Help! Yellow and red pepper bumper crop
- Richelle Sep 14, 2007 02:38 PM
What to do with all of them, I must have 50 coming in next week, all gorgeously orange and red, I am thinking about grilling? freezing? Ack! I never had this many before.
Anyone have ideas?
I think pepper plants like growing in my new garden boxes..omg. So.
Oh you are so lucky! I use a basque preparation...roast them, let them sweat a few minutes, and then peel and seed. Heat some olive oil, sliver some garlic, and gently brown the garlic. Throw in the peppers - I usually cut into big strips - and saute for several minutes. I add a little sugar at the end, and then let them cool. WONDERFUL! I freeze them in "blobs" on a cookie sheet, then double bag in freezer-quality bags. Great in anything, soup, stews, sauces, you name it!
THey would be great grilled, too.
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I love Red Pepper soup! Saute pepper chunks in EVOO and garlic until tender, blend in blender with chicken stock, until a nice thick consistency. Add cream, sour cream, half and half, even parm if desired. But even with NO dairy, this soup will taste rich and delcious! A huge favorite of mine.