We had an early frost this year, so in preparation I went yesterday and picked all the bell peppers that were still in our garden. Lots of red and purples (yum!) but also quite a few green. I am stymied about what to do with these. We will eat the red and purple ones raw as crudites, but nobody likes eating the raw green ones.
I thought of stuffed peppers, but I don’t know, it seems like there must be something else I can do with them. Ideas?
A very simple, but quite good pasta salad:
1 lb of bow-tie pasta
3 peppers (multiple colors if possible) cubed (really tiny)
Several scallions (or green onions) also chopped about the same size.
Mayo
Cayenne pepper.
Cook pasta as directed.
Add peppers and onions.
Mix and add mayo just enough to make “moist” (don’t overdo it - you could add more later if need be).
Add cayenne to taste.
This easily made pasta looks great (colors of the peppers and onion) and packs a huge spicy punch - it is a big hit at parties.
Forgot to mention, this tastes even better the next day, after the flavors have settled and mixed. Good thing to make a day in advance for potluck, or just to make life easier on the day of a party.
Pizza! I love bell peppers on pizza. Incidentally, I was also trying to figure out what I could fix with green peppers from my parent’s garden. This year they planted these giant, scary Big Berthas. It’s more pepper than I know what to do with.
Pepper jelly would make nice gifts.
Julienne them and add to pasta, stir-fry, pizza, casseroles, or freeze for future use. Personally, I like them stuffed.
Pepper steak
They’re yummy in fajitas, too.
Bell peppers make excellent bowls for tomato or red pepper soup.
My mom makes this recipe. We call it baked spaghetti. It’s the antithesis of everything that foodies on this board like, but it’s damn good comfort food.
Toss an onion and a green pepper in a food processer. Saute in butter.
Cook a pack of vermicelli spaghetti.
Mix in the green peppers and onions, as well as three cans of tomato soup–Campbells, please–and a few torn up slices of american cheese singles.
Cook in an oven at 350 for. . .I dunno, two hours? Until the top is crispy and dark, but not burnt.
This stuff reheats like a dream. Kids like it. You can add hot sauce to it. It can be made by things available in most bachelor’s pantries. In a family of four, it’s good for at least two and a half meals.
I could turn that into a “foodie” recipe in…3 ingredients. Replace the tomato soup with canned, diced tomatoes and some tomato sauce. Use mozzerella and asiago instead of the american cheese. Hit it with a ton of garlic and you’re gtg. 
I think I know what’s for dinner!
Not these bell peppers. Some are kind of pointy at the end, and a lot of the rest are misshapen enough that they wouldn’t stand up on their own.
Fajitas, pepper steaks, pizza… I am liking the cut of your collective jib.
silenus, I was thinking the same thing!
Mine’s going to be rather spicy, because in addition to the green pepper that got picked yesterday, I also harvested a sixer of serranos and a twelve-pack of scotch bonnets. A couple of those added to the food processor will really punch up the volume.
Stir fried peppers (along with red and yellow ones) are good for all sorts of pasta dishes. We have a bunched of stuffed green peppers in the freezer for a quick meal when needed. I like them on salads myself.
Roasted peppers, they can be kept in the refrigerator with some olive oil - or frozen and added to recipes that need cooked peppers.
I have a recipe for Tri-Color Meatloaf rings - [del]stolen[/del] adapted from the Food Network.
Slice some rings from your peppers, and smush some meatloaf mix into them. Whatever you like - I use ground round, minced onion, minced garlic, worcestershire, s&p, fresh bread crumbs and an egg.
Fry them in a pan in some olive oil until brown on each side. Add a can of stewed tomatoes or maybe Ro-tel - I’ve been using a homemade Creole sauce. Transfer skillet to a 350° oven and bake for 25 minutes or so.
It’s like stuffed peppers, but it’s meatloaf! I serve it with dirty rice.
Wow. How thick do you slice the peppers? 1/2"?
I make a nice beef stir-fry that uses a lot of green peppers.
Slice some flank steak, sirloin, or some other cut that’s ok, but not great (better than chuck, at least.) Slice it real thin, on the bias/across the grain so it’s tender, and marinade it in a mix of soy sauce, rice wine vinegar, a little oil (sesame keeps the “Asian” theme going,) some sugar, a couple garlic cloves, minced ginger, and a bit of cornstarch.
After a few hours, take out the beef and drain it. Slice the peppers and start a stir-fry. Cook the peppers almost to complete doneness, then add the beef (since it’s sliced thin, it will cook fast.) Once the beef is done, put some of the marinade in the pan and bring it to a boil so you get a nice, thick sauce to go with the stir fry.
Serve over rice.
My mom used to make fried green peppers. Just slice up the pepper in about 1/2 inch wide strips and fry in a decent amount of butter until they get cooked all the way through. Add a bit of salt and you’re good to go. Although I haven’t had it in years, it’s the only way I’ll eat green peppers.
Sounds like vegetarian fajitas to me. 
Which is itself a contradiction in terms, since “fajita” means “girdle” or “skirt,” and refers to the skirt steak fajitas are made with. The term has become generic, but it still irks me a bit when I see “Chicken Fajitas” on a menu. “Vegetarian Fajitas” makes me want to slay.