Green Pepper Dilemma
Thanks to a long, cold rainy NH summer few of my peppers had time to turn red. With several below freezing nights predicted, I picked all the peppers last night. I have a variety of sweet green heirloom types in a variety of shapes from bell to long skinny. I need some recipe ideas. This weekend I will freeze the ones I don't plan to use for a meal(s). Do you have a favorite stuffed green pepper recipe? A stir fry or curry? TIA
Have all your friends over to watch Sunday football and serve Philly cheesesteak sandwiches.
I like CI's stuffed pepper recipe, using red and yellow bell peppers. My stuffed pepper opinion is that the filling should be light and not packed together, should contain cooked rice, and the whole thing should be smothered with a spicy, tangy tomato sauce!
A dear friend of mine with a huge garden just slices the pepper flesh away from the seeds, puts them in plastic bags, and freezes them as is. Apparently for cooking applications the frozen ones are virtually indistinguishable from fresh. :)
I picked the last of my red bells last week because they weren't getting bigger; I looked at them tonight & decided to make a roasted pepper & tomato chowder with them tomorrow; a little garlic & onion and crushed red pepper. You can also roast green peppers like red and use basically the same way. I like to use a variety of peppers to make rellanos stuffed with cheese & chorizo, roll in flour then dipped in an egg batter (egg & flour) and lightly fry or bake. Serve topped with salsa and fresh tortilla chips & salad on the side.
I just recently had a fantastic bean burrito, got the recipe and want to do stuffed peppers using that recipe. It was soooo yummy and although the burrito didn't have any rice in it, the recipe did say you could add. It was a nice mix of flavors: sweet from lil brown sugar, grated carrots, smoky cumin and chili powder.
If you want the recipe, let me know - it was a personal recipe, not from an author (collection of friends type)
lexpatti, yes, I would like that recipe. I liked the ingredients you listed. Also, I'll have to look up rellanos because I'm not very familiar with Mexican cooking. Sam, I'd love the recipe if you have one to share. I have the Ultimate Thai cookbook but I find that some of the recipes are terrible. Also, I need to learn how to steam. It looks easy enough, I just have never done it. We love Thai food. LauraGrace, the stuffed peppers you described are what I had in mind but the last time I made stuffed peppers it was a 1970s-80s circa microwave recipe and I think the sauce required a can of tomato soup.
Unfortunately but fortunately my husband doesn't watch sports but a Philly Cheese Steak is an idea. We've been eating sausage, pepper and onion sandwiches as quick meals since the peppers started coming in.
Here it is ( I didn't write down all amounts but should work fine):
Veggie and Black Bean Burritos
saute - oil, garlic, red onion, red pepper and yellow pepper (these are chopped)
simmer 10 min - 1 c bl beans, 3c shredded carrots, 1/2c broccoli, 1/2c shitaki mush, 2TB chili pwder, 2 TB cumin, 1/2c red wine, 1/2c brown sugar - add saute ingrediants. (optional to add cooked rice)
This week I had made a quinoa salad and I bought several big peppers and stuffed them with the quinoa salad (adding a little cheese) and put them in a crockpot with very lil (2 ice cubes) stock. let them go low 6-8 hours - they came out nice.
Good luck, I can't wait to do this bean dish.
Personally, I love love love roasted peppers - I think you could do a nice lasagna with roasted peppers as a layer - did it recently with roasted butternut squash. It was great!