Green bell peppers were on sale yesterday for like $.25 per pepper, so I brought home four of 'em. The thing is, we just had traditional stuffed peppers (you know, with the rice/ground beef/tomato sauce filling) last week and I’m looking to do something different this week.
Anyone have any good recipes or suggestions? Stuffed peppers would be OK, as long as it’s not the same recipe we just used.
I’m a man of simple tastes. If I had four bell peppers to use, I’d cut 'em up, toss them in a pan with onions, mushrooms and some kind of meat, and cook it all up.
Serve over rice or pasta.
Chopped and cooked in with your taco mix.
Chopped and cooked in with your chili.
Chopped and cooked in with your bottled spaghetti sauce.
Cut up the remainder, rinse with cold water and freeze. They keep forever.
I have nothing revolutionary to offer, but sometimes instead of rice, ground beef, and tomato sauce, I stuff them with cooked chicken and mushrooms and top them with a “alfredo” type sauce, then serve with buttered pasta.
Have you tried stuffing them with some kind of Spanish or Mexican style rice and beans? Also good stuffed with chili. Or, to continue the theme, you could slice them into thin strips, saute them, and use them in quesadilla filling or for fajitas.
Thinly sliced bell peppers are also good in stir fry.
This is a downright weird recipe I found in the Fannie Farmer Cookbook. I have no idea if it’s traditional in any culture. The taste is . . . different . . . but good. Whenever I make it, I use the line from Better Off Dead: “It’s got raisins in it. You like raisins!” I’m not transcribing it exactly, just giving my own version from memory, which is no doubt lower in fat than the original.
Revoltillos
1 med onion, diced
4 cloves garlic, minced
2 Tbs oil
1 lb lean ground meat (your choice; we like turkey or beef)
2 green bell peppers, diced
1/2 c raisins
1 can pitted black olives (small size olives, or chop them if they’re large), drained
2 bay leaves
Saute the garlic and onion in oil. Add the meat and brown. Add the green peppers, raisins, olives and bay leaves. Cover and simmer for around 20 minutes or so. Remove the bay leaves. Serve over rice.
Bell peppers & beef.