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Can I use shriveled green pepper

j
JennyHunter Mar 11, 2009 09:16 AM

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?

  1. d
    dmd_kc Mar 11, 2009 09:59 AM

    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. b
      bnemes3343 Mar 11, 2009 10:04 AM

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

      1. h
        Hungry Celeste Mar 11, 2009 10:25 AM

        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
          greygarious Mar 11, 2009 11:11 AM

          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
            j
            JennyHunter Mar 11, 2009 12:12 PM

            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
              alkapal Mar 12, 2009 07:07 AM

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

              1. re: alkapal
                Scargod Mar 14, 2009 11:03 AM

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

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