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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.

            1. Green peppers go very well with fermented black beans (Chinese) - it's the only way I will eat them.

              1 Reply
              1. re: Peg

                I agree with Peg...except for the part about this being the only way she'll eat them as I actually like then, about the fermented black bean and green bell pepper combo.

                They're wonderful stir fried with lots of garlic and, fermented black beans and chilies. A dash of sesame oil and maybe a dash of soy makes them perfect.

                I like those jarred fermented black beans that have chopped up red chilies already in the mix. Use them all the time.

                I must confess that I got the black bean/green pepper idea from Fuchsia Dunlop, but can't remember in which of her first two books I found it.

              2. Sliced and sauteed slowly with onion, they are a great topping for burgers and sausage. It's prettier if you add red bell peppers, and mushrooms are good too. This can be frozen in small amounts, then used when the spirit moves you. Add to pizza, when baking chicken or fish, or to turn a cheeese-topped baked potato into a meal.

                1. I haven't read the other replys so forgive me if I'm being redundant. Green bell peppers are not my favorite but I do love stuffed peppers. I also use them a lot in Asian and Mexican cookings. They do add to the mix of veggies for stir fry or fajitas. Red bells seem to me anyway, a little less intrusive, and they make wonderful sauces, or soups when pureed. Green what can you do? tiny dice in with fresh corn, or large pieces to slip on a kabob next to pineapple. They do work well with sweet and sour meatballs, or also in with a rice dish my mom called pepper steak. Nope not a favorite, but certainly a player.

                  1. How about a Gumbo z'herbes? Make a nice, dark roux. Chop up the peppers, an onion or two and some celery. Sautee that along with a few cloves of garlic (minced). Pour your favorite stock over the whole shebang. Then clean whatever greens you have/can get ahold of. Lettuce, greens, celery leaves, carrot tops, kale, chard, spinach, whatever. Lots of it. Throw that all in the pot and let it simmer. Serve over rice. YUMMMM.

                    1. Glad to see this thread - thought I was the only one who hated those things. I would just toss them out. I hate the taste and have trouble digesting them.

                      1. i can't digest raw green peppers, nor do i particularly like them, so if/when i eat them - which is pretty rare - they're definitely cooked!

                        the two comforting, vegetarian dishes that immediately come to mind are stuffed peppers (with a quinoa, couscous or rice pilaf filling) and ratatouille. either of those would be nice and homey for the dreary weather.

                        1. Besides the recipes already suggested, you could just slice them up and add to a green salad to add a little crunch. I am a bit mystified by those who say green peppers taste differently from red and yellow ones...to me they are quite similar and not bitter at all. After all, red and yellow peppers were both green once, at least the ones I grow are.

                          1. I just made a nice Cajun/Louisiana red beans and rice (no particular recipe; more of a mash-up) with green peppers. You don't taste them much, but they add complexity and vitamins/green bits. It's unseasonably chilly and rainy here, too, so this dish hit the spot.

                            With peppers you can always chop and freeze what you don't use right away.