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May 26, 2009 11:45 AM

What do you love to cook with green bell peppers

I have come into possession of a bunch of very fresh green bell peppers and would like to do something yummy with them. Ideas I've picked up so far -- broiling, using fresh in salads, chopping fine in tuna salad, stuffed peppers. But would like to try something more creative....

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  1. I cook pretty simple meals- but try and have big flavors because we get bored easily.
    We love Chicken Cacciatore (really mellows out the bell pepper)-kind of heavy meal if it's hot where you are like it is here.
    Fajitas - meatless- do all veggies or strips of beef, pork, chicken, shrimp
    Sausage, Pepper and Onion Sandwiches (though I usually use cubanelle, but you can use bell peppers)
    You can either roast them with zucchini, tomatoes, squash, onions, whatever- cool and make a nice roasted veggie salad (love that with leftover roasted veggies) - or even grill the veggies if you don't want to turn the oven on...

    1. Pan fried with mushrooms, garlic, and onions and used as topping for:
      fried eggs
      pork chops

      Mixed in with sausage
      in scrambled eggs
      As burger topping
      in fried rice
      stir fry

      mixed with green onion, garlic, shredded carrot & potato, battered and deep fried for a Korean twiggim snack

      1. Thanks for the ideas. I'm kind of liking the mushroom, pepper, onion stir fry. Don't know how I could have missed this angle...

        3 Replies
        1. re: bite bite

          I agree with everyone. I love a pepper soup with sausage, Italian sausage, onions, canned tomatoes, peppers, some seasoning, broth and topped off with some good small ditalinni pasta is a great dish and all easy. Just a mix of lots of sausages.

          Pepper stir fry is great with beef (Pepper steak)

          Baked stuffed green peppers with a spicy sausage, fresh tomatoes, mushrooms, onions, a little tomato sauce, some rice or pasta and baked. Topped with cheese and baked.

          Cut them in half and serve them stuffed all vegetarian with a mix of squash, tomato, eggplant, cheese and bread crumbs. A great side dish, just baked.

          Pork loin or tenderloin with Fennel, green peppers, mushrooms and tomatoes. Cook in the crock pot. Saute the pork roast in some general all purpose herbs, oil, s/p. Then add to the pan 2 green peppers cut in slices, fennel thin sliced, whole or 1/2 criminis depending on the size and 1 can of diced tomatoes. 1 cup white wine and simmer for 1 hour more or less depending on the cut of meat and the size.

          I soups always, in rice and couscous.

          I also make a roasted pepper mix, green, red, yellow and orange, onions, a spicy vinaigrette and black olives. Roast all lightly and then chop and then let it marinade for a few hours and then serve over hot dogs, grilled sausage, or burgers. Even over any grilled meat or seafood or poultry. A pepper salsa.

          1. re: bite bite

            I was going to say roast them with mush and onions. I do this all the time, love as a side dish but then leftovers are awesome too - make plenty. I'm tempted one day to make a roasted veg lazagna, same layers but no pasta - I roasted a bunch recently and just mixed in with homemade red sauce - then over pasta and it was fantastic.

            1. re: lexpatti

              I made a similar lasagna when I went to the market last year and red, green, orange and yellow were all 3 for a dollar so I bought 12. I roasted them and then sliced tomatoes and portabellos. I used the lasagna as the noodles, ricotta and some parm and mozz for the filling, topped with the tomatoes and mushrooms and a little bit more parm and mozz and repeated. It was so pretty, when cooled a bit and sliced. A semi lasagna.

          2. When I have piles of green peppers from the garden in Summer, I make piperade, the Basque dish with onions and tomatoes.
            You can serve it as a vegetable side dish or as a condiment with meat or a solid fish. Also great on burgers, sandwiches, etc.
            Saute vertical slices of onion in olive oil with the peppers and some garlic, then add chunks of drained tomatoes. This is a good way to use up those slicing tomatoes that I always have far to many to eat as salad and they're too watery for sauce. Season with piment d’Espelette if you have it, or just plain cayenne, salt and black pepper.
            You can add thyme, bay leaf, etc. for different flavor notes. Your choice.
            I vary the proportion of onion to pepper depending on what's on hand.
            Google piperade. There are tons of recipes for this classic old Basque dish if you need specific guidance.

            3 Replies
            1. re: MakingSense

              MS, you might like this version of piperade. I've made it a number of times. Also love the fact that a lot of it can be prepared ahead of time.


              1. re: c oliver

                That looks tasty -- do you ever do with green peppers? Googling there seems to be a really wide variety of preparations. Many with ham. Some with eggs. Etc...

                1. re: bite bite

                  I'm actually not a huge lover of green peppers although if really, really cooked they don't make me enjoy them all day ! I've done this recipe with various combinations and sometime just the roasting parts and not the "wet stuff" at the end. When I have a big bag of Costco fingerling potatoes, this is a favorite use whether a full or partial recipe.

            2. Everything. At least everything savory; first, you sauté the trinity...