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Jul 19, 2012 10:09 PM

Help me like green bell peppers

This week's CSA basket came with an abundance of the one vegetable I have very little appreciation for: The green pepper. Bell peppers and poblanos galore!

Please share any stupendous recipes that will make me see this ingredient differently. I'm always open to being a food convert.

Thanks in advance.

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  1. Roast or grill them.

    Remove the skin (plastic bag, steams right off), then toss with some salt and pepper, extra virgin olive oil, and balsamic vinegar to taste.

    Keeps in the fridge in tupperware up to 2 weeks, if not more.

    6 Replies
    1. re: ipsedixit

      Very good suggestion! Had you not posted first, I would have done so without the balsamic vinegar.

      1. re: ChiliDude

        Lemon juice is also nice tossed with the peppers.

      2. re: ipsedixit

        Anchovies are good here--they supply umami, which is lacking. A bit of fish sauce works if you don't do anchovies.

        1. re: ipsedixit

          Thanks for the roast/grill suggestion. Excuse the dumb question here, but how do you like to eat them once done? With or on anything or just straight on their own?

          1. re: yumyumyogi

            Over rice with a some grilled sausages (or Spam).

            In sandwiches.

            Over polenta

            In noodles

            Chopped and mixed in salad

          2. re: ipsedixit

            Don't forget to throw away the seeds.

          3. Poblanos I use in a stew with chicken thighs.

            1. Poblanos make the best chile rellenos.

              Green bell peppers- I can't help you there, they are just underripe and bitter to me.

              1. I use bell peppers in fried potatoes, chili and jambalaya. I also use them in Asian stir-fry dishes.

                3 Replies
                1. re: Antilope

                  Green peppers are fine as a supporting character in pretty much any Asian stirfry, as long as there are other vegetables in there to balance them out. I like them in Italian sausage and peppers, too, although I like to make sure I have more red than green to keep the green flavor in check. I don't dislike green peppers, but too much of them can be overpowering.

                  1. re: Antilope

                    Hmm...crisp, fried potatoes+ peppers appeals to me. Thanks.

                    1. re: Antilope

                      Sauteed potatoes and green bell pepper. Good combination.

                    2. Fry off some Mexican chorizo and reserve to the side. In the same pain, fry garlic, onions and tomatoes until caramelized. Add rice and saute, return the chorizo to the pan and cook through. Stuff into hollowed green peppers, top with tomato sauce and cheese and bake until the cheese is browned and the peppers softened.

                      4 Replies
                      1. re: JungMann

                        My goodness this sounds delicious... All except the pepper part! I've seen a lot of recipes for stuffed green peppers and was wondering what it is about this technique that makes the peppers shine. Does the pepper flavor infuse the stuffing with flavor? Does the interior of the pepper get soft enough to scoop out with the rest of the dish? When reading the recipes, I pictured being left with a skeleton of a pepper that would go to waste on me.

                        1. re: yumyumyogi

                          You don't scoop it out - you slice the entire baked stuffed pepper up and eat it all, as you would a cabbage roll. The pepper and stuffing flavor each other.

                          1. re: greygarious

                            I love stuffed Green Bell Peppers.I also made

                            stuffed Cheese Steak Peppers.Here is the recipe.


                          2. re: yumyumyogi

                            I think the specifically green flavor of young peppers contrasts with the richness of the filling along with the tomato sauce. The pepper is primarily a container/skeleton here, but its flavor is going to come through.