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.
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.
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.
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.
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...?