My husband’s grandparents always produce a very large crop of peppers, and I came home with two plastic grocery bags full the other day. I’ll be making penne with sausage and peppers tonight. I’d love a recipe for stuffed peppers or homemade chicken fajitas. I know I can dice and freeze them. What else should I do with them?
1 64 oz. jar spicy vegetable juice, V-8, or tomato juice
juice from 2 limes
juice from 1 lemon
Tabasco to taste
2 - 3 Tbs honey
dill, tarragon, rosemary, basil, salt & pepper (I vary the amounts but use about a tsp each)
1 Tbs cumin
1 chopped cucumber
1 chopped onion (or chopped bunch of scallions)
2 chopped tomatoes
around 3/4 cup of corn kernels
as many chopped red/yellow/green peppers as you like
shrimp, sometimes, too
Chill for at least an hour top with sour cream (I live on this stuff in the summer).
Finely chop one pepper per person, along with chillis to taste. Gently fry in copious olive oil for 20-30 minutes, so that the juices from the peppers are fully released into the oil. Drain the oil, squeezing the remaining pepper mulch, and add basil, salt & pepper. Pour over spaghetti, add parmesan. Simple and absolutely delicious.
Before you dice them all, I saw a really cute thing on tv where they turned them into luminaries…centerpieces. Just cut designs in them and you can stick a tea candle in it. They were adorable. If you have a few left and are planning a party.
Get a boatload of Onions, chop and dice them and the peppers and saute them, then brown the ton of Ground Beef:
Mix together with whatever spices you think appropriate, and tomato paste if you like that. Simmer for 15-20 minutes. Congratulations, you’ve made Sloppy Joes for an army. Serve on 8,000 buns.
You can roast red peppers! Set over an open flame until blackened - just a few minutes, and turn often. Cover with plastic wrap, and when cool, the skins will just slip off. Add to all kinds of stuff that you would add raw peppers.
I’d prefer hollowing out then stuffing the peppers with the ton of beef, like a piroshki.
After roasting and peeling them, slice them into strips. Make a mix consisting of one sliced pepper from each color, and then dress it with high quality virgin olive oil and a squeeze of lemon. Serve them sprinkled with minced parsley and flaky sea salt. It’s colorful and yummy.
Large slabs of the roasted, peeled peppers are also good as an addition to a sub-style sandwich, hopefully with some kind of salty meat to offset the sweet pepper flavor.
Heh – I just posted a link to my stuffed peppers recipe in the “I’ve got a ton of ground beef. What to do?” thread. As I said there, though, I made a few modifications:
And since you have so many peppers, go ahead and stuff as many as will fit in your crock pot and just make fewer plain meatballs out of any remaining beef mixture. If you try it, I hope you enjoy them!
Kroger wanted $2.00 for ONE red pepper the other day. If I didn’t love my husband so much, I’d have skipped the peppers in the fajitas.
Anywho, roast them, peel them and then freeze them.
My mom used to make a sweet red pepper jam that was fantastic over cream cheese on crackers. I can get the recipe from her if you’d like it.