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Tons of colored peppers, Help!!!!

My garden has gone wild this year with orange, yellow and red peppers. I've stuffed them, souped them, grilled them, chopped them, put them in salads and have many, many bags of roasted peppers frozen. They are still going strong! Any new ways you hounds can think of-or any fav. recipes? Any suggestions are welcome! Thanks.

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  1. PDT Honey Pepper BBQ Sauce - I'll look for an online recipe, but it's in Steven Raichlen's BBQ Bible: Sauces, Rubs, Marinades book

    it goes well on pretty much anything, but it's a bit too sweet for my taste

    3 Replies
    1. re: Biggie

      Sweet peppers or hot peppers or what...

      I got 2-3 lbs of various peppers from a friend working on a farm and used it all to make chili..mmm....

        1. re: jackie de

          In that case, would you like my address? Just kidding...but my recommendation is to make a cream dressing after roasting the peppers.

    2. Muhammara. It's a Middle Eastern dip, usually made with roasted red peppers but no reason you couldn't use your multi-colors. There are plenty of online recipes but I swear by Paula Wolfert when it comes to Mediterranean cuisine:


      I usually use whole wheat bread rather than the crackers she specifies, otherwise I follow this recipe closely. It's really delicious.

      1. Jar some in oil after roasting and give them out as gifts.

        Make vinaigrette

        Roasted Red Pepper Vinaigrette

        2 sweet red peppers, roasted, seeded and peeled
        1/4 medium sized red onion, diced
        1 tbsp. lime juice
        1 tbsp. lemon juice
        3/4 cup olive oil
        1/2 pkg. frozen spinach, thawed and drained
        2 tsp. honey
        salt to taste
        fresh cracked black pepper
        In a food processor, combine the peppers, onion, lemon and lime juices and pulse until smooth. While the processor is running, add the oil slowly until well mixed in. Add the spinach and blend until smooth. Add the honey and season to taste with salt and freshly ground pepper. Shake well.

        Store in a resealable container. Refrigerate when not in use. Bring to room temperature before serving or run under warm water and shake bottle.

        1. roast some more, then make some soup and freeze it. blen the roast peppers with some stock (chicken), a pinch of salt, and maybe some cream

          1. Here's the easiest recipe I know: Saute some chopped garlic in evoo, then toss in julienned colored bell peppers. Cook til just soft enough, then toss w/hot cooked pasta. Season w/S&P if desired, grate some fresh parmesan over it and you're done.

            1. pickling is always nice, too... you can julienne, then pickle

              1. you can roast and freeze as suggested, or just chop and freeze, or just get the seeds out and freeze, or even just freeze whole if you have the space and roast them later.

                1. Make preserves. Red Pepper or Yellow Pepper Jam is incredible. I always add somew hot pepper flakes.

                  1. i make kind of a sauce with them sometimes. basically sautee them w/ some garlic and maybe onions, maybe add a small bit of canned tomatoes and serve over pasta. or soak in some vinager and oilive oil, maybe w/ some onions or something, for some pickles/crudities.

                    1. Thanks so much for all the good suggestions so far. I'm looking forward to trying all these new ideas with peppers. Keep em coming!

                      1. Make pebronata -- sauté 1 onion, 4 cloves garlic and 2 Italian eggplant (cut in chunks) in olive oil, remove and reserve.

                        Take two of each colour pepper and cut each pepper in half -- one half gets diced, one half gets cut into thin strips. Cook the peppers (both styles of cut) in the same pan in a little more olive oil.

                        Return the eggplant mixture, add a can of diced tomatoes (or four fresh Roma tomatoes en concasse -- which means peeled, de-seeded and diced), add a big splash of sherry vinegar, some basil and oregano, and adjust seasoning.

                        Toss with long pasta (like fettuccine) and put a little dollop of goat cheese in the centre of each bowl, pressed into the hot pasta so it melts a bit.