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Best ways to use green bell pepper?

arielleeve Nov 5, 2013 04:41 PM

I have over 2 pounds of green bell peppers (some are baby, not sure if their flavor is different--haven't tried them yet) from my CSA. I usually am not a fan of green pepper because they're so bitter. Any suggestions for using them up? Just putting them into the base of stews/chilis/etc. uses a very small bit at a time. Would love to knock them all out in fell swoop...

ETA: Our household eats fish, but no meat.

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  1. m
    magiesmom RE: arielleeve Nov 5, 2013 04:53 PM

    Green peppers should not be bitter.'
    How about stuffing them either with a ground beef/ rice combo or another grain and nuts?if some are too small to stuff, you can make a casserole layering the ingredients.

    They also freeze well; you can blanch and chop or just chop and use them all winter.

    3 Replies
    1. re: magiesmom
      melpy RE: magiesmom Nov 6, 2013 03:18 AM

      I find them terribly bitter.

      1. re: melpy
        JonParker RE: melpy Nov 6, 2013 02:09 PM

        Anne Burrell says that she finds no excuse for green pepper. Green peppers are bell peppers that have not been allowed to properly ripen. I love all kinds of peppers, but I can't stand them unripe. I'm with Anne all the way.

        1. re: JonParker
          arielleeve RE: JonParker Nov 6, 2013 02:13 PM

          Same! I threw some of them into a thai curry last night and they were OK -- helped by the sweetness of the coconut milk and the bitter edge taken off by some cooking -- but still, I can't think of many situations in which I'd really choose green over red...

    2. c
      Chowrin RE: arielleeve Nov 5, 2013 05:02 PM

      Easy, buy a ton of ground beef, and make "peppers, onions and beef" (picadillo, in other words). Use some olives, some mexican oregano, some cilantro... and don't forget the sherry!

      Delish, and it'll keep for months in the freezer.

      1 Reply
      1. re: Chowrin
        arielleeve RE: Chowrin Nov 5, 2013 05:07 PM

        Forgot to mention that I don't eat beef...could do it with faux ground beef, though. Thanks!

      2. weezieduzzit RE: arielleeve Nov 5, 2013 05:07 PM

        I've been stuffing them with ground meats and veggies (no grains,) and baking them in a dish of tomato based sauce. They really mellow that way.

        You could certainly just use veggies, cheese and nuts.

        1. helen_m RE: arielleeve Nov 5, 2013 05:36 PM

          I really like to use green peppers in spanish dishes. I roast those long thin green peppers and serve them as a tapas dish, it really brings out the sweetness and then I'm generous with the salt, so morish. You could get through a lot that way (I certainly could!) They're an essential to add to paella, and the bravas sauce I use has peppers in too.

          I also like to stuff them with a mushroomy risotto and bake them with parmesan, sometimes breadcrumbs too for added crunch.

          1 Reply
          1. re: helen_m
            LA Buckeye Fan RE: helen_m Nov 5, 2013 06:34 PM

            I like them Spanish style as well. Julianne the peppers. Cooking slowly in olive oil, finished with a dash of sherry vinegar.

          2. s
            spriley1 RE: arielleeve Nov 5, 2013 05:54 PM

            I like to cut a bell pepper in half and fill it with tuna salad (or even hummus) and take it to work with me for lunch. I use the other half to pack lunch for my boyfriend :)

            I don't find that they taste bitter this way, maybe because I make my tuna salad with homemade mayo and chopped pickles so it's creamy/salty...?

            1. a
              acssss RE: arielleeve Nov 5, 2013 05:57 PM

              WONDERFUL green pepper salad:
              Roast the green peppers (you can use all of them) in the broiler until the skin can be removed easily, but the peppers are not yet burnt.
              Put the green peppers in a plastic ziploc bag (it will be easier to remove skins that way)
              In a separate bowl mix juice from two lemons, olive oil, S&P and minced garlic (from 1-2 cloves)
              After the peppers are cooled and peeled, cut into small chunks and mix in the dressing.

              Serve with crusty bread

              1. scubadoo97 RE: arielleeve Nov 5, 2013 06:22 PM


                1. e
                  ellabee RE: arielleeve Nov 5, 2013 07:35 PM

                  Stuffed peppers freeze well.

                  Halve the peppers vertically, blanch them for 4-5 minutes and drain, fill with whatever cooked grain-onion-veg-cheese combination appeals. Put in oiled baking dish, top with tomato sauce, cover and bake.

                  Then uncover, sprinkle cheese over surface of stuffing, and bake uncovered until melted/browned.

                  If you do a whole bunch at once in a baking dish, you can separate the extras after the covered bake: cool, then refrigerate, then freeze. [Before serving, thaw in fridge for a day, then sprinkle with cheese and bake.]

                  1. elegraph RE: arielleeve Nov 5, 2013 07:41 PM

                    I'm not a huge fan of sweet peppers but they're an essential ingredient in any of the great Creole dishes, like gumbo or shrimp creole with rice. If you were a beef-eater I would suggest pepper steak. I buy hot peppers and freeze them whole and it works fine. Not sure if you could freeze sweet peppers whole but it's a convenient way to have them on hand so it might be worth a try.

                    1. prima RE: arielleeve Nov 5, 2013 08:07 PM

                      In a seafood Jambalaya.

                      5 Replies
                      1. re: prima
                        roro808 RE: prima Nov 6, 2013 12:19 AM

                        How about green pepper curry == either Thai or Indian style. You can add other veg. such as eggplant and/or zucchini.

                        1. re: roro808
                          DavidPonting RE: roro808 Nov 6, 2013 02:11 AM

                          Or indeed with anything! I like to use them instead of red peppers in Thai curries, stir-frys etc, they just give a slightly different - I think it's actually a "fresher", cooler taste - nuance instead of the sweetness of the red pepper.

                          But yes, the bitter isn't something I taste with them... I agree with nokitchen that tossing them with sugar should help.

                          1. re: roro808
                            tcamp RE: roro808 Nov 6, 2013 06:13 AM

                            I like this recipe for kadhai paneer. You can use a mix of red and green peppers:


                            1. re: roro808
                              arielleeve RE: roro808 Nov 6, 2013 02:14 PM

                              Last night I threw some into a thai red curry with tofu and green beans. Wasn't too bad. But only used up 2 big ones. Now I have 2 pounds of the babies left...

                            2. re: prima
                              arielleeve RE: prima Nov 6, 2013 02:14 PM

                              any leads on good recipes for fish/seafood-only jambalaya? i've had trouble finding sausage-free recipes...

                            3. nokitchen RE: arielleeve Nov 6, 2013 12:26 AM

                              Chicken fajitas. I agree with magiesmom that "bitter" shouldn't be a flavor you're getting from a fresh bell pepper. But if you're still getting it, toss a half-teaspoon of sugar with the pepper slices before grilling them up with the onions (which you also probably got from your CSA).

                              1. sunshine842 RE: arielleeve Nov 6, 2013 03:48 AM

                                If you have lots of them, you can make green pepper jelly -- it can be used like a chutney or as an appetizer over cream cheese.

                                2 Replies
                                1. re: sunshine842
                                  melpy RE: sunshine842 Nov 6, 2013 06:25 AM

                                  This would be a great idea. Pepper jelly is much more enjoyable than peppers.

                                  1. re: melpy
                                    sunshine842 RE: melpy Nov 6, 2013 04:52 PM

                                    I like peppers -- of all colours. I prefer green peppers nibbled raw, but I like them cooked, too.

                                2. Karl S RE: arielleeve Nov 6, 2013 04:55 AM

                                  If you want to reduce their bitterness, green bell peppers are best roasted or grilled.

                                  1. alkapal RE: arielleeve Nov 6, 2013 06:07 AM

                                    sauté several sliced green peppers in some olive oil and butter with some similarly sliced eggplant.

                                    you can take this in different directions:

                                    toward asian, with some garlic-chile sauce (to serve with rice),

                                    or italian (with diced tomatoes added in, served over a fat pasta)

                                    or greek/mediterranean (adding feta cheese and tomatoes) served with pasta or rice or on pita.

                                    you get the picture….

                                    oh, i almost forgot, use the "base" and go toward chinese with some sesame oil, diced chilies, and oyster sauce or fermented black beans, served over noodles, or stir fried with the noodles.
                                    also, you can simply slice them and sauté, then freeze in small bags for addition to cooked dishes as needed.

                                    i'd be remiss if i didn't mention my mom's porcupine meatballs with sauerkraut dish, which is delicious. http://www.chow.com/recipes/13527-geo...
                                    it may not use a lot of green pepper at all, but the green pepper is essential (in my view).

                                    1. m
                                      magic RE: arielleeve Nov 6, 2013 06:12 AM

                                      On pizza.

                                      Also: diced small, sauteed a bit, and then mixed into ground meat for burgers. Adds good moisture and flavour to burgers.

                                      1 Reply
                                      1. re: magic
                                        Puffin3 RE: magic Nov 6, 2013 06:39 AM

                                        Rough chop the peppers and remove the seeds/veins. Into a big SS pot with a large rough chopped cauliflower and a rough chopped celeriac and some 'Better than Bouillon chicken base or your own home made chicken stock. Add enough cold water and or stock to just cover. Slow simmer until the celeriac is soft. Now 'stick blend until you have a puree/soup. Most important to sieve then to remove any 'hard bitts'. S&P to taste. Then into Zip locks with good zippers. This part is better done with two pairs of hands. Lay the Zip locks flat in the freezer.

                                      2. m
                                        mike9 RE: arielleeve Nov 6, 2013 06:47 AM

                                        I stuff them with a mix of onion, celery, garlic, quinoa and chopped shrimp and bake them with a little tomato sauce.

                                        I like green peppers - cooked, raw it's all good. As mentioned a nice gumbo with seafood would be awesome.

                                        1. Chowbird RE: arielleeve Nov 6, 2013 07:17 AM

                                          The only way I *really* like green peppers (as opposed to sweet reds) is mixed in with other vegetables and a tomato sauce that's on the sweet side. Think pasta or pizza.

                                          1. Atomic76 RE: arielleeve Nov 6, 2013 12:14 PM

                                            Definitely pizza. But they are also great in scrambled eggs as well. The creaminess of the eggs may take the edge off from the bitterness. Spanish omelettes would be great too.

                                            You could perhaps pick up some red peppers to go along with them and make a few batches of pepper and onion relish, similar to the one they sell at Harry & David. There are numerous recipes online for this.

                                            You could also cook them down with some canned tomatoes and some onion to make a sauce topping for fish.

                                            They work well in sloppy joe sauce (if you use vegetarian "meat" crumbles instead of the beef).

                                            1. thymetobake RE: arielleeve Nov 6, 2013 01:33 PM

                                              You could make a huge vat of vegetable stock.

                                              1. i_am_Lois RE: arielleeve Nov 6, 2013 01:49 PM

                                                Whenever I have loads of peppers, I prepare a sofrito. Just put your ingredients (peppers, onion, garlic, cilantro, etc) and a little water, into a food processor or blender. I then pour this into ice cube trays and freeze. When frozen I pop the cubes into a freezer bag and store. When preparing meals I grab a sofrito cube or 2 and pop it into the pan or pot.

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