peppers recipes and questions

sillyvixen

a few years ago my home grown red peppers were just ready as i was going on holiday as i did not have time to use them i chopped them and froze them ready to make pepper and carrot soup when i returned. they froze fine and were ready to add to the pot strait from the freezer. they would not be good for using in salads as they will be soft - but great for adding to any thing that needs to be cooked.

Stephen_Leak

HOW TO CUT A ROUND SWEET PEPPER INTO STRAIGHT SLICES

Cut the top and bottom off but don’t throw them away. Remove and discard the middle bit with the seeds. Make a cut down it. Open it out. The round pepper is now a flat rectangular pepper. Cut into slices. Cut the stalk out of the top end and then chop it and the bottom end into tiny pieces. Add the chopped pepper to the dish.

ElisesMummy

We seem to throw away loads of Peppers. I tend to buy a red & green one a week and use some for Spag Bol and Chilli but throw about half of each away every week

Any ideas or recipes i could use them up with?


Thanks

debbiemc_2

Hi, peppers freeze really well - just chop them up and put them in the freezer in a food bag and add them to whatever you're making next time - fry them up first if you prefer. I use up my frozen peppers adding them to omlettes, spag bol, casseroles etc.

Hope that helps.

Debbie

Barneysmom

WE have them with anything and everything. Thin strips in a salad, spag bol, chilli, stew, if we do steak (rarely!) on the griddle we'll do some peppers mushroom onion and tomatoes aswell.
Alternate pieces of pepper, chunks of lamb, onion, and mushrooms on skewers and grill the, too.
I even just eat chunks of them as they are too.
I hardly used to use them but use most days now, they're on my 'usual suspects' list, along with mush, tom, onion and carrot.

Penelope_Penguin

Hi there :beer: There's an existing thread with lots of pepper ideas. I'll add this thread so that you can browse all the suggestions.

Penny. x

mattogier

If I am using peppers I usually toss them straight onto a lit gas hob flame to char them a bit before using them in any number of dishes (I guess they would freeze like this too)

A favourite is a warm salad using sliced peppers as above with courgette sliced long ways and red onion slices into eighths through the root which is left on so the eights stay together - these go on a hot cast iron griddle (with the lines) to get some colour and are then tossed in a warm bowl with olive oil, balsamic vinegar and seasoning (S & P)

Great on it's own as a snack or with BBQ Meat or Salmon and a portion of couscous.

morganlefay

For the past 2 weeks my organic box has had several peppers in (red and yellow) so now I have a glut. They also give me hideous indigestion (however I cook them). Does any kind person have a good recipe I can use them all up in which also magically manages to reduce their tendency to cause dreadful indigestion ? I think this is a lost cause, but if anyone knows it'll be someone here !

thriftlady_2

Have you tried skinning them? I think I heard somewhere that it was the skins that were indigestible.

Halve, deseed and roast them for about 30 mins until beginning to char. Then put them in a bowl covered tightly with clingfilm and leave to cool. The skins should slip off easily.

You can use roasted peppers in soups or salads (nice with feta) or stews.

[Deleted User]

snap OP and that is why I cancelled the boxes containing peppers and/or chillis. Riverford by any chance?