Philothea Posted July 14, 2008 Share Posted July 14, 2008 I have six bell peppers, red, orange and yellow. I was going to make 4 stuffed peppers for dinner, however, I don't want that anymore. I don't need to use them all up at once, but does anyone have any ideas or recipes that involve bell peppers? Something new and exciting would be great! Quote Link to comment Share on other sites More sharing options...
Holly IN Posted July 14, 2008 Share Posted July 14, 2008 fajitas?? Also you can cut up the peppers then freeze them for future use. Holly Quote Link to comment Share on other sites More sharing options...
percytruffle Posted July 14, 2008 Share Posted July 14, 2008 Have you had Swiss steak? I usually make that when I have green (or other) peppers. We eat a lot of yellow and red peppers. My family likes them in fajitas. Quote Link to comment Share on other sites More sharing options...
Doran Posted July 14, 2008 Share Posted July 14, 2008 It can serve as a pasta topping if you're so inclined. Traditionally, it's used as a side dish. Goes well with baked chicken. This recipe suggests partnering with Italian sausage. Quote Link to comment Share on other sites More sharing options...
WTMindy Posted July 14, 2008 Share Posted July 14, 2008 fajitas?? Also you can cut up the peppers then freeze them for future use. Holly Fajitas would be my suggestion. Quote Link to comment Share on other sites More sharing options...
Alice Posted July 14, 2008 Share Posted July 14, 2008 My Sil makes this as a salad for every family event...it is wonderful and super easy. Cut up peppers into long strips. Toss with Feta Cheese and Italian dresssing. It's really easy and good. Goes well with anything...grilled chicken/burgers, etc. Or you could make it and then add to pasta or rice or couscous as a main dish. Quote Link to comment Share on other sites More sharing options...
Kathleen in VA Posted July 14, 2008 Share Posted July 14, 2008 fajitas?? Also you can cut up the peppers then freeze them for future use. Holly That's exactly what I was going to say.:) Quote Link to comment Share on other sites More sharing options...
jmgconner Posted July 14, 2008 Share Posted July 14, 2008 Mmmm, fajitas. That's what I was going to say as well. Quote Link to comment Share on other sites More sharing options...
Kay in Cal Posted July 14, 2008 Share Posted July 14, 2008 Lol! I clicked so I could suggest... Fajitas. :lol: Sounds like a lot of us like peppers in our fajitas! Quote Link to comment Share on other sites More sharing options...
Amira Posted July 14, 2008 Share Posted July 14, 2008 I love laghman when I have lots of peppers. It's a Central Asian dish that's eaten in western China, Kyrgyzstan, Kazakhstan, and other places. Quote Link to comment Share on other sites More sharing options...
Jenny in Florida Posted July 14, 2008 Share Posted July 14, 2008 We vegans, so I just sauteed the peppers (red and green) with some slices of sweet onion and chunks of left-over baked potatoes, mixed it all into some tomato sauce and served them open-face on sub rolls. It went over big with my husband, who asked me to add it to the regular meal rotation (as if we did anything that organized!). My kids didn't care for the sauteed veggies and just ate the bread and sauce with some fruit and a glass of soy milk on the side. Quote Link to comment Share on other sites More sharing options...
Tracey in TX Posted July 14, 2008 Share Posted July 14, 2008 Pepper salad (DH's favorite meal) 1. Broil (or grill) peppers, rotate until evenly crisp. 2. Place in bag or closed container until cool. Peel skin. 3. Slice. Throw away center. 4. Add olive oil, salt, pepper and garlic as desired. Vinegar is optional. 5. Can be served warm or cold. DD and DH swear that's how I show I love them :) (I dislike peppers, but they derive joy from the meal.) Quote Link to comment Share on other sites More sharing options...
Tammy Posted July 14, 2008 Share Posted July 14, 2008 Tracey....I have never heard of peeling the skin....why would you do that? Tammy Quote Link to comment Share on other sites More sharing options...
Krista in LA Posted July 14, 2008 Share Posted July 14, 2008 My dh slices them, cooks them in some olive oil with some garlic, some tomato if we have any, and adds some dried chili pequenos. Serve it over your favorite pasta (I like bowties) along with a salad. Quick, easy, and delicious. Quote Link to comment Share on other sites More sharing options...
shalom22 Posted July 14, 2008 Share Posted July 14, 2008 Here's a great summertime salad that uses bell peppers: It's called Avacado Salsa, from Taste of Home, 1998 1 pkg frozen,fresh or canned corn drained 2 cans sliced black olives, drained 2 med bell peppers, use whatever color you like, chopped 1 sm onion, chopped 4 garlic cloves, minced. adjust to taste 4 med. ripe avacados, cubed I also add cilantro, 1 bunch, washed and chopped olive oil and lemon juice spices: try oregeno, fresh ground pepper, cumin, etc. Blend altogether and chill. Serve with tortilla chips or even pita bread You can be creative and adjust the recipe to your taste, endless possibilities. Quote Link to comment Share on other sites More sharing options...
muffinmom Posted July 14, 2008 Share Posted July 14, 2008 Here's a slow cooker recipe I posted on another thread--easy and yummy. You could definitely add more peppers. With the rest, you could cut up and eat raw. That's what my family loves the most. Pollo Colorado Slice 1-2 yellow onions and 2 red bell peppers; place in crockpot. Place 3-4 frozen chicken breasts on top of the veggies. Pour on top a 28-oz can of enchilada sauce. Cook on LOW until chicken is tender, 5-7 hours. About a half hour to an hour before you serve, shred the chicken (or cut into chunks if you prefer, and return to sauce). Serve as filling for tortillas. Add cheese, sour cream, or whatever you like on top. Quote Link to comment Share on other sites More sharing options...
shalom22 Posted July 14, 2008 Share Posted July 14, 2008 Here's a slow cooker recipe I posted on another thread--easy and yummy. You could definitely add more peppers. With the rest, you could cut up and eat raw. That's what my family loves the most. Pollo Colorado Slice 1-2 yellow onions and 2 red bell peppers; place in crockpot. Place 3-4 frozen chicken breasts on top of the veggies. Pour on top a 28-oz can of enchilada sauce. Cook on LOW until chicken is tender, 5-7 hours. About a half hour to an hour before you serve, shred the chicken (or cut into chunks if you prefer, and return to sauce). Serve as filling for tortillas. Add cheese, sour cream, or whatever you like on top. Man does this sound yummy. Do you use the green enchilada sauce? I know what we are having tomorrow.:drool: Quote Link to comment Share on other sites More sharing options...
I talk to the trees Posted July 14, 2008 Share Posted July 14, 2008 :drool: I have been outside talking to my bell pepper plants. They have orders to be very productive this season. I want to try some of these recipes! -Robin Quote Link to comment Share on other sites More sharing options...
muffinmom Posted July 14, 2008 Share Posted July 14, 2008 Man does this sound yummy. Do you use the green enchilada sauce? I know what we are having tomorrow.:drool: I use the red, but probably either would be good. Quote Link to comment Share on other sites More sharing options...
shalom22 Posted July 14, 2008 Share Posted July 14, 2008 I use the red, but probably either would be good. Thanks, I have my chicken thawing out for tomorrow. Quote Link to comment Share on other sites More sharing options...
Tracey in TX Posted July 14, 2008 Share Posted July 14, 2008 Tracey....I have never heard of peeling the skin....why would you do that? Tammy Because I was taught to make it that way :lol: No other reason! Quote Link to comment Share on other sites More sharing options...
Philothea Posted July 15, 2008 Author Share Posted July 15, 2008 Thank you all so much! If anyone has more, keep them coming. The peppers got saved today because this week Costco has $3.00 off their pizza in the coupon book :) Well, that is if DH doesn't wake up from his nap and make some salad. Quote Link to comment Share on other sites More sharing options...
RebeccaC Posted July 15, 2008 Share Posted July 15, 2008 This is a play on a Greek dish and it is my dh's favorite. I cut in half and seed red bell peppers place them in a shallow baking pan with chicken breasts that have been deboned. I drizzle all with olive oil and Greek herbs, oregano, garlic, ect..... I then stuff each red pepper half with Feta cheese, sprinkle Feta on top of the chicken breasts and drizzle a bit more olive oil on top of all with a bit more herbs. I then sprinkle top of every thing with red onions and sometimes diced tomato's. Stick in a 350 oven for 30 to 40 minutes depending on how thick the chicken breasts are. The Feta cheese in the pepper halves will get a bit brown on top and be a little crunchy. You won't need to salt the chicken much because the Feta is saltly. Dh spent the first few years of his life in Greece and this is comfort food for him. Quote Link to comment Share on other sites More sharing options...
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