Mixed peppers

bouicca21

I couldn't resist buying a big bag of mixed peppers in the market. Bit stupid, but it's done now. Any ideas on how to make the best of them. I've already done Mediterranean veg, will be making ratatouille tomorrow, but what else?

elsien

Stuffed peppers? If there's a surfeit I chop and freeze them. They lose their bite but are fine for cooking with.

p00hsticks

You can always freeze them.

We like peppers in a 'chow mein' style meal - take & slice two peppers, two small-medium onions and about a dozen mushrooms, cut in halves or quarters depending on size. Put in a casserole dish, glug a bit of olive oil over and mix.
Top with pork strips - we use either the sweet chilli pork strips from ASDA or a couple of their chinese pork steaks, cut into bite sized chunks with scissors.

We cook it for about 90 minutes from a cold oven - set the oven to 150 C and stir about halfway through.

Serve on top of noodles (or rice would work if you prefer).

DigForVictory

+1 for prep & freeze.

Dehydrate if you can/must - frozen tastes better later, but the colour is wonderful in rehydrated stuff.

Or make a thick chunky veg soup - canned tomato & peppers & a few onions?

Nonnadiluca

I put the peppers, deseeded and quartered, under a very hot grill , remove the skin and tray freeze, then put in a bag so I always have peppers to add to whatever I'm cooking. I put the peppers on a piece of foil to save mess and use the foil to wrap up the charred skin to throw away. It's a bit fiddly but worth the effort to have cooked peppers in the freezer, especially if you get them cheap.
You can also put the grilled peppers in a jar with olive oil.

jackyann

Totally agree with nonnadilucca - in the winter I do exactly that, and store in oil (which can be used for cooking later. I add garlic to mine.

You can add them to all sorts of dishes, serve as part of a mixed starters or lunch (especially nice over Xmas, with ham) and I have been known to pile on toast or fresh bread for a quick, cheery lunch / snack.

caronc

If I've lots of peppers I quite often make peperonata, basically a mix of sliced peppers and onions, olive oil, garlic, drained tinned whole plum tomatoes, oregano, splash of balsamic vinegar (or 1/2 tsp sugar) and salt/pepper cooked really slowly until the peppers/onions are really soft and the tomatoes broken down, Freezes brilliantly and is lovely with fish, pork, lamb, on top of a pizza or stirred through pasta.

Pollycat

Different colour peppers always shout 'tuna risotto' to me.

bouicca21

These are all great ideas. I almost wish I'd bought two bags! I spent a few quid in Lidl this morning for stuff I didn't already have in the cupboard or freezer. That's practically a whole week's meals for £4. Actually it's probably more as tuna risotto, ratatouille and peperonata will each make more than one portion. Feeling very MSE.

MandM90

Shakshouka - with eggs baked on top if you eat them. Mop up with crusty bread.

https://www.theguardian.com/lifeandstyle/wordofmouth/2016/mar/03/how-to-make-the-perfect-shakshuka

karcher

I put peppers in anything. Veg chilli, veg curry, sliced on top of a pizza, in salads, quiches (crustless ones), stir frys etc...so many ways to use them.