peppers recipes and questions

Swan_2

this is much nicer than it sounds from the ingredient list


1 Tablespoon oil, cold-pressed olive is nicest but not essential
1 medium onion, peeled & sliced
2-3 peppers (any colours, but green & yellow make it look really nice) sliced
1 clove garlic, peeled & finely chopped
14 oz tin tomatoes, crushed
7 oz tin tuna in brine
1 teaspoon dried basil
salt & pepper

using a wide pan/pot, sautee onion & peppers in oil for 5 minutes
add garlic, fry for 1 minute
add tomatoes & their liquid
simmer uncovered for 10 minutes
add tuna & brine, basil, salt & pepper & simmer for 5 minutes
serve with pasta, or rice or olive oil bread

nice with some freshly grated parmesan sprinkled over it


if the peppers are small, add as many more as you like

hilstep2000

Don't forget if you've got too many, just chop and freeze them. Use from frozen!

LJM

hi i put peppers with most of my meals for the kiddies as a side or in the meal and i usually chop them and leave them in the fridge as my girls will help themselves,they are pepper monsters cant get enough of them.good bargain for all those peppers though,i go through loads every week

jcr16

i usually add chopped up peppers to veggie rice. which is basically any veg i have cooked and added to rice. so yummy. even better cold with grated cheese on top then grilled. or i add peppers to spag bol.

i am yet to try stuffed pepper's. but just simple roasted ones are delish

carolt

Peppers in goulash - beef or chicken; roasted with pasta (hot or as cold pasta salad, maybe with some feta - Mediterranean feel); in greek salad raw with tomatoes, cucumber and feta; peperonata; piperade - with scrambled eggs; on pizzas....the list is endless...

Rachel021967

4 peppers
1 onion
1 clove of garlic (or as much as you want - I add a whole bulb but I love my garlic)
175g of mushroom
1 400g tin of chopped tomatoes
salt and pepper to taste
basil (I omit the basil and seaoning and add a bit of Bisto best and sometimes a slug of red wine)
25g of flour
25g of butter
300ml (1/2 pint of milk)
200g of soft cheese with garlic and herbs (I buy shops own as it's much cheaper)
6 sheets of lasagne.

Toast red pepper under the grill skin side up until blackened. Then put in a polythene bag until cool. Skin peppers and cut up.
Pre-heat oven to Gas Mark 5/190 C/375 F.
Cut up and fry onion and garlic until softened.
Add 175 g of chopped mushroom and the chopped peppers and cook for 5 minutes. Stir in a tin of chopped tomatoes, season and add basil to taste and simmer for 10 minutes.
Make a white sauce by gently heating and mixing the butter and flour in a saucepan until it forms a paste. Gradually add the milk stirring all the time until the sauce thickens. Add the soft cheese.
In an ovenproof dish add half the pepper and mushroom mixture then place 3 of the lasagne pieces over the mixture and then add half of the cheese mixture on top. Repeat ending with the cheese mixture on top.
Bake for 30 minutes until it's golden on top.
Enjoy.
This recipe originally comes from the Weightwatchers pure points cookbook but I keep adapting it and now have the recipe in my head. If you want to make it low fat omit the butter and use skimmed milk and low fat soft cheese.

Nix143

This is one of me FAVE starter/nibble type dishes ever and everyone who has ever had it has loved it

Slice the peppers really finely along with a couple of cloves of finely sliced garlic cloves. Cover in olive oil and then cook really slowly in the oven for a couple of hours until the peppers are soft and sweet. Then drain most of the oil off (which you can save in the fridge and use for cooking as it tastes super gorgeous).

You heap the peppers on slices of ciabatta and it is chuffin gorgeous! I don't know the proper name for this but I know it's one of those classic meditteranean thingies

YUM!

TNG

I have posted this elsewhere, but......

EDIT : 1 pineapple
4 peppers
2 onions
couple of thumbs of ginger
stock
bit of S & P

SC it to within an inch of it's life, then get your stick blender (Braun, obviously:D) on it with a couple of tbs of sugar and a few of balsamic.

Sweet and sour sauce :j :j

Paulie'sGirl

Hey,

If you roast them with tomatoes, garlic, herbs and a touch of olive oil in the oven, and then add some stock, you have a lovely roasted veg soup.

Or if you roast them whole and then take out the seeds and stalk you can preserve them in olive oil. I've done this with the glut from my pepper plant before and they're lovely. Really nice on 10p reduced ciabatta with some garlic and mozzerella!!

poppie,s_dream

salsa
1 red onion
1 red pepper
1 yellow (use whatever colour peppers)
1 tbls tomato puree
1 tsp garlic puree (add more if you like garlic)
4 drops of lemon jiuce (jif)
1 tsp sugar
4 tomatoes with seeds removed
salt and pepper
olive oil
1 red or green chilli

chop all ingredients to small chunks place in a blender add sugar, lemon juice, tomato and garlic puree, salt and pepper then the olive oil and whizz on pulse if available. blend to a rough pulp not smooth unless you prefer it that way, place in a bowl in the fridge the longer you leave it the better it is.

i haven't put the measurements of the olive oil as i do it by eye but i reckon it's about 4- 5 tablespoons you need the oil just to sit nicely round the salsa