peppers recipes and questions

pavlovs_dog

i use them in HM lasagne, cottage/sheperds pie, spag bog (anything to help bulk out the sauce).

they make a nice crudite (chopped up to use as a dip)

on top of pizza?

in soups

roasted (with potatoes, cherry tomatoes, courgette, etc - mediterraean type veg) as a side to chicken/fish, or to go in sarnies

stuffed (with rice/cous cous - theres a nice idea in the free asda mag out at the mo)

Anne_Marie_2

Stuffed Peppers

Cooked rice or couscous,
chopped onion (or spring onion)
Mushrooms sliced or diced
Tomatoes, chopped
Courgettes - scoop out insides and dice - then use courgette shells to stuff too.
Herbs and spices - use what you have/fancy
Grated cheese

Make it up as you go along basically! Sometimes I do the rice or couscous in veg stock, add a wee bit sweetcorn. Saute the onions, mushrooms, diced courgettes if using. Sometimes I roast pan of veg such as aubergine, mushrooms, tomatoes, courgette. Then dice up to stuff veggies like peppers/aubergine/courgettes/mushrooms/tomatoes.
Mix rice/couscous with diced veg and any herbs or spices that you like. Bake in oven for about 15/20 mins gas mark 6, top with grated cheese and bake for another 5 mins or so.

gravitytolls

yep stuff 'em, I'd say.

Or stick 'em in everything, they're very good for you.

That's an amzing buy, I wish markets in Norfolk were as generous.

some1shy

cook them in olive oil!!!! they taste soo good

apple_mint

Slice and freeze them. Then you'll be able to pop them into your dishes over the next few weeks.

se999

Hi, I use tons raw in salads at this time of year, or sliced to use to dunk in dips.

But Roasted Red Pepper soup is supposed to be brilliant (but they never last long enough in quantity in my house to try it), a recipe for that and other red pepper recipes is on this link:

http://www.cdkitchen.com/recipes/cat/242/0.shtml

henhog

You could make a relish or chutney.
For the relish you need
2 lb red peppers
1 lb red onions
3 /4 pint of white wine or malt vinegar
2 teaspoons salt
1 teaspoon white peppercorns
1 teaspoon of celery seeds
8 oz sugar

Halve the peppers, remove the cores and seeds and cut the flesh into one inch pieces. Peel and finely chop the onions. Put into a pan with the vinegar and the salt. Tie the peppercorns and celery seeds in a muslin and add to the pan. Simmer until all the veg are tender but the peppers still hold their shape. Remove the bag of seeds and add the sugar. Keep cooking until the sugar has dissolved and the mixture has a jam like consistency. spoon into hot jars and seal.

To make the chutney you just add 1 lb of cooking apples to the peppers and onions. Add 12 oz of white sugar and 5 0z of sultanas.

Got this from my new Marguerite Patten Jam,Preserves and Chutney book, I haven't tried any thing from it yet, so don't blame me if it goes wrong!!

LilacLillie

Thanks everyone. Been wallpapering today, so tomorrow will have a bash at a few ideas. Had one each baked tonight with the potatos.

Also bought 30 bananas for £1, gave half to my son (who thinks I'm crackers!), they were organic to at that price. I added the banana recipes to my favorites last week, so will be checking that out tomorrow as well. I keep seeing the banana bread, so will give that a go for sure.
LL

ancasta_2

I always make this :

Pepperonata

Ingredients
2 red peppers
2 green peppers
2 yellow peppers
2 tbsp Olive oil
half garlic clove, chopped
1 tbsp salted capers
100g black olives, pitted
salt and fresh ground black pepper
1 tbsp chopped parsley
50ml water


Method
1. Preheat the oven to 220°C/gas 7.

2. Place the red, green and yellow peppers in a roasting tray and roast for 20 minutes until softened.

3. Place the peppers in a large bowl and cover with cling film and set aside to cool.

4. Peel the peppers and cut into half a cm thick strips.

5. Heat the olive oil in a saucepan. Add the garlic and fry gently until softened, around 2-3 minutes. Add the pepper strips, capers and olives.

6. Season the pepper mixture with salt and freshly ground pepper and cook for 3 minutes.

7. Add the parsley and water and cook for a further 20 minutes over a low heat, stirring now and then.

sooz

or you could make ajvar [sort of pepper relish loved by anyone east of germany]..the times t2 had a receipe for it last week, so should be online. was the day before they had receipe for cevapcici...also great.