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May 9, 2010 08:51 AM

2 Green Bell Peppers. Ugh.

In our fruit and veg box this week we received 2 green peppers. I'm not really a bell pepper person, particularly green ones. I have no idea what to make with them. Maybe some kind of stuffed pepper? We eat like vegetarians and I'm currently dieting. Any scrumptious recipes that you can suggest? It is cold and dreary in London, so wintery dishes please.

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  1. I am not a fan of the green bell pepper, either. I find it much more palatable cooked. Diced and sauteed in olive oil together with onion, it forms the base form many delicious dishes. You could make a chili. I enjoy a chicken cacciatore.

    1. I use bell peppers all the time but I am not a fan of stuffed bell peppers. I would chop them and freeze them. Put them in either a zip lock bag or a plastic container. I am always throwing a handful into something. Use them next time you have anything with Chili powder. I use em in meat loaf or there is a rice casserole dish i make with hamburger meat, sauteed veggies and rice layered on top. You can put something on the rice like tomato soup or cook the rice with a flavoring like beef stock and tomato juice.

      1. I detest them cooked but tolerate them fresh so I suppose my idea of a salsa is out considering your desire for winter dishes. My ideas are chile rellenos (sub the peppers for the chiles normally used), fajitas with onions, black beans, ect. and maybe a quiche of some sort. I had too many at one time last summer and actually froze some. When I thawed them later for cooking they were okay (not great, but tolerable).

        I was curious ad did a bit of an internet search. Here are additional ideas that piqued my interest:

        Not for me, but here is a soup recipe

        This one sounds good though

        I would use both peppers even though this calls for one, and use fresh ingredients if you have them, but the chili does sound good

        1. The green bell peppers are bit a different from the red and yellow ones in that they're bitter and savory rather than sweet. I like to use them in a piperade, a mixture of sweated onions, red bell peppers, green bell peppers, and tomatoes. The sweetness of the red bell peppers and onions help balance the bitterness of the green bell peppers. Try it with chicken or in an omelette.

          1. You can also roast them like a red or yellow pepper. Just put directly on your gas burner or under a broiler and get them nicely blackened all over. Wrap each pepper in a paper towel. When cool enough to handle, use the paper towel to peel off the skin. Don't rinse or you'll lose all the flavor. Cut out the stem, seeds, and pith. Roasting mellows them quite a bit. Then chop and add them to a rice, quinoa, or egg dish, ratatouille.