Help me like green bell peppers

[yumyumyogi]

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.

[Maggie19]

Nobody has mentioned this yet .... IF you have lot's of Poblanos ... dry them (low heat in oven) and grind into Ancho Powder... Wonderful chili powder with many uses. For green peppers - stuff them (rice-ground pork- cilantro-onion) and cook in a tomato based sauce.... topped with Mexican queso fresco cheese.

[MichaelBeyer]

I've been perfecting a stuffed bell pepper recipe that has cooked pearl couscous with a light lemon vinaigrette, feta, and cilantro stuffing.

[rbraham]

Stuffed peppers, I guess. My Polish Jewish MIL does hers a little sweetish tomato sauce, which I've come to like (despite being Hungarian-acclimated).

The only time I can abide cooked green pepper is when they are cut in strips and poached to near-death in a Goulash. There they're good.

[StringerBell]

I don't like bell peppers of any color. The green ones are bland and the red/yellow/orange/purple/brown ones are too sweet. I like them in Thai curries and a few Asian dishes but that's about it.

Poblanos on the other hand, I would make some chile rellenos. You can make a big batch and vacuum seal and freeze the extras for later. Just thaw them, coat them in whipped egg whites and fry. Or you can roast them in the oven, put them in a plastic big for a couple minutes, then peel and freeze them. Great for chili, soups, rice, sauces, etc.

[Peg]

Green peppers go extremely well with Chinese fermented black beans. I don't have a measured recipe - I just stir fry lots of onions (cut into wedges) and garlic with a tablespoon of chopped beans (I don't rinse them) and chopped green peppers and maybe one green chilli, plus cubed soft tofu added at the end.

[Splendid Spatula]

I once read an article that described green bell peppers as the bully of the vegetable bin - they may everything that they are used in taste like them! I can't abide 'em myself, except in trinity or sofrito-style supporting role. And even then I use any other color if possible.

[Harters]

Nah, I'm not going to try and convince an adult to like something they don't like. There's just some stuff folk can't get on with.

My partner will happily eat red, yellow, orange peppers but turns her nose up at the green ones. Nowadays, I just don't bother cooking them (unless it's something just for me).

[Vetter]

What a wise woman. This whole thread is making ME green! ;)

[Will Owen]

Mrs. O cannot abide any sweet pepper, especially green ones, but likes the hot or hottish ones. I've therefore taken to subbing in poblanos whenever a recipe calls for Bells. I have to say that I prefer their flavor, too. I'm trying to work out a way to adapt my mom's two best stuffed/baked-pepper recipes to these, the main problem finding a way to stand them upright. Mrs. O, being veggie, won't want the ground beef recipe, but the scalloped corn ones were a childhood favorite, and I think she'd like those. Especially when I tell her that's what I was having for lunch the day WW2 ended.

[MrsJonesey]

I would just halve them vertically and fill the two halves. Or slice a "top" off the side of one. Either way, I'd bake them on their side.

[Will Owen]

I think that may be the plan. That's what Bacardi1 apparently did, and those look good.

[MGZ]

A timely essay for the OP, with a link to recipes:

http://www.nytimes.com/2012/07/22/mag...

[aventinus]

The primary use for poblanos in my mind is rajas (strips of grilled or broiled poblanos). You can use them in many ways. One recipe I like is Diana Kennedy's chicken with rajas. There is a recipe here: http://persnicketypalate.com/2011/03/...

I grew up eating a lot of green bell peppers. Sauteed along with onions, etc., they make a good base for Latin dishes.

[thymetobake]

The only thing I haven't seen mentioned here is fajitas. To me they are not great without green bell peppers. I'm actually not a fan of bell peppers in most cases. Except for the trinity in cajun cooking.

[joan828]

I love green bell peppers. Cut some of them into small cubes and freeze them for all sorts of egg and other recipes. Use some of them for stuffed peppers- hamburger, rice, onion,tomatoes. Pepper steak! Gazpacho. Salads. Green Tomato Relish.

[Cheese Boy]

Maybe I can persuade you with some ideas here. Very small diced green bell peppers can be added to tuna salad for color and crunch. Try peppers and eggs prepared as the Kitchen Consigliere does here ... http://www.youtube.com/watch?v=2L_Kcb... . A frittata can be prepared similarly with the same ingredients. Stuffed peppers can be a good idea ONLY if you master making a good stuffing mix. Green pickled peppers are a bit labor intensive, but they are a special treat you can later use as "toppers" for anything you like. Peppers mixed with onions and sausage prepared in typical "street fair" style cannot be beat. Corn bread with ANY diced green pepper and cheddar are a good combination. And lastly, there is pepper steak. Have fun with these.

[yumyumyogi]

Cheese Boy, thank you for reminding me that I did like the flavor of green peppers and eggs together when I've had it. Also, the pickled peppers - care to share any details of how you like to pickle them?

[Bacardi1]

While I do love bell peppers, unless thoroughly cooked, they don't love me, & "remind" me of this fact for 24-48 hours after dining on them. Thus, unless using them in other cooked recipes, I usually roast them, peel them, & use them in salads or part of antipasto platters.

Poblanos however, are a BIG favorite here - to the point where I grow my own. Here's my favorite recipe for using them:

BACARDI1 BAKED STUFFED POBLANO PEPPERS

6 – 8 fresh green poblano peppers (depending on their size and your appetite), &
1 brown paper bag, food-safe plastic bag, or bowl with plastic wrap to cover that will comfortably hold peppers. Keep in mind that Poblano peppers can vary widely in their heat level – some are just a little bit spicier than bell peppers, others can be almost as hot as Jalapenos. There’s really no way to tell other than a taste test.

3 – 4 tablespoons of grated cheese PER PEPPER, such as cheddar, Monterey Jack, or – if you like extra heat – one of the “hot pepper” cheeses now on the market. The recently available preshredded Mexican-cheese mixtures also work very well here. A standard-size block of any two of the above, or 1-2 bags of preshredded cheese mix should give you more than enough cheese to stuff 6 – 8 peppers.

One 10-oz. can of red Enchilada Sauce.

Preheat broiler for approximately ten minutes. Lightly coat a rimmed baking sheet with oil and place peppers on it with space between them. Broil for 5-6 minutes, turn peppers over & broil for another 5-6 minutes, or until skin is black & blistered. Place peppers in paper or plastic bag, or in plastic-wrap covered bowl and allow to sit for approximately 15 - 20 minutes or until cool enough to handle comfortably. One by one, gently peel blistered skin off of peppers (this may be done under a GENTLE stream of cold running water). Leaving the stem intact, gently cut a lengthwise slit in each pepper and carefully remove seeds***.

Preheat oven to 350 degrees. Using any baking dish that will comfortably hold the peppers in a single layer (an 8” x 8” or 10” x 10” works well for me, coat the bottom with half the enchilada sauce. Carefully stuff approx. 3 to 4 tablespoons of grated cheese into each pepper and place in sauced dish. Top with drizzles of the remaining sauce.

Bake uncovered for 20 – 25 minutes, or until peppers are heated through and cheese is melted. Remove from oven & allow to stand for 5-10 minutes before serving.

Served with or on top of your favorite Spanish/Mexican/yellow rice with a green salad & perhaps some refried beans on the side. This makes a nice, lively vegetarian entrée.

***This is sometimes easier said than done. Don’t have a heart attack if your peppers tear a bit here and there. Once they are stuffed with cheese and everything is melted and oozing together – no one will know the difference.

[yumyumyogi]

Sounds delicious. Mouth watering. Thanks.

[Bacardi1]

Here's a couple of photos from the last time I made these, before baking & afterwards:

[Berheenia]

Chop 2 green peppers and saute with a bunch of chopped scallions(green onions) then add to a package ( 3 cups) of cooked rice pilaf with a cup or more of diced cooked chicken and a small can of chopped tomatoes.Add any fresh herbs that came in your CSA or fresh tomatoes in place of the canned.

[flashria]

Ratatouille.

[cheesecake17]

Poblanos make great "chile fries." cut raw poblanos into stirs, dip in egg and seasoned panko. Bake on a greased cookie sheet till crispy.

[yumyumyogi]

This will be the first thing I try with the poblanos. Thank you, cheesecake!

[kseiverd]

Though I like green bell pepper, prefer red or other color... sweeter. Think one of my favorite ways to eat them is "old-fashioned" stuffed. Can be stuffed with a cooked rice and veggie mix or cooked rice and ground beef. I usually put bacon over top (kinda like a meatloaf) and lots of nice tomato sauce.

Slightly OT... but is there a way to easily peel any kinda peppers when they're RAW?? I know if ya roast them or char on stove burner, that the peel will come off realtively easily after a little time out in a brown paper bag. Only thing I'm not crazy about with stuffed pepper (no matter what type/color) is the skin gets a little "tough" but peels right off once cooked. Surely not the easiest thing to do with a screaming hot stuffed pepper. Do ya think a brief sweim in boiling water would loosen peels like it does in seconds with tomatoes??

[greygarious]

Use a vegetable peeler from stem to bottom end - a serrated peeler like Messermeister will do the best job. Then slice it into segments, cutting into the crevices to separate the pepper into pieces which will still have skin at their edges. But you will now be able to remove it with the peeler.

Green peppers need slow heat like roasting to sweeten them and blunt their bitter finish.

[nemo]

Agree with greygarious. Just tried it and a peeler works fine. But why would you want to peel a stuffed pepper before cooking? Doesn't the skin help hold it together? Just don't eat the skin if you don't care for it.

[greygarious]

I don't know if a peeled pepper would remain intact for baking stuffed - not to mention that without cutting a raw pepper into segments, you won't be able to get to all the peel. I have no problem with peppers and don't peel them for my own use.

[twodales]

I love all kinds of veggies...even poblanos (I second the chile relleno idea)...and I love red peppers but green peppers?
I am with the person that said "under ripe and bitter". I can eat a stuffed green pepper, cooked. Never raw ones though.

[Becca Porter]

gumbo, jambalaya, étouffée... I can't imagine cooking in Louisiana without them!

[biondanonima]

Yes! I am not a huge lover of green peppers (although I will eat them in most things), but I LOVE them as part of the "Holy Trinity" of Louisiana cooking. Puerto Rican "sofrito" also calls for green peppers, so you might check out some Puerto Rican recipes and see if they appeal to you.

[yumyumyogi]

Thank you, Becca and biondanomina. Those two cuisines are ones I've never cooked at home, but the peppers will be a good incentive for me to delve into something new.

[roxlet]

I'm with you, Becca! I do not care for green peppers at all, but I never mind them in Louisiana style dishes. In fact, you can't make gumbo, jambalaya or étouffée without them!

[blue room]

Pollo Fresca -- I take all kinds of liberties with this recipe, but it always contains lots of bell peppers

1/4 cup corn oil
3 pounds chicken breasts, boned, skinned, cut in strips
2 green peppers
2 red peppers
1 yellow pepper
1 white onion
1 pound mushrooms
1/2 pound tomatillos
4 Anaheim chilis
1 1/2 teaspoons salt
3 teaspoons granulated garlic
2 teaspoons cumin
2 teaspoons black pepper
1/2 teaspoon white pepper
1 cup white wine

The chicken and vegetables are all cut into halves, strips, wedges, whichever is appropriate. Cook in a wok or skillet, first the chicken, then add vegetables and seasonings. Stir or toss until the vegetables are about as tender as you like them. Pour wine over this and continue cooking for 2-3 minutes. Serve over rice or green rice with cilantro garnish.

[JungMann]

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.

[yumyumyogi]

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.

[greygarious]

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.

[JungMann]

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.

[Antilope]

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

[biondanonima]

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.

[yumyumyogi]

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

[aventinus]

Sauteed potatoes and green bell pepper. Good combination.

[caviar_and_chitlins]

Poblanos make the best chile rellenos.

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

[GH1618]

Poblanos I use in a stew with chicken thighs.

[ipsedixit]

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.

[ChiliDude]

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

[cheesecake17]

Lemon juice is also nice tossed with the peppers.

[sr44]

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

[yumyumyogi]

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?

[ipsedixit]

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

In sandwiches.

Over polenta

In noodles

Chopped and mixed in salad