What can I do with green pepper?

Ted_Hutchinson

Bell peppers World's Healthies food information.

squeaky

Hi Liney,

There's an older thread with some good ideas in about the place, so I have added your question onto the end of it.

Posts are listed in date order so you'll need to read this one from the beginning again.

Good luck

saving-grace

Not of help on this occasion but you may find this of use in the future-
if you're making bolog sauce/chilli/ mince for shepherd's pie etc then whiz up a green pepper in the food processor (with other veg too if you have any) add it to the meat sauce and you won't really notice it (good way of getting veg into children).

Nicki

With onion, green pepper and courgettes to use up I would make a ratatouille. Just fry the veg lightly to soften them, then dump in a can of tomatoes, a squeeze of tomato puree, some basil if you have it and salt and pepper and simmer for 25-30 mins. Serve as a side dish with meat, or if a veggie, add some chick peas at the same time as the tomatoes and serve with rice. If you find peppers bitter, you could add a small amount of sugar with the tomatoes (for some reason sugar and tomatoes go quite well together) but I don't usually bother as I quite like peppers.

canidothis

My online shop arrived with a bag of mixed peppers - 1 red and 6 green :cool: Not a great fan of the green variety so I should have ordered differently really, anyone got any ideas for using green peppers?

JenniO

green peppers, onion and celery are the basis for a lot of my meals. I cut them up and freeze them. then on the day, get a handful of each of the 3 and blitz them in my food processor and then i saute them in a bit of butter. adds a good kick to mince! hth.

lilbert

I dont like green peppers either. i love any other colour, and their expensive so i order the value ones. Sometimes i strick lucky and get all red and yellow, sometimes i get a load of yucky green ones :mad: I usually 'hide' them by chopping them finely and putting them in bolognase, chillis, stews etc. Alternatively, you could stuff them with something nice, like mince or risotto. But you taste them more than way.

VfM4meplse

Why don't you cut them into 3" pieces and roast them with salt, pepper and garlic. You'll see that they shrink incredibly, if you then freeze them you can gradually add them to other dishes. (Personally I would also roast other veggies such as courgettes, cheerry tomoatoes and aubergines and add to couscous).

Aarons_mummy

I slice them and freeze and then when making chilli, shepherds pie, mince and potatoes I puree and add them and you don't notice they're in there.

I also add a handful to stirfry's and because frozen there's still an element of crunch so not all soggy

hotcookie101

JenniO wrote: »

green peppers, onion and celery are the basis for a lot of my meals. I cut them up and freeze them. then on the day, get a handful of each of the 3 and blitz them in my food processor and then i saute them in a bit of butter. adds a good kick to mince! hth.

I use green peppers, onion and celery as basis for chilli/mole/enchilada sauces etc. Just a thought-could you blitz them before freezing, then freeze flat and just break off a chunk? I hate washing my food processer lol!