peppers ...... does it matter which one?

Loadsabob

I use green peppers up in chilli, and sometimes bolognese, where the bitterness either works or is offset by the sweetness of other ingredients. They are my least favourite.

Yellow peppers are the lightest in flavour, and I like those and the orange ones in salad.

All peppers start out green, yes, but I understand that they may ripen to either red, yellow or orange, because when you look at the varieties of pepper seeds available to buy, you can choose on that ripens to be red, OR yellow etc...

Chipps

mah_jong wrote:

As someone who prefers to use what they have in, does it realy matter which colour pepper. If it says red and I only have a single yellow one thats the one I use. Should I really try and get it correct? Does it really make a diiference?

The only difference is that the green ones are not ripe yet. Like tomatoes, you can have red, orange or yellow ripe ones depending on the variety.
I either use what I have, or if there's a choice, whatever colour seems to be lacking (ie not yellow with sweetcorn or red with tomatoes... does that make sense?)

Quackers

Chipps wrote:

I either use what I have, or if there's a choice, whatever colour seems to be lacking (ie not yellow with sweetcorn or red with tomatoes... does that make sense?)

I thought I was the only wierdo that did this. I like lots of colour

I hate green peppers - yukky mukky ukky - so I dont bother buying those bargain packs as they always have more green peppers than any colour :rolleyes:

Bargain_Rzl

What are they "for"? What are the tastiest ways of using them? etc...

I use red and yellow peppers for loads of things - soup, salad, chicken pasta bake, risotto, stuffed peppers with goat's cheese - the list is endless.

In supermarket multipacks at least one in three is usually green, sometimes more in the "value" packs, and yet the loose red/yellow/orange ones are so expensive that it usually works out about the same price just to buy the multipack even though I don't really know what to do with the green ones.

With the flavour of the green ones being stronger and sharper, I normally end up putting them in casseroles or Thai green chicken curry. I'd love some more ideas, especially with Aldi multipacks currently being on at 69p...

Thanks

Plum_Pie

I really like green peppers sliced into pork dishes, the sweetness of the pork seems to cut the slight bitter/sour flavour which green peppers always seem to have.

I like:
Brown Onion, garlic, pork chunks in oil.
Add sliced green peppers, lots of paprika and chicken stock.
Bring to the boil then simmer for 30 mins.
Serve with rice.

Serve with rice


They're also often used in gumbo:
http://www.bbcgoodfood.com/recipes/6746/cajun-chicken-gumbo

floyd

I always use green peppers in mexican dishes as red/yellow/orange are just too sweet. Anything like a burrito or enchilada where the filling gets cooked off first I add lots of very finely diced green pepper and onion when browing as it gives it a lovely savoury flavour.

avinabacca

Remember that the main advantage of the green pepper is a crunch and texture that the sweeter, riper red ones very rarely have. They're never going to be as sweet - but it's not about the sweetness!

I can recommend them in goulash (similar to the previous recipe with pork), also find that they're really good in stir-fries and spanish-style omelettes, where you get the benefit of that crunchy texture.

If you like the flavour of them (and I do - it's that wonderful, almost bitter fruitiness like nothing else), then all to the good - but most of all, green peppers can give your food a wonderful depth of texture. But don't overcook them - slimy, greyish, overcooked bitter green peppers are a sure way to ruin your dinner!

savingforoz

Green peppers are great in chilli.

naturally_2

I'm obviously not as sophisticated as the rest of you - I just bung 'em in wherever I use the red and yellow ones, so I have nice colourful dishes

[Deleted User]

I slice them up and bung them in with a celery and lettuce salad,adds to the 'crunchiness' I also like to toss in some cold crispy streaky bacon as well