# I have a boatload of fresh green/red/yellow peppers. What should I do? **URL:** \ **Category:** Cafe Society\ **Created:** [September 25, 2006, 7:58pm UTC](https://boards.straightdope.com/t/i-have-a-boatload-of-fresh-green-red-yellow-peppers-what-should-i-do/374114 "2006-09-25T19:58:14Z")\ **Posts on this page:** 11\ **Page:** 1
**Author:** ![Avarie537](https://avatars.discourse-cdn.com/v4/letter/a/48db29/32.png) [@Avarie537](https://boards.straightdope.com/u/Avarie537)\ **Post date:** [September 25, 2006, 7:58pm UTC](https://boards.straightdope.com/t/i-have-a-boatload-of-fresh-green-red-yellow-peppers-what-should-i-do/374114/1 "2006-09-25T19:58:14Z")
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? ---
**Author:** ![koeeoaddi](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/koeeoaddi/32/408_2.png) [@koeeoaddi](https://boards.straightdope.com/u/koeeoaddi)\ **Post date:** [September 25, 2006, 8:33pm UTC](https://boards.straightdope.com/t/i-have-a-boatload-of-fresh-green-red-yellow-peppers-what-should-i-do/374114/2 "2006-09-25T20:33:17Z")
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). ---
**Author:** ![GorillaMan](https://avatars.discourse-cdn.com/v4/letter/g/50afbb/32.png) [@GorillaMan](https://boards.straightdope.com/u/GorillaMan)\ **Post date:** [September 25, 2006, 8:40pm UTC](https://boards.straightdope.com/t/i-have-a-boatload-of-fresh-green-red-yellow-peppers-what-should-i-do/374114/3 "2006-09-25T20:40:49Z")
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. ---
**Author:** ![Kalhoun](https://avatars.discourse-cdn.com/v4/letter/k/3bc359/32.png) [@Kalhoun](https://boards.straightdope.com/u/Kalhoun)\ **Post date:** [September 25, 2006, 8:51pm UTC](https://boards.straightdope.com/t/i-have-a-boatload-of-fresh-green-red-yellow-peppers-what-should-i-do/374114/4 "2006-09-25T20:51:43Z")
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. ---
**Author:** ![CalMeacham](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/calmeacham/32/35_2.png) [@CalMeacham](https://boards.straightdope.com/u/CalMeacham)\ **Post date:** [September 25, 2006, 8:56pm UTC](https://boards.straightdope.com/t/i-have-a-boatload-of-fresh-green-red-yellow-peppers-what-should-i-do/374114/5 "2006-09-25T20:56:40Z")
Get a boatload of Onions, chop and dice them and the peppers and saute them, then brown the ton of Ground Beef: > **[I've got a ton of ground beef. What to do?](https://boards.straightdope.com/sdmb/showthread.php?t=385642)** > > Yesterday evening I stopped by the grocery store to buy some meat and happened by something pretty awesome. Now, my friends had previously mentioned such a thing, but I had never seen it myself. Apparently, if you get there right as the meat counter... 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. ---
**Author:** ![Rebo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rebo/32/13005_2.png) [@Rebo](https://boards.straightdope.com/u/Rebo)\ **Post date:** [September 25, 2006, 9:05pm UTC](https://boards.straightdope.com/t/i-have-a-boatload-of-fresh-green-red-yellow-peppers-what-should-i-do/374114/6 "2006-09-25T21:05:47Z")
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. ---
**Author:** ![garygnu](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/garygnu/32/2924_2.png) [@garygnu](https://boards.straightdope.com/u/garygnu)\ **Post date:** [September 25, 2006, 10:13pm UTC](https://boards.straightdope.com/t/i-have-a-boatload-of-fresh-green-red-yellow-peppers-what-should-i-do/374114/7 "2006-09-25T22:13:10Z")
[QUOTE=CalMeacham] Get a boatload of Onions, chop and dice them and the peppers and saute them, then brown the ton of Ground Beef: > **[I've got a ton of ground beef. What to do?](https://boards.straightdope.com/sdmb/showthread.php?t=385642)** > > Yesterday evening I stopped by the grocery store to buy some meat and happened by something pretty awesome. Now, my friends had previously mentioned such a thing, but I had never seen it myself. Apparently, if you get there right as the meat counter... 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. [/QUOTE] I’d prefer hollowing out then stuffing the peppers with the ton of beef, like a piroshki. ---
**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\ **Post date:** [September 25, 2006, 10:39pm UTC](https://boards.straightdope.com/t/i-have-a-boatload-of-fresh-green-red-yellow-peppers-what-should-i-do/374114/8 "2006-09-25T22:39:51Z")
[QUOTE=Dolores Reborn] 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. [/QUOTE] 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. ---
**Author:** ![Shayna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/shayna/32/17976_2.png) [@Shayna](https://boards.straightdope.com/u/Shayna)\ **Post date:** [September 25, 2006, 10:51pm UTC](https://boards.straightdope.com/t/i-have-a-boatload-of-fresh-green-red-yellow-peppers-what-should-i-do/374114/9 "2006-09-25T22:51:38Z")
> [@Avarie537](#): > > I’d love a recipe for stuffed peppers Heh – I just posted a link to my [stuffed peppers recipe](http://boards.straightdope.com/sdmb/showthread.php?p=6677893#post6677893) in the “I’ve got a ton of ground beef. What to do?” thread. As I said there, though, I made a few modifications: > [@](#): > > I actually only used about 3/4 of a 14oz can of tomato juice, as opposed to the 15-20oz I posted in that recipe. I guess it depends on how many meatballs you have to cover – adjust as necessary. I also had some extra fresh herbs that I didn’t use in the meatballs, so I tossed those in with the sauce for a little added flavor, and I did pre-cook the jasmine rice, even though you really don’t have to. It’s one of those recipes that’s easy to tweak to your liking. 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! ---
**Author:** ![PunditLisa](https://avatars.discourse-cdn.com/v4/letter/p/4af34b/32.png) [@PunditLisa](https://boards.straightdope.com/u/PunditLisa)\ **Post date:** [September 25, 2006, 10:56pm UTC](https://boards.straightdope.com/t/i-have-a-boatload-of-fresh-green-red-yellow-peppers-what-should-i-do/374114/10 "2006-09-25T22:56:32Z")
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. ---
**Author:** ![Cowgirl\_Jules](https://avatars.discourse-cdn.com/v4/letter/c/4af34b/32.png) [@Cowgirl\_Jules](https://boards.straightdope.com/u/Cowgirl_Jules)\ **Post date:** [September 25, 2006, 11:35pm UTC](https://boards.straightdope.com/t/i-have-a-boatload-of-fresh-green-red-yellow-peppers-what-should-i-do/374114/11 "2006-09-25T23:35:23Z")
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.