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#1
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How do you use your excess bell peppers?
Of course they like to all mature at the same time. So what should I
do with all of them? I like the crunch but I can't eat too many at once because they don't agree with me. Drying or freezing will naturally lose the crunchiness. Any good recipes that use a lot of them? |
#2
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How do you use your excess bell peppers?
"James" ha scritto nel messaggio ps.com... Of course they like to all mature at the same time. So what should I do with all of them? I like the crunch but I can't eat too many at once because they don't agree with me. Drying or freezing will naturally lose the crunchiness. Any good recipes that use a lot of them? Make a bell peeper sauce( oil , onions, tomatoes sauce, minced peppers) then preserve for winter. Or preserve them roasted and then under oil. They are not crunchy but good. |
#3
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How do you use your excess bell peppers?
"James" wrote Of course they like to all mature at the same time. So what should I do with all of them? I like the crunch but I can't eat too many at once because they don't agree with me. Drying or freezing will naturally lose the crunchiness. I don't grow them, so I don't usually have much in the way of excess bell peppers, but if I do, I dice them and freeze them. They come in handy for lots of things, soups or crab cakes, etc. Omelettes. I actually buy diced green peppers on occasion when vegetables are on sale. Ditto onion. nancy |
#4
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How do you use your excess bell peppers?
"Nancy Young" wrote in
: I actually buy diced green peppers on occasion when vegetables are on sale. Ditto onion. What's a ditto onion? -- The house of the burning beet-Alan It'll be a sunny day in August, when the Moon will shine that night- Elbonian Folklore |
#5
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How do you use your excess bell peppers?
Michael "Dog3" Lonergan wrote:
James dropped this turd ps.com: in rec.food.cooking Of course they like to all mature at the same time. So what should I do with all of them? I like the crunch but I can't eat too many at once because they don't agree with me. Drying or freezing will naturally lose the crunchiness. Any good recipes that use a lot of them? I guess my question would be how many do you have? I like to dice them and put them in a hot wok with seasoned oil and do a stir fry with them. Of course I add meat and other things to the stir fry. For some reason I really like them with a course grind of black pepper. I agree with Michael; it would be good to know how many you have. Another question to ask would be, do they bother you more if they are raw or cooked? To use them cooked, I'll make sausage, onions and peppers (that's excellent as a sandwich, too!), fajitas, I'll toss them on a pizza, I'll grill them (they're excellent grilled and wrapped in bacon, too), I'll use them in kabobs.... To use them raw, I'll slice them into wedges and use in place of bread for tuna salad, I'll use in green salads, I'll slice them and coat them with cream cheese, or I'll just slice them and dip them in ranch dressing. Anyway, I hope this helps! kili |
#6
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How do you use your excess bell peppers?
On Aug 8, 9:19 am, James wrote:
Of course they like to all mature at the same time. So what should I do with all of them? I like the crunch but I can't eat too many at once because they don't agree with me. Drying or freezing will naturally lose the crunchiness. Any good recipes that use a lot of them? I blanch them (after cleaning) and then stuff them with a rice/steamed ground beef/diced tomatoes/herbs & seasoning mix, and top with lots of shredded cheese. I then freeze them in singles, and if they're big peppers and stuffed well, one pepper will make two entrees for me. N. |
#7
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How do you use your excess bell peppers?
On Wed, 08 Aug 2007 07:19:49 -0700, James
wrote: Of course they like to all mature at the same time. So what should I do with all of them? I like the crunch but I can't eat too many at once because they don't agree with me. Drying or freezing will naturally lose the crunchiness. Any good recipes that use a lot of them? I made the following recipe last weekend and froze the leftovers. I had 6 green bells but it called for reds. I used way more veggies than the recipe called for but only had one can of diced tomatoes. so I used a few tiny cans of tomato sauce. After I applied loads of pepper and a bit of salt I put the pork slices in a big bowl of flour and tossed it before flash frying. I also buttered the noodles and served the noodles, veggies, and meat slightly overlapping each other. It was a wonderfully simple meal. I froze most of it as there was only two of us eating. When I re-serve I'll do fresh pork but I have not doubt it will be just as good second time around. Lou Jagerschnitzel SOURCE: Cooking Light YEAR: June 2000 PAGE: 212 INGREDIENTS FOR 4 SERVINGS: 2 teaspoons vegetable oil 3 cups thinly sliced mushrooms 3 cups coarsely chopped red bell pepper 2 cups coarsely chopped onion 1 cup thinly sliced carrot 2 garlic cloves, minced 1 (14.5-ounce) can diced tomatoes, undrained 1 tablespoon all-purpose flour 1 teaspoon paprika 2 tablespoons water 1 pound pork tenderloin 1/2 teaspoon coarsely ground black pepper 1/4 teaspoon salt Cooking spray 3 cups hot cooked yolk-free noodles (about 6 ounces uncooked pasta) Chopped fresh parsley (optional) INSTRUCTIONS: Pork tenderloin slices are pounded into thin cutlets (or Schnitzel) and served with a vegetable stew in this homage to Alpine hunters. 1. Heat oil in a large Dutch oven over medium-high heat. Add mushrooms, bell pepper, onion, carrot, and garlic; saute 10 minutes. Add tomatoes; cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Combine flour, paprika, and water in a small bowl. Stir into tomato mixture; cook 3 minutes or until slightly thick. Keep warm. 2. Trim fat from pork; cut pork crosswise into 16 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten each piece to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with black pepper and salt. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add pork; cook 4 minutes on each side or until done. 3. Serve vegetable mixture over noodles; top with pork slices. Garnish with parsley, if desired. Yield: 4 servings (serving size: 1-1/4 cups sauce, 3/4 cup noodles, and 4 pork slices). NUTRITIONAL INFORMATION: CALORIES 438 (19% from fat); FAT 9.2g (sat 2g, mono 3.6g, poly 2.7g); PROTEIN 35.2g; CARB 55.4g; FIBER 5.9g; CHOL 79mg; IRON 4.7mg; SODIUM 419mg; CALC 73mg |
#8
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How do you use your excess bell peppers?
"hahabogus" wrote "Nancy Young" wrote I actually buy diced green peppers on occasion when vegetables are on sale. Ditto onion. What's a ditto onion? They're small and round and you can't tell one from the next. nancy |
#9
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How do you use your excess bell peppers?
James wrote:
Of course they like to all mature at the same time. So what should I do with all of them? I like the crunch but I can't eat too many at once because they don't agree with me. Drying or freezing will naturally lose the crunchiness. Any good recipes that use a lot of them? Any excess peppers get diced up, sauteed until cooked way down and almost falling apart and then made into red pepper bread. Just add them to any white bread recipe toward the end of mixing. Add sauteed onions, too. -- Reg |
#10
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How do you use your excess bell peppers?
In article om,
James wrote: Of course they like to all mature at the same time. So what should I do with all of them? I like the crunch but I can't eat too many at once because they don't agree with me. Drying or freezing will naturally lose the crunchiness. Any good recipes that use a lot of them? Will they turn red if you let them hang? If not skip this post but if so just let 'em hang. Eat what you want at your own pace. When pepper turns red, blacked the skin with a flame and peel it off. Slice in half and remove seeds. Slather with olive oil and place on hot grill until you get grill marks. Turn over and repeat. Serve with a squeeze of lime juice as an accompaniment to most any dish. -- FB - FFF Billy http://angryarab.blogspot.com/ |
#11
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How do you use your excess bell peppers?
On Aug 8, 10:19?am, James wrote:
Of course they like to all mature at the same time. So what should I do with all of them? I like the crunch but I can't eat too many at once because they don't agree with me. Drying or freezing will naturally lose the crunchiness. Any good recipes that use a lot of them? You can prepare and freeze the finished dish. Pepper steak freezes well, as do stuffed peppers. I usually saute a whole mess of peppers, some with onions... freeze in one and two cup portions, then add to stews and soups during winter... also good to top omelets, burgers, and bake into corn muffins. I also like to add bell peppers to some of my home made tomato sauce. Even though I grow a lot I don't usually end up with a lot of extra bell peppers, they're one of the things I rarely give any away. Somehow they seem to get eaten in salads, very good diced into cottage cheese, tuna salad, slaw, etc... and I like fried peppers in so many things, goes great with scrambbled eggs, a western omelet, lox n' eggs, salami n' eggs. Sometimes when I feel ambitious I'll make up a big batch of fried rice and top it with sweet n' sour chicken w/ peppers and pineapple, with snow peas and green onion, etc. Peppers are very good in stir frys. Bell peppers are easy to use up. http://www.recipeamerica.com/recipes/pepper.htm Of course you can use up a lot of bell peppers as pizza topping, or diced into sloppy joe. Here, this looks mighty tasty, and can be frozen: http://www.foodreference.com/html/bell-pep-pie-830.html Sheldon |
#12
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How do you use your excess bell peppers?
"Pandora" wrote:
Make a bell peeper sauce. Is that like big pecker sauce? hehe Sheldon |
#13
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How do you use your excess bell peppers?
my husband, the gardener, slices all the leftover peppers and throws them in
the freezer! "James" wrote in message ps.com... Of course they like to all mature at the same time. So what should I do with all of them? I like the crunch but I can't eat too many at once because they don't agree with me. Drying or freezing will naturally lose the crunchiness. Any good recipes that use a lot of them? |
#14
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How do you use your excess bell peppers?
On Aug 8, 1:30 pm, "readandpostrosie" wrote:
my husband, the gardener, slices all the leftover peppers and throws them in the freezer! "James" wrote in message ps.com... Of course they like to all mature at the same time. So what should I do with all of them? I like the crunch but I can't eat too many at once because they don't agree with me. Drying or freezing will naturally lose the crunchiness. Any good recipes that use a lot of them?- Hide quoted text - - Show quoted text - Some how I ended up with 25 plants including extras from other gardeners. I started Carnavil Mix seeds and got yellow, orange, purple, and green peppers. Guess I'll leave some to turn red. Both cooked and raw gives me problems if I eat them too late in the day. |
#15
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How do you use your excess bell peppers?
hahabogus wrote:
"Nancy Young" wrote in : I actually buy diced green peppers on occasion when vegetables are on sale. Ditto onion. What's a ditto onion? An onion that divides when you plant an onion set. ;-) |
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