What do I do with all these sweet red peppers?

koshki · September 9, 2012

They took forever to get started, but my red pepper plants have started to fill my harvest basket, and I've got lots more on the plants. I'm getting buried in sweet peppers!

I'd love to hear suggestions about how to use these!

Worth1 · September 9, 2012

I dont know what kind of sweet red peppers you have.
My fault I should go back and look at your posts and I just about bet you have a list of what you have.

BUT it doesn't matter.

I use peppers in everything I cook almost.
Just now I am eating an omelet I cooked using.
Hot peppers I just picked, grated potato, a sausage link stuffed with hatch chilies and cheese with a dollop of apricot preserves.

The sky is the limit.
In spagette sauce, stuffed, layered in lasagna, in salad, in beans, stews, in a beef or pork rhindsrouladen.
Stir fry.
Smoked.
Grilled.
In any pasta sauce.
The more I think the more I come up with.

Worth

meadowyck · September 9, 2012

Worth I sure wish I was a neighbor of yours, as I would love to be trying some of your creations....LOL

tjg911 · September 9, 2012

i freeze them.

tom

Zana · September 9, 2012

Like Worth I use them in many different dishes. I also cook them down to a paste, with garlic and olive oil and put it in jars that I keep in the fridge. I haven't tried canning them since they don't last long enough....lol

They're also great mixed in a tapenade, with olives, garlic, capers (hot peppers too). Or in caponata / anti pasti. Those you can can in jars and then have them all winter to use in dishes...or for hors d'oevres.

You're only limited by your imagination....and now that you've got me thinking about it, I'm getting hungry. Sighhhhhhhh....lol

Zana

kath · September 9, 2012

They also dry easily for later use in cooking if you don't have enough freezer space and folks probably pickle them, too. I use most of ours raw just sliced and munched or added to salads in copious amounts. Yum...too many sweet red peppers? Not so far!

Worth1 · September 9, 2012

How about a crab meat/cake Chili Relleno.

Worth

Zana · September 9, 2012

Quote:

Originally Posted by Worth1

How about a crab meat/cake Chili Relleno.

Worth

OH Man...now I am really getting hungry....sighhhhhhhhhhhh Dang you Worth!

Z

noinwi · September 9, 2012

I char the skin on the grill or under the broiler(if you have a gas range that's even better...just roast over the open flame), place them into a bag or closed container to sweat, then peel, slice into strips and freeze on a cookie sheet. When they're frozen, I put them into freezer bags and have roasted peppers to use all winter long. I add them to just about everything...cream sauces, chicken salad, pizza, sgetti, you name it. Roasting them really brings out the sweetness and flavor.

ChrisK · September 9, 2012

Red pepper pesto. Freezes well!

Texas Blues · September 9, 2012

Julienned and sauteed in olive oil with onions and garlic, and slapped on a corn tortilla with goat cheese.

Stuffed with couscous, diced tomato, jalapeno, feta, and baked.

Roast 'em and peel 'em and use 'em on everthang!

Pizza. Tacos. Burgers. BLT's.

I have a tomato gratin I'm going to do this week.

How about a sweet pepper gratin?

koshki · September 9, 2012

Wow, what a lot of great ideas! Thanks everyone!

I love my tomato/red pepper and chive salad (all from my garden), but there is a limit to how many times I can feed that to my family!

Baja_Traveler · September 10, 2012

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...

shelleybean · September 10, 2012

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

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 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

September 9, 2012	#1
koshki Tomatovillian™ Join Date: Jun 2012 Location: Grosse Pointe Shores, MI Posts: 127	What do I do with all these sweet red peppers? They took forever to get started, but my red pepper plants have started to fill my harvest basket, and I've got lots more on the plants. I'm getting buried in sweet peppers! I'd love to hear suggestions about how to use these! __________________ Katherine

September 9, 2012	#3
meadowyck Tomatovillian™ Join Date: May 2012 Location: Brooksville, FL Posts: 1,001	Worth I sure wish I was a neighbor of yours, as I would love to be trying some of your creations....LOL __________________ Jan “Do what you can, with what you have, where you are.” -Theodore Roosevelt

September 9, 2012	#4
tjg911 Tomatovillian™ Join Date: Feb 2006 Location: zone 5b northwest connecticut Posts: 2,570	i freeze them. tom __________________ I need a hero I’m holding out for a hero ‘til the end of the night He’s gotta be strong And he’s gotta be fast And he’s gotta be fresh from the fight I need a hero I’m holding out for a hero ‘til the morning light He’s gotta be sure And it’s gotta be soon And he’s gotta be larger than life

September 9, 2012	#10
ChrisK Tomatovillian™ Join Date: Mar 2011 Location: Raleigh, NC Posts: 1,448	Red pepper pesto. Freezes well! Last edited by ChrisK; September 9, 2012 at 09:22 PM.

September 9, 2012	#12
koshki Tomatovillian™ Join Date: Jun 2012 Location: Grosse Pointe Shores, MI Posts: 127	Wow, what a lot of great ideas! Thanks everyone! I love my tomato/red pepper and chive salad (all from my garden), but there is a limit to how many times I can feed that to my family! __________________ Katherine

September 9, 2012	#2
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I dont know what kind of sweet red peppers you have. My fault I should go back and look at your posts and I just about bet you have a list of what you have. BUT it doesn't matter. I use peppers in everything I cook almost. Just now I am eating an omelet I cooked using. Hot peppers I just picked, grated potato, a sausage link stuffed with hatch chilies and cheese with a dollop of apricot preserves. The sky is the limit. In spagette sauce, stuffed, layered in lasagna, in salad, in beans, stews, in a beef or pork rhindsrouladen. Stir fry. Smoked. Grilled. In any pasta sauce. The more I think the more I come up with. Worth

September 9, 2012	#5
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Like Worth I use them in many different dishes. I also cook them down to a paste, with garlic and olive oil and put it in jars that I keep in the fridge. I haven't tried canning them since they don't last long enough....lol They're also great mixed in a tapenade, with olives, garlic, capers (hot peppers too). Or in caponata / anti pasti. Those you can can in jars and then have them all winter to use in dishes...or for hors d'oevres. You're only limited by your imagination....and now that you've got me thinking about it, I'm getting hungry. Sighhhhhhhh....lol Zana

September 9, 2012	#6
kath Tomatovillian™ Join Date: Jan 2010 Location: zone 6b, PA Posts: 5,664	They also dry easily for later use in cooking if you don't have enough freezer space and folks probably pickle them, too. I use most of ours raw just sliced and munched or added to salads in copious amounts. Yum...too many sweet red peppers? Not so far!

September 9, 2012	#9
noinwi Tomatovillian™ Join Date: Mar 2012 Location: PNW Posts: 486	I char the skin on the grill or under the broiler(if you have a gas range that's even better...just roast over the open flame), place them into a bag or closed container to sweat, then peel, slice into strips and freeze on a cookie sheet. When they're frozen, I put them into freezer bags and have roasted peppers to use all winter long. I add them to just about everything...cream sauces, chicken salad, pizza, sgetti, you name it. Roasting them really brings out the sweetness and flavor.

September 9, 2012	#11
Texas Blues Tomatovillian™ Join Date: Aug 2012 Location: Republic of Texas Posts: 35	Julienned and sauteed in olive oil with onions and garlic, and slapped on a corn tortilla with goat cheese. Stuffed with couscous, diced tomato, jalapeno, feta, and baked. Roast 'em and peel 'em and use 'em on everthang! Pizza. Tacos. Burgers. BLT's. I have a tomato gratin I'm going to do this week. How about a sweet pepper gratin?

September 10, 2012	#13
Baja_Traveler Tomatovillian™ Join Date: Aug 2012 Location: San Diego, Ca Zone 10b Posts: 26	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... Last edited by Baja_Traveler; September 10, 2012 at 02:26 PM.

September 10, 2012	#14
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	If I remember correctly there are some good pimento cheese recipes on this site somewhere. As long as they're sweet, they'll work. __________________ Michele