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Best ways to use green bell pepper?

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. 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: melpy

        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

          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...

    1. 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

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

      2. 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. 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

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

          2. 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. 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.
              Refrigerate.

              Serve with crusty bread

                1. 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. 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. re: prima

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

                        1. re: roro808

                          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

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

                            http://www.manjulaskitchen.com/2008/1...

                            1. re: roro808

                              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

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

                            3. 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. 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

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

                                  1. re: melpy

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

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

                                  1. 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. 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

                                        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.
                                        Enjoy!

                                      2. 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. 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. 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. You could make a huge vat of vegetable stock.

                                              1. 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.