What do I do with all these sweet red peppers? - Page 2

Worth1 · September 10, 2012

Quote:

Originally Posted by shelleybean

If I remember correctly there are some good pimento cheese recipes on this site somewhere. As long as they're sweet, they'll work.

1 part mayonnaise and one part sweet red pepper (ever so slightly cooked) to 4 parts grated cheese of your choice, (I like Butterkase or sharp cheddar).
Jarlsberg would be a good choice too.

Mix.
Make sandwich out of toasted ciabatta bread with a lice of pancetta and the above spread.

Its just that easy.

And fattening too.

Worth

Marko · September 11, 2012

Make ajvar.

shelleybean · September 11, 2012

Oooh, I saw some Butterkase at the deli on Sunday. Now I want to try that.

RebelRidin · September 12, 2012

Celebrate!

dustdevil · September 12, 2012

Quote:

Originally Posted by Baja_Traveler

I grow baby bells -

Cook bacon really soft, then stuff the sweet pepper with your favorite cheese (smoked Gouda for me) and wrap it with a slice of bacon, pinning it together with a tooth pick.
Toss the peppers on the grill in indirect or medium heat just long enough to crisp up the bacon and melt the cheese.
Goes fantastic with a steak...

Looks great BT! Is that the meal you eat when your cholesterol dips below 400?

Baja_Traveler · September 12, 2012

LOL - definitely not a dinner you eat every night...

OK - here is another one for you health nuts. Just had this last night at one of the fancy Gaslamp restaurants on my salad, and it's easy to make.

Roasted Red Pepper Vinaigrette

3 large red sweet peppers
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Mayonaise
2 tablespoons grated parmesan cheese
3 cloves crushed garlic
1/2 teaspoon dried basil
salt & pepper to taste

Preheat oven to 450*

Rub peppers with enough oil to coat, place on baking sheet and roast in oven for 25 to 30 minutes or until skins turn black.

Remove from oven and set aside to cool, then remove stems and skins.

Place peppers and all ingredients in a blender; process until smooth.

Refrigerate until ready to use. This dressing is awesome served slightly warm and tossed with mixed greens. It is even better with freshly grilled chicken.

koshki · September 12, 2012

Oh, yum, these ideas are giving me ideas! Now I have to find out where to get pimento seeds!

Today, I fixed my second batch of roasted tomato sauce, and this time I used 4 or 5 of the red peppers in it, along with a couple carrots because my first batch was a bit too acidic for my taste. While it was in the oven, I was worried I had just wasted a bunch of tomatoes because I didn't care for the smell of the peppers cooking.

But oh, does it taste good!

September 11, 2012	#18
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	Oooh, I saw some Butterkase at the deli on Sunday. Now I want to try that. __________________ Michele

September 12, 2012	#19
RebelRidin Tomatovillian™ Join Date: Feb 2012 Location: Maryland's Eastern Shore Posts: 993	Celebrate! __________________ George _____________________________ "The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants. It is it’s natural manure." Thomas Jefferson, 1787

September 12, 2012	#22
koshki Tomatovillian™ Join Date: Jun 2012 Location: Grosse Pointe Shores, MI Posts: 127	Oh, yum, these ideas are giving me ideas! Now I have to find out where to get pimento seeds! Today, I fixed my second batch of roasted tomato sauce, and this time I used 4 or 5 of the red peppers in it, along with a couple carrots because my first batch was a bit too acidic for my taste. While it was in the oven, I was worried I had just wasted a bunch of tomatoes because I didn't care for the smell of the peppers cooking. But oh, does it taste good! __________________ Katherine

September 11, 2012	#17
Marko Tomatovillian™ Join Date: Aug 2009 Location: Slovenia, Europe zone 7b Posts: 300	Make ajvar.

September 12, 2012	#21
Baja_Traveler Tomatovillian™ Join Date: Aug 2012 Location: San Diego, Ca Zone 10b Posts: 26	LOL - definitely not a dinner you eat every night... OK - here is another one for you health nuts. Just had this last night at one of the fancy Gaslamp restaurants on my salad, and it's easy to make. Roasted Red Pepper Vinaigrette 3 large red sweet peppers 1/2 cup olive oil 1/4 cup red wine vinegar 2 tablespoons Mayonaise 2 tablespoons grated parmesan cheese 3 cloves crushed garlic 1/2 teaspoon dried basil salt & pepper to taste Preheat oven to 450* Rub peppers with enough oil to coat, place on baking sheet and roast in oven for 25 to 30 minutes or until skins turn black. Remove from oven and set aside to cool, then remove stems and skins. Place peppers and all ingredients in a blender; process until smooth. Refrigerate until ready to use. This dressing is awesome served slightly warm and tossed with mixed greens. It is even better with freshly grilled chicken.