with a dish towel or put them in a paper bag for a few minutes, then using a dish towel, rub off the skins. Core and cut into eigths (top to bottom), and marinate in olive oil, chopped fresh garlic, s&p.
How about mixing them with all those green tomatos left on the vines to make Pickalily (sp?)?
Pickallily is wonderful to have all winter long, esp. on good hot dogs.
I make this all the time & its really delicious: boil 2 lb potatoes till done, let cool enough to cut into chunks then fry until lightly brown in 2 TB. Oil with 1 lb cut up green peppers, 1 TB turmeric, and salt & pepper. Bon appetite!
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.
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.
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.