What is a simple recipe can I do with bell peppers?!
What is a simple recipe can I do with bell peppers?
I have far too many green bell peppers. What is a quick and easy recipe I can do to use them up?
Answers:
Get rid of the middle part with seeds; flatten them up, add pepper, salt and cheese then bake them in the oven until cheese melts!
Source(s):
Tried it!
Stir fry in olive oil, garlic onions, mushrooms, celery, add alittle chicken and boil rice and mix it together.
Hi, Neko-san
stuffed green peppers
2 cups rice cooked
1/2 lb ground lean beef
1/2 lb ground lean pork
1 tsp salt
2 TBS soy sauce
1 tsp pepper
2 eggs whisked well
1 tbsp mustard
1 tsp paprika
1 large sweet onion chopped very fine
cut off the very tops off peppers, remove seeds.
combine stuffing ingredients mixing well, stuff peppers.
heat 2 cups chicken broth in a large non-stick pot, place stuffed peppers in the pot carefully open side up, cover and cook on low for 30 minutes
Use with a dip,
Stuffed Green Peppers (freeze well)
Stir Fry
Sautee with onions and mushrooms and top off brats.
Pickled Peppers Recipe
Ingredients:
4 qts long red, green, or yellow peppers
1 1/2 cups salt
4 qts water
1/4 cup sugar
2 tbls prepared horseradish
2 cloves garlic
10 cups vinegar
2 cups water
Directions:
Wear rubber gloves to prevent burning hands. Cut 2 small slits in each pepper. Dissolve salt in 4 qts water. Pour over peppers and let stand 12-18 hours in a cool place. Drain; rinse and drain thoroughly. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Pack peppers in hot jars, leaving 1/4 inch head space. Heat brine to boiling. Pour hot over peppers, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 1/2 pints and pints 10 minutes in boiling water bath.
Yield: about 8 pints.
They're really not kidding about those gloves. To be extra safe, wash your hands afterwards, too.
Roast them with onion, cherry tomatoes and mushrooms, drizzle with olive oil and vinegar
X D
Corn-Stuffed Bell Peppers
INGREDIENTS:
* 6 medium green bell peppers
* 3 cups fresh or frozen corn kernels
* 1 cup diced fresh tomato
* 1 tablespoon chopped onion
* 3 tablespoons flour
* 1 teaspoon salt
* 1 teaspoon chili powder
* 1/4 teaspoon ground black pepper
* 2 tablespoons melted butter or margarine
PREPARATION:
Slice tops from peppers; remove seeds and white membranes. Put peppers in a large saucepan; cover with salted water. Cover pan and bring to a boil. Boil for about 5 minutes; drain and set aside.
Combine remaining ingredients; spoon into drained green peppers.
Place in baking pan and bake in a preheated 350° oven for 35 to 45 minutes or until done.
Stuffed pepper recipe serves 6.
More Stuffed Peppers
http://southernfood.about.com/od/cornrec...
BELL PEPPER RINGS
8 red, green, or yellow bell peppers
tempura batter mix
beer
1/2 tsp garlic powder
2 tsp cayenne pepper
8 ozs. peanut oil
Mix tempura batter according to instructions on package using beer to replace liquid in amount called for. Add garlic powder and cayenne pepper to mix.
Heat peanut oil in a wok to 350 degrees. Coat bell pepper rings with batter. Cook in hot oil for 9 to 12 minutes, or until they float.
Lightly salt with sea salt. Drain on paper towel, and serve with Jalapeno salad dressing.
BELL PEPPER RELISH
12 green bell peppers
12 red bell peppers
5 lb. onions
1 tsp. mustard seed
1 tsp. celery seed
2 c. sugar
3 tsp. salt
3 c. vinegar (more, if needed)
Grind peppers through food chopper. Cover with boiling water; let stand 10 minutes. Grind onions and mix with other ingredients. Squeeze all water out of peppers; mix with onions and spices. Let come to a rolling boil and boil for 20 minutes.
Pour into hot sterilized jars and seal. If desired, you can grind 2 or 3 red and green hot peppers and add it to the bell peppers. Makes about 4 1/2 pints. Cooks.com Note: Store in refrigerator, or process 10 minutes in boiling water bath.
Clean them out and cut into strips,now add chunks of itiaian sausage and olive oil and chopped garlic.Baked in a covered dish for about an hour.SPRINKLE WITH A GOOD PARMASAN CHEESE.
Cut the stem end off and deseed the peppers. Stuff with rice and mince (if you are not vegetarian) and some finely diced vegetables using herbs and worcestershire sauce etc for flavouring. Replace caps and stand upright on a baking tray and bake for about 1/2 hour till cooked through and slightly charred in places.
Another would be to grill till charred and remove skins. Cut into thin strips, insert into a sterilised jar with some fresh herbs and garlic etc and cover with olive oil. Store for a few weeks for flavours to infuse and use in salads, on pizzas etc.