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May 17, 2010 01:23 PM

Need help to deal with a surfeit of green bell peppers

Any and all recipe suggestions are welcome. TIA.

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    1. If you enjoy Spanish food, Penelope Casas has a great emapanada de atun recipe in the Food and Wines of Spain. Essentially, it is a large savory pie. This recipe has a filling of sauteed green peppers, onions, tuna, and tomato sauce. I like the filling so much that I often make the filling and not the bread. I'd be glad to paraphrase the recipe if you think it's something that you might enjoy.

      4 Replies
      1. re: BigSal

        Well, I'm interested; please post when you have time.

        1. re: bushwickgirl

          Emapanada de Bonito. Saute 2 thinly sliced med onions and 3 cloves of minced garlic in 1 c vegetable oil (you use this oil for the empanada dough. If I do not make the dough, I will just saute the onions and garlic in a smaller amount of oil and reserve 2T of the oil to make the filling). Strain and reserve oil and sauteed onion/garlic. Saute 2 green peppers (cut in strips) in 2 T of the reserved vegetable oil covered until tender. Add onion and garlic previously cooked, 7 oz light meat tuna, 4 T tomato sauce (you can use any that you have, but her recipe includes tomatoes, tomato paste, parsley, white white, garlic, onion and pinch sugar) and cook without a lid 5 minutes. Stir in 2T water and season with salt and pepper. You then fill the dough (two 10 by 15 sheets) seal edges and bake. I can also post the dough recipe if you think you'd make it.

          I've made the filling much more than I have made the dough. Simple, classic Spanish flavors - humble ingredients with good flavor. I hope you enoy it.

          1. re: BigSal

            Yes, I will make the dough, but if you just list the ingredients, I can figure it out. I'm ok that way.

            Thank you for posting this, it just sounds really good to me, like you said, simple, classic flavors and humble ingredients.

            I think I could make smaller, appetizer-sized empanadas as well, agree?

            Thanks again-

            1. re: bushwickgirl

              Yes, you can make these into empanadillas (smaller , like turnover- great tapa). These are often fried so you may want a different dough. The empanada dough in the Casas book includes 5 1/3 c unbleached all purpose flour, 2 T dry tyeast, 1/1/2 t salt, 1 1/2 c warm water and 1/2 c oil (reserved from cooking the onion and garlic). They suggest resting 12 hours initially and resting 20 minutes after filling the dough, brush with egg wash and bake 350 at 20-30 minutes. Buen provecho!

              Because I'm often too lazy to make the dough, I was thinking that this might be a good topping for bruschetta. The tuna mixture doesn't have a lot of texture (so I may have to change the recipe slightly), but the crispy, grilled bread may provide a good contrast. Will have to try.

      2. Just off the top of my head, you could roast & peel them just like red peppers; pack and freeze for another time. Green pepper sauce, chow chow, relishes, etc.

        1. Chop some of them up and dry them in a dehydrator. freeze some more.