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yellow capsicum (peppers)

kmh Jul 6, 2007 04:38 PM

what would you do with a box of yellow capsicums (peppers)?

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  1. paulj RE: kmh Jul 6, 2007 06:52 PM

    dried, fresh? how hot? how big of a box? approximate size of each pepper?

    2 Replies
    1. re: paulj
      Ruth Lafler RE: paulj Jul 6, 2007 09:17 PM

      In British (and presumably Aussie) usage, a capsicum is what we call a bell pepper in the US. So it's not a hot pepper and presumably is fresh, not dried.

      What would I do with them? Roast them over a flame of some sort, put them in a paper bag to steam and loosen the skins, and then marinate the roasted, skinned peppers -- they'll last in the fridge in a vinegary marinade (I use a combo of red wine vinegar and cheap balsamic, with a few cloves of garlic, a bit of olive oil and some salt) indefinitely.

      I also sometimes make stuffed peppers, and sliced peppers freeze very well.

      1. re: Ruth Lafler
        paulj RE: Ruth Lafler Jul 6, 2007 09:50 PM

        Cutting them into large chunks, and roasting in the oven with a bit of oil, is good. The texture is a bit nicer if you first flame roast and peal, but it works even without that. If I had a large number that need processing right away, that's what I'd do.

        If it there are just few, I mostly eat them raw.

        paulj

    2. PamelaD RE: kmh Jul 7, 2007 04:44 AM

      Roast/blacken them as described above and grill a sliced sweet onion while you are at it.

      Toss the peeled, blackened peppers and soft grilled onion in the blender and add a splash of mild vinegar (rice or champaign) and a glug of olive oil and some S&P and purree it all up.

      I like this sauce with crab cakes or grilled scallops.

      P

      1. QueenB RE: kmh Jul 7, 2007 05:14 AM

        You can freeze them and use them all year.
        Wash, core and seed and dice. Store in plastic baggies or a container in the freezer.
        The frozen peppers can be used in any cooked meal. I wouldn't recommend eating raw after defrost, as they get soft and lose their crunchy consistency. The flavor is still there though, and makes great soup during the fall.

        1. rcallner RE: kmh Jul 7, 2007 01:58 PM

          Epicurious has a delicious recipe for chicken and bell pepper with onion confit - though I recommend either using a fraction of the olive oil, or be prepared to drain most of it off and use it as a flavored oil elsewhere. http://www.epicurious.com/recipes/rec...

          1 Reply
          1. re: rcallner
            kmh RE: rcallner Jul 8, 2007 10:55 PM

            thanks for the ideas. yes, bell peppers are the equivalent
            i am not a great fan of freezing, so went for the cooking options.
            some i have stuffed with some leftover rice, tuna, jalapenos, garlic, red chili & tomato to bake.
            the rest were grilled by the boy over coals, peeled and marinated in oil, vinegar, garlic parsley and S&P.
            I liked the idea of the salsa/sauce and thought i might blend some of the marinated ones for that!
            thanks guys

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