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Can I use shriveled green pepper

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Making red beans and rice. I have fresh red peppers, but my green peppers are looking less than smooth on the outside. Inside they seem fine. I really don't want to run to the store. Which would be better to use?

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  1. Cut them up and soak them in very cold water for 30 minutes. They will emerge crisp enough to serve as crudites (as long as there's no rot, that is).

    However, if you're cooking them in red beans and rice, you won't realize a benefit from this technique. Just use 'em.

    1. I would opt for the red regardless of whether the green is ok to use.

      1. Of course you can use 'em. As long as they're not moldy or slimy or otherwise grossly decaying, the shriveling won't matter--it's just the pepper drying out.

        4 Replies
        1. re: Hungry Celeste

          Agree with Celeste, and would go a little further: cut out any slimy or moldy spots, rinse what's left, and start chopping! My first stop in the produce department is always the marked-down cart. That, and the weekly specials, determine what I'll be cooking.

          1. re: greygarious

            Thanks guys. I used it and it seemed fine. When I was chopping, I didn't notice any moldy spots and they weren't slimy. The beans are cooking now and smell wonderful.

            1. re: greygarious

              i'm a fan of the marked-down cart, too. 3 pounds of tomatoes or eggplant for a $1. yeah, buddy!

              1. re: alkapal

                Me, too! A few blemishes, wrinkles and dings. Fine if their cheap.
                Hey.... you talkin' 'bout me? Cheap, but not easy!